Chewy Sheet Pan Cookie Cake Recipe

If you’ve ever dreamed of enjoying a giant cookie that’s crispy around the edges but soft and fudgy in the center, then you are going to absolutely love this Chewy Sheet Pan Cookie Cake. It’s the perfect sweet treat for any occasion—whether you’re throwing a party or simply want to indulge in a cozy night in. No fuss, no complicated steps, just one massive, irresistible cookie packed with melty chocolate chips. It’s chewy, buttery, and downright comforting, and once you try this Chewy Sheet Pan Cookie Cake, it will become your go-to dessert for years to come.

Ingredients You’ll Need

To create that perfectly chewy texture and rich chocolatey goodness, this recipe relies on a handful of simple, high-quality ingredients. Each one plays a crucial role in crafting the ideal cookie cake, from the golden butter that brings moistness to the chewy brown sugar, which adds depth and caramel notes. Here’s everything you’ll need:

• 1 cup unsalted butter: Melting the butter adds moisture and that irresistible chewiness; avoid margarine for best results.
• 1 cup light brown sugar (packed): This gives the cookie its signature chewy texture and caramel undertones.
• ½ cup granulated sugar: Balances sweetness and helps the cookie to crisp slightly at the edges.
• 2 large eggs: Acts as the binder that brings the dough together and adds richness.
• 1 tablespoon vanilla extract: Infuses warmth and aroma that elevate the flavor.
• 1 teaspoon baking soda: Helps the cookie rise just enough for softness without puffing too much.
• ½ teaspoon baking powder: Works with baking soda to create the perfect tender crumb.
• ½ teaspoon salt: Enhances all the sweet flavors and balances richness.
• 3 cups all-purpose flour: The structure of the cookie, giving it that classic chew and sturdy cake-like feel.
• 2 cups semi-sweet chocolate chips: Melted chocolate chips and chopped bits provide gooey pockets and bursts of chocolate in every bite.

How to Make Chewy Sheet Pan Cookie Cake

Step 1: Melt the Butter and Mix Sugars

Start by melting the unsalted butter over low heat. Once melted, stir in both the light brown sugar and granulated sugar until fully combined and smooth. This warm mixture creates a beautiful base that contributes to the cookie cake’s classic chewy texture and rich flavor. Let it cool just a bit so it won’t cook the eggs in the next step.

Step 2: Combine Eggs and Vanilla

Into the slightly cooled butter and sugar mixture, whisk in the two large eggs one at a time, followed by the vanilla extract. This adds moisture and helps with that soft, cake-like crumb you’re aiming for in your Chewy Sheet Pan Cookie Cake. Be sure each egg is fully incorporated before adding the next.

Step 3: Mix Dry Ingredients

In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. This step ensures that your leavening agents are evenly distributed, making for a consistent rise and chewiness throughout your cookie cake.

Step 4: Combine Wet and Dry Ingredients

Gently fold the dry ingredients into the wet mixture, mixing carefully until just combined. Overmixing can make the final texture tough, so take your time and stop as soon as everything is incorporated. The dough will be thick and luscious—exactly what you want!

Step 5: Add the Chocolate Chips

Chop one cup of the semi-sweet chocolate chips into smaller pieces to create those delightful pockets of melted chocolate. Fold these and the remaining whole chocolate chips into the dough evenly. This combination gives you that wonderful balance of gooey melty spots and chocolate bursts throughout your chewy sheet pan cookie cake.

Step 6: Spread the Dough on the Sheet Pan

Line a large baking sheet with parchment paper or a silicone baking mat for easy removal. Spread the cookie dough evenly across the pan, pressing it down gently for an even thickness. Ensuring uniform thickness is key to baking your Chewy Sheet Pan Cookie Cake perfectly throughout with those crispy edges.

Step 7: Bake and Cool

Bake your cookie cake in a preheated oven at 350°F (175°C) for about 20 to 25 minutes. Keep a close eye on it—the edges should look golden brown while the center still looks slightly soft. This ensures the chewy texture remains intact. Let it cool completely on the pan before slicing so the cookie sets beautifully.

How to Serve Chewy Sheet Pan Cookie Cake

Garnishes

While the cookie cake is downright perfect on its own, a little something extra never hurts. Try sprinkling flaky sea salt on top right after baking to balance the sweetness. For a more indulgent touch, drizzle with melted chocolate or a dusting of powdered sugar right before serving. These garnishes not only enhance flavor but also add a lovely visual appeal.

Side Dishes

This cookie cake pairs wonderfully with cold vanilla ice cream or a scoop of whipped cream for a classic dessert combo. If you want to get playful, serve it alongside fresh berries to add a bright, tart contrast that cuts through the richness. A cold glass of milk or a cup of hot coffee can also complete the experience perfectly.

Creative Ways to Present

Cut your Chewy Sheet Pan Cookie Cake into squares or fun shapes using cookie cutters for a party or kids’ snack time. You could also layer it with frosting and fresh fruit to transform it into a semi-naked cookie cake, perfect for celebrations. Wrap individual slices with parchment for easy grab-and-go treats or gift-giving.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover cookie cake in an airtight container at room temperature for up to four days. This will keep it soft and chewy. If you notice it drying out, a quick microwave zap for about 10 seconds refreshes that freshly baked feel.

Freezing

If you want to make the Chewy Sheet Pan Cookie Cake ahead of time or save leftovers for later, slice into pieces and wrap tightly in plastic wrap then aluminum foil. Freeze for up to three months. When ready to enjoy, thaw overnight at room temperature.

Reheating

For that just-baked warmth, reheat slices gently in the microwave for 15 to 20 seconds or in a 300°F (150°C) oven for 5 to 7 minutes. This softens the cookie and renews the gooey chocolate feel that makes the Chewy Sheet Pan Cookie Cake so magical.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the additional salt in the recipe to avoid an overly salty cookie. Unsalted butter gives you better control over seasoning.

What if I don’t have semi-sweet chocolate chips?

You can substitute with milk chocolate, dark chocolate, or even chunks of your favorite chocolate bar. Each will produce a slightly different flavor but remain delicious.

Can I add nuts or other mix-ins?

Absolutely! Chopped walnuts, pecans, or even dried fruit can add extra texture and flavor. Just fold them in with the chocolate chips in Step 5.

Why is the cookie cake chewy and not cakey?

The combination of melted butter and a good amount of brown sugar gives this cookie cake its signature chewiness, while the precise amounts of baking soda and baking powder balance rise and texture.

How thick should I spread the dough in the pan?

A thickness of about ½ inch (1.2 cm) works best to ensure even baking with crisp edges and a chewy center. Spread evenly for consistent results.

Final Thoughts

This Chewy Sheet Pan Cookie Cake is truly one of those desserts that makes life just a little sweeter. It’s effortless to make, endlessly satisfying to eat, and perfect for sharing with friends or keeping all to yourself. Give it a try—you’ll soon see why it will become your favorite go-to dessert for any sweet craving that strikes. Happy baking and even happier indulging!

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