Get the Recipe: Rectangular 9 x 13 Inch Cookie Cake
This Rectangular 9 x 13 Inch Cookie Cake is a quick and easy dessert based on my popular Weeknight Baking cookie recipe. The dough comes together in just 5 minutes—no mixer or chilling required! Baked in a quarter sheet pan and topped with creamy American buttercream frosting, it’s soft, chewy, and filled with melty chocolate chips. A nostalgic, crowd-pleasing treat that tastes just like a classic mall cookie cake!
Ingredients
For the Chocolate Chip Cake
- 1 ⅔ cup (7.5 ounces or 213 grams) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ½ cup (4 ounces or 113 grams) salted (preferred) OR unsalted butter, melted and cooled slightly, plus more for pan
- ¾ cup tightly packed (5.65 ounces or 160 grams) dark OR light brown sugar
- ¼ cup (1.75 ounces or 50 grams) granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 ¼ cups (8 ounces or 227 grams) semisweet chocolate chips
For the American Buttercream Frosting
- ½ cup (1 stick or 4 ounces or 113 grams) unsalted butter, at room temperature
- 2 cups (8 ounces or 227 grams) confectioners' sugar, sifted
- 1 Tablespoon whole milk
- ½ teaspoon pure vanilla extract
- pinch kosher salt
- food coloring
Equipment
- 9 x 13-inch sheet pan
Instructions
For The Chocolate Chip Cookie Cake
- Prep the oven and pan. Position a rack in the center of the oven and preheat the oven to 350°F. Generously butter the bottom and sides of a 9 x 13-inch sheet sheet pan.
- Mix the dry ingredients. In a small bowl, whisk together the flour, baking soda, baking powder, and kosher salt.
- Mix the butter, sugars, egg, and extract. In a medium bowl, use a rubber spatula to mix together the butter and sugars until moistened, about 1 minute. Add the egg and vanilla extract and mix until combined.
- Add the dry ingredients and chocolate. Gradually mix in the dry ingredients until just combined. Add the chocolate all at once and mix until the chocolate is evenly distributed throughout, about 1 minute.
- Assemble the cookie dough in the pan. Transfer the cookie dough into the prepared skillet by scraping a small portion of the dough into the pan and using a wooden spoon, stiff rubber spatula, or your hands to press the dough down into the sheet pan. Press the dough evenly over the bottom of the pan.
- Bake the cookie cake. Bake the chocolate chip cookie cake for 14 to 16 minutes, or until the edges are set but the center is still gooey. Cool on a wire rack completely before frosting. The cookie cake can be stored by slicing it into squares after frosting. Store the wedges in an airtight container at room temperature for up to 3 days.
For the American Buttercream Frosting
- Make the icing. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-low until smooth and creamy, about 1 minute. Reduce the mixer to low and add the confectioners' sugar ½ cup at a time, beating until combined. Scrape down the bottom and sides of the bowl with a rubber spatula. Add the milk, vanilla, salt and food coloring all at once and beat on low just to incorporate the liquid. Scrape down the bottom and sides of the bowl once more, then beat on medium-high until the frosting is creamy and smooth, 2 to 3 minutes.
Notes
Can you freeze the unbaked chocolate chip cookie cake?
Yes, you can! To freeze the unbaked cookie dough, follow the recipe to make the dough as instructed. Instead of pressing the cookie dough into the pan, mold it into a rough ball and press down to make a disc. Cover tightly with plastic wrap and freeze for up to 3 months. To bake into a cookie cake, thaw the disc overnight in the refrigerator and follow the instructions in the recipe to press it into the pan and bake. Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!