Chocolate Peanut Butter Cookie Cake

This Chocolate Peanut Butter Cookie Cake rivals store bought cakes and is ready to rock your next birthday party with an epic combination of chocolate and peanut butter! This celebration-ready cookie cake can even be prepped the day before. WOOT!

Chocolate Peanut Butter Cookie Cake

 

Hi, my name is Jenn and I’m cuckoo for cookie cakes.

The obsession is real. I mean, is it really a birthday party with out a big ole cookie cake? I think not!

Since we’re not really into cakes, cookie cakes have become our default birthday treat. They’re easy enough to make that both my kindergartener and direction ignoring husband (sorry Paul!) can pull one off with amazing results. They also taste amazing the following few days so the leftovers are cause for celebration all on their own!

Recently I’ve stared adding creamy peanut butter and Reeses peanut butter chips to the mix and the results are insane IN. SANE.

Because I’m nothing if not extra, I’ve also adopted a duo of peanut butter spiked frostings that will have you wanting to lick any surface this cake comes into contact with.

Are you excited? I’M SO EXCITED!

Cookie Cake with Chocolate Peanut Butter Frosting

make ahead tips for advance party prep

The glorious thing about cookie cakes is that you can make them in advance!

For the frosting, simply tie off your piping bags with an elastic and seal them in an airtight plastic bag or container in the fridge until ready to decorate. Allow icing to reach room temperature before piping.

As for your giant cookie, there are a few different ways you can prep in advance. First, you can make the dough as directed and allow it to chill in the fridge until ready to bake. Another method would be to bake the cookie cake the day before, allow to cool, then store in an airtight container (or tightly covered with foil) until you are ready to frost the next day. I will typically keep mine on the counter, tightly wrapped, until the next day.

Chocolate Peanut Butter Cookie Cake

The feisty frosted recipe below yields 8-10 large servings or about 14-16 smaller slices.

Looking to serve a crowd? Check out my Sheet Pan Cookie Cake Recipe which uses an 11.38x 16.5 inch sheet pan and serves around 40-50 cookie cake squares and features a velvety chocolate peanut butter buttercream frosting.

Whichever version you choose to make, you’re sure to be in total cookie cake heaven. Now what are you waiting for? Let’s get our recipe on!

Chocolate Peanut Butter Cookie Cake
5 from 2 votes
Print

Chocolate Peanut Butter Cookie Cake

This Chocolate Peanut Butter Cookie Cake rivals store bought cakes and is ready to rock your next birthday party with an epic combination of chocolate and peanut butter! This celebration-ready cookie cake can even be prepped the day before. WOOT!

Course Dessert
Cuisine American
Keyword Peanut Butter Cookie Cake
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10 servings
Calories 526 kcal
Author Jenn Laughlin - Peas and Crayons

Ingredients

  • 3/4 cup unsalted butter 1 + 1/2 sticks
  • 3/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 tsp pure vanilla extract
  • 2 cups unbleached all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup bittersweet or semi-sweet chocolate chips
  • 1/4 cup peanut butter baking chips

TOOLS NEEDED:

  • 9-10 inch non-stick springform pan  or 9-inch non-stick cake pan. a 10-inch pan/springform will work as well. The larger the pan you use the thinner the cookie cake will get so if you like a soft center, aim to use a pan around 9-10 inches in diameter.
  • parchment paper

Chocolate Peanut Butter Frosting

Peanut Butter Frosting

  • 2 TBSP butter (softened)
  • 2-3 TBSP peanut butter
  • 1 cup powdered sugar  (confectioner's sugar)
  • 1-2 TBSP milk

Instructions

  1. Pre-heat oven to 350 degrees F.

  2. First set out butter, milk, and one large egg. We want the butter to soften and the cold ingredients to reach room temp. before baking.

  3. In a large bowl, cream together softened butter, brown sugar, and granulated sugar with an electric hand mixer until well mixed and creamy.

