Ultimate Peanut Butter Chocolate Chip Cookie Cake
Are you ready to indulge in a dessert that combines the rich flavors of peanut butter and chocolate in the most decadent way possible? The Ultimate Peanut Butter Chocolate Chip Cookie Cake is not just a treat; it’s an experience! This cake is a giant cookie, soft and chewy in the center, with crispy edges and studded with creamy chocolate and peanut butter chips. The luscious frosting takes it over the top, making it perfect for birthdays, celebrations, or simply when you need a sweet pick-me-up.
What Makes This Recipe Special
This Ultimate Peanut Butter Chocolate Chip Cookie Cake stands out because it marries two of the most beloved flavors: peanut butter and chocolate. The balance of sweetness from the brown and white sugars creates a rich, caramelized flavor that complements the nuttiness of the peanut butter. The addition of mini peanut butter cups adds an extra layer of indulgence, while the frosting, made with cocoa powder and confectioners’ sugar, ties everything together beautifully. This dessert is not only visually stunning but is also a crowd-pleaser that will leave everyone asking for seconds.
What to Buy
To create this delectable Ultimate Peanut Butter Chocolate Chip Cookie Cake, you will need the following ingredients:
- 1/2 cup unsalted butter, room temperature
- 1/4 cup creamy peanut butter (I used Skippy)
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup peanut butter chips
- 12 mini peanut butter cups, chopped
- 2 cups confectioners’ sugar (plus more if needed)
- 1/3 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, VERY soft
- 2-3 tablespoons whole milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- Chocolate sprinkles for decoration
Toolbox for This Recipe
Before you start baking, gather the following tools:
- Mixing bowls – for combining ingredients.
- Electric mixer – to effortlessly cream the butter and sugars.
- Measuring cups and spoons – for accurate ingredient measurements.
- Baking sheet – to bake your giant cookie cake.
- Spatula – for folding in the chips and spreading the frosting.
- Cooling rack – to cool the cake before frosting.
- Offset spatula – for smooth frosting application.
Ultimate Peanut Butter Chocolate Chip Cookie Cake Cooking Guide
Follow these simple steps to create your Ultimate Peanut Butter Chocolate Chip Cookie Cake:
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and line a baking sheet with parchment paper for easy removal of the cookie cake.
Step 2: Cream the Butters and Sugars
In a large mixing bowl, combine 1/2 cup of room temperature unsalted butter and 1/4 cup of creamy peanut butter. Using an electric mixer, beat them together on medium speed until smooth and creamy. Gradually add in 3/4 cup of brown sugar and 1/4 cup of white sugar, mixing until light and fluffy.
Step 3: Add Eggs and Vanilla
Add 2 large eggs (at room temperature) one at a time, ensuring each is fully incorporated before adding the next. Stir in 1 teaspoon of vanilla extract until well combined.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together 1 and 3/4 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined.
Step 5: Fold in the Goodies
Gently fold in 1 cup of semi-sweet chocolate chips, 1/2 cup of peanut butter chips, and 12 chopped mini peanut butter cups using a spatula, ensuring an even distribution throughout the batter.
Step 6: Bake the Cookie Cake
Spread the cookie dough evenly onto your prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown, and the center is set but still soft. Remove from the oven and allow it to cool on the baking sheet for about 10 minutes before transferring it to a cooling rack to cool completely.
Step 7: Prepare the Frosting
In a mixing bowl, combine 2 cups of confectioners’ sugar, 1/3 cup of unsweetened cocoa powder, 1/2 cup of VERY soft unsalted butter, 2-3 tablespoons of whole milk, 2 teaspoons of vanilla extract, and 1/4 teaspoon of salt. Beat with an electric mixer until smooth and fluffy, adjusting with more milk or sugar as needed to reach your desired consistency.
Step 8: Frost the Cake
Once the cookie cake is completely cool, spread the chocolate frosting evenly over the top using an offset spatula. Finish with a sprinkle of chocolate sprinkles for a fun and festive touch.
Swap Guide
If you’re looking to make substitutions or adjustments, consider the following:
- Butter: You can use margarine or a dairy-free butter alternative if desired.
