Grab a large pizza pan and make this giant chocolate chip cookie cake with vanilla frosting! It’s easy to make and perfect for parties and celebrations galore!
Below I’ll highlight the ingredients used for this colossal cookie cake as well as tools, methods, and tips. To make your life easier, I have a “jump to recipe” button at the top of this post that will take you to the printable recipe card.
I have a printed copy of my cookie cake in my pantry at all times – we make it a LOT!
So excited for y’all to try it!
Jumbo Cookie Cake Ingredients
This crave-worthy cookie cake is double the size of my springform pan cookie cake, making it great for birthday parties!
Here’s what you’ll need to get this giant chocolate chip cookie in your face:
- three sticks unsalted butter
- one and a half cups brown sugar
- half cup granulated sugar
- two large eggs
- four teaspoons vanilla extract
- four cups all purpose flour
- four teaspoons cornstarch (for that perfect chewy texture)
- two teaspoons baking soda
- one teaspoon salt
- two cups chocolate chips – plus extra for topping
- cookie cake frosting (see recipe card)
- optional sprinkles
Use real butter for this recipe, as “buttery spreads” and margarine will not work.
Cookie Cake Frosting
For this cookie cake I like to use my go-to vanilla buttercream frosting recipe. You can use gel food coloring to dye it any color your heart desires.
- two sticks unsalted butter
- three cups powdered sugar (confectioner’s sugar)
- two-three tablespoons heavy cream or heavy whipping cream
- one teaspoon vanilla extract
- a teeny pinch of salt
In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter until smooth and creamy, stopping to scrape down sides as needed. (approx. 1-2 minutes)
Add the powdered sugar and mix on low speed at first to incorporate then increase to medium speed and continue mixing for 1-2 minutes or until fully combined. Add the heavy cream, vanilla extract, and salt and continue mixing on medium speed until everything is well-combined, smooth, and easy to pipe.
Frosting can be made in advance and stored in the fridge. Bring back to room temp before frosting your cookie cake.
Keep frosting white or get fancy and dye it to fit your theme with gel food coloring. When I’m feeling fancy I like to divide my frosting into two or three bowls and dye each a different color.
You can use a star piping tip like the mall cookie cake or use a variety of tips for a custom look.
Tools Needed
To save yourself an epic arm workout and make this recipe a breeze to whip up, a stand mixer is your best friend here! After making my first ever cookie cake using a stand mixer and paddle attachment in place of my trusty electric hand mixer, my baking prep was changed forever. A hand mixer is a bit of an arm workout but *WILL* work however so don’t fret if you don’t have an extra appliance.
You’ll also want to use a 14.5 inch pizza pan that has a rim around the sides to keep your cookie cake the perfect shape.
For the frosting, a piping bag with a decorative tip comes in handy when you’re decorating but it’s not a deal breaker. In a pinch I’ve totally cut the edge of a plastic ziploc bag and used that to pipe my frosting in a little swirl pattern.
No pizza pan? No problem!
The 14.5 pizza pan I use for this recipe is only $5 at Target! Seriously – 5 dollars! It also has rave reviews which is why I picked it up in the first place. Love it so.
If you want to use a pan that you already have on hand you can make an even bigger party-sized cookie cake using an 11.38 x 16.5 (or 11 x 17 if we’re rounding) rimmed baking sheet: Sheet Pan Cookie Cake Recipe.
How to Make a Cookie Cake
The instructions couldn’t be easier! If you can make regular chocolate chip cookies, you can make this cake! Honestly even if you’re not great at baking I’m here to help!
My first suggestion would be to invest in a small, inexpensive digital kitchen scale. If you’ve had issues with baking recipes not turning out – the scale will be a lifesaver and revolutionize your baking game!
Measure out all your ingredients. If you don’t have a scale for accuracy, use the next most accurate method of fluffing the flour with a spoon then gently spooning it into a measuring cup. Use a butter knife or bowl scraper to scrape the excess so its level with the top edge of the measuring cup. Packing the four into the cup or using the measuring cup to scoop itself full of flour will make the cake dry/crumbly instead of tender and chewy.
