Sheet Pan Cookie Cake

This chewy sheet pan cookie cake is the perfect birthday treat for a crowd! Bake in a rimmed half sheet cookie sheet, this giant cookie cake feeds 24 people!

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Move on over Mrs. Fields, we're making our own giant birthday cookie cake today! Based on my round Homemade Cookie Cake Recipe, this chewy chocolate chip cookie cake rivals store-bought and can be made for a fraction of the cost!

Use food coloring and sprinkles to customize the toppings to your event and use my free large number stencils to create a bakery-worthy giant birthday cookie cake!

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Super chewy: The melted butter gives this giant chocolate chip cookie sheet cake the perfect chewy texture.
Feeds a crowd: This recipe makes a large 13x18" cookie cake, which is enough to feed 24-32 people (depending on how big you cut the squares!). Sheet pan desserts for the win!
Slices perfectly: Just like my regular sized Homemade Cookie Cake Recipe, this sheet pan cookie cake cuts into perfect, sturdy (but soft!) squares.
Layer it! For even more cookie cake deliciousness, double the recipe and make a layered sheet pan cookie cake.

vanilla cookie cake buttercream frosting

Ingredients

For the Cookie Cake: butter, white sugar, brown sugar, eggs, vanilla extract, baking soda, baking powder, flour, and semi-sweet chocolate chips.
For the Homemade Frosting (optional): butter, powdered sugar, vanilla extract, salt, and milk.
Rimmed Half Sheet Pan
Large star piping tip (if you plan to pipe!)
Sprinkles, duh!

Tip: If you want to try more flavors, double my other homemade cookie cake recipes like my Frosted Sugar Cookie Cake or Chewy M&M Cookie Cake!

Step 1: Crush Half the Chocolate Chips

Place 1 cup of the chocolate chips in a plastic bag and use a meat mallet or rolling pin to break them down into small pieces (set the other 1 cup of unchopped chocolate chips aside).

Tip: You can also just use a chopping knife to chop the chocolate.

chopping chocolate chips with rolling pin

Step 2: Melt Butter & Add Ingredients

In a small microwave-safe bowl, melt the butter for 30-60 seconds until fully melted (you don’t want it piping hot).

Transfer butter to a large mixing bowl and add in white sugar and brown sugar. Use a spatula (don’t use a mixer!) to stir by hand until combined. Mix in eggs. Next, add in baking soda, baking powder, and salt and mix again.

Add flour and mix until all the flour disappears into the dough. Lastly, add the 1 cup of chopped chocolate chips and 1 cup of whole chocolate into the dough and mix.

step by step on how to make sheet pan cookie cake

Step 3: Press Dough Into Pan & Bake

Grease a half sheet metal cookie cake pan with nonstick cookie spray and press dough into an even layer. Although this cookie removes cleanly, if you are worried about it sticking, line the bottom and sides of the pan with parchment paper first.

Bake at 350 degrees for 16-18 minutes or until edges are slightly brown – do NOT overbake or your chocolate chip cookie cake will not be soft. Allow the cookie cake to completely cool before frosting.

Tip: If you don't need such a giant cookie cake, you can also cut this recipe in half and bake it in a 9x13 pan (bake shorter for 12-14 minutes).

Step 4: Decorate & Serve

Use the instructions in the recipe card below to make my homemade vanilla buttercream (it tastes like ice cream!) or you could also use canned frosting.

Using a large star piping tip, pipe around the edges then immediately add sprinkles (the frosting will start hardening quick, so add sprinkles right away!). This recipe makes enough to pipe a generous border along the edges, while still having some to decorate the center.

To Serve: After frosted, cut in 24 squares. You can also cut smaller pieces to serve a larger crowd.

This homemade buttercream will start developing a crust, which makes it a great frosting to make a day ahead. Because of the sugar content, you don’t need to refrigerate the frosted cookie cake if you plan to enjoy it within 1 day. If you are making ahead earlier, I’d suggest waiting to frost until the day of OR gently wrap the frosted cookie after the frosting sets and place it in the fridge.

Use my free large number stencils to pipe on a birthday number! To do so, simply cut out the center number and then gently place on the cookie. Use a small piping tip or ziploc bag to pipe small dots inside the letter. Remove to reveal your bakery-worthy cookie cake!

Storage & Freezing Tips

Storing: After decorating, allow frosting to harden, and then carefully wrap the cookie in plastic wrap. This cookie cake is best to eat within 2 days; after that it starts to dry out.

Make-Ahead/Freezing: If you need to make this more than 2 days ahead, wrap the unfrosted sheet cake in plastic wrap and foil, then freeze. When ready to serve, let thaw and decorate.

Frequently Asked Questions:

Can I use a different sized pan?

If you don't need such a huge cookie cake, you can alter this cookie sheet cake recipe depending on your pan size.

- For 9x13, cut the recipe in half and bake for 12-14 minutes.
- For a 12" circle, use my Homemade Cookie Cake Recipe (this sheet pan recipe is my standard recipe but doubled for the dough and tripled for the frosting).

Can I use canned frosting?

Canned frosting will work just fine, just keep in mind that it's not as sturdy when you pipe it. My recipe will create a nice, sturdy pipeable frosting that will harden.

If you do use canned frosting, you will need at least 2 cans to frost this giant chocolate chip cookie cake.

Can I add mix-ins?

