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Skip the bakery and learn how to make this Giant Cookie Recipe at home. Try this for birthdays, holidays and more for a great dessert everyone will enjoy.

A large chocolate chip cookie cake, crafted from a giant cookie recipe, boasts a border of white frosting and colorful sprinkles on the table. Plates, forks, and a pink textured cloth are nearby. In the background, a bowl brims with extra sprinkles.
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Today I’m going to show you this super easy giant cookie recipe. Anyone can make a FANCY giant chocolate cookie cake with this super easy tutorial. We love birthdays around here so making this easy dessert recipe is always requested.

Whether you are a baker by heart or you are afraid of your kitchen, I guarantee you can make this super easy giant cookie recipe. Sometimes we call it a chocolate chip pizza and other times we call it a cookie cake. Whatever you call it,  you will love this delicious dessert. Try these other simple cookie recipes, M&M Cookie Cake or Sugar Cookie Fruit Pizza Recipe.

Table of Contents

Why We Love This Recipe

If you love a soft and chewy texture cookie cake, this is the best recipe to try. It is a great recipe. Each bite is so amazing with crispy edges and soft on the inside. Yum! It is the best chocolate chip cookie recipe.

Being a mom of 10, we love making homemade birthday cakes. It saves me money and I can easily decorate just the way they want it. It has become a tradition and the kids love helping out with it. Whether it was a fancy cake or a simple cake the kids love seeing it take shape.

However, I had never tried a cookie cake recipe until a few years ago, and now the kids request it almost every year. It is so delicious, really simple to make and the perfect chewy cookie.

Ingredients

Ingredients for baking a giant cookie recipe are artfully arranged on a hexagonal tile background: chocolate chips, flour, brown sugar, white sugar, baking powder, salt, two eggs, vanilla extract, and two sticks of butter.
  • Butter – We used unsalted butter
  • Sugar – This adds the perfect amount of sweetness
  • Brown Sugar – If you are out, see The Best Light Brown Sugar Substitutes
  • Eggs – Helps bins the dough together. We recommend the eggs be at room temperature before mixing in with the other ingredients.
  • Flour – We used all purpose flour. Spoon and level into measuring cup to ensure that the right amount is added. You can also use a gluten free flour as an easy substitute.
  • Baking Soda – If you are out, see The Best Baking Soda Substitutes
  • Chocolate Chips – We used semi sweet chocolate chips. But you can substitute to what you prefer.

Scroll to the bottom for the full recipe in the recipe card.

  • Additions – Feel free to add in ingredients to change the texture or flavor to what you prefer. Add in ½ cup of Chopped Walnuts or Sprinkles.
  • Small Batch – You can change up this giant chocolate chip cookie recipe and make individual cookies on a baking sheet. Portion out the cookie dough with a cookie scoop and bake. This is a great idea if you prefer to have everyone decorate their own cookie.
A glass bowl with butter, brown sugar, granulated sugar, and vanilla extract sits ready for a giant cookie recipe. Nearby are eggs, flour, chocolate chips, salt, baking soda, a pink textured cloth, and a whisk on a hexagonal patterned surface.

Step 1 – First, beat the butter, sugar, brown sugar and vanilla extract until fluffy in a large bowl on medium speed.

A bowl brimming with cookie dough mixture, ready for a giant cookie recipe, sits at the center with an egg nestled in the middle. Surrounding it are chocolate chips, cracked eggs, and flour on a hexagon-patterned countertop. Nearby, a pink cloth adds a touch of charm.

Step 2 – Add the whole egg one at a time. Make sure to beat the eggs thoroughly into the wet ingredients.

A glass bowl filled with cookie dough for a giant cookie recipe sits on a hexagonal tile surface. Nearby, there's a smaller bowl of chocolate chips. An electric mixer with dough residue and a pink textured cloth are also visible.

Step 3 – Next, slowly add flour, sea salt, and baking soda to the mixture until all the dry ingredients is mixed together really good.

A glass bowl filled with cookie dough, poised for the ultimate giant cookie recipe, is topped with dark chocolate chips on a light, hexagonal-tile counter. A pink textured cloth and a white measuring cup sit nearby.

Step 4 – Add the chocolate chips and stir together with a spoon or a whisk. We like to us a spatula to scrape the side to ensure that everything is combined.

A giant cookie recipe comes to life with unbaked chocolate chip dough spread in a round pan on a geometric-patterned countertop. A pink checkered cloth peeks from the bottom left, adding a touch of charm.

Step 5 – Finally, the mixture needs to go into a big round cake pan or baking sheet. Press the cookie dough ball into the pan by hand until(This is the wilton pan I use).

A giant cookie recipe comes to life as a large, freshly baked chocolate chip cookie rests on a round black baking tray atop a cooling rack. A pink and white checkered cloth is partially wrapped around the tray, set against a background of light hexagonal tile design.

