Homemade cookie cake: Hellooooo best cookie cake of my life! Skip the mall and make the most amazing soft, chewy, chocolatey, over-the-top delicious cookie cake at home! It’s easy!
Do NOT make this.
Seriously. Don’t do it.
I know I’m being irresponsible by posting this and all… but I’m a blogger, I can’t help myself.
I’m also super pregnant and want nothing but fresh fruit and veggies, crusty, fluffy bagels, and cookie cake.
So. Much. Cookie Cake.
This all started the day I ran out of watermelon. I was devastated, but it was just too hot to rush off in search of more so, to console myself, I made a cookie cake. I think I made the excuse that I needed to use up that last stick of butter in the fridge or something equally ludicrous. But truth be told, I’m nuckin’ futz. So don’t make this. Unless it’s someones birthday. Or you’re REALLY craving cookie cake. Or you ran out of watermelon. No, no, scratch that. Run away. Fast.
This homemade cookie cake is really freaking good!
Homemade Cookie Cake
No malls. No store-bought dough. Just cookie cake. Really, really, ridiculously good cookie cake.
Homemade Cookie Cake
Hellooooo best cookie cake of my life! Skip the mall and make the most amazing soft, chewy, chocolatey, over-the-top delicious cookie cake at home! It's easy!
Ingredients
- 1/2 cup unsalted butter (1 stick; softened)
- 1/4 cup regular salted butter (1/2 stick; softened)
- 3/4 cup light brown sugar (150 grams)
- 1/4 cup granulated sugar (50 grams)
- 1 large egg (room temp)
- 2 tsp pure vanilla extract
- 2 cups unbleached all-purpose flour (240 grams)
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup dark chocolate chips or bitter/semi-sweet
TOOLS NEEDED:
- 9-inch non-stick springform pan yup! the cheesecake kind! or 9-inch non-stick cake pan. 10-inch will work as well, the larger the pan you use the thinner the cookie cake will get so if you like a soft center, aim to use a pan around 9-10 inches in diameter.
- parchment paper
Instructions
- Before we begin, I'm begging you to save about a hour of your time to refrigerate your dough. You can even just make the dough and leave it in the fridge overnight to bake the following day, just pretend the cookie dough is also sensitive to the hotter-than-hades temps outside and give it some time to chill. It's one of those age old cookie debates and I'm team stick-it-in-the-fridge.
- In a large bowl, cream together softened butter and sugar with an electric hand mixer. Start at the lowest speed and increase as needed.
- Add in the egg and vanilla and continue to beat with the mixer to incorporate.
In a separate bowl, mix together flour, cornstarch, baking soda, and salt.
- Add flour mixture to the larger bowl slowly while you continue to beat on low.
- Once your dough is mixed, fold in chocolate chips, cover, and pop it in the fridge for an hour, or overnight. Whatever works for you!
Now here's where you get sneaky. Hide the dough in the fridge. Everyone has that one person in their family that, upon seeing a giant bowl-o-cookie dough in the fridge, loses all self-control and manners. You could loose a spoonful or the whole bowlful to hungry scavengers if you don't go ahead and just cover and hide the bowl behind a pile of leftovers and condiments. If you're only chilling it for an hour you have a much better chance of retrieving the full bowl of cookie dough. That is... unless you are a cookie dough monster. In that case, good luck!
- READY TO BAKE? Grab your dough from the fridge and pre-heat your oven to 350 degrees F, allowing the dough to soften a bit for easy handling.
- Place a sheet of parchment paper on the bottom portion of an un-greased springform pan and lock in the sides.
- Press in your dough and bake on the center rack for 18-22 minutes. Mine is usually always done in 20.
- Once your cookie cake has finished baking, flip your oven to broil on HIGH and watch it like a hawk. After about a minute the top will brown to golden perfection, still leaving that soft slightly cookie dough-esque center intact.
- Now it's yummy AND gorgeous. You're welcome. Oh... and let the cookie cake cool before you try to stuff it in your face, since you clearly already ignored me when I told you not to make this at all =)
- Once your cake has cooled, use a piping bag or a trusty ziploc with the corner cut off to fancify your cake with a little bit of frosting/icing. I included a recipe above if you need one! <3 Garnish with anything your heart desires - shaved chocolate, mini chips, sprinkles, or just stick your face in the entire thing and have at it!
