Costco Chocolate Chip Cookie Bar Cake: Delicious 2-Hour Recipe For Parties

Costco chocolate chip cookie bar cake is the dessert everyone’s talking about—layered, luscious, and brimming with nostalgia. Imagine chewy cookie bars, tender cake, creamy chocolate mousse, and chunks of cookie dough, all finished with iconic mini chocolate chip cookies on top. This showstopper is outrageously chocolatey and perfect for sharing, so whether you’re baking for a birthday, potluck, or just want to recreate that addictive Costco bakery moment at home, you’re in the right place! My homemade version is family-friendly, surprisingly doable, budget-conscious, and will have everyone asking for seconds. Expect a medium skill level and about two hours from start to finish (including cooling and assembly), with detailed steps to guide you at every turn.

• Why This Recipe Works
• Ingredients You’ll Need
• Step-by-Step Cooking Instructions
• Recipe Variations & Dietary Modifications
• Serving Suggestions & Pairings
• Storage & Meal Prep Tips
• Nutritional Information
• Conclusion
• FAQ Section

Why Costco chocolate chip cookie bar cake Recipe Works

This Costco chocolate chip cookie bar cake recipe nails the bakery-style flavor bomb thanks to clever layering and homemade touches. Instead of just stacking cookies and cake, the textures—chewy, moist, creamy—are thoughtfully balanced. The base is a brown sugar chocolate chip cookie bar (delightfully thick and soft), topped with tender vanilla cake, airy chocolate mousse, and generous scoops of edible cookie dough. Mini chocolate chips and actual chocolate chip cookies crown the cake for full Costco drama!

What sets this copycat apart: all the elements are made from scratch or semi-homemade, so you taste real butter, vanilla, and premium cocoa in every bite. The mousse and dough add creaminess and childhood whimsy, while the cake/bar combo delivers structure and chew. It’s indulgent, but the layer-by-layer build means you can prep ahead and even freeze certain parts.

Ingredients Costco chocolate chip cookie bar cake You’ll Need

Let’s break it down by layers. All basics are easily found at any store. You can use plant-based butter, gluten-free flour blends, or sugar substitutes as noted in Variations below.

• Cookie Bar Base
  • 1 cup (227g) unsalted butter, melted and cooled
  • 1 cup (210g) packed light brown sugar
  • 1/3 cup (67g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon fine salt
  • 1 1/2 cups (270g) mini chocolate chips
• Vanilla Cake Layer
  • 1 1/2 cups (188g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2/3 cup (160ml) whole milk
• Chocolate Mousse
  • 1 1/4 cups (300ml) heavy cream, cold
  • 7 ounces (200g) semi-sweet chocolate, chopped
  • 2 tablespoons (30g) unsalted butter
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
• Edible Cookie Dough Chunks
  • 1/2 cup (113g) unsalted butter, softened
  • 1/3 cup (67g) brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (155g) heat-treated all-purpose flour* (see note below)
  • 1/4 teaspoon salt
  • 2/3 cup (120g) mini chocolate chips
• Finishing Touches
  • More mini chocolate chips (about 1/4 cup)
  • 2-3 bakery-style chocolate chip cookies (homemade or storebought)

*To heat-treat flour: bake plain flour in a thin layer at 300°F for 5 minutes to make it safe for no-bake dough.

Step-by-Step Cooking Instructions of Costco chocolate chip cookie bar cake

1. Make the Cookie Bar Base:
   1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment paper (leave a slight overhang for easy lifting).
   2. In a large bowl, combine melted butter, brown sugar, and granulated sugar. Whisk until smooth. Beat in eggs one at a time, then add vanilla and mix well.
   3. Fold in flour, baking powder, and salt until almost combined. Stir in mini chocolate chips just until incorporated. Spread the dough evenly into the prepared pan (it will be thick—use an offset spatula).
   4. Bake for 18-22 minutes, or until golden and just set in the center. Do not overbake, or it will lose that chewy, cookie-dough texture. Cool completely in the pan.
2. Prepare Vanilla Cake Layer:
   1. While the cookie bar base cools, keep oven at 350°F (175°C). In a medium bowl, whisk flour, baking powder, and salt together. In a stand mixer (or hand mixer), beat butter and sugar until light and fluffy—about 3 minutes.
   2. Add eggs one at a time, mixing well after each. Stir in vanilla.
   3. With mixer on low, alternate adding flour mixture and milk, beginning and ending with flour. Mix just until combined—do not overmix.
   4. Spread batter evenly over cooled cookie bar base (right in the same pan). Bake 18–20 minutes, or until cake springs back to the touch and tester comes out clean. Cool completely in pan.
3. Make Simple Chocolate Mousse:
   1. Place chopped chocolate, butter, vanilla, and a pinch of salt in a heatproof bowl. In a small saucepan, heat 1/2 cup of the cream until just simmering, then pour over chocolate and let stand 2 minutes. Stir until glossy and smooth. Cool to room temperature.
   2. In a separate bowl, whip remaining cold cream to soft peaks. Fold half the whipped cream into the cooled chocolate to lighten, then gently fold in the rest until completely combined. Cover and chill until thickened but still spreadable, about 30 minutes.
4. Prepare Edible Cookie Dough:
   1. In a bowl, beat butter, brown sugar, and granulated sugar until fluffy. Beat in milk and vanilla. Mix in cooled, heat-treated flour and salt. Stir in mini chips. Drop teaspoon-size chunks onto a tray; chill until firm.
5. Assemble the Cake:
   1. Spread chocolate mousse evenly over the cooled vanilla cake layer.
   2. Stud the top with chilled cookie dough chunks—press them gently into the mousse. Sprinkle more mini chips over everything for crunch and flair.
   3. Gently lift cake out by parchment edges and transfer to a serving board or platter.
   4. Just before serving, arrange 2–3 large chocolate chip cookies on top, slightly overlapping, bakery-style. Slice and enjoy!