Step 6 – Bake the giant chocolate chip cookie in the oven and let cool before decorating. I like to use a cooling rack for the cookie cake.

Expert Tips

  • Measure Ingredients – To ensure the best cookie, we recommend using a measuring cup to ensure you are adding the right amount of ingredients. If you add to much flour it could cause the cookie to be dry.
  • Prepare Baking Pan – To easily remove the cookie from the pan, we like to line with aluminum foil or parchment paper and spray with cookie spray. This makes it easier to cut the cookie and makes cleanup a breeze.
  • Decorating Cookie – Make sure the cookie has cooled to room temperature before adding frosting and any other decorations.
  • Combining Ingredients – You certainly can use a hand mixer but we love our stand mixer to mix everything together. It gets a ton of use and to this day is such a good investment.
A giant cookie recipe comes to life as a large chocolate chip cookie in a skillet, surrounded by colorful sprinkles, frosting, and straws on a hexagonal patterned surface. Nearby, a piping bag and pink checkered cloth add charm, while a cake server waits on the right.

There are many ways to decorate your Giant Cookie Cake. You can decorate with store bought icing but we recommend making Vanilla Buttercream Frosting.

Then you will simply decorate. I suggest you get a Wilton Cake Decorating kit and some Wilton cake decorating bags.

Once you try this Giant Cookie recipe, you will see how easy it is to make your own cookie cake for birthdays and more. It is the perfect dessert for celebrations.

Frequently Asked Questions

How do you know when a Giant Cookie is Done?

Bake time will vary depending on the size of your pan. You will know that the cookie is finished cooking when the edges begin to turn golden brown and the center is set. We recommend using a toothpick inserted in the center to ensure that the cookie is fully cooked. If it comes out clean, then the cookie is done cooking. For a soft cookie, make sure to not overbake.

What Type of Pan Do I Use?

For the best results we used a 14 inch round cake pan. This is the perfect size and thickness to make the best cookie for any celebration. But you can easily use the size of pan that you prefer.

How to Store Leftover Cookies

When we make this giant cookie, we cut the cookie in individual servings and then store the leftovers in an airtight container. We love the container at room temperature and it will stay fresh for 3-4 days.

A slice of giant chocolate chip cookie cake with frosting and rainbow sprinkles sits on a white plate. Nearby, the whole cookie cake, a bowl of frosting, and sprinkles rest on a hexagonal marble surface. A pink textured cloth and forks complete this sweet scene.

More Easy Birthday Cake Recipes

We love to hear from you. If you make this Giant Cookie Recipe, please leave us a comment or a star review.

Review Pin Print
A slice of cookie cake with chocolate chips on a white plate, crafted from a giant cookie recipe. The cake is topped with piped white frosting and colorful sprinkles. Nearby, there's a bowl of frosting and a small dish of sprinkles for extra decoration.

Giant Cookie Recipe

4.96 from 66 votes
How to make chocolate chip pizza! Easy Homemade chocolate chip cookie cake recipe. You will love this delicious giant cookie recipe.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Cuisine Cookie
Course Dessert
Calories 483
Author Carrie Barnard

Ingredients

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Instructions

  • In large bowl, beat butter, sugar, brown sugar, and vanilla until light and fluffy. Add eggs, one at a time, beating well.
  • Slowly add flour, salt, and baking soda, beating until well blended.
  • Stir in chocolate chips by hand.
  • Spread in greased 14 inch round cake pan. Personally, I like to cover in foil and then grease the foil. It makes removing the cookie cake much easier.
  • Bake at 375 degrees F for 20-25 minutes. Cool cookie in pan on a cooling rack and then remove and place on a pizza pan.
  • Decorate and enjoy.

Recipe Notes

Your kids will love this cookie as a birthday treat!

Nutrition Facts

Calories 483kcal, Carbohydrates 64g, Protein 4g, Fat 23g, Saturated Fat 14g, Cholesterol 72mg, Sodium 469mg, Potassium 58mg, Fiber 1g, Sugar 44g, Vitamin A 580IU, Vitamin C 0.2mg, Calcium 58mg, Iron 1.7mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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4.96 from 66 votes (59 ratings without comment)

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Comments

  1. Carrie Barnard says:

    I think that the pizza pan will work but the edges just won’t be as set as in a cake pan.

  2. doris says:

    I don’t have a 14 inch round cake pan , so what ever pan can you use. I have 14in pizza pan

  3. Carrie Barnard says:

    Thank you so much for sharing! My twins (Garrett and Grant) will be Seniors this year too – I can’t believe it!

  4. Sheli says:

    I had to do a double take when I saw the pic on Pinterest. I’ve made cookie cakes for years and am about to make a couple for a party for my boys’ senior (OUCH!) swim party and needed help on decorating it. My twins’ names are Garrett & Graham! Anyway…had to come here just to say that the pic caught my eye!

