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

Cook Time 20

Total Time 40

Servings servings

Calories 526kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

¾ cup unsalted butter 1 + 1/2 sticks
¾ cup light brown sugar
¼ cup granulated sugar
1 large egg
2 tsp pure vanilla extract
2 cups unbleached all-purpose flour
2 tsp cornstarch
1 tsp baking soda
½ tsp salt
½ cup bittersweet or semi-sweet chocolate chips
¼ 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

4 TBSP butter (softened)
2 TBSP peanut butter
2 TBSP cocoa powder
1 + ¼ cup powdered sugar (confectioner's sugar)
½ tsp pure vanilla extract
1-2 TBSP milk

Peanut Butter Frosting

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

Instructions

Pre-heat oven to 350 degrees F.
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.
In a large bowl, cream together softened butter, brown sugar, and granulated sugar with an electric hand mixer until well mixed and creamy.
Add in the egg and vanilla and continue to beat with the mixer to incorporate.
In a separate bowl, mix together flour, cornstarch, baking soda, and salt.
Add flour mixture to the larger bowl slowly while you continue to beat on low.
Once your dough is mixed, fold in chocolate and peanut butter chips.
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!
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.
Allow cookie cake to cool fully before icing.
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.
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!

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