Sheet Pan Cookie Cake

This giant cookie cake made with brown butter is perfect for any celebration. Decorate with a fresh buttercream frosting for a festive flair.
Cuisine: American
Course: Desserts, Party Perfect, Snacks
5 from 5 votes
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Prep Time 20 minutes
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Total Time 50 minutes
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Servings 24

Ingredients:

  • 2 ¼ cups Prairie Farms Unsalted Butter divided (4 ½ sticks)
  • 2 ¼ cups Light Brown Sugar
  • ¾ cup Granulated Sugar
  • 3 Eggs room temperature
  • 1 tbsp Prairie Farms Heavy Cream
  • 2 tbsp Pure Vanilla Extract
  • 6 cups All-Purpose Flour
  • 2 tbsp Cornstarch
  • 3 tsp Baking Soda
  • 2 tsp Kosher Salt
  • cups Semi-sweet Chocolate Chips

Directions:

  • Preheat oven to 350℉. Prepare a large rimmed sheet pan(11x18") by coating generously with butter then lining with parchment paper. Set aside.
  • Add 1 cup (2 sticks) of butter to a small pot. Cook over medium heat until the foamy and brown bits appear on bottom. It should start to smell slightly nutty. Be careful not to let it burn. Remove from heat.
  • In a large bowl, add remaining 1 ½ cup (2 ½ sticks) of butter, brown sugar, and sugar. Add browned butter. Beat on low speed using an electric mixer until combined.
  • Add the eggs, heavy cream, and vanilla extract. Beat to combine. Scrape down sides of bowl as needed.
  • In a separate large bowl, stir together flour, cornstarch, baking soda, and salt. Add to wet mixture. Beat on low speed, then increase to medium-high speed to combine. Mix in chocolate chips.
  • Add your dough to the prepared sheet pan and press into an even layer. Place on the center rack of oven and bake for about 15 minutes, rotating pan halfway through baking.
  • Once the cookie cake has finished baking, turn the oven on high broil and add sheet to the top rack. Bake for about 1-2 minutes until golden brown with a slightly soft center. Remove from oven and cool on a wire rack until ready to serve.

Notes

We recommend using our Homemade Buttercream Frosting recipe if you decide to decorate the cookie cake. 
This recipe makes a lot of cookie cake so feel free to halve the recipe for a smaller group and bake in a smaller sheet pan. 
Browning the butter is not completely necessary, but it is highly recommended to get the best flavor. 

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