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Chocolate Chip Cookie Crunch Cake with Brown Butter Cream Cheese Frosting

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup sugar
  • 6 tablespoons unsalted butter, melted and slightly cooled
  • 2 teaspoons vanilla extract
  • 2/3 cup buttermilk
  • 1/2 cup mini chocolate chips, tossed in flour

brown butter cream cheese frosting

  • 4 tablespoons unsalted butter, browned and cooled to room temperature (until soft solid)
  • 1 (8-ounce) block of cream cheese, softened
  • 1 2/3 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1 cup crushed chocolate chip cookies


  • Preheat the oven to 350 degrees F. Grease an 8×8 inch pan with butter and set aside.
  • In a small bowl, whisk together the flour, baking powder, soda and salt. In a large bowl, whisk together the eggs, sugar and vanilla extract until smooth. Whisk in the melted butter until combined. Stir in half of the dry ingredients. Pour in the buttermilk, then add the rest of the dry ingredients and stir until you have a smooth batter. Fold in the chocolate chips. Pour the batter into the greased pan and bake for 25 to 30 minutes, or until the cake is just set in the middle. Let cool for 20 minutes before gently turning the cake out on to a cutting board. Let cool completely before frosting.

brown butter cream cheese frosting

  • Place the cream cheese and butter in the bowl of your electric mixer and beat on medium speed until creamy. With the mixer on low speed, slowly add in the sugar and beat until combined. Add the vanilla extract, scraping down the sides if needed. Beat the frosting on medium-high speed for 1 to 2 minutes until super creamy. Frost the cake once cooled completely. Cover with the crushed cookies and slice!


[cake adapted fromĀ one bowl chocolate whisky cake]


Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg

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