Sheet Pan Cookie Cake: The Ultimate Dessert for Every Celebration

Sheet pan cookie cake—it’s more than a dessert in my house. It’s the sweet scent that fills the kitchen on a slow Sunday, the little hands stealing chocolate chips, and the joy of serving up something simple but special.

I’ve always believed baking should feel like love—cozy, easy, and full of heart. And that’s exactly what a sheet pan cookie cake delivers. No layers, no fuss—just one big chewy cookie, ready to decorate and share with your favorite people.

If you’re craving something fun, fast, and full of flavor, you’re in the right place. Let’s get baking!

Why Everyone Loves a Sheet Pan Cookie Cake

The Rise of the Sheet Pan Cookie Cake

There’s a reason sheet pan cookie cake recipes are taking over kitchens and Pinterest boards alike—they’re simple, satisfying, and just plain fun. No layers to fuss over, no long prep times. You mix, spread, bake, and decorate all in one pan. It’s an easy win whether you’re baking for a crowd or just want something cozy and creative to share.

Cookie Cake vs. Traditional Cake: What’s the Difference?

So why choose a cookie cake over the classic cake? Easy. It’s quicker, easier, and honestly—chewier in the best way. Let’s look at how they compare:

The cookie cake wins on convenience and crowd appeal. It’s also a lot more forgiving—no layering, no crumb coats, no collapsing tiers. Just a big, buttery cookie with room for frosting, toppings, and a little bit of flair.

Why It’s the Perfect Pinterest Dessert

On Pinterest, it’s all about eye-catching yet doable—and that’s where sheet pan cookie cakes shine. They’re customizable for any theme, easy to dress up with basic tools, and the end result? Always adorable.

Whether you go with pastel piping, rainbow sprinkles, or a custom message for a birthday, this cookie cake becomes both a dessert and a centerpiece. Even better, it’s easy enough to make on a weeknight and pretty enough to post on your feed.

Coming up next: the pan you choose matters more than you think. Let’s break down what makes a cookie cake bake just right.

Chewy Sheet Pan Cookie Cake

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• Author: Silvia
• Total Time: 30 minutes
• Yield: 24 1x

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Description

This chewy sheet pan cookie cake is a crowd-pleasing birthday dessert baked in a rimmed half-sheet pan. It’s easy to make and serves up to 24 people!

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Ingredients

Scale 1x2x3x

Cookie Cake Recipe

• 1 cup unsalted butter You will be melting this. Do not use margarine for this recipe!
• 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 (You’ll be chopping 1 cup and adding the remaining 1 cup whole).

Vanilla Buttercream Frosting

• ¾ cup unsalted butter softened to room temperature
• 3 ¾ cups powdered sugar
• 1 tablespoon vanilla extract
• ¼ teaspoon salt
• 3 tablespoons milk

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Instructions

Instructions

• • Preheat oven to 350℉.
  • Place 1 cup of the chocolate chips in a plastic bag and use a rolling pin to break them down into small pieces (set the other 1 cup of unchopped chocolate chips aside).
  • In a small microwave-safe bowl, melt the unsalted butter (1 cup, i.e. 2 sticks) for 20-30 seconds until JUST melted.

• Add in granulated sugar (½ cup) and light brown sugar (1 cup) and use a spatula to stir until combined (* do not use a mixer!). Add in eggs (2 large) and vanilla extract (1 tablespoon), then mix. Next, add in baking soda (1 teaspoon), baking powder (½ teaspoon), and salt (½ teaspoon) and mix again. Add in all-purpose flour (3 cups) and mix until all the flour disappears into the dough.
• Add the 1 cup of chopped chocolate chips and 1 cup of whole chocolate chips into the dough and mix.  Immediately proceed to pressing into pan (you don’t want the dough sitting out or it will set too much with the melted butter).
• Grease a 13×18″ half sheet metal cookie cake pan (see notes below for alternate pans. Although this cookie removes cleanly, if you are worried about it sticking, line the bottom and sides of the pan with parchment paper first. Press dough into an even layer in pan.
• Bake at 350℉ for 16-18 minutes – do NOT overbake or your chocolate chip cookie cake will not be soft. You want the cookie cake to be slightly brown on the top and look slightly underbaked (my oven was perfect at 16 minutes). Remove from oven and place entire pan on a cooling rack. Allow the cookie cake to cool completely before removing.
• Using a large star piping tip, pipe around the edges then immediately add sprinkles (the frosting will start hardening quick, so add sprinkles right away!).