Recipe Notes
Recipe will yield best results when dough is refrigerated before baking. I typically make mine ahead of time and leave it in the fridge overnight. 24 hours of chill time is typically ideal with cookie dough, though it is optional. For ease of use, you can even go ahead and line your springform pan with parchment now, pop your dough in, and chill inside the pan.
Depending on ingredient availability, feel free to use 3/4 cup unsalted or 3/4 cup salted butter and simply adjust the salt in the recipe to compensate.
If you're using entirely unsalted butter, add 1/2 tsp of salt to the recipe.
If using only salted butter, simply skip the salt in the recipe above.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on slice size and frosting chosen. Enjoy!
The cookie recipe was slightly tweaked from from Kelsey’s Apple a Day and Food Network Canada. If you’re looking to just make a big pile of cookies, check them out! When I want chewy, old-fashioned cookies that’s the recipe I use.
serving a larger crowd?
Make my extra large sheet pan cookie cake. The recipe serves anywhere from 30-50 people!
easy peasy cookie cake frosting recipes
easy buttercream icing
Whisk/beat together softened butter and powdered sugar with a teeny bit of milk until desired consistency is reached. I’m terrible at measuring my frostings but stick with a typical ratio of 2 parts butter to 1 part powdered confectioner’s sugar and then add the milk slowly in 1/2 tsp increments until desired consistency is reached. Once done, give it a taste and decide if you want to beat in a little bit of vanilla, peanut butter, or even chocolate into the mix! Anything goes!
cream cheese frosting
ingredients
- 1 + 1/2 cups powdered sugar
- 2 ounces room temperature cream cheese
- 1 tablespoon regular sugar
- one half or one whole tablespoon of milk to moisten
- one drop pure vanilla extract
instructions
- Combine ingredients and mix with an electronic hand mixer until fluffy.
- To adjust thickness/consistency, add extra powdered sugar as needed.
peanut butter buttercream frosting
ingredients
- 1/4 cup salted butter, softened
- 1/4 cup peanut butter
- 1.5 cups powdered sugar
- 1/4 cup milk
instructions
- Combine ingredients and mix with an electronic hand mixer until fluffy.
- To adjust thickness/consistency, add extra powdered sugar as needed.
swaps and such
Depending on ingredient availability, feel free to use 3/4 cup unsalted or 3/4 cup salted butter and simply adjust the salt in the recipe to compensate.
If you’re using entirely unsalted butter, add 1/2 tsp of salt to the recipe.
If using only salted butter, simply skip the salt in the recipe above.
Whatever you do – don’t melt the butter!
Since I’m a big believer that the type of chocolate chips you use can make or break the cookie, I typically reach for Hershey’s Special Dark chocolate chips or Ghirardelli bittersweet chips. Both work amazing for this homemade cookie cake.
If you get a chance to try this easy homemade cookie cake recipe, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
Lori H
Thank you! I’m making the dough today for baking tomorrow for my daughters birthday 🥳
Lori H
I dont have any parchment paper:( Would it be best to spray the pan or use butter to grease it? Or nothing at all? I will be using a spring form pan:) Thanks!
Jenn
Hi Lori! Since you’re using the springform pan, simply grease the pan by spraying with nonstick spray oil or rub with butter and you’re good to go!
Gypsybaker
Hi…this cookie cake thing was requested by my friend’s son.
? when you say turn broiler to High, do I still leave the pan in
the middle of the oven?
Thanks in advance, Kate
Jenn
Hi Kate! At the very end I turn the oven to broil on high for just about a minute to make the top extra golden like the mall cookie cakes. This can 100% be skipped! The cake stays in the oven on the center rack and the heat from the top of the oven browns it. Once it starts to brown, promptly remove it with a set of oven mits and allow the cake adequate time to fully cool before decorating. The cookie cake will “set” one cooled. Hope this helps! xoxo
Elle
Hey! This sounds amazing so im baking this for my boyfriends birthday this weekend! Do you think it would be possible to add a layer of biscoff to the middle of the cookie dough??
Thank you!
Jenn
Wishing him an amazing birthday, Elle! I haven’t experimented with layers in the cookie cake yet but have been meaning to try it with PB swirls as an experiment. You could stay on the safe side and make a biscoff frosting or try experimenting within the cake, I just can’t vouch for it without trying it first.
