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White Chocolate Macadamia Cookie Cake with Peanut Butter Frosting
5 from 18 votes

White Chocolate Macadamia Cookie Cake with Peanut Butter Frosting

This White Chocolate Macadamia Cookie Cake combines a soft, chewy cookie base packed with peanut butter chips, macadamia nuts, and chunks of white chocolate, topped with a creamy peanut butter frosting. The dough needs chilling for best texture, resulting in a thick, tender cookie cake with nutty crunch and pockets of sweet white chocolate. It’s baked in a springform pan to achieve a round cake-like shape, making it a shareable dessert that cuts into slices.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 10 servings
Calories: 580 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. In a large bowl, cream together softened butter and sugar with an electric hand mixer. Start at the lowest speed and increase as needed.
  2. Add in the egg and vanilla and continue to beat with the mixer to incorporate.
  3. In a seperate bowl, mix together flour, cornstarch, baking soda, and salt.
  4. Add flour mixture to the larger bowl slowly while you continue to beat on low.
  5. Once your dough is mixed, fold in peanut butter chips, macadamia nuts, and chopped white chocolate and cover.
  6. Next pop it in the fridge for an hour, or overnight. Whatever works for you!
  7. Ready to bake?
  8. Pre-heat your oven to 350F then grab your dough from the fridge.
  9. Place a sheet of parchment paper on the bottom portion of an un-greased 9-inch nonstick springform pan and lock in the sides.
  10. 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!
  11. 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.
  12. 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!
  13. 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

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%)

Nutrition Facts

Serving: 10 servings

Amount Per Serving

Calories 580

% 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.