Chocolate Chip Cookie Cake

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Megan 0

"I had a lot of chocolate chip cookies left over after Christmas, so I made this cake using the idea of a graham cracker cake. Putting everything into a food processor made it quick to make and clean up. It turned out to be a tasty treat topped with whipped cream. It is very moist and soft. Adding coconut or nuts gives it texture. Serve topped with whipped cream or dusted with powdered sugar."
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50 m servings 363 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 363 kcal
  • 18%
  • Fat:
  • 19.2 g
  • 30%
  • Carbs:
  • 44.7g
  • 14%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 280 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch cake pan or baking dish.
  2. Process chocolate chip cookies in a food processor until completely crumbled. Add sugar, flour, baking powder, and cinnamon to cookie crumbs; pulse to combine. Add butter, eggs, and vanilla to cookie mixture; process until blended.
  3. Pour milk into cookie mixture while food processor is running; blend until batter is evenly mixed. Pour batter into prepared pan.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 to 15 minutes.



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