To Make Frosting:

• Beat the softened unsalted butter (¾ cup, i.e., 1 ½ sticks) on medium-high speed for 2 minutes until smooth. Turn the mixer to low speed then add the powdered sugar ¼ cup at a time (3 ¾ cups total). You may need to stop and scrape down sides. Add vanilla extract (1 tablespoon) and salt (¼ teaspoon) and turn mixer to medium speed. One tablespoon at a time, add milk (3 tablespoons total). Beat on high for 2-3 minutes until creamy and the frosting is at a good consistency to pipe. If it looks too runny, add more powdered sugar. If it looks too stiff, add a tiny bit of milk until you get to the desired consistency.

   

  This will make just enough frosting to pipe a border along the edges, as well as write a phrase on top.

Notes

Alternate Pan Sizes: For 9×13, cut the recipe in half and bake for 12-14 minutes. For a 12″ circle, use my Homemade Cookie Cake Recipe

 

Frosting Tip: This homemade buttercream will start developing a crust, which makes it a great frosting to make a day ahead. Because of the sugar content, you don’t need to refrigerate the frosted cookie cake if you plan to enjoy it within 1 day. If you are making ahead earlier, I’d suggest waiting to frost until day of OR gently wrap the frosted cookie after the frosting sets and place in the fridge.

 

Freezing/Make Ahead Tip: I don’t typically like freezing chocolate chip cookies because I feel like they get dry and not as chewy in the freezer. If you do need to make this in advance, you could wrap the baked, unfrosted cookie in plastic wrap and when you’re ready to eat it, let it thaw to room temperature then frost.

 

Gluten-Free: For those asking, I turned my popular cookie cake recipe into the best Chewy Gluten-Free Cookie Cake! You can turn this into a sheet pan cake but doubling the recipe.

 

Nutrition information is just an estimate but based on 24 servings.

• Prep Time: 15
• Cook Time: 15
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 396kcal
• Sugar: 37g
• Sodium: 0g
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 1g
• Carbohydrates: 32g
• Protein: 3g
• Cholesterol: 50g

Keywords: graduation cake , chocolate chips

Choosing the Right Pan for Your Cookie Cake

Sheet Pan vs. Cookie Sheet: What’s the Difference?

At first glance, a sheet pan and a cookie sheet might look the same—but when you’re baking a sheet pan cookie cake, the differences really matter.

A sheet pan has raised sides (usually about 1 inch high), while a cookie sheet is flat or has only one lip. That raised edge is what keeps your thick, gooey cookie dough from spilling over or baking unevenly. If you use a cookie sheet by mistake, your dough might spread too thin or fall off the edge—not ideal for cake-style results.

So for best results, go with a rimmed half-sheet pan—that’s 18″ x 13″ and just the right size for feeding a crowd without overbaking.

Best Pan Sizes and Materials for Even Baking

For a chewy-on-the-inside, crispy-on-the-edge cookie cake, pan size and material matter just as much as the recipe.

Here’s what works best:

Stick with light-colored aluminum pans for even results, especially if you’re new to baking. They heat gently and reduce the risk of burnt bottoms.

Pro tip: Line your sheet pan with parchment paper for easy removal and picture-perfect edges—because we all want that Pinterest shot, right?

Looking for inspiration? Try decorating your cake in the pan with a frosting border and sprinkles—it’s an easy way to make it pop without needing a cake stand.

Ingredients That Make a Perfect Sheet Pan Cookie Cake

Classic Chocolate Chip Dough with Pinterest-Ready Simplicity

To make the perfect sheet pan cookie cake, you don’t need anything fancy—just a handful of pantry staples that come together in the chewiest, most crowd-pleasing cookie you’ve ever baked. This version from Design Eat Repeat is soft, buttery, and studded with plenty of chocolate chips.

