Peanut Butter Chocolate Chip Cookie Cake (with Peanut Butter Frosting)
For my peanut butter chocolate chip lovers, this peanut butter chocolate chip cookie cake is for you (or for you and your friends if you so choose to share, you do you either way).
A cookie cake is basically a giant cookie, which makes it all the more magical. I absolutely love a cookie cake.
Whenever I was looking for a sweet treat in college, I’d make a run to the grocery store and grab one, with a ring of icing and sprinkles of course, and then pop a slice into the microwave for a few seconds. It was all the perfect ooey gooey-ness my heart desired.
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PEANUT BUTTER CHOCOLATE CHIP COOKIE CAKE
This is not your grocery store cookie cake. Packed with peanut butter and chocolate flavors, each slice is a decadent celebration, not to mention she thickkkk.
Between the peanut butter cookie filled with loads of chocolate chips in every bite and the creamy peanut butter buttercream frosting, your world is about to be rocked.
How should I frost my cookie cake? Totally up to you! The recipe below will allow two layers of frosting along the outside edge. I used an Ateco Leaf 113 piping tip to give it that ribbon effect, but if you prefer to spread it on with a spatula, that’ll be equally as delicious!
INGREDIENTS
- Creamy Peanut Butter – We’re not looking for chunky peanuts in this cookie or the buttercream!
- Unsalted Butter – Offers that rich buttery flavor to the cookie cake and makes for the perfect buttercream frosting
- Brown Sugar – Provides both moisture and flavor to your cookie cake
- Granulated Sugar – Adds “crunch” and sweetness to balance the cake
- Egg – To bind and add extra richness and moisture to your cookie!
- Vanilla – A little flavor goes a long way and is a lovely addition to this cake.
- All-Purpose Flour – Key for structure and stability in this cookie cake
- Baking Soda – The only rising agent you need for the perfect cookie texture
- Salt – A little goes a long way to bring out all the yummy flavors in this recipe
- Semi-Sweet Chocolate Chips – Give gooey chocolate bites in each forkful
- Powdered Sugar – The easiest sugar for a creamy buttercream frosting
- Whipping Cream – Helps to loosen the frosting, making it easily pipable
Why do some baking ingredients need to be at room temperature? Room temperature ingredients are softer, allowing them to blend more easily into your batter. You can also whip more air into room-temperature ingredients, which is important to the overall texture and consistency for certain dessert recipes.
HOW TO MAKE PEANUT BUTTER CHOCOLATE CHIP COOKIE CAKE
Preheat your oven and prepare the cookie dough…
Start by preheating your oven to 325°F so it’s hot once your cake is ready. Then grease and line the bottom of a 9-inch springform pan with parchment paper.
For the cookie cake dough, cream together your butter and peanut butter until whipped and lightened. This should take about 2 minutes.
Add in both your brown sugar and granulated sugar and continue to beat until nice and fluffy. Then mix in your egg, egg yolk, and vanilla extract.
For your dry ingredients, grab another bowl and whisk together your flour, baking soda, and salt. The whisk will work to break up any flour or baking soda clumps!
Once you measure out your chips, pour half of them onto a cutting board and chop them into smaller pieces, so you have a nice mix of small and large bites. This will give you an assortment of sizes in each bite of cookie.
Now pour your bowl of dry ingredients into your wet, along with your chopped chocolate chips, and mix until just combined. Add your dry ingredients into your wet as well as all of your chocolate chips, mixing until just combined.
Bake your homemade cookie cake…
Spread your cookie dough into your prepared pan and bake for 45 minutes. The center will be set, and the edges will be lightly golden.
Be very careful not to overbake! I highly recommend inserting a digital thermometer into the center of your cake to check for a 190°F internal temperature before removing from the oven.
Once baked, remove your peanut butter chocolate chip cookie cake from the oven and let it cool in the pan for 10 minutes. Carefully remove the sides of the springform pan and transfer to a wire rack to cool completely.
Make your peanut butter frosting…
While your cookie cools, make your frosting using a mixer to beat your softened butter until smooth. Add in your peanut butter and beat until smooth before mixing in your sifted powdered sugar.
Finally, mix in your vanilla and cream and beat until combined. At this stage you can add your frosting to a piping bag with tip (or not)!
Once your cake has cooled, decorate with your frosting and any peanut butter cups or chocolate chips as desired!
