Sheet Pan Cookie Cake Recipe: This classic chocolate chip cookie cake is a total party game changer in sheet pan form!
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 shindig.
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
Yield 40-50 servings
This Sheet Pan Cookie Cake with Chocolate-Peanut Butter Frosting is your new go-to dessert for parties, potlucks, and everything in between!
- 4 and 1/2 sticks of unsalted butter, softened (2 + 1/4 cups butter)
- 2 and 1/4 cups light brown sugar
- 3/4 cup granulated sugar
- 3 large eggs, room temperature
- 6 tsp pure vanilla extract
- 6 cups unbleached all-purpose flour
- 6 tsp cornstarch
- 3 tsp baking soda
- 1 and 1/2 tsp salt
- 2 and 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 and 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
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.
Sprinkles optional but encouraged!
- 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!
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.
If you get a chance to try this sheet pan cookie cake recipe let me know!