Chocolate Chip Cookie Sheet Cake Recipe with One Bowl and No Mixer Needed

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Brandi Oshea
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  • Ease of preparation: This chocolate chip cookie sheet cake recipe is incredibly simple and quick to make, perfect for both beginners and busy bakers. With minimal ingredients and straightforward steps, it allows you to enjoy a delicious treat without spending hours in the kitchen.
  • Health benefits: Made with wholesome ingredients, this recipe offers nutritional advantages such as good fiber content and controlled sugar levels, promoting wellness while indulging in a classic dessert.
  • Versatility: The chocolate chip cookie sheet cake adapts easily to different dietary needs. Whether you prefer vegan, gluten-free, or low-calorie options, this recipe can be modified to suit your preferences without sacrificing taste.
  • Distinctive flavor: What sets this cake apart is its rich, buttery flavor combined with the perfect balance of chocolate chips, creating a unique taste experience that delights the palate every time.
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  • 1 cup (226g) unsalted butter, melted
  • 1 1/3 cups (267g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder (or substitute 1 teaspoon cornstarch)
  • 1/2 teaspoon salt (kosher or regular)
  • 3 to 3 1/2 cups (398-448g) all-purpose flour, spooned and leveled
  • 2 cups (350g) semi-sweet chocolate chips (reserve 1/2 cup to sprinkle on top)

Optional Vanilla Buttercream Frosting

  • 3/4 to 1 cup (170-226g) unsalted butter, softened to room temperature
  • 3 3/4 to 3 1/2 cups (420g) powdered sugar, sifted
  • 1 to 2 teaspoons pure vanilla extract
  • 2 to 3 tablespoons whole milk, room temperature
  • 1/4 teaspoon salt or a pinch, to taste
  • Sprinkles for decoration (optional)
  1. Preheat your oven to 350°F (175°C). Prepare a 13×18 inch rimmed sheet pan by greasing with butter or spraying with nonstick spray, then line the bottom with parchment paper, leaving an overhang for easy removal.
  2. Melt the butter in a microwave-safe bowl in short bursts until just melted and slightly cooled.
  3. In a large mixing bowl, whisk together the light brown sugar and granulated sugar. Pour in the melted butter and whisk until smooth and combined.
  4. Add eggs and vanilla extract; whisk until the mixture is uniform.
  5. Stir in baking soda, baking powder (or cornstarch), and salt.
  6. Gradually fold in the all-purpose flour using a silicone spatula until a smooth dough forms.
  7. Fold in 1 1/2 cups of the chocolate chips evenly into the dough.
  8. Spread the dough evenly and thinly over the prepared sheet pan, pushing it all the way to the edges. The dough will be thin but will rise while baking.
  9. Sprinkle the reserved 1/2 cup chocolate chips evenly over the top of the dough.
  10. Bake for 14-18 minutes, depending on oven variations, until edges are golden and the cookie looks set but still slightly soft or underbaked in the center. Avoid overbaking to keep the cookie cake chewy and moist.
  11. Allow the cookie cake to cool completely in the pan before frosting or slicing. For best texture, let it rest for at least an hour.

Optional Vanilla Buttercream Frosting

  1. Beat softened butter on medium-high speed until creamy and light in color (about 5-7 minutes).
  2. Gradually add powdered sugar one cup at a time on low speed, scraping the bowl, until fully incorporated.
  3. Add vanilla extract, salt, and milk; beat on low speed until smooth and pipeable. Adjust milk quantity if needed for desired consistency.
  4. Pipe frosting along the edges or over the cookie cake. Quickly add sprinkles before the frosting sets, as it develops a crust fairly quickly.
Chocolate Chip Cookie Sheet Cake
Chocolate Chip Cookie Sheet Cake Recipe With One Bowl And No Mixer Needed 9

