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Sheet Pan Cookie Cake Recipe
5 from 189 votes

Sheet Pan Cookie Cake Recipe

The Sheet Pan Cookie Cake is a large, chewy cookie baked in a sheet pan, combining brown sugar, granulated sugar, and plenty of butter for a rich dough studded with dark chocolate chips. It bakes evenly on parchment paper for a golden edge and soft middle, then gets a layer of chocolate peanut butter frosting that adds creamy, slightly tangy sweetness with cocoa and peanut butter. This treat suits casual gatherings and makes a fun dessert centerpiece that can be sliced much like a cake.

Prep Time
12 mins
Cook Time
16 mins
Total Time
28 mins
Servings: 40 servings
Calories: 329 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Measure out all ingredients. Allow butter to soften on the counter and allow eggs to reach room temperature.
  2. Pre-heat oven to 350 degrees F.
  3. Line your sheet pan with parchment paper and set aside.
  4. In the large bowl of a stand mixer, cream together softened butter and sugar. Start at the lowest speed and increase as needed.
  5. Add in the egg and vanilla and continue to beat with the mixer to incorporate.
  6. In a seperate bowl, combine flour, cornstarch, baking soda, and salt. Mix well.
  7. Add flour mixture to the larger bowl slowly while you continue to beat on low.
  8. Once your dough is mixed, fold in chocolate chips.
  9. 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.
  10. 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.
  11. Place sheet pan on a wire cooling rack and allow to cool. 
  12. 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.
  13. 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

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%)

Nutrition Facts

Serving: 40 servings

Amount Per Serving

Calories 329

% 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.