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!
No stand mixer? No problem! Feel free to use an electric 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 chocolate PB frosting recipe makes enough for a border around the cookie cake with some left 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!
Recipe by Peas and Crayons - Sheet Pan Cookie Cake Recipe https://peasandcrayons.com/2017/05/sheet-pan-cookie-cake-recipe.html