This homemade cookie cake is so easy to make and way cheaper than buying one already made. The perfect solution for anyone who doesn’t like actual cake, this sheet pan dessert tastes like a big, perfectly chewy-on-the-inside, crispy-on-the-outside chocolate chip cookie. Feel free to get creative with other mix-ins like white chocolate chips or nuts. We found that this cookie cake cut perfectly into 20 sizable pieces, but you could also cut it into smaller bars if using for a bakesale or serving to a larger party.
1 cup (8 oz.), plus 1 Tbsp. unsalted butter, divided
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. table salt
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tsp. vanilla extract
1 (12-oz.) pkg. semisweet chocolate chips
How to Make It
Preheat oven to 350°F. Line a 10- x 15-inch baking sheet with parchment paper; lightly coat parchment paper and sides of pan with 1 tablespoon of the butter.
Whisk together flour, baking powder, and salt in a medium bowl. Combine brown sugar, granulated sugar, and 1 cup butter in the bowl of a stand mixer, and beat on medium speed until soft and fluffy. Add eggs 1 at a time, and beat until incorporated. Stir in vanilla. Add flour mixture, and beat until just blended. Stir in chocolate chips.
Spread batter evenly into prepared baking sheet. Bake in preheated oven until lightly golden, 18 to 20 minutes. Serve warm, or let cool completely on a wire rack before decorating with icing, if desired.
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