A giant cookie birthday cake on a white platter.
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Giant cookie birthday cake



Cookie cake

  • 3/4 cup unsalted butter
  • 3/4 cup light brown sugar
  • 1/4 cup caster sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 cups unbleached all-purpose flour
  • 2 tsp cornflour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup bittersweet or semi-sweet chocolate chips, plus extra for decorating
  • 1/4 cup peanut butter baking chips

Peanut butter frosting

  • 2 tbsp butter (softened)
  • 2-3 tbsp peanut butter
  • 1 cup icing sugar
  • 1-2 tbsp milk


Cookie cake

  • Pre-heat your oven to 180C.
  • Line a 23 to 25 cm springform cake tin with baking paper and set aside.
  • In a large bowl, cream together softened butter, brown sugar, and granulated sugar with an electric hand mixer until well mixed and creamy.
  • Add in the egg and vanilla and continue to beat with the mixer to incorporate.
  • In a separate bowl, mix together flour, cornstarch, baking soda, and salt.
  • Add flour mixture to the larger bowl slowly while you continue to beat on low.
  • Once your dough is mixed, fold in chocolate  and peanut butter chips. 
  • Press your dough into the prepared baking tin and decorate with extra chocolate chips, if using.
  • Bake on the center rack of the oven for 18-22 minutes. Try baking for 20 minutes if you like a softer center. Once your cookie cake has finished baking, flip your oven to grill on HIGH and watch it like a hawk. After about a minute the top will brown to golden perfection. Turn off broiler and remove from oven with mitts.
  • Allow cookie cake to cool fully before icing. 

Peanut butter frosting

  • To make the peanut butter frosting, use an electric hand mixer to whip softened butter with peanut butter in a medium bowl. Slowly sprinkle in powdered sugar and add milk to thin the frosting as needed.
  • Pipe frosting onto the cake with a large piping tip, when the cake is cool.


I used a recipe from Peas and Crayons with minimal changes. You can find the original recipe here.
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