Cookie cakes are one of those nostalgic desserts I remember only having for school birthday celebrations. They were always made up from the softest cookie and had that bakery style buttercream that was incredibly sweet, aka absolute deliciousness, and I couldn’t WAIT anytime someone brought one in to celebrate. Well after becoming an adult I came to the realization that I didn’t need to wait for someone else’s birthday to enjoy cookie cake, I could buy one whenever I wanted! Then I realized, why buy one when I can make them at home?! After testing and creating the BEST homemade cookie cake, I decided to make a peanut butter version. These are super soft and have the best chocolate frosting, and have the perfect level of peanut butter in every bite 🙂
Recipe tips:
- Use a springform pan: I really prefer to use a springform pan because it is easier to get the whole cookie cake out of the pan. I usually spray with nonstick baking spray and line the bottom with parchment paper. Allow the cookie cake to cookie completely before removing or it could fall apart.
- Underbaking the cookie: This is essential to getting the texture right. I bake this recipe for 24 minutes on the dot, pull it out from the oven and allow it to cool completely in the pan. The outside should look set and the center chewy.
- Corn starch: Do not skip the corn starch in this recipe! Corn starch gives the cookie that chewy texture (along with baking for the correct time) and soft on the inside.
- Melted butter: Most cookie recipes and honestly most desserts are made but creaming butter and sugar today. This whips air into the dessert which can be great for cakes and other recipes, but I wanted a dense and chewy cookie. One of the ways to get this is to use melted butter. This is a step you aren’t going to want to skip!
- Peanut butter: Do not use natural peanut butter, you want to use store bought otherwise the texture will not be right.
Looking for more cookie cake recipes? Click here! If you end up trying the recipe please leave a rating and comment below 🙂
Peanut Butter Chocolate Chip Cookie Cake
Ingredients
For the cookie cake:
- ¾ cup salted butter melted
- ½ cup creamy peanut butter
- 1 cup light brown sugar
- ¼ cup granulated sugar
- 2 tsp vanilla extract
- 2 eggs room temperature
- 2 cups + 2 tbsp all-purpose flour
- 1 tbsp corn starch
- ½ tsp baking soda
- ½ tsp kosher salt
- ¾ cup milk chocolate chips
- ¾ cup peanut butter chips
For the frosting:
- ½ cup salted butter room temperature
- ¼ cup cocoa powder
- 1 ⅓ cup powdered sugar
- 4-5 tbsp whole milk room temperature
- ¼ tsp kosher salt
- ¼ cup rainbow nonpareils or sprinkles
Instructions
For the cookie cake:
- Preheat the oven to 350° and grease and line the base of a 10 inch springform pan with parchment paper. In the bowl of a stand mixer combine melted butter, peanut butter, light brown sugar, granulated sugar, vanilla extract and eggs. Mix on medium speed for 30 seconds until combined.
- With the mixer on low add in the flour, corn starch, baking soda and salt. Mix on low until incorporated. Remove the bowl from the stand and fold in the chocolate and peanut butter chips with a spatula. Spread the cookie dough in the prepared pan and bake for 25-30 minutes or until the cookie is lightly browned and looks dry on the surface. Allow to cool completely before frosting.
For the frosting:
- In the bowl of the stand mixer cream the butter, cocoa powder, powdered sugar and salt on medium speed until combined. Add in the milk, 1 tablespoon at a time, until smooth and creamy.
- Add the frosting to a piping bag fitted with a tip and pipe a border of frosting around the edge of the cake. Top the frosting with sprinkles, slice and serve!
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