Now all that’s left is to make the dough! You will find detailed instructions in the printable recipe card below.
Do I need to chill the cookie dough?
You can absolutely skip chilling *BUT* for the ultimate flavor and texture, I’m begging you to chill your dough.
Simply wrap the cookie dough in plastic wrap (like a big edible brick) and place in the fridge overnight. This advance prep step can be done 1-3 days in advance making it great for party prep!
The day you’re ready to bake you can set the chilled dough out on the counter for 1 hour or so until soft enough to tear off chunks and press it into your pizza pan. While you wait you can make the frosting. Easy peasy!
Giant Chocolate Chip Cookie Cake with Vanilla Frosting
This is it folks. The BEST jumbo cookie cake of my life! I’ve been making this cake for the past decade (literally!) and it always gets rave reviews from everyone who tries it!
My husband and daughter request it for every birthday celebration and I love making it to bring to parties and potlucks with friends and neighbors.
Ready to skip the mall cookie cake and make the most AMAZING (affordable!) chocolate chip cookie cake at home? Let’s do this!
Giant Chocolate Chip Cookie Cake
Equipment
- 14.5-15 inch non-stick pizza pan with ¾-1 inch deep rim around the sides
Ingredients
- 1.5 cups unsalted butter, softened to room temp. 3 sticks – 330 grams
- 1.5 cup light brown sugar 300 grams
- ½ cup granulated sugar 100 grams
- 2 large eggs room temp
- 4 tsp vanilla extract
- 4 cups unbleached all-purpose flour 480 grams
- 4 tsp cornstarch
- 2 tsp baking soda
- 1 tsp salt
- 2 cups chocolate chips plus extra for decorating
VANILLA BUTTERCREAM FROSTING
- 1 cup unsalted butter, softened to room temp. 2 sticks – 230 grams
- 3 cups powdered sugar 360 grams
- 2-3 TBSP heavy cream or heavy whipping cream
- 1 tsp vanilla extract
- pinch of salt to taste
Instructions
- Before we begin, I'm begging you to take the optional advance prep or refrigerating the dough for 24 hours. It takes the flavor and texture over the top! You can chill your dough 1-3 days in advance. When ready to bake set the chilled dough out on the counter for an hour or so until soft enough to tear off chunks to press into the pizza pan.
- Let's make cookie cake! First bring butter and eggs to room temp. Butter is ready when a light imprint can be left in the stick of butter with your thumb. To soften faster, slice into chunks.
- In a medium-large bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
- Cream together softened butter and both sugars in a stand mixer with the paddle attachment. Start at the lowest speed and increase as needed for approx. 2 minutes. A large bowl with an electric hand mixer may be used if needed.
- Add in the egg and vanilla and continue to beat with the mixer to incorporate into the dough, approx. 30-45 seconds
- Add flour mixture to the larger bowl slowly while you continue to beat on low.
- If using a hand mixer it will get crumbly before coming together as a dough.
- Once dough is mixed (taking care not to over-mix), use the beater to mix or fold in chocolate chips. Place dough on a large sheet of plastic wrap or parchment paper and wrap securely. Refrigerate overnight or 1-3 days for advance prep.
READY TO BAKE?
- Grab the dough from the fridge and allow to soften on the counter.
- Preheat oven to 350°F. Grease a large rimmed pizza pan (14.5-15 inch) with butter or line with parchment paper for easy removal. I've been comparing pizza pans and the best kind to use here is one with a 3/4-1 inch deep rim around the edges to keep the cookie cake in the pan. If your pan is smaller leave me a comment and I can help walk you through adjustments.
- Break off chunks of dough and arrange on pizza pan. Press together to create an even layer of cookie dough in the pan, all the way to the edges. Press some extra chocolate chips into the top of the dough before baking.
- Bake in the pan on the center rack of the oven at 350°F for 16 minutes.
- After 16 minutes, remove from oven and allow cookie cake to cool in the pan on a wire cooling rack. It should be set and cool enough to frost after one hour. While it cools, make your frosting and plan for the fun part – the decorating!
