Sheet Pan Cookie Cake Recipe

Sheet Pan Cookie Cake Recipe: This classic chocolate chip cookie cake is a total party game changer in sheet pan form!

Homemade Sheet Pan Cookie Cake Recipe - This classic chocolate chip cookie cake is a total game changer in sheet pan form! Serves a crowd.

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!


Homemade Sheet Pan Cookie Cake Recipe - This classic chocolate chip cookie cake is a total game changer in sheet pan form! Serves a crowd.
Homemade Sheet Pan Cookie Cake Recipe - This classic chocolate chip cookie cake is a total game changer in sheet pan form! Serves a crowd.

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 ::

Homemade Sheet Pan Cookie Cake Recipe - This classic chocolate chip cookie cake is a total game changer in sheet pan form! Serves a crowd.

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Sheet Pan Cookie Cake Recipe

Prep

Cook

Total

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!

Ingredients

  • 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

TOOLS USED:

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!

Instructions

  1. Pre-heat oven to 350 degrees F.
  2. Line your sheet pan with parchment paper and set aside.
  3. In the large bowl of a stand mixer, cream together softened butter and sugar. Start at the lowest speed and increase as needed.
  4. Add in the egg and vanilla and continue to beat with the mixer to incorporate.
  5. In a seperate bowl, combine flour, cornstarch, baking soda, and salt. Mix well.
  6. Add flour mixture to the larger bowl slowly while you continue to beat on low.
  7. Once your dough is mixed, fold in chocolate chips.
  8. 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.
  9. 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.
  10. Place sheet pan on a wire cooling rack and allow to cool. 
  11. 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.
  12. 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!

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.

Homemade Sheet Pan Cookie Cake Recipe - This classic chocolate chip cookie cake is a total game changer in sheet pan form! Serves a crowd.

Homemade Sheet Pan Cookie Cake Recipe - This classic chocolate chip cookie cake is a total game changer in sheet pan form! Serves a crowd.

Homemade Sheet Pan Cookie Cake Recipe - This classic chocolate chip cookie cake is a total game changer in sheet pan form! Serves a crowd.

If you get a chance to try this sheet pan cookie cake recipe 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!

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Comments

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!

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! 🙂

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!

Paul

Hi Jenn, so pleased to come across your blog this morning – this recipe looks amaze-balls! 🙂

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

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.

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.

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 🙂

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

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