Elle
Thank you so much for the advice, going to try the biscoff frosting option! one more thing – do i need to broil the cookie? I’ve never done this before or will just cooking it normal also work?
Thanks again
Jenn
Happy to help! You can add a few extra minutes to the bake time if you’d like it set more in the center (I like mine a bit soft in the middle so mine doesn’t set until fully cooled) or do the broil-at-the-end trick for a golden top and crisp edge. If you choose the broil method just make sure you watch it like a hawk b/c it browns ultra fast.
Samantha
Is there an option to substitute something else for the egg? My toddler is a cookie monster but unfortunately has an egg allergy.
Jenn
Hi Samantha! You could try using a reputable eggless chocolate chip cookie recipe (Christina from the Dessert for Two blog makes eggless CC cookies that look pretty good!) but it may behave a little differently texture-wise. Let me know if you get a chance to experiment! xo
Aydee Deaton
OH MY COOKIE GOODNESS!!!! I normally order a cookie cake from the great American cookie for my husband’s birthday. Quarantine life had me scrambling googling for recipes. Sooooo happy I found yours!!! It was a complete hit!!! Soooo delicious and easy to make!! I don’t think I’ll ever have to order a cookie cake again!!
I was out of light brown sugar and had to make with dark. I also used the mini chocolate chips and it was just perfect!
Sarah
Looks yummy! I want to make this for my nephew’s birthday. Question: is there a substitute I can use if I don’t have cornstarch??
Jenn
Hi Sarah! You’re going to be the coolest aunt ever for making this! Simply skip the cornstarch and you’re good to go. It adds a little chewiness to the cookie cake to make it taste like the mall cookie cakes but it is still as delicious without it. Hope he has a marvelous birthday!
Renee Carter
I can’t wait to bake this with my kids. Thanks for sharing. Can I use dark brown sugar if I I don’t have light brown?
Jenn
Hi Renee! I’ve never tried it with dark brown sugar so I can’t say for sure, but I think it’s worth experimenting! <3
Jenna Weldon
This is the first cookie cake I have ever made and it did not disappoint! It put all the store bought cookie cakes to shame. It was so thick and absolutely delicious. My family raved over it!
Jenn
Yay!!!! I’m so glad it was a hit! Thanks Jenna!
chelsea
Hi! I would love to make this today but won’t have that much time (maybe a few hours) to chill the dough. Is the long chill time necessary? Thank you!
Jenn
Hi Chelsea! I find that it makes the flavor meld and try to whenever possible but this year I’ve been so busy, I haven’t chilled my dough either and it’s 110% still deeeeeeelicious! Don’t stress it girl – get your cookie cake on! xoxo
chelsea
Than you SO much for the fast reply! One more question please! If I wanted to make this in a 10×15 jelly roll pan, do you think that would be okay? I had just wanted it a bit thinner. If so, what would you suggest for the bake time? Thank you!!!
Nidia Moreno
Looks great, I will try to make it next week. where do you bought the beautiful white plate?
Jenn
So excited you’ll be trying the cookie cake! The plate is from Pier 1. xoxo
D
What’s the best way (before or after fully cooled, type of knife, in the pan or remove to a cutting board first, etc?) to cut neat, clean slices? If using your chocolate pb frosting, does it need to set before trying to cut? This looks pretty and delicious and can’t wait to make it! Thanks!
Jenn
Hi D! Ok so I’ve got ya! The most important thing here you want to let the cookie cake cool completely. Removing it from the springform container after 10 min and carefully easing it onto a wire cooling rack helps speed the process along. I like to bake mine so it’s a wee bit soft in the center (no one likes a dry cookie!) and the recipe times reflect that. When ready to slice transfer to a hard, flat surface. For neat slices, just grab a nice sharp knife. Food bloggers often use a trick of warming the knife under running hot water in the sink, wiping dry, then slicing each slice before repeating. It’s not needed at all (I never do it, lol!) but it’s a fun trick if presentation of each slice is desired.
alyssa
This recipe is too good. I need to give the rest to my neighbors so I don’t eat it all!
Taylor
This is one of my FAVORITE desserts ever!! Reminds me of my childhood!
Colleen McGonigle
If I wanted to make this square, what size pan do you recommend? I saw your big sheet cake size but my son is having a small birthday party and he doesnt want round lol
Jenn
LOL! Oh kids… I totally get it. A 9×9 square baking pan will work great and if you only have an 8×8 pan it will also work but it will be a little bit thicker than mine in the photos and may require some additional time in the oven to set and cook through. Since the springform pan I use is a 9 inch, a 9×9 would, I believe, have the same bake time.