Recipe Variations & Dietary Modifications

• Keto/Low-Carb Version: Substitute almond flour (1:1) for all-purpose flour in all layers. Use monk fruit or erythritol in place of sugar. Swap regular chocolate chips with sugar-free mini chips.
• Vegan/Vegetarian Version: Use plant-based butter in all components. Swap eggs for flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg), and dairy-free milk in the cake. Choose coconut cream for mousse and vegan chocolate. For cookie dough, use oat milk, and vegan chips.
• Gluten-Free Version: Choose a 1:1 gluten-free flour blend for all baked components. Double-check your chocolate chips (some brands contain gluten) and use GF oat flour in cookie dough if sensitive.
• Mild/Extra Chocolatey: Add cocoa to the cake for a chocolate cake layer, or swirl in store-bought fudge sauce between layers for extra richness.

Note: If using non-dairy milks, cake may bake slightly faster (check at 15 minutes). Nut flour bases can be more fragile—chill before cutting for clean slices.

Serving Suggestions & Pairings

Slice this stunning Costco chocolate chip cookie bar cake into generous squares and serve on a platter with extra mini cookies for fun. For special occasions, dust each slice with cocoa or confectioners’ sugar, and drizzle with melted chocolate. Want to impress? Add a scoop of vanilla bean ice cream or coffee gelato on the side—for real bakery vibes.

This dessert pairs well with strong coffee or cold brew (the bitterness balances the sweet), as well as a glass of cold milk or even oat milk. For the grown-ups, a tawny port, bourbon, or dark stout rounds out the flavors beautifully.

Looking for more chocolate inspiration? Don’t miss our Chocolate Lovers Collection or try a fruity twist with Decadent Chocolate Raspberry Cake and Strawberry Earthquake Cake for your next celebration.

Storage & Meal Prep Tips

Store leftover cake in an airtight container in the refrigerator up to 5 days. Because of the chocolate mousse and cookie dough, fridge storage is essential—no counter, please! For perfect freshness, press plastic wrap directly onto the cut sides before sealing your container.

Want to freeze? You can freeze individual slices (double-wrapped in plastic, then foil or a freezer bag) for up to 1 month. Thaw slices in the fridge overnight for best texture—mousse stays creamy, not icy. The cookie bar and cake base also freeze beautifully unassembled if you want to prep ahead for parties.

Reheat slices gently in the microwave (10-15 seconds) if you love gooier chocolate and softer cookie bits—but honestly, it’s delicious cold too. Everything can be made 1-2 days ahead and assembled before serving, making this cake a meal prep dream.

Learn more about safe food storage practices at EatRight.org.

Nutritional Information

Nutrition values are estimates and will vary based on brands, substitutions, and size of slices. For more detailed analysis, try tools like MyFitnessPal or Verywell Fit’s calculator.

Conclusion of Costco chocolate chip cookie bar cake recipe

If you’re ready for the ultimate dessert experience, this homemade Costco chocolate chip cookie bar cake brings bakery magic right to your kitchen. It’s nostalgic, festive, and absolutely loaded with layers of flavor and fun! Whether you follow the full recipe or try one of the easy variations, you’ll love how every bite delivers chewy, creamy, and cakey goodness. Get creative—snap a photo, leave a comment below, or tag me on social with your masterpiece. Happy baking and enjoy every forkful of your Costco chocolate chip cookie bar cake adventure!

FAQ Section of Costco chocolate chip cookie bar cake