Emilie Meyer
Cookie cakes are a fun and easy dessert that can be made in a sheet pan. This thick and chewy treat is perfect for a birthday party or any other celebration and can feed a crowd of 24 people or more! You can bake a cookie cake in a 9x13 inch pan or a 10x15 inch pan, depending on how thick you want your cookie cake to be. The recipe is the same for both sizes, but the smaller pan will take a bit longer to bake. You can decorate your cookie cake with frosting and sprinkles, and even add food coloring to customize it for your event. So, if you're looking for a fun and delicious treat to share with friends and family, a sheet pan cookie cake is a great option!
| Characteristics | Values |
|---|---|
| Type of cake | Thick and chewy chocolate chip cookie cake |
| Pan size | 9x13 inches or 10x15 inches |
| Pan type | Half sheet metal cookie cake pan with a rim |
| Oven temperature | 350°F |
| Baking time | 14-23 minutes |
| Number of servings | 24-32 people |
| Storage | Best eaten within 2 days; can be frozen |
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What You'll Learn
Sheet pan cookie cake recipe
This sheet pan cookie cake recipe is perfect for a birthday party or any other celebration. It is a giant chocolate chip cookie cake that can be decorated with frosting and sprinkles. The recipe yields a large 13x18" cookie cake, which can be cut into squares of your desired size.
Ingredients:
- 1 cup chocolate chips
- 1 cup (2 sticks) unsalted butter
- ½ cup granulated sugar
- 1 cup light brown sugar (you can use dark brown sugar for more depth of flavor)
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- Frosting: butter, powdered sugar, vanilla extract, salt, and milk
- Optional: sprinkles, M&M's, or your favorite nuts
Method:
- Preheat the oven to 350°F (177°C).
- Place the chocolate chips in a plastic bag and use a rolling pin to break them down into small pieces. Set aside.
- In a microwave-safe bowl, melt the butter in 20-30 second intervals, stirring after each interval, until just melted.
- Add the granulated sugar and light brown sugar to the melted butter and stir until combined. Do not use a mixer.
- Add the eggs and vanilla extract, then mix until well combined.
- In a separate bowl, combine the flour, baking soda, and salt.
- Grease a half-sheet metal cookie cake pan with nonstick cooking spray and line the bottom and sides with parchment paper.
- Press the dough into the prepared pan in an even layer, about 1/2 inch thick.
- Bake at 350°F for 16-18 minutes, or until the edges are slightly brown. Do not overbake, or the cookie cake will not be soft.
- Allow the cookie cake to cool completely before frosting.
- To make the frosting, combine butter, powdered sugar, vanilla extract, salt, and milk to taste.
- Pipe the frosting around the edges of the cookie cake and add sprinkles or other decorations of your choice.
- Cut the cookie cake into squares and serve.
Tips:
- If you don't need such a large cookie cake, you can cut the recipe in half and bake it in a 9x13-inch pan for 12-14 minutes.
- You can customize the cookie cake by adding different toppings or decorations to different parts of the dough.
- The cookie cake can be made ahead and stored in an airtight container at room temperature for up to 2 days. It can also be frozen before frosting.
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Baking time and temperature
The baking time and temperature for a cake depend on the type of pan used. Dark pans cook the outsides of cakes faster than shiny pans, so it is recommended to turn the oven down by 25°F when using a dark metal pan. It is also important to ensure that the baking pans do not touch each other or the walls of the oven, as this can cause uneven cooking.
For a standard 9"x13" pan, the recipe should be cut in half and baked for 12-14 minutes. If you are using a half sheet pan, which is larger and measures 13"x18", the baking time will be longer, around 16-18 minutes at 350°F. This larger pan will produce a thinner cake, so if you prefer a thicker cake, you may need to increase the baking time by 5-10 minutes.
It is important to note that the baking time may vary depending on your oven and the recipe you are using. Always read the recipe thoroughly before starting and ensure you understand the instructions. Measure your ingredients carefully, as the success of a cake depends on the right chemical reactions. Greasing the pan according to the recipe directions is also crucial to prevent the cake from sticking.
Once the cake is baked, it is important to allow it to cool completely before frosting. A cold cake holds together better, so you can wrap it and place it in the freezer for 30-45 minutes before frosting. If you need to make the cake in advance, you can wrap the unfrosted cake and store it in the freezer.
