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.