This effortless Chocolate Chip Cookie Cake recipe starts with store-bought cookie dough topped with swirled chocolate chips and peanut butter. Then, decorate it any way you like! Think leftover Halloween candy (as if there is such a thing!) or decorations from your last birthday celebration.

A chocolate chip cookie cake with a peanut butter swirl topping and chopped candy on top.
Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Chocolate Chip Cookie Cake Recipe

Recipe ingredients

Labeled ingredients for Chocolate Chip Cookie Cake.

Ingredient notes

  • Cookie dough: Store-bought cookie dough keeps this recipe easy, but you can easily make your own chocolate chip cookie dough in about 10 minutes.

Step-by-step instructions

  1. Preheat oven to 375 degrees. Coat a pie plate with nonstick cooking spray. Press cookie dough evenly into the bottom and about 1” up the side of the pie plate. Bake for 15 minutes or until the edges are set and golden brown and a toothpick inserted into the middle comes out clean. Remove from oven.
Building a chocolate chip cookie cake.
  1. Immediately sprinkle chocolate chips evenly over the top of the cookie crust.
Building a chocolate chip cookie cake.
  1. Using a spoon or cookie scoop coated with nonstick cooking spray, drop rounded teaspoonfuls of peanut butter on top of the chocolate chips. Let stand until the chocolate chips have softened, about 5 minutes. Using an offset spatula or a butter knife, gently spread chocolate and peanut butter over the crust.
Building a chocolate chip cookie cake.
  1. Sprinkle candy pieces in a single layer on top. Chill at least 30 minutes to set topping. Cut into wedges and serve.
Building a chocolate chip cookie cake.

Recipe tips and variations

  • Yield: This recipe makes one 9-inch cookie cake, enough for about 8 servings (depending on how you cut them).
  • Storage: Store covered in the refrigerator for up to 3 days.
  • Cookie crust: Peanut butter cookie dough or M&M cookie dough (store-bought or homemade) would also be excellent in this recipe.
  • Tasty toppings: Don’t feel limited to candy (leftover or otherwise)! Try chopped nuts, dried banana chips, or crushed pretzels.
A chocolate chip cookie cake with a peanut butter swirl topping and chopped candy on top.

Soft Chocolate Chip Cookies

Your new favorite chewy, soft chocolate chip cookies. Under-bake them slightly so they come out with crispy edges and soft centers. Plus all the info you need to freeze cookie dough for later. I think…

30 minutes
View Recipe
A chocolate chip cookie cake with a peanut butter swirl topping and chopped candy on top.
This effortless Chocolate Chip Cookie Cake recipe starts with store-bought cookie dough topped with swirled chocolate chips and peanut butter. Then, decorate it any way you like! Think leftover Halloween candy (as if there is such a thing!) or decorations from your last birthday celebration.
5 from 2 votes
Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins
Servings 8 servings
Course Dessert
Cuisine American
Calories 226

Ingredients 

  • 1 (16 ounce) package refrigerated chocolate chip cookie dough (see note 1)
  • 1 cup chocolate chips
  • ½ cup creamy peanut butter
  • chopped candy bars or candy pieces, for topping

Instructions 

  • Preheat oven to 375 degrees. Coat a pie plate with nonstick cooking spray. Press cookie dough evenly into the bottom and about 1” up the side of the pie plate.
  • Bake for 15 minutes or until the edges are set and golden brown and a toothpick inserted into the middle comes out clean. Remove from oven.
  • Immediately sprinkle chocolate chips evenly over the top of the cookie crust. Using a spoon or cookie scoop coated with nonstick cooking spray, drop rounded teaspoonfuls of peanut butter on top of the chocolate chips.
  • Let stand until the chocolate chips have softened, about 5 minutes. Using an offset spatula or a butter knife, gently spread chocolate and peanut butter over the crust. Sprinkle candy pieces in a single layer on top.
  • Chill at least 30 minutes to set topping. Cut into wedges and serve.

Notes

  1. Cookie dough: Store-bought cookie dough keeps this recipe easy, but you can easily make your own chocolate chip cookie dough in about 10 minutes.
  2. Yield: This recipe makes one 9-inch cookie cake, enough for about 8 servings (depending on how you cut them).
  3. Storage: Store covered in the refrigerator for up to 3 days.
  4. Cookie crust: Peanut butter cookie dough or M&M cookie dough (store-bought or homemade) would also be excellent in this recipe.
  5. Tasty toppings: Don’t feel limited to candy (leftover or otherwise)! Try chopped nuts, dried banana chips, or crushed pretzels.

Nutrition

Serving: 1sliceCalories: 226kcalCarbohydrates: 15gProtein: 5gFat: 17gSaturated Fat: 7gTrans Fat: 1gCholesterol: 1mgSodium: 77mgPotassium: 232mgFiber: 3gSugar: 10gVitamin A: 11IUCalcium: 21mgIron: 2mg
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Comments

  1. Just came across this beauty and found myself thinking “it’s like this cookie cake is BEDAZZLED WITH CANDY”. That is a beautiful thing, on so many levels! :-) 5 stars

  2. Oh my… this cookie cake looks incredibly delicious! I just look the melted goodness on top!

  3. Oh my goodness – what are you trying to do to me with this? A slice of this would be like having a triple treat because cookies are a treat in themselves, as are candy bars .. and peanut butter! Brilliant idea to use the pre-made cookie dough. I’m not sure you can buy it here in the UK – I should start a campaign!5 stars

  4. This is one SERIOUS cookie/candy bar chocolate cake.! I’ll need to mug a couple of kids tomorrow!:P

  5. Wow… that is quite the cake!! Looks delish but it would completely murder my sensitive teeth haha. 

    1. I completely understand! I just made on of these for a pumpkin-decorating party last weekend, and knowing there would be a ton of kids there, so I cut it into TINY like pieces like candy. Like 1-inch or 2-inch chunks. I think that’s a great way to enjoy it! But yeah it’s total sugar overload. :)