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Cooling and removing the cake
Once your cake is baked, it's time to let it cool. Place the entire pan on a cooling rack and let it cool completely before removing the cake. This usually takes about an hour, but can vary depending on the size of the cake and the room temperature. If you're in a hurry, you can speed up the cooling process by placing the warm (but no longer hot) cake pan in the fridge for 10 to 15 minutes. It's important not to frost the cake until it has cooled completely, as the frosting will start to harden quickly.
To remove the cake from the pan, you can use a cooling rack and a cardboard cake rectangle. First, place the parchment-lined cooling rack against the top of the cake pan, then flip it over. Place the cardboard cake rectangle on top of the cake and flip the whole thing over again using the cooling rack. Remove the cooling rack from the top of the cake, and your cake is now ready to be decorated and served.
If your cake gets stuck in the pan, don't worry. It's rare for a cake to stick to a properly prepared pan, but it can happen. One method to remove a stuck cake is to use a cold treatment. Turn the pan upside down on a plate or cooling rack and place a bowl of ice cubes on top of the inverted cake pan. After a few minutes, the whole cake should come out.
If the cold treatment doesn't work, you can try a few other methods. Run a butter knife or offset spatula around the cake's rim to loosen it from the sides of the pan. Then, insert two forks on opposite ends of the cake and use them as levers to squeeze and nudge the cake to loosen it further. When you flip the pan over, the cake should come out. If the cake is still stuck, you can wrap it in the pan with plastic wrap and freeze it for at least 6 to 24 hours. A cold cake is less likely to fall apart when you try to remove it from the pan.
After decorating your cake, it is best to eat it within 2 days, as it will start to dry out after that. If you need to make the cake more than 2 days in advance, wrap the unfrosted cake in plastic wrap and foil and store it in the freezer. Then, when you're ready to serve, let it thaw and decorate it.
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Frosting the cake
Yes, you can bake a cake in a cookie sheet pan. Here is a step-by-step guide to frosting the cake:
Allow the cookie cake to cool completely before you begin frosting. You can use a simple buttercream frosting, or get creative with chocolate or peanut butter frosting. If you want to make your own buttercream, add softened butter to a mixing bowl and whip until creamy. Then, add powdered sugar and beat until the mixture is creamy. You can add in cocoa powder for a chocolate frosting. To make peanut butter frosting, slowly add in half and half and vanilla, and then whip in peanut butter to taste.
You can use a piping bag with a large star piping tip to pipe swirls of frosting around the outer edge of the cake. Alternatively, use a ziplock bag with the corner cut off. If you want to add sprinkles, do so quickly as the frosting will start to harden. You can also use frosting to write messages or decorate the cake as you please.
If you don't have time to make your own frosting, canned frosting will work, but it is not as sturdy for piping. You will need at least two cans to frost a large cookie sheet cake.
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Storing the cake
Storing a cake baked in a cookie sheet pan is similar to storing a regular cake. If you plan to eat the cake within a day, you don't need to refrigerate it. However, if you want to store it for longer, there are a few options.
Firstly, you can wrap the unfrosted sheet cake in plastic wrap and foil, then freeze it. This method helps preserve the freshness of the cake and is ideal if you're preparing the cake in advance of a special occasion. When you're ready to serve, simply thaw the cake and decorate it.
Another option is to store the cake in the fridge, especially if it's already decorated. This method is useful if you need to keep the cake handy for a few days without compromising its freshness. Ensure you wrap and label the cake properly before placing it in the fridge.
Additionally, if you have baked a cookie cake, it is recommended to let the frosting harden before wrapping the cake in plastic wrap. Cookie cakes are best consumed within two days, as they tend to dry out afterward.
When storing cakes in the freezer, it is important to let them cool to room temperature before freezing. This step is crucial to prevent any bacterial growth and maintain the cake's texture.
Overall, proper wrapping and storage techniques will ensure that your cake stays fresh and delicious, no matter the occasion.
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Frequently asked questions
Yes, you can bake a cake in a cookie sheet pan. This is a great option if you're making a cake for a large group, as this recipe can feed up to 24 people.
You can use a 9x13-inch pan or a 10x15-inch pan. The smaller pan will make your cake just under an inch thick, while the larger pan will give you more servings and a thinner cake.
First, preheat your oven to 350°F. Grease your cookie sheet pan with non-stick cookie spray or butter, and line it with parchment paper.
You will need flour, cornstarch, baking soda, salt, butter, sugar, eggs, vanilla extract, and chocolate chips. You can also add peanut butter for a delicious frosting!
For a 9x13-inch pan, bake for 18-23 minutes. For a 10x15-inch pan, bake for about 15 minutes. The cake is done when it is lightly golden and slightly crisp on the edges but still soft in the center.
