Sheet Pan Cookie Cake Recipe: This classic chocolate chip cookie cake is the ultimate birthday cake!
Ain’t no party like a cookie cake party!
Raise your hand if you do a little happy dance anytime a cookie cake appears at a birthday party.
Just me? Man I love them!
The original cookie cake recipe on this blog is our personal go-to for pretty much every holiday ever but at 9 inches, it’s not quite enough to feed a hungry mob. When a sweet reader asked for tips on making it in sheet pan for a birthday party I jumped at the opportunity to create the most epic sheet pan cookie cake!
Holy COW it was glorious!
I tripled the recipe to fit a 11.38 x 16.5 (or 11 x 17 if we’re rounding) rimmed baking sheet (this one’s my favorite) and whipped up the most decadent chocolate peanut butter frosting to ice the cake. Add a little rainbow sprinkle action for good measure and we’re ready to party!
Sheet Pan Cookie Cake Recipe
This classic chocolate chip cookie cake is a total game changer in sheet pan form!
One baking sheet yields about 4 dozen squares (40-50) and may be sliced smaller or larger to yield more or less serving as desired. Snag a teeny slice to satisfy your sweet tooth, or faceplant into a square the size of your face — I won’t tell!
Mainly because you KNOW I’m eating a face-sized serving myself! Shhhh!
:: in a rush? pin it for later ::
Sheet Pan Cookie Cake Recipe
This Sheet Pan Cookie Cake with Chocolate-Peanut Butter Frosting is your new go-to dessert for parties, potlucks, and everything in between!
Sprinkles optional but encouraged!
Ingredients
- 4 + 1/2 sticks unsalted butter, softened (2 + 1/4 cups butter)
- 2 + 1/4 cups light brown sugar
- 3/4 cup granulated sugar
- 3 large eggs (bring to room temperature)
- 2 TBSP pure vanilla extract
- 6 cups all-purpose flour
- 2 TBSP cornstarch
- 3 tsp baking soda
- 1 + 1/2 tsp salt
- 2 + 1/4 cups dark chocolate chips or bittersweet chocolate chips
CHOCOLATE PEANUT BUTTER FROSTING
- 8 TBSP 1 stick butter, softened
- 2 cups confectioner's sugar powdered sugar
- 1/3 cup cocoa powder
- 1 + 1/2 tsp pure vanilla extract
- 2 TBSP half and half (milk works too + extra if needed)
- 1/2-3/4 cup peanut butter to taste
Instructions
- Pre-heat oven to 350 degrees F.
- Line your sheet pan with parchment paper and set aside.
- In the large bowl of a stand mixer, cream together softened butter and sugar. 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 seperate bowl, combine flour, cornstarch, baking soda, and salt. Mix well.
- Add flour mixture to the larger bowl slowly while you continue to beat on low.
- Once your dough is mixed, fold in chocolate chips.
- Press your dough (on the parchment paper lined baking pan) into an even layer and bake on the center rack for 14-16 minutes, rotating the pan 180 degrees at the halfway mark for even browning/cooking.
- 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. For me this takes a minute or so.
- Place sheet pan on a wire cooling rack and allow to cool.
- Once your cake has cooled, use a piping bag and decorator nozzle or a trusty ziploc with the corner cut off to fancify your cake. I use Wilton's Dessert Decorator Plus to decorate mine.
- To make the frosting: add softened butter to a mixing bowl and whip until creamy. Add powdered sugar and cocoa powder and beat until creamy. Slowly add in half and half and vanilla while you continue to be a the frosting. Lastly, whip in the peanut butter, to taste. If desired, you may adjust any ingredients to your liking to control the texture/sweetness/etc... This ratio is my favorite!
Recipe Notes
No stand mixer? No problem! Feel free to use an electric hand mixer and a very large bowl or put those arm muscles to work and hand mix the dough.
Want to make the dough in advance and bake another day? This recipe is perfect for that! Pop your dough in a covered bowl in the fridge and take out 20-30 minutes before you're ready to bake. Dough can be chilled up to 3 days if needed.