My biggest tip would be to utilize parchment paper since you wont have a springform pan’s handiness to help you release the cookie. Draping some parchment over to make a makeshift “sling” will help you get it out. You can add a sling vertically and another horizontally or just drape one over with some overhang and then grease the additional two exposed sides. If that makes sense? Hope this helps Colleen and that your son has an amazing birthday! xoxo
Sandy
Hi. I just found this recipe and have a couple of questions… Can you use regular (White Lily brand) self rising flour? If so do you leave out or adjust anything?
And for the buttercream frosting, how do you make it chocolate?
Jenn
Hi Sandy! I have never actually used self-rising flour but I would stay away from it for this particular cookie cake recipe simply because the yeast/rising element would probably alter the texture quite a bit. Plain all-purpose flour works great and it’s been my go to for our cookie cakes for years! The chocolate buttercream is actually a chocolate peanut butter frosting, let me know if you want the recipe! You could also use cocoa powder in the buttercream to make a chocolate buttercream or use your fav recipe. I’m weird and don’t like chocolate frosting unless it’s my chocolate PB or a ganache, lol!
Bree
I made the peanut butter frosting a day in advance. Does it need to be refrigerated since it has milk in it?
Jenn
So excited you’re making the cake and frosting, Bree! Yay! One of my close friends is a baker and always keeps her frosting in the fridge then just lets it hit room temp before piping, so I try to do the same.
Merche
Hi! It looks delicious…
Could you help me translating the amounts to grams? I’d be sooo grateful.
I am planning for my daughter’s first birthday.
Unfortunately we don’t measure cups over here. Greetings from Spain!
Jenn
Hello Merche! I wish we were all on the metric system – it would make writing recipe oh so easy! Give me a few moments and I’ll be back with calculations for you! xoxo
Jenn
I’m a bit rusty when it comes to converting teaspoons/tablespoons so I left those blank. Are you able to convert those? Here are all the cup measurements converted. Also let me know if you need help with the frosting and which one you want to make. xoxo
* 1/2 cup unsalted butter (1 stick; softened) = 4 ounces or 113 grams
* 1/4 cup regular salted butter (1/2 stick; softened) = 2 ounces or 56.5 grams
* 3/4 cup light brown sugar = 170 grams
* 1/4 cup granulated sugar = 52 grams
* 1 large egg (room temp)
* 2 tsp pure vanilla extract
* 2 cups unbleached all-purpose flour = 240 grams
* 2 tsp cornstarch
* 1 tsp baking soda
* 1/4 tsp salt
* 3/4 cup dark chocolate chips or bitter/semi-sweet = 113 grams
Merche
Thanks a lot for your help Jenn, you were quick!
I found the following site helpful (only a little difference in the flour), so I share: http://www.thecalculatorsite.com
About teaspoons, they say that
– 1 level teaspoon holds 4g of sugar
– 1 heaped teaspoon holds 7.5g of sugar
The dough is in the fridge right now… 😉
We’ll see and taste the outcome in the morning ??❤️
Merche
Hi again! My cookie cake was different to the description here,but still, I liked it veeery much… It is an advantage that I don’t know the “real thing”, hehe
I am an example that newbies make mistakes… but you can still eat them!
Your recipe is perfect, I simply made some changes, voluntarily or not. On purpose I reduced the amount of sugar by 30%, and it is ok for me like this. But then, I overcooked it a little (inexperience), also maybe added a tiny bit too much flour due to the conversion to grams (10 more g, before I read your recommendation) and maybe too much baking powder, since I had to do it by eye… then it was more in the crumble side, but still good!
With a piece in my mouth, I can only think in repeating (until it comes out perfect :D)
Hannah
Can you use all purpose bleached flour?
Jenn
It should totally work!
Grace
It was really crumbly. I had to use four cups of frosting just to make it not fall apart.
Jenn
Hey Grace! Ironically I just had a slice of this cookie cake today (we made it as an early V-day treat, lol!) and I’ve never seen it crumble in all my years making it. Eek! Do you need any help troubleshooting? Sometimes even teeny changes/swaps in a baking recipe can kind of derail things. I’m happy to help get if you need it! xo
Kelley
Mine was crumbly too! It seemed like two cups of flour was too much??
