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Chocolate Peanut Butter Cookie Cake
5 from 33 votes

Chocolate Peanut Butter Cookie Cake

This Chocolate Peanut Butter Cookie Cake combines a soft-centered cookie dough loaded with bittersweet chocolate chips and peanut butter baking chips, baked in a 9-10 inch pan into a cake form. It is complemented by two types of frosting: a cocoa-based peanut butter frosting and a pure peanut butter frosting. The cookie cake balances rich chocolate and nutty peanut butter flavors in a tender, chewy texture, suitable for sharing.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 10 servings
Calories: 526 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Pre-heat oven to 350 degrees F.
  2. 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.
  3. In a large bowl, cream together softened butter, brown sugar, and granulated sugar with an electric hand mixer until well mixed and creamy.
  4. Add in the egg and vanilla and continue to beat with the mixer to incorporate.
  5. In a separate bowl, mix together flour, cornstarch, baking soda, and salt.
  6. Add flour mixture to the larger bowl slowly while you continue to beat on low.
  7. Once your dough is mixed, fold in chocolate  and peanut butter chips. 
  8. 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!
  9. 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.
  10. Allow cookie cake to cool fully before icing. 
  11. 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. 
  12. 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

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%)

Nutrition Facts

Serving: 10 servings

Amount Per Serving

Calories 526

% 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.