NOTE: The chocolate PB frosting recipe makes enough for a border around the cookie cake with some left over for writing/decorating on the cake as you please.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
If you get a chance to try this sheet pan cookie cake recipe for your next birthday party or celebration let me know!
You can leave me a comment here (love checking those daily!) or tag @peasandcrayons #peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
Lauren
Hi Sarah! Any tips if I were to change this to a brookie (brownie/cookie) cake? I have a special request from my daughter for her birthday and would prefer to make myself versus purchasing it. Thank you!
Jenn
Hi Lauren! I’ve never experimented with brookies before (and now I totally want one!!!) but my friend over at The Baker Mama has a Brookie recipe that looks amazing!
Liz
Made this for my sons birthday in Oct. It was a big hit. No leftovers. Was delicious. I didnt do the icing butbplan on it next time
Sarah
Hey! So glad to find your post with the giant sized version! Dealing with a nut allergy. What ratios/recipe would you use to just do chocolate frosting instead of pb chocolate? Thank you!
Jenn
Hi Sarah! So glad you found the recipe! Here’s a good ole fashioned chocolate buttercream:
1 cup (230g) unsalted butter, softened to room temperature
3 and 1/2 cups (420g) confectioners’ sugar
1/2 cup (45g) unsweetened natural or dutch-process cocoa powder
3 Tablespoons (45ml) heavy cream or milk
1/4 teaspoon salt
2 teaspoons pure vanilla extract
Nancy Archer
Thank you so much for this recipe! I made it for my 14 year old grabdson. Young men eat a lot so I knew we needed a big cookie. It turned out perfect? Better than ordering one.
Amy Hall
I want to use this recipe to make a two layer cookie cake. Other than the broil part, do you think it would work to follow the instructions then put parchment paper atop the first layer and add a second layer? Or do I have to cook three layers separately?
I’ve done two layers on top of each other successfully with some stuff but not tried cookies.
Jenn
Hey Amy! I think you’d lose the texture of each layer stacking them and cooking atop eachother, and it also may present some bake time and even baking issues. I’d for sure do separate layers here (whenever my baking friends do layered cookie cakes they do one layer per pan) to guarantee awesome results. The sheet pan here is pretty big, so if you need a smaller yet taller cake you could cut the rectangle in half after cooling and stack each half on top of each other with icing in between? Let me know what you end up doing!
Kristine
Loved making this recipe! It was easy and the cake came together quickly. Wonderful! Oh! And it was a crowd pleaser. If you are traveling with this cake then be sure to get a box large enough for it as it is pretty big.
Robin Richardson
Yum.. Made for my son for his birthday. Delicious! I used semi sweet chips and it wasn’t too sweet, just perfect. Thank you
Jackie
OMGeeeeee! I’ve made this sheet cookie cake three times now. The first two times, I made the sheet cake for birthdays…and we really didn’t need an entire sheet of cookie cake, but this is SO good, we welcomed all the leftovers. The third time, I followed the ingredient measurements for the sheet cake, but made two 12-inch rounds (I used a deep dish pizza pan). The amount of dough worked out perfectly! This is now my GO TO recipe for cookie cake. I think I am going to have to start making up things to celebrate so I can make more!
Vicky
Hi Jenn! The recipe sounds super yummy. I plan to try it for my son’s birthday party. I noticed that in the recipe for the small size cookie cake (HOMEMADE COOKIE CAKE), you recommend chilling the dough. Can I keep this recipe in the fridge overnight too?
Jenn
Yes absolutely, Vicky! Just let it come to room temperature before baking and you’re good to go! xoxo
Carol
Do you think I could make this on a large round pizza stone?
Jenn
Hi Carol! Without a sided pan to keep it from spreading it might get a little out of control. I have only tested it in lipped/rimmed sheet pans and springform pans so far.
Terri Bean
Do you use salted or unsalted butter for the frosting? This looks and sounds so good!
Jenn
Thanks Terri! I usually use unsalted and then just add the teeniest pinch of salt to amp the flavors up.
Cindy
Could I use a 10×15 jelly roll pan? If so, how much less dough would I need to make? Thanks!
Jenn
Hi Cindy! Since 10×15 isn’t crazy far off from the 11.38 x 16.5 I tested with this recipe, I’d personally just make the full amount and then freeze the small amount of leftover dough into balls so you have some bonus cookies for another day!
