4th of July Cookie Cake

The ultimate giant 4th of July Cookie Cake decorated red, white and blue makes the perfect patriotic 4th of July food to serve all summer long.

Let's start a new tradition this year and bake something easy that will "wow" your guests.

Put the cookie trays away and let me show you how easy this extra large cookie is to bake!⁣

This is my go-to chocolate chip cookie recipe and closely resembles my chocolate chip skillet cookie recipe—except this time, it’s baked in a springform pan, giving it a slightly more cake-like texture.

It’s the perfect treat for your July 4th Menu! The red and blue candy pieces pop beautifully against the white buttercream frosting—such a festive and fun touch.

Looking for MORE Easy Desserts for summer? Try my  4th of July Cupcakes with FREE cupcake toppers and wrappers or my Red Velvet 4th of July Cake.

Tips for Baking Giant Cookies

Let it Cool Completely before Decorating - if you add the buttercream frosting too soon, it will melt on top of the cake making a huge mess. So be patient and wait. Also, if you remove the cake too soon from the pan it might break.

Room Temperature Eggs - set the eggs out about an hour before you start baking. They blend into the butter and sugar mixture much better when they're not cold.

Choose the Right Pan - I like using a cheesecake or springform pan because it helps to release the cake easily. If you choose a traditional cake pan, make sure you spray it well with non-stick baking spray or consider lining the pan with parchment paper.

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For a full list of kitchen tools used in this recipe, be sure to check the recipe card below. You can also browse my Favorite Kitchen Tools by clicking the photo below.

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Main Ingredients Needed

Step-by-Step Directions

Step 1: In a small bowl, whisk together flour, baking soda, and salt. In a large bowl, cream the butter, sugars, and vanilla until smooth. Beat in eggs one at a time, then mix in the dry ingredients until just combined. Fold in chocolate chips.

Add the Dough to the Springform Pan

Step 2: Trim a piece of parchment paper to the size of the base of your springform pan. Press the dough into the skillet using either a rubber spatula or wooden spoon.

Baking Instructions

Step 3: Bake at 350°F for 10 minutes, then remove and sprinkle ½ to ¾ cup mini M&Ms on top. Lightly press them in without fully covering to keep the colors visible.

How do you know when cookie cake is done?

Step 4: Return the cake to the oven to bake for an additional 15 to 20 minutes, or until the edges are crisp and golden, and the cookie is cooked through.

Step 5: Test doneness by inserting a toothpick in the center—if it comes out clean, it's ready. The top should also feel firm yet slightly springy when gently tapped. Once baked, remove from the oven and allow the 4th of July cookie cake to cool completely in the springform pan before removing it.

How to Decorate Cookie Cake

Step 6: To complete the red, white, and blue look, I piped a buttercream border using a star tip and added red and blue sprinkles. The recipe makes enough frosting for the border plus a bit extra for optional decorating.

How to Store, Freeze and Thawing Tips

Refrigerate: Store leftover cookie cake in an airtight container in the refrigerator for up to 5 days.

Freezer: Wrap the unfrosted cookie cake tightly in plastic wrap and then foil. Freeze for up to 2 months.

Thawing Tips: For best results, thaw the cookie cake at room temperature while still wrapped to prevent it from drying out. Once fully thawed, unwrap and frost if desired. For a just-baked taste, warm individual slices briefly in the microwave or oven before serving.

More Recipes to Love

Try my NEW Patriotic Cookie Cake recipe! It's made in a cast iron skillet and so easy! Or you might enjoy this Patriotic Poke Cake recipe!

Celebrate Summer with the Red, White & Delicious Recipes eBook!

This beautifully designed digital cookbook features 10 fun and festive dessert recipes perfect for the 4th of July, Memorial Day, or any red, white, and blue celebration.

📖 Recipe Card

Lois

4th of July Cookie Cake

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4th of July Cookie Cake - the ultimate giant chocolate chip cookie baked into a cake and decorated red, white and blue makes the perfect patriotic dessert to serve all summer long!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 16

Course: Desserts

Cuisine: American

Calories: 444

Ingredients Equipment Method Nutrition Video Notes

Video

Ingredients

  

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For the Cake:

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter softened
• ¾ cup granulated sugar
• ¾ cup light brown sugar
• 1 teaspoon vanilla
• 2 eggs
• 2 cups semi-sweet chocolate chips
• ½ cup red and blue candy pieces

For the Buttercream Frosting:

• 4 tablespoons butter; softened
• 1 cup powdered sugar
• ½ teaspoon vanilla
• 2 teaspoons half and half

To Decorate the Cake:

• Red and blue sprinkles

Cooking for More (or Less?)Scale this recipe up or down. Adjust the number of servings above to automatically update ingredient amounts.

Equipment

• Pastry Bags Disposable Decorating Icing Piping Bags
• 9 Inch Non-stick Cheesecake Pan Springform Pan with Removable Bottom

Method

 

For the Cake:

1. Combine flour, baking soda and salt in small bowl and set aside.
2. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
3. Add eggs, one at a time, beating well after each addition.
4. Gradually beat in flour mixture.
5. Stir in the chocolate chips.
6. Press the dough into the bottom of a 9 inch springform pan that's been lined with a piece of parchment paper cut into a circle to fit the bottom of the pan.
7. Bake in a 350 degree preheated oven for 10 minutes. Remove from oven and gently press the ½ cup of red and blue candy pieces into the surface of the cookie cake being careful not to completely submerge the candy pieces.
8. Return the cake to the oven and continue to bake for an additional 18 minutes or until the edges are crisp and the cookie is golden and cooked through.
9. Remove from oven and let cool completely before decorating.

For the Buttercream Frosting:

1. Beat the butter until light and fluffy.
2. Add the powdered sugar, vanilla, half and half. Beat until smooth adding more half and half if needed.
3. Add the frosting into a decorating bag fitted with a star tip.
4. Pipe the frosting around the edges of the cake.
5. Decorate with red and blue sprinkles.

Nutrition

Serving: 1ServingCalories: 444kcalCarbohydrates: 57gProtein: 4gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 54mgSodium: 323mgPotassium: 173mgFiber: 2gSugar: 39gVitamin A: 419IUVitamin C: 0.04mgCalcium: 40mgIron: 3mg

Notes

• Cool Completely Before Decorating: Let the cake cool fully before adding frosting to avoid melting or breaking.
• Use Room Temp Eggs: Eggs mix more smoothly into the batter when they’re not cold—set them out about an hour ahead.
• Pick the Right Pan: A springform pan makes removal easier. If using a regular pan, grease well or line with parchment.

 

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