COOKIE CAKE FROSTING
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter until smooth and creamy, stopping to scrape down sides as needed. (approx. 1-2 minutes)
- Add the powdered sugar and mix on low speed at first to incorporate then increase to medium speed and continue mixing for 1-2 minutes or until fully combined. Add the heavy cream, vanilla extract, and salt and continue mixing on medium speed until everything is well-combined, smooth, and easy to pipe.
- Keep frosting white or dye it to fit your theme with gel food coloring. When I'm feeling fancy I like to divide my frosting into two or three bowls and dye each a different color. You can use a star piping tip like the mall cookie cake or use a variety of tips for a custom look. Sprinkles are also a fun addition – I like using super soft kind.
Notes
Nutrition
Can I make this cookie cake ahead of time?
Yes! Yes! 1000x Yes! It’s so perfect for party prep and both the frosting and the cookie dough for the cake can easily be made in advance.
Securely wrap the prepared cookie dough in plastic or parchment and place in the fridge for 1-3 days. Once ready to bake, set the chilled dough out on the counter for 1 hour or so until soft enough to handle and press into the pan.
To prep the frosting, seal in a lidded container and simply bring to room temperature before adding to a piping bag to frost the cake.
I’ve even made the cake and then wrapped the pizza pan (with the baked + cooled cookie cake) in foil for the following day. When you’re ready – frost and serve!
Crazy for Cookie Cake?
- Valentine Cookie Cake
- Christmas Cookie Cake
- Chocolate Peanut Butter Cookie Cake
- Chocolate Chip Skillet Cookie
- White Chocolate Macadamia Cookie Cake
In case you’re simply craving a big plate of cookies, check out my dessert page for all the tasty recipes!
If you get a chance to try this giant chocolate chip cookie cake recipe, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation and see your awesome cookie cake decorations. Can’t wait to see what you whip up!
Questions & Reviews
I want to try to make these in a mini version ! 2.5” /5 oz aluminum foil mini baking cups and frost in them. Suggestions on getting the right thickness and bake time ?
I’ve made them before but large and love this recipe (especially the frosting !)
I’m so glad you’re loving the recipe! Minis will be so cute!
I bought little aluminum heart pans to make them for valentine’s day gifting but haven’t had a chance to make them yet. When I do I’ll weigh out the dough and measure it so I can advise with perfect measurements and bake time. I would start with cookie dough ball size (1.5 TBSP like you’re making regular cookies) and see how that fills the pan. If needed you can add an extra 1-1.5 TBSP to get your desired thickness. If it winds up looking the same thickness as when you make the actual cookie cake, the bake time will actually be the same or if the mini cakes are a little thicker (which I imagine they may be) then add extra bake time and just keep checking for doneness with a toothpick in the center and by monitoring the browning of the edges/top. Keep me updated if you get to make yours before I test out mine and we can compare notes! 😃
We just made this cookie cake in a 15.5 pan and it was really really good. We did bake it for 18 minutes and might go to 19 so that the center is as good as the edges. My question for you is….Do you have a version of this cookie cake that has oatmeal. We are planning on making this for our 2 year old grandson and he loves oatmeal!
So glad it was a hit! I haven’t played around with an oatmeal version yet but I’m adding it to my test list because that sounds delish! I do have some *amazing* chewy oatmeal cookies and granola cookies here on the site. Adding the links below! ❤️
1. Chocolate Chip Oatmeal Cookies
2. Chewy Granola Cookies
3. Oatmeal Cranberry Chocolate Chip Cookies
It was my first time making a cookie cake from scratch. I found your directions very easy to follow. I did however use a 14″ cake pan. It took a little longer to cook. The cookie cake was delicious!
Ahhh yay! I’m so glad the cake was a hit!
What if the pan is a 16 inch?
Hi Charlotte! You can use a 16 inch pan and then just reduce the bake time by a minute or two as needed, checking for doneness 2 minutes early and going from there.