Here’s what you’ll need:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 1 tablespoon pure vanilla extract
• 2¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups semi-sweet chocolate chips

These basic ingredients create a dough that bakes into a golden, gooey cookie with just the right mix of softness and structure. The brown sugar adds richness, the butter keeps it moist, and the semi-sweet chips give it that perfect melty bite.

Fun Variations to Match Every Celebration

One of the best parts of a sheet pan cookie cake is how easy it is to customize. Pinterest is full of inspiration—from colorful birthday themes to seasonal twists—and with a few simple swaps, you can match any occasion.

Try these ideas:

• Birthday Bash: Swap in rainbow sprinkles for a funfetti vibe.
• Peanut Butter Party: Mix in peanut butter chips or drizzle the top with melted PB.
• Holiday Fun: Use red and green M&Ms for Christmas, or pastel sprinkles for Easter.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend and chill the dough before baking for best texture.

Get the Texture Just Right: Soft Middle, Crisp Edges

The texture of a sheet pan cookie cake is what makes it unforgettable: soft and chewy in the middle with crisp, golden-brown edges. Here’s how to make that happen:

• Use room-temp butter for a smoother dough and better spread.
• Mix gently once the flour goes in—overmixing can lead to dryness.
• Line your pan with parchment paper for easy lifting and even baking.
• Watch the bake time! Pull it out when the center looks slightly underdone—it’ll continue baking from residual heat.

Let the cookie cake cool completely before adding frosting, especially if you’re decorating it for a party or photo-worthy moment. Soft cookie + warm frosting = not a cute combo.

Step-by-Step: How to Make a Sheet Pan Cookie Cake

Ready to bake a cookie cake that’s soft in the center, golden at the edges, and totally worthy of your Pinterest board? Follow these simple steps and you’ll have a show-stopping sheet pan cookie cake cooling on your counter in under an hour.

Step 1: Gather Your Tools

You’ll need:

• Rimmed half sheet pan (18 x 13 inches)
• Large mixing bowl
• Hand or stand mixer
• Spatula
• Measuring cups + spoons
• Parchment paper (for clean removal)

Step 2: Cream the Butter and Sugars

In a large bowl, beat together:

• 1 cup softened unsalted butter
• 1 cup brown sugar
• ½ cup granulated sugar

Beat until light, fluffy, and creamy—about 2–3 minutes. This step sets the stage for that soft, chewy texture.

Step 3: Add Wet Ingredients

Mix in:

• 2 large eggs
• 1 tablespoon vanilla extract

Blend until fully combined. Scrape down the sides of the bowl for an even mix.

Step 4: Add Dry Ingredients

In the same bowl, add:

• 2¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt

Mix on low speed until just combined. Don’t overmix—stop once the dough pulls away from the bowl. Stir in:

• 2 cups semi-sweet chocolate chips

Pro tip: reserve a handful of chips to press on top right before baking for a picture-perfect finish.

Step 5: Press Dough Into the Pan

Line your sheet pan with parchment paper and press the dough evenly across the pan. Take your time—smooth out the surface so the cookie bakes evenly. If the dough is sticky, dampen your fingers or use a small rolling pin.

Step 6: Bake

Bake at 350°F (175°C) for 18–20 minutes. The edges should be golden brown, and the center just set—it may look slightly soft, and that’s okay. Overbaking will make it dry.

Let it cool completely in the pan. This is key before decorating—warm cookie + frosting = melted mess!

Step 7: Decorate (Optional but Fun!)

Once cooled, it’s time to make it Pinterest-ready.

Ideas for decorating:

• Pipe a frosting border using a star tip
• Add rainbow or themed sprinkles
• Write a message in the center for birthdays or events
• Go minimal with just a drizzle of melted chocolate

Want to go big? Match the sprinkles and piping colors to your event theme—blue and pink for a baby shower, red and green for holidays, or bright colors for birthdays.

Decorating Your Sheet Pan Cookie Cake Like a Pro

Buttercream Borders & Sprinkles Galore

Once your sheet pan cookie cake is baked and cooled, the real fun begins—decorating. Whether you’re prepping for a birthday, baby shower, or holiday party, a well-decorated sheet pan cookie cake turns a simple dessert into a wow-worthy centerpiece. And the best part? You don’t need professional skills to make it look amazing.

