How to Bake a Sheet Pan Cookie Cake
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 anyway 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.
The Chocolate Peanut Butter frosting combines two of the most compatible flavors on the planet – peanut butter and chocolate. Who can resist this double-whamy 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 the 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 in any occasion. So, the next time you’re in a pinch or want some melty, chocolate cake, try this recipe.
Jenn’s Sheet Cookie Cake Recipe
Chocolate Peanut Butter Frosting
Start by preheating the oven to 350 degrees Fahrenheit and then line you sheet pan with parchment paper. Set this aside and using a stand-up mixer cream the butter and sugar togethering, starting as 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 sheet pan on a wire cooling rack and allow to cool.
Now its time to decorate your cookie cake!
For the frosting whip softened butter in a mixing bowl until its 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.
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!