  5. Carrie Barnard says:

    Either will work. I have been using aluminum pans.

  6. Joanne says:

    What kind of pan do you use?. I’ve read some on aluminum, stainless steel etc. Just wondered what would be the best to use, & for other recipes too not just to use for this one. Thanks

  7. Carrie Barnard says:

    I haven’t tried, but I think it would work great.

  8. Sydney Pemberton says:

    Can I half this recipe and bake in 9in cake pan?? I’ve made this many times on a pizza pan l, and it has turned out perfect everytime, but I’m wanting a smaller cake this time.

  9. Jen says:

    5 stars
    Turned out awesome, loved by entire family were a bit thicker since only had a 10.5” dish but brownie thickness didn’t compromise taste or texture!

  10. Carrie Barnard says:

    I used unsalted butter in this recipe. Thank you!

  11. Christine M Trebendis says:

    Quick question…is the butter salted or unsalted? Thank you for a great tutorial.

  12. Carrie says:

    I would leave the recipe the same and then cook for a bit long until the cake is cooked through. I think that it would take 5-10 minutes longer based on that size of that pan.

  13. Nina says:

    Hi i have a 12 ea cake how do i ajust your recipe?

  14. Carrie says:

    Generally cakes fall in the middle if they are under baked so it probably needed more time in the oven. The cookie does get dark as it bakes. If you want to stop it from getting too dark, cover it with foil (loosely) for part of the cooking time next time.

  15. Tammy says:

    5 stars
    Love the taste of this cookie cake. Mine gets pretty dark after 20 minutes, so I took it out. It fell slightly in the middle. What did I do wrong? Still looks ok, but not as smooth as yours.
    Thanks

  16. Carrie says:

    Hey Amy – I checked it and it’s still pulling up on my here. Here is the link as well 14 in cake pan. If that still does not work for you, search Wilton 14 inch cake pan on Amazon and it should pull up. Thank you!

  17. Amy page says:

    Your pan link doesn’t work anymore

  18. Carrie says:

    Hey Ashly – This recipe is for a 14 inch pan. If making in a 7 in pan I would reduce all the ingredients in half to have half of the batter and then the cook time would remove the same. Let us know how it turns out!

  19. Ashly says:

    Hello we have made this recipe and In a 7 inch pan and it is coming out gooey in the middle. Please help! Any changes on the cook time and if so how long? Please and thank you

  20. Carrie says:

    I would use the 2 round pans – I’m not sure how long to cook for as it depends on the size of the pans and the thickest of the batter in the pan. I would check at 30 minutes and continue to cook if needed. Happy Birthday to you both!

  21. Courtney says:

    I would love to make this today for my 42nd birthday and my husband’s 39th! (We were both born on Nov 23, but I’m three years older haha) . All I have is two round cake pans or s 13×9 pan ? Can I bake two in the round pans and for how long ? Thanks so much !
    Courtney

  22. Carrie says:

    onecrazymom.com is the mom and saving site that I also run. Thank you!

  23. Maggie says:

    Hello I was seeing ur video on Facebook can u tell me the coupon website u we’re say because I want to know more on couponing
    Thank you

  25. Janet says:

    what was the icing recipe you used and how long would you cook it if i have a 10” pan?

  26. Paula says:

    Do you use salted or unsalted butter? I just made this and tasted a pinch and it seemed salty. I used salted butter. I’m wondering if I need to remake a leave out the salt. It’s for a birthday party today.

  27. Carrie says:

    I think halving the recipe would work and just watch your cook time to make sure it doesn’t get over cooked.

  28. Lisa Bumby says:

    I would like to make a 9” cookie, would halving the mixture be too much? x

  29. Carrie says:

    I keep mine in the refrigerator.

  30. Kristl says:

    5 stars
    If going to eat the next day, do I refrigerate over night or leave out at room temperature and cover?

  31. Carrie says:

    Judy – 8-16 slices based on how big of slices you want. I hope you like it.

  32. Judy says:

    5 stars
    I’m making this for my sons birthday party. About how many slices does it make?

  33. Lacey says:

    5 stars
    This worked out great!!! We made ours look like pizzas, my son is going to love it!

  34. Jennifer says:

    5 stars
    What type of brown sugar light or dark?

  35. Carrie says:

    All purpose

  36. Tabitha says:

    Is the flour all purpose or self rising?

  37. Carrie says:

    1 tsp of each

  38. Laura says:

    How’s much salt and baking soda do you use??

  39. Brandy says:

    5 stars
    This worked out great! I used a pizza pan covered in parchment paper. I reserved some of the dough and made a dozen regular cookies to cut up and use for decorations. I will be doing this for future parties! Thank you

  40. Carrie says:

    You can try. I might be worried that it would spill over.

  41. Christine says:

    Hi Im just wondering if you think it’s possible to do this on a round cookie sheet if you dont have a cake pan…?