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!
Save this Recipe!
Enter your email below and I'll send this recipe to you.
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!
Why I Love This Sheet Pan Cookie Cake
- 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.
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!
How to Make Sheet Pan 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.
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 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.
Cookie Cake Buttercream Frosting
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.
Cookie Cake Decorating Ideas
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:
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).
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.
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
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
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!
Gretchen says
I made this for a softball party for a friend I’d mine’s daughter and they LOVED it! Thanks for the great and easy recipe!
Melissa says
Glad to hear everyone loved this recipe, Gretchen! Thank you so much for leaving a review!
Janice DiMarco says
How do think it would work with sugar substitute? Erithroyl and monk fruit blend?
Melissa says
Hi Janice! I'm not familiar with alternative sugars so I can't say for sure. But definitely report back if you try them!
Dionna Rivera says
I made this for my nephew’s birthday party and it came out amazing! Thank you so much for the recipe 🤍 it was so easy to follow and I will definitely be making again! Wish I could upload the photo!
Joan Will says
This is the best cookie cake recipe! I made 1 1/2 recipes for a full cookie sheet. Didn’t change the baking time. Everyone loved it!
Melissa says
Thank you so much for taking the time to leave a review, Joan! I really appreciate it!
Hannah says
Tried this cookie cake for Easter this year and it came out perfectly! I transferred the cake from pan to plate and it held up great. I was nervous that it was going to crack since it was so large but it didn’t. Can’t wait to eat it tomorrow!
Melissa says
Thank you so much for taking the time to leave a review, Hannah! I really appreciate it! :)
Marcee worthey says
Thank you for a great recipe. Followed to the letter, perfect. We love this cookie.
Melissa says
Thank you so much for taking the time to leave a review, Marcee! I really appreciate it!
Finn says
We’re gone in a day.Loved this recipe and have made it many times. I’m not a pro but it always turns out great. I even tried adding cocoa powder and they taste great as chocolate.
Melissa says
Yumm, I'll have to try adding cocoa powder sometime! Thank you so much for taking the time to leave a review, Finn!
Tia says
Very yummy very close to store ones!
Only question I have is.. it was super soft and fell apart when I moved it. What did I do wrong?
Melissa says
Did you use real butter or margarine? Also, what kind of pan did you use? Light colored or dark colored metal?
Tia says
I figured out what I did wrong I used a glass pan 🤣
Denise says
Mine came out really dry. Any suggestions?
Melissa says
Hi Denise! You may have overmeasured the flour a bit or baked it a couple of minutes too long. Also, just to verify did you use a light-colored metal sheet pan and real butter vs. margarine? Happy to help troubleshoot!
Wendy Greenhut says
This was my first time baking a cookie cake and it was so easy and so yummy!
Melissa says
So glad it turned out great for your first time, Wendy! Thank you so much for taking the time to leave a review!
Dani says
This recipe is soooo tasty! I was a little nervous putting it in the sheet pan at first, it didn’t seem like it was enough dough but just keep spreading it out and it will fill the pan! Huge hit!!
Melissa says
Thank you so much for leaving a review, Dani! I really appreciate it!
Lindy says
This cookie cake was absolutely delicious!! I ended up using a knife to chop the chocolate chips; my rolling pin didn’t crush them at all. The cookie cake was absolutely delicious, and the texture and rise were perfect. Will use this recipe every time.
Melissa says
So glad to hear you enjoyed this recipe, Lindy! Thank you so much for leaving a review, I really appreciate it!
Sarah P says
A big hit for my family!! Loved the ease of the recipe and the wonderful directions to follow. The frosting is so good!!
Melissa says
Awesome to hear you and the fam enjoyed this recipe, Sarah! Thank you so much for leaving a review!
Sandy Bradley says
I love this it is better than Cookie Co. I have made this several times already. It's a big hit at all birthdays I have made it for. Thank you for sharing. God bless.
Melissa says
Yay, so glad to hear you enjoyed the recipe! Thank you so much for leaving a review, Sandy!
Hether says
The cookie pan I bought is:
Length: 21 1/2"
Width: 15 1/2"
Height: 7/8"
Is this a 1.25 or 1.5 measurement of the recipe? I am making this for my daughters 16th birthday party and we're hoping for a turnout of 30ish.
Melissa says
Hey Hether! It sounds like you have a full sheet pan, so I would at least 1.5x the recipe. You could even double it if you like it a bit thicker!
Sandra says
I made this, did not try one bite because it was for my husband's co-worker's birthday. It was such a BIG HIT people were wondering where I bought it from! thanks for the recipe
Melissa says
Glad to hear everyone loved the recipe, you'll just have to make another one so you actually get to try it ;) Thank you so much for leaving a review, Sandra!