This Chocolate-Peanut Butter Cookie Cake Is Your New Go-To Dessert
Last week I extolled the virtues of a sheet cake, and now I’m here with an even easier option: the sheet pan cookie cake! Essentially just one giant chocolate chip cookie — with some chocolate-peanut butter frosting and sprinkles on top, for good measure — this is the crowd-pleasing dessert you’ll be making for every occasion.
To start you’ll need to make a big batch of chocolate chip cookie dough. Once you have your dough, you simply press it into an 11×17-inch sheet pan (that’s been lined with parchment paper) and put it in the oven to bake. The real trick here is that at the end of baking, you very briefly broil the top of the cookie cake, which gives you that signature golden-brown crust with a slightly soft center.
When the cake is completely cool, you can get to decorating. The author simply piped some chocolate-peanut butter frosting around the edges and scattered some colorful sprinkles over the whole thing, but feel free to decorate your cake however you’d like.
What I love most about this recipe is that the dough can be mixed up to three days in advance and stored (in a covered bowl) in the fridge. When you’re ready to bake, just take the bowl out of the fridge about 30 minutes before baking and then proceed with the recipe as normal. It doesn’t get much easier than that!
→ Get the Recipe: Sheet Pan Cookie Cake from Peas and Crayons