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The Mega Deep Dish Cookie Cake

Do you have a special someone in your life with a birthday or celebratory event coming up who prefers cookies over cake? This mega-sized deep dish cookie cake is definitely the way to go!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Cuisine: plant based, vegan
Keyword: Cookie Cake, Vegan Cookie Cake
Servings: 16 people



  • First, pre-heat your oven to 325°F/165°C.  Then, lightly grease a 12-inch round deep dish pan with oil or cooking spray.  THIS is the deep dish pan I use and it's perfect for this cookie cake.  Otherwise, I imagine a 12-inch cast iron skillet would work, as well.
  • Take three Peanut's Bake Shop Cookie Kits (which you can buy HERE), empty all of the mix into a large mixing bowl, and then add the amount of water and oil stated on the back of the packages.  To clarify, since you're using three cookie kits, you'll need to triple the amount of water and oil stated on the back, as well. For instance, if you choose the original Chocolate Chunk flavor for this cake, you'll need three Chocolate Chunk Cookie Kits,  3/4 cup of oil,  and then 1/2 cup + 1 Tb. water. Then - stir away!
  • Once you're at the point where you're staring at a big bowl of cookie dough, resist the temptation to eat it all and instead transfer that dough over to your greased pan.  You'll then want to smooth over and flatten the surface using your hands or the back of a spatula.
  • Bake your mega cookie cake in your preheated oven for 24 - 26 minutes or until the edges start to turn a golden brown color. Once it's done, place it on a cooling rack to cool.
  • If you plan on decorating your cake with frosting, wait until it's completely cool before doing so.


  • If you choose to decorate your mega cookie with a bit of frosting, HERE is my recipe for Vegan Vanilla Frosting; it goes marvelously with this cookie cake!  I cut this frosting recipe in half, which seems to make the perfect amount for decorating the edges and such.
  • If you're more of a chocolate frosting person, you can try this cookie cake with my Creamy Vegan Chocolate Frosting.
  • When decorating, I do not recommend frosting the entire surface of the cake; you want to be able to see the cookie for that "wow factor," plus it will likely turn out too sweet if you do.
  • Make sure you're using a 12" round pan with sides that are at least 2" high. A 12" cast iron skillet will work well, too.
  • This recipe works best with Peanut's Bake Shop Cookie Kits. I chose to make this cookie cake with the Original Chocolate Chunk Kits, but you can definitely make it with the Midnight Chocolate Chunk or the Cinnamon Oatmeal Cookie Kits, too!