Sheet Pan Cookie Cake Recipe (2024)

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!

5 from 55 votes

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Servings: 40 servings

Author: Jenn Laughlin – Peas and Crayons

• 4 + ¼ sticks unsalted butter, softened (2 + 1/4 cups butter)
• 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
• 11.38x 16.5 lipped bakingpan
• stand mixer

• 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, combineflour, 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’sDessert 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!

No stand mixer? No problem! Feel free to use anelectric hand mixer and a very large bowl or put those arm muscles to work and hand mix the dough.

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 chocolatePB frosting recipe makes enough for a border around the cookie cake with someleft 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!