Absolutely! You can customize these cookie cake bars to your liking; add festive sprinkles, M&M's, or your favorite nuts. The fun thing about making a large rectangle cookie cake is that you can also put different toppings in different parts of the dough!

Chewy Sheet Pan Cookie Cake

This chewy sheet pan cookie cake is the perfect birthday treat for a crowd! Bake in a rimmed half sheet cookie sheet, this giant cookie cake feeds 24 people!

4.98 from 213 votes

Print Pin Rate

Total Time: 30

Servings: 24 squares

By: Melissa Rose

Ingredients

Cookie Cake Recipe

1 cup unsalted butter You will be melting this. Do not use margarine for this recipe!
1 cup light brown sugar packed
½ cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
3 cups all-purpose flour
2 cups semi-sweet chocolate chips (You'll be chopping 1 cup and adding the remaining 1 cup whole).

Vanilla Buttercream Frosting

¾ cup unsalted butter softened to room temperature
3 ¾ cups powdered sugar
1 tablespoon vanilla extract
¼ teaspoon salt
3 tablespoons milk

Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.

Instructions

Preheat oven to 350℉.
Place 1 cup of the chocolate chips in a plastic bag and use a rolling pin to break them down into small pieces (set the other 1 cup of unchopped chocolate chips aside).
In a small microwave-safe bowl, melt the unsalted butter (1 cup, i.e. 2 sticks) for 20-30 seconds until JUST melted.
Add in granulated sugar (½ cup) and light brown sugar (1 cup) and use a spatula to stir until combined (* do not use a mixer!). Add in eggs (2 large) and vanilla extract (1 tablespoon), then mix. Next, add in baking soda (1 teaspoon), baking powder (½ teaspoon), and salt (½ teaspoon) and mix again. Add in all-purpose flour (3 cups) and mix until all the flour disappears into the dough.
Add the 1 cup of chopped chocolate chips and 1 cup of whole chocolate chips into the dough and mix. Immediately proceed to pressing into pan (you don't want the dough sitting out or it will set too much with the melted butter).
Grease a 13x18" half sheet metal cookie cake pan (see notes below for alternate pans. Although this cookie removes cleanly, if you are worried about it sticking, line the bottom and sides of the pan with parchment paper first. Press dough into an even layer in pan.
Bake at 350℉ for 16-18 minutes - do NOT overbake or your chocolate chip cookie cake will not be soft. You want the cookie cake to be slightly brown on the top and look slightly underbaked (my oven was perfect at 16 minutes). Remove from oven and place entire pan on a cooling rack. Allow the cookie cake to cool completely before removing.
Using a large star piping tip, pipe around the edges then immediately add sprinkles (the frosting will start hardening quick, so add sprinkles right away!).

To Make Frosting:

Beat the softened unsalted butter (¾ cup, i.e., 1 ½ sticks) on medium-high speed for 2 minutes until smooth. Turn the mixer to low speed then add the powdered sugar ¼ cup at a time (3 ¾ cups total). You may need to stop and scrape down sides. Add vanilla extract (1 tablespoon) and salt (¼ teaspoon) and turn mixer to medium speed. One tablespoon at a time, add milk (3 tablespoons total). Beat on high for 2-3 minutes until creamy and the frosting is at a good consistency to pipe. If it looks too runny, add more powdered sugar. If it looks too stiff, add a tiny bit of milk until you get to the desired consistency.
This will make just enough frosting to pipe a border along the edges, as well as write a phrase on top.

Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.

Notes

Alternate Pan Sizes: For 9x13, cut the recipe in half and bake for 12-14 minutes. For a 12" circle, use my Homemade Cookie Cake Recipe

Frosting Tip: This homemade buttercream will start developing a crust, which makes it a great frosting to make a day ahead. Because of the sugar content, you don't need to refrigerate the frosted cookie cake if you plan to enjoy it within 1 day. If you are making ahead earlier, I'd suggest waiting to frost until day of OR gently wrap the frosted cookie after the frosting sets and place in the fridge.

Freezing/Make Ahead Tip: I don't typically like freezing chocolate chip cookies because I feel like they get dry and not as chewy in the freezer. If you do need to make this in advance, you could wrap the baked, unfrosted cookie in plastic wrap and when you're ready to eat it, let it thaw to room temperature then frost.

Gluten-Free: For those asking, I turned my popular cookie cake recipe into the best Chewy Gluten-Free Cookie Cake! You can turn this into a sheet pan cake but doubling the recipe.

Nutrition information is just an estimate but based on 24 servings.

Nutrition

If you make these (keyword), be sure to leave a comment below and tag me on Instagram @designeatrepeat. I LOVE seeing what you made!

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4.98 from 213 votes (125 ratings without comment)

Sheet Pan Cookie Cake

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Why I Love This Sheet Pan Cookie Cake

Ingredients

How to Make Sheet Pan Cookie Cake:

Step 1: Crush Half the Chocolate Chips

Step 2: Melt Butter & Add Ingredients

Step 3: Press Dough Into Pan & Bake

Step 4: Decorate & Serve

Cookie Cake Buttercream Frosting

Cookie Cake Decorating Ideas

Storage & Freezing Tips

Frequently Asked Questions:

Chewy Sheet Pan Cookie Cake

Ingredients

Cookie Cake Recipe

Vanilla Buttercream Frosting

Instructions

To Make Frosting:

Notes

Nutrition

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Comments

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