Chocolate Chip Cookie Layer Cake

requiring a milehigh dessert consider these alternatesized options
Prepare the recipe as is and bake in three 9inch cake pans. Layers will be thinner than pictured.
Halve the recipe and bake in two 9inch cake pans. Layers will be very thin.
Halve the recipe and bake in three 6inch cake pans.
We include instructions for each size in the recipe notes below. If youre in the market for 6inch cake pans we use and love these.
FAQ Can I Use This Recipe to Bake Regular Chocolate Chip Cookies?
Absolutely. However you should chill the cookie dough for at least 2 hours before scoopingshaping and baking. The bake time and yield depends on the cookie size. This recipe makes a lot of dough so expect a lot of cookies.
stack of 5 layers of chocolate chip cookie cake
chocolate peanut butter frosting in a glass bowl
chocolate chip cookie layer cake on a white plate
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See Your Chocolate Chip Cookie Layer Cakes!
 Many readers tried this recipe as part of a baking challenge! Feel free to email or share your recipe photos with us on social media. 
chocolate chip cookie layer cake showing the inside
Chocolate Chip Cookie Layer Cake
5 Stars4 Stars3 Stars2 Stars1 Star4 9 from 16 reviews
Author Sally
Prep Time 25 minutes
Cook Time 22 minutes
Total Time 3 hours
Yield serves 912
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Description
This chocolate chip cookie layer cake is a chocolate chip cookie skyscraper. Prepared with homemade chocolate chip cookie dough each thick layer is softbaked and deliciously chewy. Sprinkled with mini chocolate chips and topped with chocolate peanut butter frosting this indulgent dessert is certainly a showstopper.
Ingredients
3 cups 375g allpurpose flour spooned leveled
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon salt
1 cup 16 Tbsp 226g unsalted butter softened to room temperature
1 cup 200g packed light or dark brown sugar
12 cup 100g granulated sugar
2 large eggs at room temperature
2 and 12 teaspoons pure vanilla extract
2 cups 360g semisweet chocolate chips I used mini plus extra for garnish
Chocolate Peanut Butter Frosting
1 cup 16 Tbsp 226g unsalted butter softened to room temperature
12 cup 130g creamy peanut butter
3 and 12 cups 420g confectioners sugar
12 cup 41g unsweetened natural or dutchprocess cocoa powder
1 teaspoon pure vanilla extract
12 Tablespoons milk
salt to taste
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Instructions
Preheat oven to 350F 177C. Grease 6inch cake pans line with parchment paper rounds then grease the parchment paper. Parchment paper helps the cakes seamlessly