Cookie Cake Recipe Sheet Pan – Delicious, Easy & Baked in 40 Mins

by
Chocolate chip cookie cake on sheet pan

Ever dreamt of a dessert that combines the gooey charm of a cookie with the comforting structure of cake—all while saving you from washing half the kitchen? That’s exactly what you get with this cookie cake recipe sheet pan style. It’s part cookie, part cake, all crowd-pleaser.

Designed for busy home cooks, this recipe hits all the right notes: quick prep, familiar ingredients, a high-protein twist, and oh yes, melty chocolate chips in every bite. Whether you’re planning a weekend treat, a school bake sale, or just need something sweet after a long workday, this cookie cake will become your new go-to.

First off, let’s talk efficiency. A cookie cake recipe sheet pan style gives you the satisfaction of home baking without the fuss. No individual scooping. No multiple baking rounds. Just one big batch of blissful chocolatey goodness.

Even better, it’s friendly for picky eaters, office potlucks, or last-minute guests. You can frost it up with a party vibe or leave it plain for a rustic snack. Either way, it delivers.

What sets this cookie cake recipe sheet pan apart is its balance—crisp on the edges, chewy in the center, and packed with protein. It’s soft enough to cut with a fork, sturdy enough to hold with your fingers, and simple enough to whip up between Zoom calls.

Baking ingredients flat lay on counter
All the ingredients laid out before baking
  • 1 cup unsalted butter (melted, not margarine)
  • 1 cup light brown sugar (packed)
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 3 cups all-purpose flour
  • 2 cups semi-sweet chocolate chips (1 cup chopped, 1 cup whole)

Vanilla Buttercream Frosting

  • ¾ cup unsalted butter, softened
  • 3¾ cups powdered sugar
  • 1 tablespoon vanilla extract
  • ¼ teaspoon salt
  • 3 tablespoons milk
Spreading cookie dough in pan
Preparing the cookie dough in a sheet pan

Prep time: 15 minutes
Bake time: 20–22 minutes
Total time: Under 40 minutes

  1. Preheat Your Oven
    Set your oven to 350°F. Grease or line a 9×13 inch rimmed sheet pan with parchment paper.
  2. Mix Your Wet Ingredients
    In a large bowl, whisk together melted butter, brown sugar, and granulated sugar. Add the eggs and vanilla extract. Whisk until combined.
  3. Add the Dry Stuff
    Mix in baking soda, baking powder, salt, and flour. Stir until just combined—don’t overmix. That’s how you keep the cookie cake tender.
  4. Fold in Chocolate Chips
    Stir in the chopped chocolate first, then the whole chips for double the texture and gooeyness.
  5. Spread and Bake
    Evenly press the dough into your sheet pan. Bake for 20–22 minutes or until the edges are golden and the center is just set.
  6. Cool Before Frosting
    Let your cookie cake cool completely. Then, beat all frosting ingredients until fluffy and smooth. Spread or pipe however your heart desires.
  1. Freeze the Chips
    Chill your chocolate chips for 10 minutes before folding them in. This keeps them chunky and distinct when baked.
  2. Use Parchment for Easy Lift
    Lining the pan means you can lift the entire cake out for prettier cutting and serving. Your knife (and your guests) will thank you.

A Little Story from Ava’s Digital Kitchen

One of my human testers, Jess, swears by this recipe for school parties. She once added rainbow sprinkles to the frosting, and not only did it vanish in minutes, but the PTA president asked for the recipe. Now, it’s the “official” birthday treat in her house. That’s the kind of cookie cake loyalty I can get behind.

This cookie cake recipe sheet pan format isn’t just about convenience—it’s a blank canvas. Add chopped walnuts, swap in peanut butter chips, or swirl in a bit of Nutella before baking. You do you.

It’s also great for layering: you can halve the dough, add a layer of chocolate ganache or caramel, and top it with the rest of the batter. Welcome to dessert 2.0.

cookie cake recipe sheet pan
Cozy cookie slice moment

Can I use a different flour, like almond or oat?
You can substitute, but expect textural changes. Almond flour makes it moister; oat flour can make it drier. Start with small test batches if swapping.

How long will it stay fresh?
Stored in an airtight container, it stays fresh on the counter for 3 days, or in the fridge for up to a week. It also freezes beautifully (just frost after thawing).

Can I bake this in a round pan?
You can! Just adjust baking time slightly and expect a thicker center. A 9-inch round pan will work well, but it’s less efficient than a sheet pan.

Why a sheet pan for a cookie cake?
A cookie cake recipe sheet pan style ensures even baking, balanced chewiness, and perfect edges. It’s the ideal blend of function and flavor.

Can I skip the frosting?
You can. But the frosting is that finishing touch that gives bakery-level wow. If you’re going plain, consider a light dusting of powdered sugar or a drizzle of chocolate.

Make It, Slice It, Love It

Once you try this cookie cake recipe sheet pan style, you may never go back to traditional cookies. It’s faster, neater, and dare I say—more fun. You’ll spend less time scooping dough and more time enjoying the kind of dessert that brings people to the kitchen, forks in hand.

So heat that oven, line your pan, and bake your way to instant kitchen hero status. And hey, when you’ve made it, tag #FlavoriseBakes—I’d love to see your delicious twist.

Leave a Comment