  • Replace eggs with flaxseed meal mixed with water or applesauce for vegan preferences.
  • Use plant-based butter substitutes for dairy-free needs.
  • Opt for gluten-free flour blends in place of traditional wheat flour.
  • Incorporate mashed banana or pumpkin puree to add natural sweetness and moisture.
  • Substitute vanilla extract with almond or coconut extracts for varied flavor profiles.
  • Add cinnamon or nutmeg for seasonal spice enhancements, accommodating personal taste or dietary considerations.
  • Use room temperature ingredients to ensure a smooth and uniform batter.
  • Sift dry ingredients to avoid lumps and promote even rise.
  • Experiment with dark, milk, or white chocolate chips.
  • Add toasted nuts or dried fruit for texture and flavor complexity.
  • Garnish with a dusting of powdered sugar or drizzle melted chocolate over slices.
  • Serve with whipped cream or a scoop of ice cream for an indulgent touch.
  • Prepare the batter a day before and store in the refrigerator; bake fresh when ready or freeze the baked cake for up to one month, thawing gently before serving.
  • Store in an airtight container in the refrigerator for up to 5 days to preserve freshness without drying out.
  • For long-term storage, wrap the cake tightly in plastic wrap and place it in a freezer-safe bag or container. It can be frozen for up to 3 months.
  • Thaw frozen cake overnight in the refrigerator. Warm slices in a microwave for 15-20 seconds or in a preheated oven at 300°F (150°C) for 10 minutes to restore softness.
  • When baking in batches, portion the cake into individual servings before freezing to simplify reheating and serving.
Avoid overbaking and cool completely before frosting for the best texture and ease of serving.
Chocolate Chip Cookie Sheet Cake
Chocolate Chip Cookie Sheet Cake Recipe With One Bowl And No Mixer Needed 10

Can I use a different size pan for chocolate chip cookie sheet cake?

Yes, you can adjust the recipe based on your pan size. For example, if using a 9×13-inch pan, halve the recipe and bake for about 12-14 minutes. For larger pans like a full-size sheet pan (15×21 inches), double the ingredients and increase baking time slightly. When using a smaller pan than the standard half sheet (18×13 inches), expect thicker cookies and extend baking time by a minute or two if needed. Lining your pan with parchment paper helps with easy removal regardless of size.

Is it okay to use canned frosting on a cookie sheet cake?

Canned frosting can be used, but it tends to be softer and less stable for piping compared to homemade frosting. To cover a large cookie sheet cake, you’ll likely need at least two cans. Homemade frosting usually firms up better, especially if you plan to add decorative piping or designs. If convenience is your priority, canned frosting works well for spreading.

How do I keep my cookie sheet cake moist and chewy?

For a moist and chewy texture, use melted butter and plenty of brown sugar, which adds moisture and depth of flavor. Including three large eggs helps provide structure and softness, while vanilla extract enhances taste. Adding cornstarch or a baking powder alternative can make the cake softer. Avoid overbaking and spread the dough evenly to the edges to ensure consistent thickness and texture.

Can I add mix-ins like nuts or M&M’s to the cookie sheet cake?

Absolutely! You can customize your cookie sheet cake with mix-ins such as M&M’s, nuts, sprinkles, or white chocolate chips. Due to the large surface area of a sheet pan, you can even vary the toppings in sections, allowing for different flavors in the same cake. Just fold your chosen mix-ins gently into the dough before baking for even distribution.

What’s the best way to remove the cookie sheet cake from the pan without breaking it?

The easiest method is to line your pan with parchment paper, leaving an overhang on the sides. After baking, use the paper edges to lift the entire cookie cake out of the pan smoothly. This prevents breaking or crumbling and makes transferring to a cooling rack or serving platter simple. If you don’t use parchment, let the cake cool completely and run a spatula around the edges before attempting removal.

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🍪 Enjoy a deliciously chewy Chocolate Chip Cookie Sheet Cake, perfect for feeding a crowd without the need for a mixer.
🥄 With simple ingredients and one-bowl preparation, this cake provides the ultimate chocolate chip cookie experience.

