Sheet Pan Cookie Cake

pada tanggal

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Sheet Pan Cookie Cake Recipe: This conventional chocolate chip cookie cake is the closing birthday cake! The original cookie cake recipe on this blog is our non-public go-to for quite lots every holiday ever however at nine inches, it’s now not quite sufficient to feed a hungry mob. whilst a candy reader asked for tips on making it in sheet pan for a birthday celebration I jumped at the possibility to create the most epic sheet pan cookie cake!

https://peasandcrayons.com/2017/05/sheet-pan-cookie-cake-recipe.html

I tripled the recipe to healthy a 11.38 x sixteen.five (or eleven x 17 if we’re rounding) rimmed baking sheet (this one’s my preferred) and whipped up the maximum decadent chocolate peanut butter frosting to ice the cake. upload a little rainbow sprinkle movement for suitable degree and we’re equipped to birthday party!

https://peasandcrayons.com/2017/05/sheet-pan-cookie-cake-recipe.html

This Sheet Pan Cookie Cake with Chocolate-Peanut Butter Frosting is your new cross-to dessert for parties, potlucks, and everything in between! Sprinkles non-obligatory however encouraged!

Ingredients

  • 4 + 1/2 sticks unsalted butter, softened (2 + 1/4 cups butter)
  • 2 + 1/4 cups light brown sugar
  • 3/4 cup granulated sugar
  • 3 large eggs (bring to room temperature)
  • 2 TBSP pure vanilla extract
  • 6 cups all-purpose flour
  • 2 TBSP cornstarch
  • 3 tsp baking soda
  • 1 + 1/2 tsp salt
  • 2 + 1/4 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
  • 1/3 cup cocoa powder
  • 1 + 1/2 tsp pure vanilla extract
  • 2 TBSP half and half (milk works too + extra if needed)
  • 1/2-3/4 cup peanut butter to taste

TOOLS USED

  • parchment paper
  • 11.38 x 16.5 lipped baking pan
  • stand mixer
www.easyratatouille.blogspot.com


Instructions

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

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