Sheet Pan Cookie Cake Recipe
User Reviews
5
Sheet Pan Cookie Cake Recipe
Description
The Sheet Pan Cookie Cake Recipe transforms a classic chocolate chip cookie into a large, sliceable treat, using a substantial amount of butter and a mix of light brown and granulated sugars for optimal texture and sweetness. The dough includes cornstarch and baking soda, which help achieve a tender bite with a slight crisp on the edges. Dark chocolate chips provide rich pockets of intensity throughout the cookie. Pressed evenly in a lined lipped baking pan, it bakes in approximately 14-16 minutes, finishing with a brief broil for a golden top.
Once baked, the cookie cake is decorated with a chocolate peanut butter frosting made from butter, powdered sugar, cocoa powder, vanilla, half and half, and peanut butter. This frosting adds a smooth, slightly tangy finish that balances the cookie's sweetness, and the peanut butter flavor lends a distinct twist. The frosting is enough to create a border and decoration, allowing for a creative and personalized presentation.
This dessert is ideal for sharing at parties or celebrations and can be sliced and served like a traditional cake. Dough can also be prepared up to three days ahead and refrigerated, which provides flexibility for planning.
Allowing the butter and eggs to reach room temperature before mixing helps the dough come together smoothly. Rotating the pan midway through baking encourages even cooking and browning. Using a stand mixer streamlines the creaming and mixing stages, but an electric hand mixer or hand mixing will work if needed.
Ingredients
- 4 + ¼ ticks butter 2 + 1/8 cups butter or 480.25 grams, unsalted, softened
- 2 + ¼ cups light brown sugar (450 grams)
- ¾ cup granulated sugar (150 grams)
- 3 egg bring to room temperature, large
- 2 TBSP vanilla extract pure
- 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 butter softened
- 2 cups confectioners sugar powdered sugar
- ⅓ cup cocoa powder
- 1 + ⅓ tsp vanilla extract pure
- 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
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
- If you don’t have a stand mixer, an electric hand mixer or hand mixing with a large bowl will work.
- You can prepare the dough in advance and store it covered in the fridge for up to three days; take it out 20-30 minutes before baking.
- The chocolate peanut butter frosting quantity is enough for outlining and decorating on the cookie cake.
- For even baking, rotate the pan 180 degrees halfway through the baking time.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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