Why you’ll love this peanut butter chocolate chip cookie cake
TIPS & VARIATIONS
- Make sure your ingredients are room temperature. For the cookie, this ensures everything blends together smoothly, and air is incorporated into your batter. For the frosting, this will give you a creamy buttercream.
- Don’t skip the “creaming” part of this recipe. We’re not making a fluffy cake here, but you do want to whip some air into your butters and sugars to get that perfect, final cookie texture!
- Chop up half of your chocolate chips (or buy a bar and chop it into different-sized pieces) before adding to your batter for a mix of chocolate bites in every slice.
- Highly recommend a springform pan for this cookie cake, as it will still be fragile when you move it from the pan to the wire rack. If you don’t have one, you can use a 9-inch cake round, but leave it in the pan to cool completely so you don’t risk it cracking.
- Use a digital thermometer to check the doneness of your cookie cake before removing it from the oven. Because of its thickness, it will need to set more than an individual cookie. Checking for 190°F internal temperature will ensure your cookie cake is baked but still deliciously gooey in the middle.
- Frost this delicious baby as desired, but if you’re curious, I used the Ateco Leaf 113 piping tip to make those rippled frosting layers you’ll see in the pictures.
MAKING AHEAD & STORING
If you make your cake batter a day in advance, I’d recommend placing it into your greased and lined springform pan before covering it tightly in foil and placing it in the fridge.
The day you want to bake it, remove it from the fridge about 30 minutes in advance, to allow the dough to come back to room temperature. This will ensure an even bake.
You can also make your peanut butter buttercream frosting in advance, just store it in the fridge and take it out 30 minutes ahead of when you want to frost your cake. The frosting will harden (all that BUTTERRR) in the fridge, so you want to let it warm a little at room temperature to make it easier to pipe and/or spread.
Store your baked and frosted cookie cake in an airtight container in the fridge for up to a week, though it’s best within the first 2-3 days. Serve at room temperature for the best texture!
MORE COOKIE RECIPES
- No Bake Chocolate Chip Cookie Peanut Butter Pie
- Dark Chocolate Oat Pantry Cookies
- Earl Grey Shortbread Cookies with Chocolate Chunks
- Yellow Cake Cookies with Chocolate Buttercream
- Oreo Cookies
Equipment
- 9" Springform Pan
- Parchment Paper
- Mixing Bowls
- Spatula
- Mixer
- Measuring Cups
- Measuring Spoons
- Whisk
- Knife
- Cutting Board
- Food Thermometer
- Fine Mesh Sieve
- Piping Bag optional
Ingredients
- ⅔ cup creamy peanut butter
- 10 tbsp unsalted butter room temp
- ⅓ cup brown sugar packed
- 5 tbsp granulated sugar
- 1 egg room temperature
- 1 egg yolk room temperature
- ¾ tsp vanilla extract
- 1 ⅔ cups all-purpose flour
- ¾ tsp baking soda
- ¼ tsp salt
- 1 ¼ cups semi-sweet chocolate chips
- ½ cup unsalted butter room temperature
- ¼ cup creamy peanut butter
- 1 ½ cups powdered sugar sifted
- ½ tsp vanilla extract
- ⅛ tsp salt
- 1 tsp whipping cream
Instructions
- Preheat your oven to 325°F and grease and line a 9-inch springform pan
- For the cookie base, in a bowl cream together your butter and peanut butter until whipped and lightened, about 2 minutes
- Add in your sugars and continue to beat until fluffy then mix in your egg, egg yolk, and vanilla
- In a separate bowl, whisk together your flour, baking soda, and salt
- Chop half of your chocolate chips into smaller pieces. This will give you a mix of small and large chocolate bites
- Add your dry ingredients to your wet, along with all of your chocolate chips, and briefly mix with a mixer until a few streaks of flour remain. Then use a spatula to finish combining
- Spread the dough evenly into your pan and bake for 45 minutes, until the center is set and the edges are lightly golden. Don’t overbake! You want the “cake” to be soft but firm enough to slice. I recommend inserting a thermometer into the center to check for a 190°F internal temperature
- Remove from the oven and cool in the pan for 10 minutes before removing from the pan and cooling completely on a wire rack
- While your cookie cools, make your frosting by beating your softened butter in a bowl with a mixer to smooth it out. Beat in your peanut butter before sifting in your powdered sugar and whipping until smooth. Mix in your vanilla and whipping cream until combined, and place in a piping bag
- Decorate your cookie cake as desired and enjoy!
What a treat!