Made this for a child’s bday party. It was a huge hit. Not a crumb left over. Will keep this recipe for more parties to come. Thank you for sharing.
Ahhh yay! So happy the cookie cake was a hit with the kids! Thanks Melisa! 😃
Hi! I have a 16 in pizza pan. Would that work?
Hi Madison! I haven’t had a chance to test it as a 16 inch cake but I think it could work! It will yield a slightly thinner cookie cake that may bake up a minute or two quicker so I would keep an eye on it around the 14 minute mark. Uncoated aluminum pans will take a little longer to bake and coated nonstick pans will be closer to the normal bake times you see listed. If any other questions pop up I’m here for ya! xoxo
I could only find a 12 inch pan. The edges arent that high. Maybe 1/2 inch. I already made the dough. Will it be fine to press all of the dough in the 12 inch pan? I don’t want it to be really thick. I want it to be like Great American Cookie cakes.
Hi Lorena! Happy to help! I’m not sure how common it is to have a small digital kitchen scale but I may start weighing the dough for all the different cake pan sizes just so everyone can use different sizes with the dough recipes (I use different sizes all the time too and this could be super handy!)
For a pan with very small edges and a cookie cake that is the same thickness of the great American cookie cakes you will want to play it safe and start by dividing the dough in half. Since we don’t have much of an edge to work with my concern is not enough edge to lock in the spread. Next take 1/4 cup of dough and add it to the dough you’re going to use for your cake. Instead of spreading the dough all the way to the edge, leave just under an inch of empty space all the way around when you are pressing your dough into the pan. As the cookie cake bakes it will fill in the space. Bake for 14-16 minutes, adjusting based on pan material. Aluminum pans take longer and darker pans bake up a little quicker.
In this case since we have extra dough, take the “leftover dough” and roll it into balls to make good old fashioned cookies. Sometimes I like to make little cookie “sandwiches” with some frosting in the middle of them to serve alongside the cookie cake at a party. They’re always a hit! If you would like to have emergency cookies for later (another favorite of mine!) you can freeze the dough balls on a baking sheet and then once they are set transfer them to a baggie. Then whenever you want a fresh baked cookie, bake them up right from the freezer. Easy peasy!
I hope this helps and I’m here if you have any questions! xoxo
I don’t have a pizza pan ! Can I use a different smaller pan? Help!
Hi Marie! I use springform pans (the kind you make cheesecake in) for my smaller cookie cakes with amazing results. This is my springform cookie cake recipe: Homemade Cookie Cake
Sheet pans also work excellent as long as they have that lip/rim around the edges. Do you have any of those and what sizes? I can help you find a dough recipe that will fit your pan so you can make the cookie cake of your dreams! xoxo
Hi! I have this pan… any suggestions or tips? Heavy-duty 14-inch diameter pan with 1.5-inch depth
https://amzn.to/3TJBk07
Hi Annie! I bought this pan too when I was testing all the popular options for pizza pans. It’s AMAZING and works great for cookie cakes!
16-17 minutes should be perfect on the center rack and then just adjust based on oven temperament if your oven tends to run a little hot or cold and needs a small adjustment there. I had to calibrate mine because it was off 10 degrees when we moved in.
My biggest tip for the deep dish pan is that if you want a foolproof way to remove the cookie cake out of the pan is to make a little “sling” to help you remove the cookie cake easily from the pan by having a 3-inch wide or so strip of parchment paper that goes across the diameter of the pan each way (so vertically and horizontally) and has enough of a little overhang that you can use it to lift the cookie cake out of the pan once it is done fully cooling and place it on the serving plate/board you would like to transfer it to without smudging the chocolate chips.
I don’t have a pan like that but I have a cookie sheet or a sheet pan with a lip. Will this recipe work for that? Both pans are rectangle.
Hi Sommer! Sheet pans work fantastic! I actually have a Sheet Pan Cookie Cake Recipe on here that I make all the time using an 11 x 17 rectangular baking sheet with a lip. What dimensions are your pans? I can help you calculate what amount of dough you will need if you want to make one that is larger or smaller than that. xoxo
Is like to turn this into a 12 inch. How much dough do I use in a 12 inch pan?