- Peanut Butter: Almond butter or sunflower seed butter can be used for a different flavor profile.
- Sugars: Coconut sugar can replace brown and white sugar for a more natural sweetener.
- Chocolate Chips: Dark chocolate chips or white chocolate chips can be used based on personal preference.
Notes from the Test Kitchen
This Ultimate Peanut Butter Chocolate Chip Cookie Cake is best enjoyed fresh but can be stored for a few days. Here are some tips to ensure success:
- Make sure your butter is at room temperature for easy creaming.
- Do not overmix the dough after adding the flour to ensure a tender cookie.
- Let the cookie cake cool completely before frosting to prevent the frosting from melting.
- Feel free to customize your cookie cake with your favorite mix-ins!
Storage Pro Tips
To keep your Ultimate Peanut Butter Chocolate Chip Cookie Cake fresh:
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate the cake for up to a week or freeze the unfrosted cake for up to 3 months.
- When ready to serve, thaw the frozen cake in the refrigerator overnight and frost just before enjoying.
Reader Questions
Can I make this cake ahead of time?
Absolutely! You can bake the cookie cake a day in advance and frost it just before serving. This allows the flavors to meld beautifully.
What can I use instead of eggs?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes).
How can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just ensure that your other ingredients are also gluten-free.
Can I use natural peanut butter?
Yes, you can use natural peanut butter, but it may result in a slightly different texture. Make sure it’s well-stirred to incorporate the oils before measuring.
Keep Cooking
If you enjoyed this Ultimate Peanut Butter Chocolate Chip Cookie Cake, you might also love these recipes:
- Peanut Butter Chocolate Chip Cookies
- Healthy Peanut Butter Banana Bread
- Easy Peanut Butter Cookies
- Ultimate Chocolate Chip Cookies
Bring It to the Table
Your Ultimate Peanut Butter Chocolate Chip Cookie Cake is now ready to be the star of any gathering. Slice it into wedges and serve with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra treat. Whether it’s a birthday party, a family gathering, or just a cozy night in, this cake will surely bring smiles and satisfaction to all who indulge in it. Gather your friends and family, cut the cake, and enjoy the delightful combination of flavors that make this dessert truly unforgettable.
Ultimate Peanut Butter Chocolate Chip Cookie Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and line a baking sheet with parchment paper for easy removal of the cookie cake.
- In a large mixing bowl, combine 1/2 cup of room temperature unsalted butter and 1/4 cup of creamy peanut butter. Using an electric mixer, beat them together on medium speed until smooth and creamy. Gradually add in 3/4 cup of brown sugar and 1/4 cup of white sugar, mixing until light and fluffy.
- Add 2 large eggs (at room temperature) one at a time, ensuring each is fully incorporated before adding the next. Stir in 1 teaspoon of vanilla extract until well combined.
- In a separate bowl, whisk together 1 and 3/4 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined.
- Gently fold in 1 cup of semi-sweet chocolate chips, 1/2 cup of peanut butter chips, and 12 chopped mini peanut butter cups using a spatula, ensuring an even distribution throughout the batter.
- Spread the cookie dough evenly onto your prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown, and the center is set but still soft. Remove from the oven and allow it to cool on the baking sheet for about 10 minutes before transferring it to a cooling rack to cool completely.
- In a mixing bowl, combine 2 cups of confectioners' sugar, 1/3 cup of unsweetened cocoa powder, 1/2 cup of VERY soft unsalted butter, 2-3 tablespoons of whole milk, 2 teaspoons of vanilla extract, and 1/4 teaspoon of salt. Beat with an electric mixer until smooth and fluffy, adjusting with more milk or sugar as needed to reach your desired consistency.
- Once the cookie cake is completely cool, spread the chocolate frosting evenly over the top using an offset spatula. Finish with a sprinkle of chocolate sprinkles for a fun and festive touch.
Notes
- Make sure your butter is at room temperature for easy creaming.
- Do not overmix the dough after adding the flour to ensure a tender cookie.
- Let the cookie cake cool completely before frosting to prevent the frosting from melting.
- Feel free to customize your cookie cake with your favorite mix-ins!