Cindy
Great! Thanks
Jessi
I made this ^ seriously wonderful- however it was slightly dare I say greasy on the bottom ? And since it’s a massive amount of butter I am thinking maybe I could have kept cooking it a little longer and maybe that had something to do with it ? It was visibly oily from the butter:( not quite as pretty as the photo – any suggestions? Maybe a larger pan ?? I think mine is a jelly roll 11×15 ish ?
Thinking about making again this weekend for a large gathering
Frosting = divine
They serve this in heaven
Jenn
So stoked you enjoyed the cake and frosting Jessi! Going for the slightly doughy underbaked version (for the doughy center I swoon about in the post, lol) can def result in a bit more butter at the bottom of the pan so 100% feel free to bake a bit longer to fully set the cookie! Another main factor is that all our ovens are a bit different so some cook faster than others, so for sure adding a bit of extra time will have you good to go in this case!
Jessica Dibernardo
Hey. I want to use this recipe for my son’s birthday party but I need to make it larger. My pan is 15×20. Can you give me the recipe?
Jenn
Hi Jessica! To make it 15×20 you’ll need some extra cookie dough. Using the sheet pan recipe, add the measurements for this smaller cookie cake in addition to the sheet pan measurements. Let me know if that makes sense; the math should be pretty simple! You’ll need enough cookie dough to make up the empty pan space and that should be the perfect amount to add so the cake is the same thickness and not too thin. xo Jenn
Jessica Dibernardo
Thank you so much! Yes that helps!
Jenn
Happy to help! Ooh the bake time may change as well. Check on it at the 16 minute mark and if still crazy soft you can add a few minutes as needed. xo
Jessica Dibernardo
Jenn, it was perfect!! Thank you thank you thank you for your help. I had so many compliments on it and only a small portion was left.
Jenn
Thank you!!!! So glad it was a hit!
Kim
Hi Jen? my pan is 14.5x 20 I was wondering if this recipe would work?
Jenn
Hey Kim! Yes absolutely! I don’t want it to be too thin and crispy for you (which spreading it to the full 14.5×20 would most likely do that) so what if you used a folded foil “barrier” to make a false wall of the pan, making it 14.5 x 12.5? This should be perfect for the amount of cookie dough in the recipe. LMK if that works! I think it’s an easier option than making more cookie dough to fit the bigger pan. xoxo
KIm
Ok!! Great! Thank you so much.. I will let you know how turns out?
Jen
Hello Jenn – Thank you for this recipe. I tried it last night as a test to prepare the cake for my niece’s birthday. I baked it for 16 minutes and then used the broiler per the directions. It was not done. Am I reading the directions correctly? How will I know when the cookie is done? Thank you – Jen
Jenn
Hey Jen! What dimensions are your pan that you’ve used? This will determine the bake time. When the cookie cake is a bit thicker it can take 18-22 minutes to bake and even longer if additionally thick. I take mine out when slightly underbaked (after the broiler bit to make it golden) and it is still a bit doughy in the center. Then as it completely cools the cookie cake sets and is sliceable. Keep me posted on the dimensions and I’ll help you figure it all out! xoxo
Jen
I used an 11 x 17 sheet. I just ordered the specific one you referenced so maybe that will help. I would love to keep it a little doughy but I want to make sure it is cooked enough to serve to children. I think baking it for another 5 minutes would do the trick without cooking in too long. What do you think? The test cookie is almost gone! My niece and family loved it. Thank you
Jenn
Hey Jen – an extra 5 minutes should be perfect to help it set more in the center for the kiddos and not too long. I’m glad y’all are loving the test cookie – save me a slice!!! xoxo
Kristin
Can i 1/2 this recipe??
Jenn
Absolutely! Just be sure to use a smaller pan otherwise it’ll be super thin like cookie bark 😉
Jenn
My regular cookie cake recipe is a smaller batch if that helps!
Nicole
Can i use regular chocolate chips instead of bittersweet ones?