Hi Lauri! Do you mind having cookie dough left over for cookies (you can roll them into balls and freeze them for later and then bake the cookie balls like you would regular cookies – I love doing this!) if so – make the full dough amount and then use half the dough for the 12 inch pan, then add any extra needed but not too much as we don’t want the cookie cake to be too thick as it will spill over the edges. Between 1/2 – 2/3 the batch. If your pan is pretty flat without higher edges go closer to the 1/2 batch mark.
If you don’t want leftover dough, you can use my regular cookie cake recipe (click here for the recipe).
For 12 inch since you’ll be using a little less dough, start to check for doneness around the 14 minute mark. The edges should start to brown slightly and the middle will just start to set and lose its jiggle, but it will still seem slightly underbaked as it will continue to bake on the pan after it is removed from the oven while it cools. Hope this helps! xoxo
Insanely delicious! I followed recipe and the suggestion to chill the dough prior to baking. It was amazing! My family couldn’t get over how yummy it was and even said it tasted better than a bakery! Thanks for sharing the recipe!
Ahhh yay! So so glad you enjoyed it, Anna! Thanks!
Can I use an oval cake pan instead of a round pan?
Hi Rebecca! Shape won’t matter at all, just size/dimensions. What size is your oval pan?
Hello, I am trying to find the pizza pan at Target. I’m not sure if you can click on the link above to tell me if that is the one or not.
Thanks!
Hi Tracy! That Pizza pan has holes in it so I would avoid it for the cookie cake. The Figmint Gold Nonstick Aluminized Steel Pizza Pan works great for this cookie cake. It’s a smidge smaller than the one I originally bought at Target (I bought this new one so I could compare after they stopped carrying the original one) and a little less deep so what I usually end up doing is using a little less of the dough (maybe like 4 dough balls worth?) and rolling it into balls to make cookies later (I just pop them in either the fridge or freezer for later and bake them up at 350 when we want warm, fresh baked cookies – so delish!)
To use the full amount of dough, this pizza pan works fantastic for a giant cookie cake and is nice and deep: Chicago Metallic Deep Dish Pizza Pan
Thoughts on using a 16″ pan. Would you change the recipe at all?
Hi Tammy! Nope don’t change the recipe one bit. You’re all set to use the 16 inch pan. The only thing you will do differently is check it for doneness a few minutes earlier, around 14 minutes. The edges will just start to turn golden a bit and the top will have started to set and not be all jiggly but it will look a little underdone as it will finish cooking on the pan even after it is removed from the oven. Once it has fully cooled it sets into this wonderful chewy mall-style cookie cake – gah! love it so!
What is the purpose of the cornstarch in the recipe? I’ve not seen that ingredient before in choco chip cookies. Thanks!
Hi Carrie! It results in a softer, chewier cookie cake. I like my cookie cake tender and not crispy so I always include cornstarch to keep it nice and soft. Hope this helps! xo
I plan to Make but want to do double decker with frosting in the middle. Is the structure enough to do this? I have several pans 9”, 10”, and 8”… which would you recommend to use for this amount?
Hi Aleaha! We can chat here or you can message me on IG @peasandcrayons or email me via [email protected] if that is better for you so we can hash out a full plan. A double decker cake will be fun! It will depend on the thickness you want for each layer and if you want them soft and chewy (that’s how I make my cakes – similar to the mall cake) or more like a cookie with some crispness to them. Once I know that I can come up with a plan for you! xoxo
This was a huge hit! I’ve made it 3 times in the last week for different events. I will say that I accidentally melted the butter the practice round… well I should say not melted all the way. I whisked the part that was melted and combined it with the solid bits turning it the pale yellow color of a stick of butter but pourable. I also baked it right away using an 18×13 pan lined with parchment paper making sure to keep an inch space from the edge of the pan. For the second round, I did exactly as the recipe stated using room-temperature butter and refrigerating overnight. I have to say that everyone loved the texture of the first-round batter vs. the second-round. The melted butter created a very smooth bite with the texture of the actual GACC mouth feel. The second round was very cake-like and crumbly. Both tasted great and the addition of frosting on both was delicious. I guess it just depends on the cookie texture that is preferred! Thanks for an amazing recipe that I will return to repeatedly as it has a permanent page in my recipe book!
