White Chocolate Macadamia Cookie Cake with Peanut Butter Frosting
White Chocolate Macadamia Cookie Cake with Peanut Butter Frosting is the ultimate spin on the classic chocolate chip cookie cake! It's easy to make and positively delicious!
Servings 10 servings
Calories 580kcal
Ingredients
- ¾ cup unsalted butter (softened)
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg (room temperature)
- 2 tsp pure vanilla extract
- 2 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup peanut butter chips
- ¼ cup macadamia nuts (halved or chopped)
- 2 oz quality white chocolate (cut into chunks)
PEANUT BUTTER FROSTING
- ¼ cup salted butter (softened)
- ¼ cup peanut butter
- 1.5 cups powdered sugar
- ¼ cup milk (cow, coconut, and almond all work)
Instructions
- In a large bowl, cream together softened butter and sugar with an electric hand mixer. Start at the lowest speed and increase as needed.
- Add in the egg and vanilla and continue to beat with the mixer to incorporate.
- In a seperate 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 peanut butter chips, macadamia nuts, and chopped white chocolate and cover.
- Next pop it in the fridge for an hour, or overnight. Whatever works for you!
- Ready to bake?
- Pre-heat your oven to 350F then grab your dough from the fridge.
- Place a sheet of parchment paper on the bottom portion of an un-greased 9-inch nonstick springform pan and lock in the sides.
- Press in your dough and bake on the center rack for 18-22 minutes. Mine is nearly always done in 20 but oven times may vary a smidge based on oven temperament as well as the size pan you used for the cookie. A thinner cake will finish a teeny bit faster than a thicker one, you know the drill!
- 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.
- While your cake cools, whip up the frosting using a handheld electric beater. The thickness and sweetness can be adjusted to taste by beating in extra powdered sugar at the end, if desired, but the ratio above was my version of peanut butter perfection!
- Once your cake has cooled, use a piping bag or a trusty ziploc with the corner cut off to fancify your cake with a little bit of melt-in-your-mouth peanut butter frosting.
Notes
Recipe will yield best results when dough is refrigerated before baking. I typically make mine ahead of time and leave it in the fridge overnight.
In a rush to cake it up? Pop it in the fridge for an hour before baking instead! 24 hours of chill time is typically ideal with cookie dough, but even when I rush the results are still scrumptious!
Not a fan of nuts? Sub for extra white chocolate and get this cake in your face, stat!
For this recipe I use a 9-inch non-stick springform pan. A 10 or 11- inch non-stick springform will also work great too. Basically the larger the pan you use, the thinner the cookie cake will get so if you like a thicker cookie cake with a soft center, aim to use a pan around 9-10 inches in diameter.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition
Calories: 580kcal | Carbohydrates: 71g | Protein: 8g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 69mg | Sodium: 360mg | Potassium: 138mg | Fiber: 2g | Sugar: 48g | Vitamin A: 603IU | Calcium: 50mg | Iron: 2mg
