Chocolate Peanut Butter Cookie Cake
User Reviews
5
Chocolate Peanut Butter Cookie Cake
Description
The recipe begins by creaming unsalted butter with light brown and granulated sugar until smooth, then adding an egg and vanilla extract. A separate bowl mixes flour, cornstarch, baking soda, and salt, which is gradually incorporated into the wet ingredients. Chocolate and peanut butter chips are folded into the dough. The dough is pressed into a parchment-lined springform or cake pan for even thickness and baked at 350°F for about 18-22 minutes until edges are set but the center remains soft.
After baking, the cookie cake is topped with two frostings: one combining softened butter, peanut butter, cocoa powder, powdered sugar, vanilla, and milk for a chocolate-peanut butter frosting; the other a simpler peanut butter frosting made from butter, peanut butter, powdered sugar, and milk. These frostings provide creamy, rich layers that enhance the cookie cake's sweet, nutty flavors.
Serves 8-10 depending on slice size. The recipe notes mention substituting peanut butter chips with additional chocolate chips if unavailable, and doubling the peanut butter frosting for extra coverage or decoration.
Ingredients
- ¾ cup butter 1 + 1/2 sticks, unsalted
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 egg large
- 2 tsp vanilla extract pure
- 2 cups all-purpose flour unbleached
- 2 tsp cornstarch
- 1 tsp baking soda
- ½ tsp salt
- ½ cup bittersweet chocolate chips or semi-sweet chocolate chips
- ¼ cup peanut butter baking chips
TOOLS NEEDED:
- 9-10 inch non-stick springform pan or 9-inch non-stick cake pan. a 10-inch pan/springform will work as well. The larger the pan you use the thinner the cookie cake will get so if you like a soft center, aim to use a pan around 9-10 inches in diameter.
- parchment paper
Chocolate Peanut Butter Frosting
- 4 TBSP butter (softened)
- 2 TBSP peanut butter
- 2 TBSP cocoa powder
- 1 + ¼ cup powdered sugar (confectioner's sugar)
- ½ tsp vanilla extract pure
- 1-2 TBSP milk
Peanut Butter Frosting
- 2 TBSP butter (softened)
- 2-3 TBSP peanut butter
- 1 cup powdered sugar (confectioner's sugar)
- 1-2 TBSP milk
Instructions
- Pre-heat oven to 350 degrees F.
- First set out butter, milk, and one large egg. We want the butter to soften and the cold ingredients to reach room temp. before baking.
- In a large bowl, cream together softened butter, brown sugar, and granulated sugar with an electric hand mixer until well mixed and creamy.
- Add in the egg and vanilla and continue to beat with the mixer to incorporate.
- In a separate bowl, mix together flour, cornstarch, baking soda, and salt.
- Add flour mixture to the larger bowl slowly while you continue to beat on low.
- Once your dough is mixed, fold in chocolate and peanut butter chips.
- Place a sheet of parchment paper on the bottom portion of an un-greased springform pan and lock in the sides. This will help with easy removal!
- Press in your dough and bake on the center rack for 18-22 minutes. Mine is usually done in 20 since I like a softer center. 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. Turn off broiler and remove from oven with mitts.
- Allow cookie cake to cool fully before icing.
- To make the chocolate peanut frosting, use an electric hand mixer to whip softened butter with peanut butter, cocoa powder, and vanilla in a medium bowl. Slowly sprinkle in powdered sugar and add milk to thin the frosting as needed. I usually need approx. 1-2 TBSP for easy piping. Repeat the same process with the peanut butter frosting ingredients in a separate bowl.
- A large star piping tip and piping bags come in handy for the frosting. I made an alternating pattern of each around the edge of the cookie cake with a few extra swirls towards the center. Have fun with it and don't forget to tag me in a photo if you take one - I can't wait to see your cookie cake decor!
Notes
- If peanut butter chips are unavailable, use approximately 3/4 to 1 cup of chocolate chips as a substitute.
- You can double the peanut butter frosting amount for equal portions of both frostings or extra for decorating.
- This cookie cake serves 8-10 slices, adjust according to your desired portion size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 526 kcal
% Daily Value*
| Calories | 526kcal | 26% |
| Carbohydrates | 62g | 21% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 72mg | 24% |
| Sodium | 365mg | 15% |
| Potassium | 173mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 660IU | 13% |
| Calcium | 61mg | 6% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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