Jenn
Hi Kelley! How do you measure your flour and what type did you use? There can be a few factors here. This recipe requires 240 grams of flour. I use a small kitchen scale but the fluff + “spoon and sweep method” works if you don’t have a scale handy. Older flour or flour that is not all-purpose will also behave differently. If the dough seems dry and crumbly and none of those factors are an issue, it can simply be that the dough was not mixed enough. Before it’s a moldable dough it will appear as little crumbles,. Using an electric hand mixer or stand mixer help get it to that dough stage. If you need any further help troubleshooting I’m happy to help as I’ve been up close and personal with this recipe for years now, lol! xo
Sherry
OMG!!! Plannned to get mall cookie cake for granddaughter’s 16th B’day, but then Hurricane Florence reared it ugly head. Mall shut down & at last minute found this recipe. WOW!!! My granddaughter says this is the BEST Cookie Cake EVER! So much better than the mall ones. She loves icing so I covered it with her name & stars (icing bag & star tip). Several days later I had to make a “Welcome Back Home” one for her friend that was making his way back home after the storm. WE ARE HOOKED…….no more Mall Cookie Cakes for us!
Jillian
My kids LOVED this cookie cake! 5 stars all the way!
Jenn
Woooot! So glad to hear it Jillian!
Lane
This is my heaven right here. Top that baby with a scoop of ice cream, stand back and watch me lose my mind. In a good way. Obviously.
Ashley
Easy and delicious! Will definitely be making again
Cassie
I used a mix between white chocolate chips and bakers chocolate, no frosting (per order of my family) and it was delicious. ?
Mallory Rattai
Hi! I would like to make this and take it to a party the following day. Will it be ok for 24 hours after I make it?
Jenn
Hey Mallory, totally! I let it cool completely and then wrap mine tightly with foil. Happy baking!
Mallory Rattai
Great!! Thank you 🙂
Elle
I’m quite confused… I tried this for the first time and put it into two 8″ sandwich tins. Double triple checked all the volumes etc to a tee.
The batter looked amazing, it rised really well, I gave it 25 minutes as at 20 minutes it was super soft in the centre and I wasn’t sure if if was undercooked.
When it cooled, and I took them out of the tin, it was quite oily… Then I also noticed that the underside was also quite wet-ish with what I must guess is butter?
Any ideas what this could be? Maybe not enough time to chill? (I gave 1.5 hours) or do I need to change the butter/flour ratios?
Jenn
Hi Elle! I’m happy to help troubleshoot! I’m a little confused as well… two 8-inch sandwich tins? Could you explain what those are as I’m not sure? What are each pans dimensions and did you use the batter for just one 9-inch cookie cake like in the recipe? Also how did you prepare the pans? Did you use parchment paper? Chill time is fine but the cookie cake needs lots of cooling time once taken from the oven, otherwise it won’t set. The recipe/ratios above for sure work when made as written. We make this cookie cake for friends and family members probably about once a month – sometimes twice Just keep me posted so I can help! xoxo
Ashley
Can I make this in a layer cake?
Jenn
Hey Ashley! I feel like that would be extra magical! Cookies, Muffins, and Quick Breads are the bulk of my baking expertise so I’d say go for it, I just don’t know how lol! LMK if you play mad scientist in the kitchen with the recipe b/c I’m fascinated (and want a slice!)
Marianne Harms
Hi! I’m wondering if I can make the cookie/cake a few days before AND store, covered or wrapped in the refrigerator (or not?) for like a day and a half?
Marianne Harms
…. I’m having a BIG dinner Sunday and would rather not fuss with decorating the cookie that day!!
Jenn
Hey Marianne! I totally understand! I’ve actually done this before without issue whatsoever and it still was gloriously received (I made it the day prior to have my husband deliver to a friend that just had a baby the following day!) We almost never finish ours in a sitting with our small family so the leftovers have always been just as amazing the following days. We leave ours out and wrapped because we figured that’s what our local bakeries do all day with their cookie cakes! Hope the party is marvelous and that the cookie cake is a big hit! xoxo
Marianne Harms
Thank you! We’re in Michigan with temps in the 40’s… maybe. I may just stash it out of the way on our screened deck. 🙂
Anna
I made this Friday for my husbands birthday and it was amazing! Also, so much fun to make! I’ll never go to the mall to buy a cookie cake again!
