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!
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!
Dessa Smith says
Wow I made for my daughter’s party! Everyone loved it. One thing I’d add is as it’s cooled down a little, take a rolling pin over the top to flatten it if you plan to decorate!!!
But I’m
About to make 2 more!!!
Melissa says
So glad you enjoyed the recipe, Dessa! Thank you so much for leaving a review!
Katherine says
I love this recipe, it's exactly the one I needed for my daughters 2 year old party. It was a big hit with the family too! Thank you for sharing it.
Melissa says
So glad to hear everyone enjoyed the recipe! Thank you so much for leaving a review, Katherine! I really appreciate it!
Melissa says
Let me start by saying that I am notoriously bad at chocolate chip cookies. I made this for two different July 4th parties, one halfed and one full, and they were a huge hit! I used mini chocolate chips and M&M candies (red, white, and blue mix). I can't wait to try this again with mini chips and chocolate chunks. I followed the recipe exactly, other than subbing the candy and mini chips for the chopped and unchopped chips. Coming from someone that consistently fails at chocolate chip cookies, I was pleasantly shocked at how great this turned out and how EASY is was!! Thank you so much for sharing!! My kids ask for cookie cakes for their birthdays, and I've spent so much on some that weren't even that great. This will now be a regular in my dessert and celebration rotation!!
Melissa says
That makes me so happy to hear! I'm so glad you decided to give this recipe a shot! Thank you so much for taking the time to leave a review, Melissa! I really appreciate it!
Alisa Lynn says
15x10x2 dish for 17 minutes on 350 came out PERFECT!
Melissa says
Thank you so much for leaving a review, Alisa!
Ashley says
I have used this recipe multiple times and they always come out amazing! Thank you for the easy recipe! 💚
Melissa says
So glad to hear you enjoyed this recipe! Thank you so much for leaving a review, Ashley!
Courtney says
So yummy! The recipe was super easy to follow. Just wondering if there is a way to may it a little less sweet?
Melissa says
You could cut the brown sugar back a little bit but it will affect the texture and may be a little more dry!
Destanie says
Looooove! Great recipe. Came out perfect
Melissa says
Thank you so much for leaving a review, Destanie!
Lynne says
Great cookie cake recipe!
Was a big hit at my 23 year old twins bday party…the whole thing was eaten!
Melissa says
Thank you so much for leaving a review, Lynne! Glad to hear everyone enjoyed the recipe!
Camille says
Made this for my son’s 9th bday and it was so good! I made it a day ahead and the kids keep asking when I’m making it again. Great recipe!
Melissa says
So happy to hear you all enjoyed this recipe, Camille! Thank you so much for leaving a review!
Valarie says
This was perfect! I did not melt the butter but used it when it was very soft. Will absolutely be making again!
Melissa says
Thank you so much for leaving a review, Valarie!
Stacey says
The cookie cake turned out so well! I’ve never reviewed a recipe before but I had to for this. The cookie was so yummy but I was so appreciative for the instructions! I have never seen a recipe where the amounts are listed within the instructions. I am terrible with remembering the amounts so I’m constantly scrolling up and down at every single step. This saved me so much time and frustration. I appreciate the time you took to add those! Thank you for making this recipe simple to make with no fuss or headache!
Daisy stanford says
Totally agree the amounts in the recipe were such a blessing while you are trying to follow a recipe on your phone. Yummy stuff and will be making again.
Lynn says
Yes!! Instructions are a life saver!! Especially with your kiddos playing 20 Questions while you're just trying to get everything together for the party! Ha! My SIL passed this recipe along, and now it's THE recipe when anyone wants cookie cake. Thanks for sharing! Can't wait to try it with a brookie!
Melissa says
I am so happy to hear you enjoyed this recipe so much, Stacey! Thank you so much for leaving such a thoughtful review, I really appreciate it!
K Smart says
Came out perfect!!! I baked for 14 minutes and used white chocolate chips. Definitely a keeper. Thank you
Melissa says
So happy to hear you enjoyed this recipe! Thank you so much for leaving a review!
Angie Clark says
This was perfect! The cookie was so good and the icing was perfect.
Melissa says
So happy to hear you enjoyed this recipe, Angie! Thank you so much for leaving a review!
Caiti says
Question! It says not to use a mixer when combining the melted butter and sugar. After that step do we continue adding the rest of the ingredients with a mixer? Or does everything need to be hand mixed including the flour? TIA!
Melissa says
I don't use a mixer for this recipe at all but you can use one on low if you need!
Steph says
Thank you for this recipe! It came out perfectly!
I don’t care for sticky fingers so I used an extra sheet of parchment paper over the dough to keep my fingers clean while I was spreading it to the edges of the pan.
Look forward to trying more recipes from your site!
Marcy says
I made this Chewy Sheet Pan Cookie Cake, along with the homemade Vanilla Buttercream Frosting, for my daughter's birthday! I made a second one using premade cookie dough and canned icing.
The Chewy Sheet Pan Cookie Cake was definitely the preferred one.
I am getting ready to make another one, as a thank you, to some very deserving people, using this recipe, because they deserve the preferred one! Thank you!
m
Melissa says
So happy to hear you enjoy this recipe so much, Marcy! Thank you so much for taking the time to leave a review, I really appreciate it!
Kerri says
Hi! I can’t wait to try this recipe!! The only thing is, I only have a 12x17 pan. Would that work? Thanks!!
Melissa says
Yeah that will work!
Cami J says
What about an 11x17? Fingers crossed thought will work?TIA
Melissa says
That’ll work!
Cami Johnson says
Thank you trying this today