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Homemade Ultimate Peanut Butter Chocolate Chip Cookie Cake photo

Ultimate Peanut Butter Chocolate Chip Cookie Cake

This Ultimate Peanut Butter Chocolate Chip Cookie Cake is a decadent delight! A giant cookie with creamy frosting, perfect for any celebration.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Cake:
  • 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
For the Frosting:
  • 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

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Baking Sheet
  • Spatula
  • Cooling rack
  • Offset spatula

Method
 

Instructions:
  1. Preheat your oven to 350°F (175°C). Grease and line a baking sheet with parchment paper for easy removal of the cookie cake.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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!