  • Total Time: 1 hour 30 minutes
  • Yield: 24 squares

Ingredients

– 1 cup (226g) unsalted butter, melted

– 1 1/3 cups (267g) packed light brown sugar

– 1/2 cup (100g) granulated sugar

– 2 large eggs, room temperature

– 1 tablespoon pure vanilla extract

– 1 teaspoon baking soda

– 1/2 teaspoon baking powder (or substitute 1 teaspoon cornstarch)

– 1/2 teaspoon salt (kosher or regular)

– 3 to 3 1/2 cups (398-448g) all-purpose flour, spooned and leveled

– 2 cups (350g) semi-sweet chocolate chips (reserve 1/2 cup to sprinkle on top)

– 3/4 to 1 cup (170-226g) unsalted butter, softened to room temperature

– 3 3/4 to 3 1/2 cups (420g) powdered sugar, sifted

– 1 to 2 teaspoons pure vanilla extract

– 2 to 3 tablespoons whole milk, room temperature

– 1/4 teaspoon salt or a pinch, to taste

– Sprinkles for decoration (optional)

Instructions

1-Preheat your oven to 350°F (175°C). Prepare a 13×18 inch rimmed sheet pan by greasing with butter or spraying with nonstick spray, then line the bottom with parchment paper, leaving an overhang for easy removal.

2-Melt the butter in a microwave-safe bowl in short bursts until just melted and slightly cooled.

3-In a large mixing bowl, whisk together the light brown sugar and granulated sugar. Pour in the melted butter and whisk until smooth and combined.

4-Add eggs and vanilla extract; whisk until the mixture is uniform.

5-Stir in baking soda, baking powder (or cornstarch), and salt.

6-Gradually fold in the all-purpose flour using a silicone spatula until a smooth dough forms.

7-Fold in 1 1/2 cups of the chocolate chips evenly into the dough.

8-Spread the dough evenly and thinly over the prepared sheet pan, pushing it all the way to the edges. The dough will be thin but will rise while baking.

9-Sprinkle the reserved 1/2 cup chocolate chips evenly over the top of the dough.

10-Bake for 14-18 minutes, depending on oven variations, until edges are golden and the cookie looks set but still slightly soft or underbaked in the center. Avoid overbaking to keep the cookie cake chewy and moist.

11-Allow the cookie cake to cool completely in the pan before frosting or slicing. For best texture, let it rest for at least an hour.

12-Beat softened butter on medium-high speed until creamy and light in color (about 5-7 minutes).

13-Gradually add powdered sugar one cup at a time on low speed, scraping the bowl, until fully incorporated.

14-Add vanilla extract, salt, and milk; beat on low speed until smooth and pipeable. Adjust milk quantity if needed for desired consistency.

15-Pipe frosting along the edges or over the cookie cake. Quickly add sprinkles before the frosting sets, as it develops a crust fairly quickly.

Last Step:

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Notes

🧈 Use melted butter for a chewy texture.
🕒 Work quickly to press dough into the pan before it firms up.
📜 Line the pan with parchment for easy removal.

  • Author: Brandi Oshea
  • Prep Time: 10 minutes
  • Cooling Time: 1-2 hours
  • Cook Time: 14-18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 square
  • Calories: Varies
  • Sugar: Varies
  • Sodium: Varies
  • Fat: Varies
  • Saturated Fat: Varies
  • Unsaturated Fat: Varies
  • Trans Fat: Varies
  • Carbohydrates: Varies
  • Fiber: Varies
  • Protein: Varies
  • Cholesterol: Varies

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1 thought on “Chocolate Chip Cookie Sheet Cake Recipe with One Bowl and No Mixer Needed”

  1. This looks absolutely delicious! 🍪 Sheet cakes are always a hit at my family gatherings, and adding chocolate chips just takes it to the next level. Can’t wait to try it out for my niece’s birthday this weekend!

    Reply

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