Sheet Pan Cookie Cake Recipe
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5.0
189 reviews
Excellent
Sheet Pan Cookie Cake Recipe
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This Sheet Pan Cookie Cake with Chocolate-Peanut Butter Frosting is your new go-to dessert for parties, potlucks, and everything in between!Sprinkles optional but encouraged!
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Ingredients
- 4 + ¼ sticks unsalted butter, softened (2 + 1/8 cups butter or 480.25 grams)
- 2 + ¼ cups light brown sugar (450 grams)
- ¾ cup granulated sugar (150 grams)
- 3 large eggs (bring to room temperature)
- 2 TBSP pure vanilla extract
- 6 cups all-purpose flour (720 grams)
- 2 TBSP cornstarch
- 3 tsp baking soda
- 1 + ½ tsp salt
- 2 + ½ cups dark chocolate chips or bittersweet chocolate chips
CHOCOLATE PEANUT BUTTER FROSTING
- 8 TBSP 1 stick butter, softened
- 2 cups confectioner's sugar powdered sugar
- ⅓ cup cocoa powder
- 1 + ⅓ tsp pure vanilla extract
- 2 TBSP half and half (milk works too + extra if needed)
- ½-¾ cup peanut butter to taste
TOOLS USED
- parchment paper
- 11.38 x 16.5 lipped baking pan
- Stand mixer
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Instructions
- Measure out all ingredients. Allow butter to soften on the counter and allow eggs to reach room temperature.
- Pre-heat oven to 350 degrees F.
- Line your sheet pan with parchment paper and set aside.
- In the large bowl of a stand mixer, cream together softened butter and sugar. Start at the lowest speed and increase as needed.
- Add in the egg and vanilla and continue to beat with the mixer to incorporate.
- In a seperate bowl, combine flour, cornstarch, baking soda, and salt. Mix well.
- Add flour mixture to the larger bowl slowly while you continue to beat on low.
- Once your dough is mixed, fold in chocolate chips.
- Press your dough (on the parchment paper lined baking pan) into an even layer and bake on the center rack for 14-16 minutes, rotating the pan 180 degrees at the halfway mark for even browning/cooking.
- Once your cookie cake has finished baking, flip your oven to broil on HIGH and watch it like a hawk. After about a minute the top will brown to golden perfection, still leaving that soft slightly cookie dough-esque center intact. For me this takes a minute or so.
- Place sheet pan on a wire cooling rack and allow to cool.
- Once your cake has cooled, use a piping bag and decorator nozzle or a trusty ziploc with the corner cut off to fancify your cake. I use Wilton's Dessert Decorator Plus to decorate mine.
- To make the frosting: add softened butter to a mixing bowl and whip until creamy. Add powdered sugar and cocoa powder and beat until creamy. Slowly add in half and half and vanilla while you continue to be a the frosting. Lastly, whip in the peanut butter, to taste. If desired, you may adjust any ingredients to your liking to control the texture/sweetness/etc... This ratio is my favorite!
Notes
- No stand mixer? No problem! Feel free to use an electric hand mixer and a very large bowl or put those arm muscles to work and hand mix the dough.
- electric hand mixer
- Want to make the dough in advance and bake another day? This recipe is perfect for that! Pop your dough in a covered bowl in the fridge and take out 20-30 minutes before you're ready to bake. Dough can be chilled up to 3 days if needed.
- NOTE: The chocolate PB frosting recipe makes enough for a border around the cookie cake with some left over for writing/decorating on the cake as you please.
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
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Calories
329kcal
(16%)
Carbohydrates
43g
(14%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Cholesterol
40mg
(13%)
Sodium
218mg
(9%)
Potassium
142mg
(4%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
338IU
(7%)
Vitamin C
1mg
(1%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 40servings
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Calories | 329kcal | 16% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 218mg | 9% |
| Potassium | 142mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 338IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
189 reviews
Excellent
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