Shauna
I have made this recipe at least a dozen times before. The texture and taste are perfect every time! The store ones taste like garbage now that I’m used to yours. I usually put in 1/2 dark chocolate chips and 1/2 semi-sweet and it is the perfect balance for me. I think it is time to make another one.
Amy
The comment not the melt the butter all the way was hidden…didn’t see it until it was in the oven. So disappointed. I’ll just have to try again!
Jenn
Hey Amy! Did someone in the comment section melt the butter? In the instructions I call for softened butter and the instructions also point towards softening the butter within the recipe in order to cream it together with the sugar for the cookie cake’s texture. That step is for sure key to getting great results.
Jenny
Could you make this withouT the cornstarch? We deal eith a food allergy in our home! Thanks
Jenn
Yes absolutely Jenny! Just skip it entirely and you’re good to go.
Ashley
Made this and it’s amazing!!! I wish I can add a picture. Made one for my neighbor who just came home with their new baby girl.
Jenn
Ahhhh thank you Ashley! I wish these comments supported photos too! You can totally tag me on social media @peasandcrayons or shoot me an email (peasandcrayons@gmail.com) – I’d love to see your creation! 🙂
Lynn
I think this recipe should be changed to put the dough in the pan before putting it in the refrigerator because it is hard to work with after it has been refrigerated.
Jenn
That’s actually a really good idea Lynn. I always just leave mine out for a little while to soften before packing it in the pan but this would be a great shortcut 🙂 I’ll make a note in the recipe for those who want to follow suit, thank you!
Michelle C
This is exactly what I did. I made this for my sons birthday today. I made this ahead yesterday and already placed in the pan and then put that in the refrigerator overnight. I am just now popping this in the oven and we shall see. This is absolutely my sons favorite type of sweet for his birthday. Cannot wait to try some later when it’s all decorated! Thanks for this lovely recipe!
Jenn
So excited for you to try it Michelle! It will set (and firm up) while cooling and then once it has cooled completely it’ll be ready to decorate! xoxo
Michelle C
It turned out AMAZING! My husband said it was way better than anything he’s ever tasted. I let my sons girlfriend decorate. She wanted to help out. Will be making this again for sure!
I wish I could post a picture. The cookie was thicker than your average cookie cakes purchased & we all could not finish an entire normal slice. This can definitely be served in a lot smaller slices. Did not disappoint and look forward to the future when I can make this for all of my sons friends once quarantine is over
Lori
Hi! So are you using a total of one and a half sticks of butter for the cake? I didn’t understand why the butter measurements are listed separately. Thanks!
Jenn
Hi Lori! Yes that’s the total! I used a combination of salted and unsalted because that’s what I had left in my kitchen at the time (clean out the fridge moment for sure!) but can totally see how that’s confusing. I made some notes about the butter later on in the post explaining the different salt to butter ratios if using all unsalted or all salted but I’ll try to move them up within the recipe itself to avoid confusion! Super excited for you to try the cookie cake – its our favorite dessert! 🙂
Alyssa
I wish I could post a picture with this comment. Despite my lack of preparedness and amateur baking skills, the cookie sheet cake turned out amazing!! I received tons of compliments, it was really a hit at the party. I ended up baking it for about 30 minutes total, but after the 16-min mark I was checking it every 2-3 min, so that probably added to the cooking time. I totally had a piece for breakfast this morning (shh, don’t tell anyone) and my picky-eater husband who doesn’t like regular cake gobbled up his piece yesterday and packed 2 pieces in his lunchbox today! ? Thank you for all your help!
Jenn
Breakfast cookie cake is basically a post-party rule, I’m glad you got in on that amazingness! 😉 Thanks for popping back over to let me know how it went! I’m so thrilled the cake was a hit and that y’all enjoyed it! ❤️
Did you wind up multiplying it by 4 or 5 for the big sheet? I think a giant one totally needs to happen here – woot!
Alyssa
I multiplied it by 4 and it was plenty! Fixing to send you some pics! ?
Jenn
LOVE the photos! Thanks so much for sharing them with me 🙂
Jenn
Also – I TOTALLY want to see the photo!!! If you ever get a chance for sure email me at PEASANDCRAYONS@gmail.com 🙂
Christine
Thank you for your question and letting us know how it turned out! I totally used your comment to do this for my niece’s birthday cake and it turned out perfectly!