Grab these essentials:

• Piping bag with a star tip (Wilton 1M or 2D)
• Buttercream frosting (store-bought or homemade)
• Sprinkles, chocolate chips, or edible confetti
• Mini candies or writing gel for messages

Quick decorating steps:

1. Pipe a thick frosting border around the edge of your sheet pan cookie cake.
2. Sprinkle generously before the icing sets.
3. Add a personal touch—write a name, age, or festive message in the center.
4. Want to keep it minimal? Just add a chocolate drizzle and a few chips.

Even the simplest piping can make your cookie cake look ready for a party board on Pinterest. Use bold colors or match your theme with pastel or metallic tones—it’s all about showing off your style.

Theme Ideas for Any Occasion

One of the best things about a sheet pan cookie cake is how easy it is to theme. You’ve got a flat, cookie-sized canvas perfect for every kind of celebration. No layers, no leveling—just bake, cool, and design.

Easy themed decoration ideas:

Pinterest bakers love to match sheet pan cookie cake designs with party decor—and you can too. Just one batch of dough turns into a photo-ready dessert with the right color palette and toppings.

Make It Pinterest-Perfect

Want to showcase your sheet pan cookie cake like a pro? A few presentation tips can take your photos to the next level.

Here’s how to style it like a Pinterest favorite:

• Leave it in the sheet pan for a rustic feel
• Place on a cutting board with a cake server beside it
• Use parchment under the cake for clean photo backgrounds
• Shoot from above in natural light with soft shadows

Remember, a sheet pan cookie cake doesn’t have to be fancy to be beautiful. What makes it special is the love, creativity, and charm you bring into the kitchen—and that’s what people love to see and share.

Storage and Serving Tips

How to Cut and Serve a Sheet Pan Cookie Cake

Once your sheet pan cookie cake is baked, decorated, and admired, it’s time to slice and serve! One of the best things about cookie cakes is how easy they are to portion—no crumbly layers or collapsing frosting, just clean, chewy squares or rectangles.

Here’s how to serve it like a pro:

• Use a sharp knife or pizza cutter for clean, even cuts.
• Chill it for 15–20 minutes before slicing if you want extra sharp edges (great for photos or party trays).
• Cut into 24 large squares or 36 smaller portions—perfect for classroom treats, birthdays, or big gatherings.

Serving tip: Use small dessert plates and napkins if you’re hosting, or pre-slice and pack in cupcake liners for an easy grab-and-go setup.

How to Store Your Cookie Cake and Keep It Fresh

You baked the perfect sheet pan cookie cake, but what if there’s some left? No problem—it stores like a dream and tastes just as good the next day (if not better).

Short-term storage:

• Cover the sheet pan tightly with foil or plastic wrap.
• Leave at room temperature for up to 3 days.
• If decorated with perishable frosting, refrigerate and bring to room temp before serving again.

Long-term storage:

• Cut into squares and place in an airtight container.
• Separate layers with parchment paper.
• Store in the freezer for up to 2 months.

When you’re ready to enjoy again, thaw at room temp or microwave a slice for 10–15 seconds for that fresh-baked softness.

Pro Pinterest Tip: Freeze undecorated cookie cake portions, then decorate them fresh for a last-minute event. It’s a great way to stay ahead for holidays or birthdays.

Conclusion: A Sheet Pan Cookie Cake for Every Celebration

Whether you’re hosting a birthday party, prepping for a holiday, or just want to surprise the family with something sweet, a sheet pan cookie cake is always a good idea. It’s simple to make, quick to decorate, and guaranteed to bring smiles.

Unlike traditional cakes, a sheet pan cookie cake is beginner-friendly and totally customizable. You can go classic with chocolate chips and frosting borders, or switch it up with fun flavors and themes for any occasion. It’s the kind of dessert that invites creativity and makes everyday moments feel special.

Best of all, this cookie cake doesn’t just taste amazing—it photographs beautifully. Whether you’re sharing it on Pinterest or saving it for your recipe box, it’s a dessert you’ll want to make again and again.

So roll up your sleeves, preheat that oven, and let the cookie cake magic begin.

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FAQs About Sheet Pan Cookie Cakes