Sheet Pan Cookie Cake Recipe | Big Batch, One Giant Cookie

One mixing bowl, one pan, and a crowd of happy faces. A sheet pan cookie cake skips the fuss of scooping and baking dozens of individual cookies. The payoff is a thick, chewy, chocolate-studded slab — golden on top, soft in the center — ready in under 30 minutes of active time. This guide covers the pan size that works best, the exact ingredient ratios for a 13×18-inch bake, and the step sequence that delivers a consistent result every time.

What Pan Size For A Sheet Pan Cookie Cake?

The standard choice is a rimmed half-sheet pan measuring 13×18 inches (33×46 cm). A quarter-sheet pan (9×13 inches) also works for smaller batches. Either way, the pan must be rimmed to prevent the spread of the dough over the edges, and lining it with parchment paper makes removal simple.

If you are shopping for the right pan, our roundup of tested cookie cake pans covers the models that distribute heat evenly and release the cake cleanly.

Ingredients For A 13×18-Inch Cookie Cake

The recipe below uses a balanced ratio of butter, brown and white sugars, all-purpose flour, and chocolate chips for maximum chew and rich flavor.

How To Bake A Sheet Pan Cookie Cake: Step By Step

Prep The Oven And Pan

Preheat the oven to 350°F (177°C). Coat a 13×18-inch rimmed half-sheet pan with butter, then line it with parchment paper. The parchment should hang slightly over the two long sides — those flaps will be your handles to lift the cooked cake out.

Brown The Butter (Optional)

Add 1 cup (2 sticks) of the butter to a small pot over medium heat. Stir constantly as the butter melts, foams, and begins to crackle. When the crackling subsides and brown specks form on the bottom, the butter smells nutty. Remove the pot from the heat immediately — burnt butter turns bitter. Pour the browned butter into a large bowl and let it cool for a few minutes.

Mix The Wet Ingredients

To the bowl with the browned butter, add the remaining 1 ¼ cups melted butter, the brown sugar, and the white sugar. Beat on low speed with an electric mixer until combined. Add the eggs, heavy cream (if using), and vanilla. Beat on medium-low until smooth. Scrape the sides and bottom of the bowl.

Mix The Dry Ingredients

In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Add the dry mixture to the wet mixture in three additions, beating on low after each. Increase the speed to medium-high for 10 seconds to pull the dough together. Fold in the chocolate chips by hand.

Spread The Dough

Transfer the dough to the prepared pan. Use an offset spatula or your fingertips to press it into an even layer — get the corners full and the surface level. If the dough feels too sticky, lightly flour your fingers. Tap the pan on the counter once or twice to settle any air pockets.

Bake

Place the pan on the center rack and bake for about 15 minutes, rotating the pan halfway through. The edges should look set and golden. The center will still appear slightly soft and puffed — that’s the target.

Broil For Golden Browning

Turn the oven to HIGH broil. Move the pan to the top rack. Broil for 1 to 2 minutes, watching constantly. The top will bubble and turn deep golden brown. The center should still feel soft when you touch it. Remove the pan immediately — the window between golden and burnt is narrow.

Cool And Slice

Set the pan on a wire rack and let the cookie cake cool for at least 15 minutes. Lifting the parchment handles moves the whole cake to a cutting board. Use a plastic knife or an offset spatula to cut squares — metal knives can scratch the pan or the parchment. A 13×18-inch pan yields roughly 48 snack-sized squares or 24 generous servings.

Common Mistakes And How To Avoid Them

Overbaking. The hot pan continues cooking the base after you pull it from the oven. Remove the cookie cake when the center is still slightly soft — that residual heat finishes the job and keeps the texture chewy rather than dry.

Dough that sets before pressing. When using melted butter, press the dough into the pan immediately. Waiting allows the butter to firm up, making an even layer harder to spread.

Forgetting the broil step. The bake alone produces a pale top. That 1–2 minute broil is what gives the cookie cake its restaurant-style golden crust. Watch every second of it.

Variation: Quarter-Sheet Pan Cookie Cake

Need a smaller batch? A 9×13-inch quarter-sheet pan works with these adjustments: halve all ingredient amounts, bake at 350°F for about 18 minutes, and use the same 1–2 minute high broil. The center will be slightly thicker, so check for doneness with a toothpick — a few moist crumbs mean it is ready.

Checklist For The Perfect Sheet Pan Cookie Cake

• Use a rimmed half-sheet pan, 13×18 inches, lined with parchment.
• Brown 1 cup of the butter for depth; skip this step for a simpler, still-delicious result.
• Mix wet ingredients, then add dry ingredients in three batches — do not overmix once flour is added.
• Press the dough into an even layer immediately; tap the pan to settle.
• Bake at 350°F for about 15 minutes (rotate halfway).
• Broil on high for 1–2 minutes, watching constantly, until the top is golden.
• Cool in the pan for 15 minutes, then lift out using parchment handles.
• Cut with a plastic knife or offset spatula. Serve warm or at room temperature.