Alyssa
I would like to make this for my son’s birthday party next week, but we are expecting a fairly large crowd. How many batches of this recipe do you think it would take to fill a sheet cake pan? I would like to keep it about the same thickness as the one you made. It looks delicious!
Jenn
Hi Alyssa! Thank you!
What are the dimensions of your cake pan? I’d love to help! Right now I’m thinking for sure double it but I want to check your pan size to be certain 🙂
Alyssa
I bought a 15×21 in. sheet pan for the main “cake” that will be decorated. I think I may also use a 11×16 in. pan to make extra for those who prefer no icing, and to make sure I have enough for everyone.
Jenn
Thanks Alyssa! I’m going to pass the info along to my husband and see if I can con him into calculating it for us, haha!
How deep are the pans? If they’re typical shallow sheet pans the cake wont be as thick as mine in the springform pan unfortunately but it will still be tasty!
The bake time is going to be a complete leap of faith, I’d suggest watching it starting at the 12-15 minute mark and checking it from there on.
Paul
9 inch round pan equals about 64 square inches.
We filled the 9″ about 1/2 to 3/4 with the dough.
A 15X21″ sheet is 315 square inches.
A 11X16″ sheet is 176 square inches.
So at the same cookie thickness, you will need to multiply the recipe by about:
5 for a 15X21″ sheet.
3 for a 11X16″ sheet.
You might see uneven cooking with something this size. So keep an eye on it.
Alyssa
Ah yes, they are shallow pans. I didn’t think about that. My husband thinks I’m going way overboard using both pans (haha), so I think I will just do the 15×21 and give it my best shot! Thanks so much for your help!!
Jenn
Overboard is the fact that I just made a sheet pan cookie cake to test the measurements – LOL! It’s cooling right now and smells amazing!
I used a 12×17 inch sheet pan (shallow and lipped) and the cookie cake came out about an inch deep with the recipe multiplied by 3. I think for the 15×21 you should aim for multiplying the recipe by 4. 5 would produce too much overflow for shallow sheet pans like ours *BUT* if you make 5 you can always roll any leftover cookie dough into balls and freeze it for rainy day cookies 😉 Either way I don’t think you can go wrong here! I baked mine about 15/16 minutes with an additional minute to BROIL on HIGH for an extra golden top.
For even cooking I would suggest rotating the pan 180 degrees halfway through the cook time and maybe start checking the cookie cake around the 14 minute mark for doneness, as all ovens are a little different. Hope this helps and don’t hesitate to ask if you have any questions that pop up! xoxo
Alyssa
Oh my gosh, you’re amazing! Thank you so much for doing that! Now what are you going to do with all that cookie cake? ? I’m getting ready to make my dough now! I’ll let you know how it turns out!
Jenn
We split it between three families and it vanished in an INSTANT! Also, I have it on good authority that cookie cake makes the best breakfast ever! LOL! Keep me posted for sure! xoxo
Marquetta
I made this as a Valentines Day treat for my kids and husband and I’m completely regretting it. Not because it didn’t taste amazing and look great, but because I’ve eaten way too much of this already. The edges have a slight crisp and the center is still nice and soft. Absolutely delicious. Thanks for posting this recipe!
Jenn
Bahahaha Marquetta thank you! Dare I mention it’s even better the next day? Haha enjoy and fret not – calories don’t count on holidays 😉
Judy Uhl
Would a 10″ springform pan work? Thanks
Jenn
Absolutely Judy! It will be the teeniest bit thinner but still amazing. Underbake it a smidge for a nice soft center when it cools. I’d start checking it around the 16 minute mark and gauge it from there. For comparison, I use a 9 inch and yank it at 18 minutes typically when it’s brown around the edges and still nice and soft in the middle.
Lynsie
Have you ever tried to double it and out in in a round pizza pan? I need a larger amount for a birthday party and don’t really want to have 2 separate cakes but will have 20 ish people.
Jenn
It should work great Lynsie! I would keep a close eye on it while baking for the best time to yank it, as the cook time is going to vary based on how thick you choose to make it on the pan. Parchment paper will prevent it from sticking so I love baking the cookie cake on that. Hope this helps and that y’all have a fabulous birthday celebration! xoxo
Alexandria
I’ve made this several times! Thank you so much. It’s perfect! (and yes, it’s HARD to leave it in the fridge!)