Hi!! I only have a cheesecake baking pan. Will this work?
Hi Maysa! What size is your springform pan? I have a smaller recipe that should work for that but this one is too big.
SO delicious and perfect! I used a 12” round deep dish pizza pan and just extended the baking time to 25 min. Turned out beautifully. Thank you!
Excited to try this recipe! Making my dough tonight and baking tomorrow night for my twins birthday party this weekend. I’m doubling the recipe to make two cookie cakes. Quick question- how thick should the dough be in the pan before cooking? I was thinking like 1/2.” I have a 13” pan with a 1” lip. I don’t want it to be too thick- I want it to be like the recipe. Thanks in advance!
Things have been a whirlwind with my kiddo home from break and I am just now seeing this. So sorry for the delay! What did you end up doing? For a 13 inch I would use less than the full batch of dough for each pan (you can bake it up into cookies or freeze in balls for speedy cookies later) – I will measure out how thick the dough is next time I make one (which will be soon as the 4th is coming up fast) so that I have the extra details in this post for anyone doing the same! Hope your twins had the most amazing birthday! xoxo
Have you ever used a baking stone?
Hi Kendra! I don’t own one to test it with, but if you have one with a rim around the sides and get a chance to experiment – for sure keep me posted!
I have a 12 in pan. How would I need to adjust the recipe, if at all?
Hi Trish! You can use a 12 inch pan if you don’t mind a slightly thicker cookie cake. Does your 12 inch pizza pan have a rim around the edges? This would be key for the dough-to-pan ratio here to make sure everything stays in the pan without spillover. Another option would be to remove a little of the dough and save it to make some chocolate chip cookies later. You can even freeze the dough balls and bake from frozen.
Have not tried the recipe yet, but the reviews look good. Do you have any high altitude adjustment tips?
Hi Lisa! So with high altitude cookies like to spread, which isn’t an issue here as long as your pan has a 3/4-1 inch rim around it to keep everything in. Chilling the dough overnight also a super good idea for high altitude cookie baking so I would include that step in your prep. What kind of pan were you thinking of using. You respond here or email me ([email protected]) or message me @peasandcrayons on instagram. I have a smaller cookie cake recipe as well that is about half the size of the giant and uses a springform pan — that would be a great one to try too! Keep me posted and I’m happy to help! xo
Also here are some of the informative high-altitude baking info sources I’ve come across:
Colorado State University High Elevation Cooking Guide
Baking Cookies at High Altitude
My pan only has a 1/2” lip, how can I adjust? Could I use a cast iron skillet? Thanks for he help!!
Hi Jen! I just purchased 3 more pizza pans so I can test different varieties with this cookie cake so I’ll try to make a giant post of all my findings. What size is your cast iron?
It is 12x12x1.5. Thank you for getting back to me!!
Of course! This is a little trickier so bear with me lol. 12×12 can go two ways — Since we’re working with 144 square inches vs the 165 square inches of pan it will be a fairly thick cookie cake, almost like a pie. If you’ve ever seen those skillet cookies people serve vanilla ice cream scoops on, that’s sort of what we’ll be working with here. You can use less of the cookie dough (roll it into balls and freeze for emergency chocolate chip cookies later) and get a thinner cake like the photos by pressing in enough cookie dough to reach 3/4 inch thickness. That’s approx. the thickness in the photos. I haven’t tested a cast iron yet (adding it to my test schedule!) so I would personally line with parchment for the first run-through to ensure easy removal.
Another option would be to make a sheet pan cookie cake. if you have an 11×16 – 12×17 inch rimmed baking pan/cookie sheet you can use that for a party-sized sheet pan cookie cake
I also have a smaller family sized one that is made in a springform pan.
