White Chocolate Macadamia Cookie Cake with Peanut Butter Frosting
User Reviews
5
White Chocolate Macadamia Cookie Cake with Peanut Butter Frosting
Description
The White Chocolate Macadamia Cookie Cake with Peanut Butter Frosting uses a classic cookie dough enriched with peanut butter chips, chopped macadamia nuts, and white chocolate chunks for a mix of creamy sweetness and nutty texture. The dough is first mixed then chilled to firm up, which helps maintain thickness and results in a soft, chewy center with slightly crisp edges when baked in a springform pan. After baking, it is topped with a smooth peanut butter frosting that balances sweetness with a hint of saltiness from the butter and peanut butter. This dessert slices easily and serves well at gatherings or as a special treat.
The recipe uses common kitchen methods such as creaming butter and sugar, folding in nuts and chips, and pressing the dough evenly into the pan before baking. Baking time is about 18-22 minutes at 350°F, and the thickness can vary depending on pan size.
For the best results, refrigerate the dough for at least an hour or overnight prior to baking to ensure a tender crumb and good shape. Using a 9-inch springform pan gives a nicely thick cookie cake, while larger pans will yield a thinner cake. Nut substitutions or increasing white chocolate can be done to suit preferences.
Ingredients
- ¾ cup butter softened, unsalted
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 egg room temperature, large
- 2 tsp vanilla extract pure
- 2 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup peanut butter chips
- ¼ cup macadamia nuts (halved or chopped)
- 2 oz white chocolate cut into chunks, quality
PEANUT BUTTER FROSTING
- ¼ cup butter softened, salted
- ¼ cup peanut butter
- 1.5 cups powdered sugar
- ¼ cup milk (cow, coconut, and almond all work)
Instructions
- In a large bowl, cream together softened butter and sugar with an electric hand mixer. Start at the lowest speed and increase as needed.
- Add in the egg and vanilla and continue to beat with the mixer to incorporate.
- In a seperate 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 peanut butter chips, macadamia nuts, and chopped white chocolate and cover.
- Next pop it in the fridge for an hour, or overnight. Whatever works for you!
- Ready to bake?
- Pre-heat your oven to 350F then grab your dough from the fridge.
- Place a sheet of parchment paper on the bottom portion of an un-greased 9-inch nonstick springform pan and lock in the sides.
- Press in your dough and bake on the center rack for 18-22 minutes. Mine is nearly always done in 20 but oven times may vary a smidge based on oven temperament as well as the size pan you used for the cookie. A thinner cake will finish a teeny bit faster than a thicker one, you know the drill!
- 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.
- While your cake cools, whip up the frosting using a handheld electric beater. The thickness and sweetness can be adjusted to taste by beating in extra powdered sugar at the end, if desired, but the ratio above was my version of peanut butter perfection!
- Once your cake has cooled, use a piping bag or a trusty ziploc with the corner cut off to fancify your cake with a little bit of melt-in-your-mouth peanut butter frosting.
Notes
- Chilling the dough prior to baking improves texture; overnight chill is ideal but at least 1 hour is recommended.
- A 9-inch non-stick springform pan is preferred for a thicker cookie cake; larger pans produce thinner results.
- For nut-free version, replace macadamia nuts with extra white chocolate chunks.
- Estimated nutrition facts are available but should be adjusted as needed based on ingredient brands and portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 580 kcal
% Daily Value*
| Calories | 580kcal | 29% |
| Carbohydrates | 71g | 24% |
| Protein | 8g | 16% |
| Fat | 31g | 48% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 69mg | 23% |
| Sodium | 360mg | 15% |
| Potassium | 138mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 48g | 96% |
| Vitamin A | 603IU | 12% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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