This homemade brown butter chocolate chip cookie cake recipe is like Mrs. Fields, but even better!! Made entirely without eggs and dairy free, just one bowl and a whisk, and stuffed with a dairy-free Nutella center, this vegan cookie cake is buttery soft, chewy, and loaded with rich gooey chocolate chips. You’ll never buy another store bought cookie cake AGAIN for your celebrations and parties!

sliced vegan Nutella cookie cake

If you’re in a pinch for your next birthday party or celebration and need a cake stat, let me tell you- this browned butter Nutella-stuffed chocolate chip cookie cake is it.

Not only is this the easiest cake recipe to ever exist (only a bowl and a whisk?! I mean, come ON), but you also don’t need any eggs nor dairy. Yeah, I know, but I said “butter” and “Nutella.” Well, we have dairy free options for those that make this unbelievably vegan cookie cake ridiculously easy to eat.

slices of vegan nutella cookie cake

We’re talking crisp out edge, soft, molten center that’s somehow still sturdy enough to pick up (with your hands, it’s okay- go ahead!), and pools of warm dairy free nocciolata bulging with every bite. Not to mention the browned vegan butter?? Heavenly.

It’s like combining my all time favorite vegan “Tollhouse” cookies and my browned butter chocolate chip cookies into one massive cake-sized cookie. And it beats Mrs. Fields every time (though honestly, I have a lot of respect for the woman who started that business and what she grew it to!).

Most of the ingredients here are super familiar- they’re your traditional cookie cake ingredients (think: flour, light brown sugar, and sugar). But here’s where we’re straying to make this Copycat Mrs. Fields chocolate chip cookie cake entirely vegan- without anyone knowing!

  • Browned vegan butter: Miyoko’s is the best for browning vegan butter on the market right now. Country Crock (Plant Crock) is another good option (and nut-free). Violife and Earth Balance do NOT brown, so if you need those brands, I would skip the browning step all together (see recipe card for notes!).
  • Dairy free yogurt: This is our vegan egg replacement- and it is magic. What makes this cookie cake really taste like Mrs. Fields, but better with that extra added fat. You can use any dairy-free yogurt here!
  • Vegan chocolate chips: The chocolate chips that you use matters. I recommend Enjoy Life or
  • Vegan nocciolata: This is a store-bought dairy-free version by Rigoni Di Asiago. It’s absolutely amazing, and tastes just like Nutella. I find mine at Whole Foods or you can order online. Or just make my homemade vegan Nutella, which is just as delicious (but just an extra step!).
slice of vegan Nutella cookie cake on a plate

How to stuff a vegan ‘Nutella’ stuffed cookie cake:

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

making the cookie dough
The cookie dough for this cookie cake is very easy- if you’ve ever made cookies, then you’re in luck!
filling the cookie cake
What I personally love about this this recipe is that you don’t need to freeze the vegan Nutella before filling. Simply drop globs of the Nutella….
cookie cake before topping with rest of the dough
Then smear evenly over the bottom cookie dough layer, leaving about an inch of cookie dough as the border.
cookie cake before baking
The rest of the cookie cake, you’ll flatten the remaining cookie dough into pancakes and place on top of the vegan Nutella. Make sure you seal the edges!! (see video here)
baked cookie cake
Bake for 30 minutes then cool COMPLETELY before frosting. Or you’ll end up with a glob of frosting mess! Still yummy though 🙂 I let mine cool for 1.5-2 hours just to be safe.
sliced cookie cake
Slice and serve 🙂 enjoy!!

Can I make this without the Nutella stuffed center?

Absolutely! You can either switch it up to peanut butter or Biscoff, or omit all together for your vegan cookie cake. It will bake for just 28 minutes instead of 33 minutes without the filling.

slice of vegan cookie cake on a plate

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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sliced vegan Nutella cookie cake

Copycat Mrs. Fields ‘Brown Butter’ Nutella-Stuffed Vegan Cookie Cake Recipe

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  • Author: Britt Berlin
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 12 1x
  • Category: Cakes
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

This homemade brown butter chocolate chip cookie cake recipe is like Mrs. Fields, but even better!! Made entirely without eggs and dairy free, just one bowl and a whisk, and stuffed with a dairy-free Nutella center, this vegan cookie cake is buttery soft, chewy, and loaded with rich gooey chocolate chips. You’ll never buy another store bought cookie cake AGAIN for your celebrations and parties!

Ingredients

Scale

Cookie Cake:

  • 1 cup (226 g) salted vegan butter
  • 1/2 cup (100 g) organic granulated sugar
  • 3/4 cup (150 g) light brown sugar
  • 1/4 cup (60 g) dairy free yogurt, room temperature
  • 1 tsp vanilla extract
  • 1/2 tbsp cornstarch
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 2 cups (250 g) all purpose flour or gluten free 1:1 baking flour , sifted and spoon & leveled*
  • 2 cups (300 g) vegan chocolate chips*
  • 1 cup (226 g) vegan Nutella or store bought dairy free Nocciolata

Vegan Vanilla Frosting:

  • 1/4 cup (56 g) vegan butter, room temperature
  • 1 1/2 cups (180 g) powdered sugar
  • 1 drop vegan pink food coloring
  • Vegan sprinkles, for decoration

Instructions

  1. Prep: Preheat the oven to 350F, and line a 9” springform pan with parchment paper.
  2. Brown the vegan butter: In a pan, heat the vegan butter on medium heat until it begins to brown (this happens quite quickly, so keep an eye on it) while stirring. Once browned, remove from heat and pour into a bowl. Set aside to cool at room temperature while you make the vegan cream cheese filling.
  3. Mix the wet ingredients: In a large bowl, whisk together the melted vegan butter, light brown sugar, sugar, dairy free yogurt, and vanilla extract.
  4. Add in the dry ingredients: To the same bowl, add in the cornstarch, baking soda, and sea salt, and whisk again until combined. Then add in the flour and switch to a silicone spatula to fold the flour into the wet ingredients. 
  5. Fold in the chocolate chips: Pour in the chocolate chips and fold until evenly distributed throughout the batter.
  6. Bake: Press the cookie dough into the prepared pan until it reaches the edges. Sprinkle a few more chocolate chips on top if desired. Then bake for 25 minutes, or until the edges of the cookie cake are just golden brown.
  7. Cool then frost: Remove from the oven and let cool for 30 minutes before frosting. When ready to frost, prepare the frosting according to instructions. Remove the springform pan from the cookie cake and plate the cake. Then pipe the frosting around the rim of the cookie cake and decorate with sprinkles.
  8. Serve and enjoy! Slice and serve when ready! Store any leftovers in an airtight container in the fridge for up to 5 days.

Notes

Non-browned vegan butter version: If you don’t have the right brand to brown your vegan butter, then you can easily omit that step and reduce the amount of butter to 3/4 cup (170 g). 

Homemade 'Brown Butter' Nutella-Stuffed Vegan Cookie Cake Recipe pinterest pin