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Sheet Pan Cookie Cake Recipe

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!

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

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

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

  • 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

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

% 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.