Can I use a cookie sheet to bake a cake?

Technically, no. A cookie sheet is flat or only has one raised edge, which makes it risky for cake or cookie cake batters that spread during baking. For a proper sheet pan cookie cake , you’ll want a rimmed baking sheet (like a half-sheet pan) to keep the dough from overflowing and to help it bake evenly.

Can you bake cookies on a sheet pan?

Yes! A sheet pan is actually ideal for baking cookies. It provides even heat distribution and enough space to prevent overcrowding. In the case of a sheet pan cookie cake , you’re baking one giant cookie, so the rimmed sides help control the spread and create those perfect crispy edges.

Is a sheet cake pan the same as a cookie sheet?

No, they’re different tools. A sheet cake pan typically has taller sides (2 inches or more) and is deeper, designed to hold runnier cake batter. A cookie sheet is flat or only slightly raised on one side, while a sheet pan —the best choice for a sheet pan cookie cake —has low, rimmed edges and is shallow, allowing for even baking and easy decorating.

What pan is best for cookie cake?

The best pan for a sheet pan cookie cake is a half-sheet pan , which measures about 18x13 inches and has a 1-inch rim around all sides. It’s large enough to feed a crowd and shallow enough to give your cookie cake that perfect bake—crispy edges, chewy middle, and plenty of room to decorate.

How thick should a sheet pan cookie cake be?

A good sheet pan cookie cake is typically about ½ to ¾ inch thick. This ensures it bakes through without drying out. Press the dough evenly into the pan to keep the thickness uniform and avoid undercooked centers or overbaked edges.

What’s the best way to transport a cookie cake?

If you’ve baked and decorated your sheet pan cookie cake in the same pan, the easiest way to transport it is by covering the entire pan with foil or a fitted lid. If you’ve removed the cookie cake from the pan, place it on a sturdy cake board or platter, then cover it with a cake box or dome lid to protect your design.

Sheet Pan Cookie Cake Recipe – The Best Chewy Party Treat

Name: Sheet Pan Cookie Cake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 24 servings
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup packed brown sugar; 1/2 cup granulated sugar; 2 large eggs; 1 tablespoon vanilla extract; 2 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 cups semi-sweet chocolate chips

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!

Ingredients

Scale

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

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