Copycat Trader Joe's Cookies and Cream Mini Sheet Cake
A soft vanilla cookies and cream mini sheet cake inspired by the Trader Joe’s bakery favorite, filled with chocolate cookie pieces and topped with thick cookies and cream frosting.
Ingredients
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- ½ cup neutral oil vegetable or avocado oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup full-fat sour cream
- ¼ cup whole milk
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- ¾ cup chopped chocolate sandwich cookies about 6–8 cookies
Instructions
- Preheat oven to 350°F.
- Line an 8×8 metal baking pan with parchment paper for easy removal.
- In a large bowl, whisk together:
- granulated sugar
- brown sugar
- oil
- Whisk until smooth and glossy.
- Add the eggs and vanilla extract, whisking until fully incorporated.
- Mix in:
- sour cream
- milk
- Whisk until smooth and creamy.
- Stir in:
- flour
- baking powder
- salt
- Mix just until combined. Avoid overmixing to keep the cake tender.
- Gently fold in the chopped sandwich cookies.
- Spread the batter evenly into the prepared pan.
- Bake for 24–28 minutes.
- The center should be set but still moist when a toothpick is inserted.
- Allow the cake to cool completely before frosting.
- Cream Cheese Cookies and Cream Frosting
- Ingredients
- 4 oz full-fat cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
- ⅓ cup finely crushed sandwich cookies
- Beat cream cheese and butter together until completely smooth.
- Gradually add powdered sugar while mixing.
- Add vanilla and salt.
- Beat for 2–3 minutes until thick and fluffy.
- Fold in the crushed cookies.
- Spread a generous layer of frosting over the cooled
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