Homemade Cookie Cake

This homemade cookie cake is a favorite at ASW Homestead — perfect for birthdays, brunches, or an easy weeknight dessert. With gooey chocolate chips, optional walnuts, and a soft, chewy texture, this cookie cake bakes in one pan and skips the fuss of individual cookies. Decorate with frosting or slice into bars for a simple treat!

Course Baking, Dessert

Cuisine American, Homestead

Keyword birthday cookie cake, chocolate chip cookie cake, cookie bars, cookie cake, easy baking, gluten-free cookie recipe, homemade dessert, homestead baking

Equipment

Large mixing bowl
Medium mixing bowl
Spatula or spoon
Measuring cups and spoons
9x13-inch baking pan
Oven

Ingredients

2 ¼ cups Flour We use King Arthur Measure for Measure Gluten-Free Flour
1 tsp Baking soda
1 tsp Salt
1 cup Softened butter
¾ cup Sugar
¾ cup Packed brown sugar
1 tsp Vanilla extract
2 Eggs
1 cup chocolate chips
1 cup Walnuts Optional

Instructions

Preheat and prepare pan: Preheat oven to 350°F. Grease a 9x13-inch baking pan and set aside.
Mix wet ingredients: In a large mixing bowl, beat together softened butter, sugar, brown sugar, eggs, and vanilla until creamy.
Combine dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt.
Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated.
Add mix-ins: Fold in chocolate chips and optional chopped walnuts.
Spread and bake: Spread the cookie dough evenly into the prepared baking pan. Bake for 20–25 minutes or until golden brown.
Cool and serve: Allow to cool completely in the pan before decorating or slicing. Enjoy as-is, or top with fudge frosting for birthdays or celebrations!

Notes

Make it gluten-free: This recipe works well with a 1:1 gluten-free flour blend.
Don’t overbake: For a soft and chewy texture, remove from the oven when the top is just golden.
Occasion-ready: Top with chocolate frosting and candles for birthdays, or serve plain with milk for a weeknight treat.