Cookie Cake

Soft, chewy, pizza-sized cookie cake may be a birthday party staple, but you don’t need a special occasion to make this one at home. A low and slow bake in a cast-iron skillet gives this giant chocolate chip cookie its gold standard texture. It’ll seem a little underdone when pulled from the oven, but will become perfectly set as it cools. The fluffy chocolate frosting with sprinkles is another must-have. No need for pro-level piping skills here; use any design you like, or write a name or message (like I *heart* cookies!) across the top. 

Do cookie cakes need to be refrigerated?

This cookie cake can stay at room temperature. If baking a day or two ahead, wrap just the cookie cake in plastic wrap, then pipe on the frosting before serving. 

Is parchment paper needed for baking cookies?

In this recipe, the parchment keeps the cookie from becoming too crisp in the hot cast-iron skillet. It also keeps any melted chocolate chips from burning and sticking, and makes the cookie cake easier to remove in one piece. 

Can dark brown sugar be used instead of light brown sugar?

Dark brown sugar has more molasses—meaning more moisture and a stronger flavor than light brown sugar—which could change how the cookie dough bakes and how it tastes. Stick to light brown sugar for this recipe. 

How do you remove a cookie cake from the pan?

Let the cookie cake cool completely, then run a sharp knife around the edges. Use a metal spatula to carefully slide under the parchment and lift the cookie out of the skillet. Carefully lift the cookie and peel off the parchment paper from the bottom before serving.