These cookie cocktail cakes star soft and chewy chocolate chip cookie cake cut into cubes and layered with buttercream frosting and sprinkles in individual serving glasses. Customize with your favorite toppings to match any occasion and you’ve got the perfect party dessert.
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If you’ve been following my Cocktail Cakes series, you already know the concept: individual desserts served in cocktail glasses, inspired by the viral dot cakes. And now, cookies have entered the chat.
I am a lifelong chocolate chip cookie obsessive. From my secret ingredient chocolate chip cookies to my caramel-stuffed chocolate chip cookies, I have strong opinions about this classic treat. But nothing hits quite like one big, crowd-friendly giant chocolate chip cookie cake and that’s exactly what inspired these.
Here’s Why You’ll Love These Individual Desserts
- Soft and chewy chocolate chip cookie cake cut into cubes and layered with buttercream frosting and sprinkles in a cocktail glass, mason jar or any small cup
- No special pan needed, just a standard 9-inch square baking pan
- One layer or two depending on your glass depth
- Completely customizable with your favorite frosting and sprinkles
- Make-ahead friendly for the perfect party dessert
- Ready in 35 minutes
Use My Scaled-Down Cookie Cake Recipe
Have you ever made my giant cookie cake? It’s one of my favorite recipe templates on the site because it’s endlessly customizable for any occasion, from birthday celebrations to Halloween. I first shared it in 2023 and have been making it on repeat ever since. Just by scaling down the recipe and baking it in a smaller pan, you get a perfectly sized, soft and chewy cookie cake that’s ideal for cutting into cubes and layering into glasses.
You’ll need a handful of familiar cookie ingredients: butter, granulated and brown sugars, a cold egg, vanilla, flour, leaveners and chocolate chips. Success tip: Because we aren’t chilling the dough, it’s important to use a cold egg straight from the fridge. It helps prevent a greasy texture and gives the cookie cake a chewier, more structured crumb.
Then, choose your frosting. We’re big chocolate fans in my house so I almost always opt for my chocolate buttercream, but vanilla buttercream or even my coffee buttercream would be delicious here. And of course, sprinkles!
See the recipe card for full information on ingredients and quantities.
Just like my chewy chocolate chip cookies, this cookie dough comes together quickly with a stand mixer or electric handheld mixer. Cream the butter and both sugars until light and fluffy, then beat in the egg and vanilla.
If you’re using a handheld mixer, set it aside and switch to a rubber spatula or wooden spoon to mix in the dry ingredients. Overmixing the flour develops the gluten and can make your cookie cake tough. Then fold in the chocolate chips.
Spread the dough into a greased 9-inch square pan in an even layer and bake until pale golden and barely set in the center, 15 to 18 minutes.
Success tip: The cookie will continue baking as it cools, so if you prefer a softer cookie cake, underbake it slightly. This is my #1 tip for soft and chewy cookies, whether you’re making classic Toll House cookies or my peanut butter cookies. The center should look just set when you pull it from the oven. It will firm up as it cools.
Let the cookie cake cool completely before cutting into 1-inch cubes.
Assemble in Glasses
Assembling the cookie cocktail cakes is the fun part and the most customizable step in the whole recipe. Add several cookie cubes to the bottom of each cocktail glass. I used these martini glasses, but coupe cocktail glasses or small mason jars would work great, too. Top with a generous swirl of frosting. I piped mine for a prettier presentation, but you can absolutely spoon it on instead. Then finish with sprinkles.
Feel free to add as much or as little frosting as you like, and, depending on the depth of your glasses, you can do one layer or two layers: cookie cake, frosting, more cookie cake, more frosting. I love serving these individual desserts with cute serving picks to match the party for easy snacking while guests are mingling.
And if you love individual desserts in a glass, try my individual fruit and brownie trifles next. And don’t forget to check out all of my Cocktail Cake recipes for even more mini dessert inspiration!
Ingredients
For the cookie cake:
- 1/2 cup unsalted butter, softened, plus more for greasing pan
- 1/3 cup granulated sugar
- 2/3 cup packed light brown sugar
- 1 large egg, cold
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2/3 cup chocolate chips
For assembly:
- Vanilla or chocolate buttercream frosting, for decorating
- Assorted sprinkles, for decorating
Instructions
- Preheat the oven to 350°F. Grease a 9-inch square baking pan with unsalted butter. (See Kelly’s Notes.)
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar and brown sugar until light and fluffy, about 2 minutes.
- Beat in the egg then beat in the vanilla extract.
- Add the flour, baking soda, baking powder and ½ teaspoon kosher salt and beat just until combined.
- Beat in the chocolate chips.
- Spread the cookie dough into the greased pan in an even layer.
- Bake the cookie cake until it is pale golden and barely set in the center, 15 to 18 minutes. (For a softer cookie cake, underbake it.)
- Remove the cookie cake from the oven and let it cool completely. Once it has cooled, cut it into 1-inch cubes.
- Add several cookie cubes to a serving glass, top with frosting and sprinkles, and serve.
Kelly’s Notes
- The cookie will continue baking as it cools, so if you prefer a softer cookie cake it’s important to underbake it so that the center is just set when you remove it from the oven.
- My chocolate buttercream, vanilla buttercream and coffee buttercream are all delicious here.
- Depending on the depth of your glasses, you can do one layer of cookie cake and frosting or two.
- Container options: Martini glasses, coupe cocktail glasses, small mason jars, parfait glasses or any small cup work great.
- Make ahead: Assemble up to a day ahead and store loosely covered at room temperature.
- Serving picks: Add one to each glass for easy snacking at parties!
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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