Jenn
Hey Nicole! Yes absolutely – the only difference is that the cookie cake will be sweeter/richer overall 🙂
Sarah
I feel silly even asking this but do you remove the parchment paper before serving? i don’t see it in your pictures. thanks!
Jenn
Hey Sarah! It can 100% be left on or you can lift the edges and slide it right out! Sometimes I’ll tear the edges of it off so it’s not visible and leave whatever is under the cookie cake behind 🙂
Samira
I made this yesterday for my son’s 2nd birthday party and it was a hit. Who doesn’t love a cookie cake!? And they are uncommon now (Mrs. Fields closed in my local mall!). Chewy, decadent, but not too sweet (I did sub Coconut sugar for the light brown sugar, and still dynamite!). Froze the leftovers to bring to my sisters for Thanksgiving bc cookie cakes are a nostalgic thing of our past 🙂 Thank you so much for the recipe!!
Jenn
Thank you so much Samira! Your comment totally made me smile 🙂 and I’m so stoked that coconut sugar works as well – I have a bag in my pantry and will try it next time I make another (which should be soon as my friends have been begging for one!). I’m thrilled you enjoyed the recipe! xoxo
Sydney
Hello, do you have any ideas for replacements for corn starch?
Jenn
Hey Sydney 🙂 Totally skip it! It’s one of those baking tricks to make the cookie bake up extra chewy but it will still taste super fantastic without it 🙂
Edwina
Wow, this really is glorious. My kids are going to love this. Well, that’s if there’s any left after I start on it! Yum, yum, yum.
Jen
Can this cookie cake be made without cornstarch? Can something be used in its place?
Also, have you ever added additional things like M&Ms or other candies? Thanks
Jen
Also, one more thing, do you know if the frosting would taste just as good if I do not add the cocoa powder (basically making it just a peanut butter frosting rather than chocolate peanut butter frosting)?
Jenn
Hey Jen! It can absolutely be made without. The texture will be a little different from the professional cookie cakes without it, but still super tasty.
I’ve added white chocolate, macadamia nuts, and peanut butter chips before and loved it! Half chocolate chips half M&Ms would be amazing, I’m sure. You can also make a PB only frosting, I do this all the time 🙂 You’ll use a little more powdered sugar to help set the PB frosting, start with a few extra TBSP and just add it to your liking. XOXO
Jen
Thanks Jen. All your recipes are fantastic!! Keep up the great work.
Jenn
Thank you! 🙂
Rebecca
It seems to me I could make the cake, not frost it, and freeze it for a few weeks, well wrapped? It would be great to have this baking out of the way before an upcoming graduation party.
Jenn
Hi Rebecca! So excited you’ll be making this cake — it’s totally going to rock that graduation party!
I’ve never defrosted baked cookies before (only dessert-y banana breads and muffins) but I do freeze cookie dough balls *all the time* with great success. I know you for sure could freeze the dough before baking and have great results but I’m not sure about freezing a baked cake — have you ever frozen pre-baked cookies before and defrosted them at a later date? Super curious to know how it works! 🙂 xoxo
Emily
I bake regularly and freeze things for our children’s school lunches. This recipe is no exception. I just bake, slice, package in zip lock bags ready to toss in their lunch. It defrosts in time to eat and still totally delicious. Making a big batch like this is a huge time saver.
Jenn
This is such a fantastic freeze and pack method Emily – thank you!
Paul
Hi Jenn, so pleased to come across your blog this morning – this recipe looks amaze-balls! 🙂
Jenn
Thank you Paul! 🙂
Bethany
This looks amazing! I have always been too intimated to make a large cookie sheet.
Jenn
Thanks Bethany! It’s so super easy that it almost feels like cheating, lol! I also love that it’s cheaper than mall cookie cakes and even less expensive than using store bought dough too!
Alicia @Bridges Through Life
this is awesome!! Cookie cakes are totally the way to my heart. I prefer them over cake for my birthday
Jenn
Thank you Alicia! Legit every party around here merits a cookie cake! 🙂
Liz @ I Heart Vegetables
HAH! I was at a cookout last night and someone brought a cookie cake and it was literally the talk of the party! Who doesn’t love cookie cake?!
Jenn
Pretty sure it’s my love language! Team cookie cake FTW!
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