Thank you so much!!!!
Happy to help! I LOVE making these cookie cakes!
I needed to make a cookie cake for a birthday and there was no time to do a trial run. This turned out fantastic. I also didn’t have time to properly chill the dough but did put it in the freezer for 10 minutes. I feel like just that small amount of time helped it keep it’s shape and let the butter firm up a bit. Chilling in the fridge for at least an hour would be better. I did everything else exactly as written except the addition of Reece’s Pieces.
Reeces Pieces is one of my favorite cookie add-ins — yum! So glad it turned out great 😊
This is the best treat to theme for any holiday. So fun to decorate too!
So happy to hear it, Janelle! Thanks!
Good tasting cookie – but horrible directions with the execution. (1) This makes WAY TOO much dough for a 14″ pizza pan. The cookie expanded, ran over the sides and also would not bake in the middle. I’m a very experienced baker and I ended up throwing out the whole thing. There was leftover dough (since it was too much for a 14″ pizza pan) so I made cookies with it. They tasted good, but I’ll stick with my own recipe with browned butter and chopped chocolate.
Oh no! That for sure should not be happening. I haven’t ever had spillover when I’ve made this cookie cake but I am more than happy to help troubleshoot. Does your pizza pan have a thicker rim around it? I use a pan with just shy of a 1 inch rim around the edge to keep everything in and allow the cookie dough to fit without spillover which could be the issue if your pan doesn’t have that. I will update the post with that tip! Does your pan measure 14 inches or more on the inner bakeable portion? (not counting the rim) If yes to both of those, did you chill the dough overnight? We can start from there and I’m happy to investigate further if needed!
This is EXACTLY what happened to me !!!!
Hi!! I am making this for my daughter’s birthday, and I only have a 16″ pizza pan. Should I adjust the recipe (maybe 50% more?) or buy another pan? Thank you so much!
Hi Lindsay! I have done that exact “baking math” for my sheet pan cookie cake so this will take the guesswork out of it for ya! Recipe: https://peasandcrayons.com/2017/05/sheet-pan-cookie-cake-recipe.html Cook time should be around 16-17 minutes. Look for lightly browned edges and a center that still looks a little underbaked but is just starting to set. When you cool it fully it will keep cooking in the middle and fully set once completely cooled.
You may not use the full batch of dough, but most of it. Just ensure that the pizza pan has a rim around it to contain the cookie cake and don’t add any dough that rises even the teenist bit past the rim as the cake will fluff up a little when baking and I don’t want you to have a mess on your hands. Roll any leftover dough into balls and pop them in the freezer for an emergency cookie stash for later. LMK if any other questions pop up and I hope your daughter has a wonderful birthday! xoxo
The cookie came out so soft!!! It was delicious
Yay!!! I’m so glad you enjoyed it!
This is my favorite recipe! Love the flavor. I’m curious if I can make individual cookies out of it? Thanks!
Hi Kelly! So glad you’re loving the cookie cake! I’ve made cookies out of it a few times and they for sure come out best if you chill the dough first for 24 hours (up to 72 hours) — I feel like they get this perfect chewy thickness in the center that way. My all time favorite CC cookies are my Brown Butter Chocolate Chip Cookies and Chocolate Chunk Cookies if you want to check those out too! xoxo
I got the pizza pan you used. If I use parchment paper do you think I could slide the cookie off the pan & slide onto a cake board? Dropping this off at a friend’s home. Thank you! Looks perfect! 👌🏻👌🏻
Hi Ruth! You absolutely can! Leave a little extra parchment on each side when you bake it (fold it over so it doesn’t hang past the oven rack) Once the cake is fully cooled you will be able to slide it onto the cake board. I’ve done this a bunch and my big tip is to not move the cake when it’s still warm or it can crack. Happy baking! xoxo
Thank you for all the tips and quick response! Have a beautiful day!
Always a fave recipe in our house! Easy to make and we make one for every occasion!!! YUMMY!!
So thrilled to hear it Melanie — thank you!! We make them a lot around here too!