  4. Add in the egg and vanilla and continue to beat with the mixer to incorporate.

  5. In a separate bowl, mix together flour, cornstarch, baking soda, and salt.
  6. Add flour mixture to the larger bowl slowly while you continue to beat on low.
  7. Once your dough is mixed, fold in chocolate  and peanut butter chips. 

  8. Place a sheet of parchment paper on the bottom portion of an un-greased springform pan and lock in the sides. This will help with easy removal!

  9. Press in your dough and bake on the center rack for 18-22 minutes. Mine is usually done in 20 since I like a softer center. 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. Turn off broiler and remove from oven with mitts.

  10. Allow cookie cake to cool fully before icing. 

  11. To make the chocolate peanut frosting, use an electric hand mixer to whip softened butter with peanut butter, cocoa powder, and vanilla in a medium bowl. Slowly sprinkle in powdered sugar and add milk to thin the frosting as needed. I usually need approx. 1-2 TBSP for easy piping. Repeat the same process with the peanut butter frosting ingredients in a separate bowl. 

  12. A large star piping tip and piping bags come in handy for the frosting. I made an alternating pattern of each around the edge of the cookie cake with a few extra swirls towards the center. Have fun with it and don't forget to tag me in a photo if you take one - I can't wait to see your cookie cake decor!

Recipe Notes

No peanut butter chips? No problem! This cake works marvelously with just chocolate chips. Use approx. 3/4-1 cup and you're good to go.

Feel free to double the peanut butter frosting if you'd like an equal amount of each or would like to have a little extra left over for additional decorating!

Serves 8-10 (or more) depending on slice size. Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on number of slices/servings and enjoy!

Nutrition Facts
Chocolate Peanut Butter Cookie Cake
Amount Per Serving
Calories 526 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 17g 85%
Cholesterol 72mg 24%
Sodium 365mg 15%
Potassium 173mg 5%
Total Carbohydrates 62g 21%
Dietary Fiber 1g 4%
Sugars 38g
Protein 6g 12%
Vitamin A 13.2%
Calcium 6.1%
Iron 10.2%
* Percent Daily Values are based on a 2000 calorie diet.

Homemade Cookie Cake

If you get a chance to try this tasty chocolate and peanut butter cookie cake recipe, let me know!

Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your cookie creation. I can’t wait to see your fancy frosting skills and how y’all decorate your cakes!

but really… how was it?

SO FREAKING PHENOMENAL OMG!!!! <— It’s legit my favorite.

The last time I made it I was nice enough to share this colossal cookie cake with a few of my favorite people… but that left me with no leftovers! I now know that was idiotic because A. I wanted more SO BADLY and B. Not having a slice of “breakfast cookie cake” the next morning basically destroyed my whole week. #dramatic

Next time I’m saving myself more than a slice or just hiding in my closet with the entire cake and not sharing a single slice.

I threaten this every single time but just in case my friends are reading this, I’m totally joking! I’ll forever share with you maniacs.

Cookie Cake Slice with Sprinkles

hungry for more?

Throwing a party? This Chilled Veggie Dip in a Bread Bowl is sized for a crowd and totally make-ahead too! I love prepping this dip platter with an assortment of breads, crackers, and veggies to serve at game nights with friends and all our neighborhood shindigs.

Craving more chocolate? Double Chocolate Banana Muffins need to be in your face, stat! They’re a great way to use up super ripe bananas and can even be frozen for later.

Garden Veggie Tortellini Pasta Salad is another party and potluck favorite here. It makes a nice big batch that’s perfect to share.

 

Like This? You'll Love These:
· ·

Leave a Reply

Your email address will not be published. Required fields are marked *

Comments


  • I love cookies cakes! This one looks absolutely gorgeous and perfect for birthdays!

  • Kristin


    Couldn’t keep my kids (or husband) away from this! The peanut butter-spiked frosting is genius.

    • So glad y’all enjoyed it!!! We were seriously so sad when the last slice was gone lol!

What’s For Dinner?

Find out with our free weekly recipe newsletter!