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
- 4 + 1/2 sticks unsalted butter, softened (2 + 1/4 cups butter)
- 2 + 1/4 cups light brown sugar (250 grams)
- 3/4 cup granulated sugar (150 grams)
- 3 large eggs (bring to room temperature)
- 2 TBSP pure vanilla extract
- 6 cups all-purpose flour (720 grams)
- 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
- Measure out all ingredients. Allow butter to soften on the counter and allow eggs to reach room temperature.
- 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!
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!