This post may contain affiliate links.Please read our disclosure policy.When someone says they don’t want a cake for their birthday, this is what they want! A Chocolate Chip Cookie Cake made in a 9-inch cake pan and decorated with frosting and sprinkles makes everyone happy.

This is one of those 2012 vintage recipes from me that needed an upgrade! I first made it in a 6-inch glass pie plate because we typically bake small batch desserts here on this site.However, I am still keeping that smaller version of the recipe below, but I also wanted to share a larger/ normal sized version because it’s just too good to miss! I modified my recipe for small batch chocolate chip cookies, and pressed the dough into a pie plate.It’s perfect as-is, but you could decorate it with chocolate frosting and sprinkles (like those cookie cakes at the mall), or you could top it with 2 scoops of vanilla ice cream right when it comes out of the oven.

Ingredients Butter.We need 12 tablespoons (that’s one and a half sticks) of unsalted butter that has been softened to room temperature.You can unwrap the butter, slice it up and leave it out at room temperature for about 20-30 minutes, and it will be soft enough.

Brown Sugar.One-half cup of light brown or dark brown sugar.Sugar.

One-half cup of granulated white sugar.Eggs.For this recipe, we need one whole egg plus one egg yolk.

You will have a leftover egg white from making this recipe.Use it to make my coconut m

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