How To Bake A Sheet Pan Cookie Cake – Ingredients And Instructions

A cookie cake is a classic cake that has become especially popular due to the existence of chain cookie stores, such as Mrs. Fields. You can decorate it any way you heart desires and it is a unique cake for birthday parties pr other holidays or celebrations, without the need for extra elaborate desserts.

The cookie cake is versatile and is a spin on the traditional chocolate chip cookie.

While going out to buy a cookie cake is both convenient and can help if you have a serious time crunch, there is nothing like the smell of baking cookies filling the home and heart.

​​​​​​​​​​​​How to Bake Jen’s Sheet Pan Cookie Cake

In this recipe, adapted from Jen’s blog Peas and Crayons, you’ll get a classic sheet cookie cake that is thick, chewy, melty, and delicious.

The Chocolate Peanut Butter frosting combines two of the most compatible flavors on the planet – peanut butter and chocolate. Who can resist this double-whammy of guilty goodness?

The recipe is also flexible enough for substitutions. The light brown sugar can be substituted with coconut sugar and the cornstarch completely removed if you don’t feel comfortable using it. The cake won’t be as chewy, but will still taste great without it.

If you’d like the cake to be sweeter and denser you can use milk chocolate chips instead of semi-sweet chocolate chips. The chocolate-peanut butter frosting can be modified to just be a peanut butter frosting by removing the chocolate and adding an extra tablespoon of powder sugar instead to help the frosting hold together.

This recipe is super easy to make and can be used on any occasion. So, the next time you’re in a pinch or want some melty, chocolate cake, try this recipe.

Ingredients

• 4 and 1/2 sticks of unsalted butter, softened (2 + 1/4 cups butter)
• 2 and 1/4 cups light brown sugar
• 3/4 cup granulated sugar
• 3 large eggs, room temperature
• 6 teaspoons pure vanilla extract
• 6 cups unbleached all-purpose flour
• 3 teaspoons baking soda
• 6 teaspoons cornstarch
• 1 and 1/2 tsp salt
• 2 and 1/4 cups dark chocolate chips or bittersweet chocolate chips

Chocolate Peanut Butter Frosting

• 8 tablespoons (1 stick) butter, softened
• 2 cups confectioner’s sugar
• 1/3 cup cocoa powder
• 1 and 1/2 teaspoons pure vanilla extract
• 2 tablespoons half and half (milk works too) + extra if needed
• 1/2-3/4 cup peanut butter, to taste

TOOLS USED:

• [amazon link=”B086JKC2BJ” title=”parchment paper”]
• 11.38 x 16.5 [amazon link=”B000G0KJG4″ title=”lipped baking pan”]
• stand mixer

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Instructions

Begin by preheating the oven to 350 degrees Fahrenheit and then line your sheet pan with parchment paper. Set this aside and use a stand-up mixer to cream the butter and sugar together, starting at the lowest speed possible. Only increase the speed as you need to.

You’ll next add the vanilla and egg and continue to use the mixer to beat these additions until well-combined.

Next, combine the baking soda, flour, salt, and flour in a separate bowl and mix them well. You’re going to take the dry ingredient mixer and add it to the larger bowl of wet ingredients that has been beating on low on the stand-up mixer. Add the dry mixture little by little.

Now that your ingredients are all incorporated, it’s time to fold in the chocolate chips.

Press the finished dough into the parchment-lined sheet pan, spreading the dough evenly. Place the pan on the center rack in the oven for about 14-16 minutes, turning the pan 180 halfway through backing it.

After baking, set the oven to BROIL and broil your cookie cake for a minute or two to help it settle.

Place the sheet pan on a wire cooling rack and allow to cool.

Now it’s time to decorate your cookie cake!

For the frosting, whip softened butter in a mixing bowl until it’s creamy, and then add powdered sugar and cocoa powder. Once creamy, add the vanilla and half and half while still beating the frosting. Lastly, add in the peanut butter and whip.

The ratios of this recipe can be changed if you’d like more (or less) sweetness, but remember that chocolate can be affected by the change in ratio.

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Notes:

If you don’t have a stand-up mixer, you can definitely use an electric hand mixer or do it the old-fashioned way with a spoon!

The dough can be made up to three days in advance or chilled for up to three days.

This treat is sure to be a delight to everyone you share it with. Pair it was a cold glass of milk or a large scoop of ice cream.

Use the extra frosting to write a special message on top and use it as a birthday cake.

Most importantly make sure to make new memories with this take on the old-fashioned chocolate chip cookie. Go ahead and have fun!