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.

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.

For my peanut butter chocolate chip lovers, this one is for you (or for you and your friends if you so choose to share, you do you either way).

Yields: 10-12 servings

Ingredients:

COOKIE

• ⅔ cup creamy peanut butter

• 10 unsalted butter, room temp

• ⅓ cup brown sugar, packed

• 5 tbsp granulated sugar

• 1 large 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

FROSTING

• 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

Directions:

• Preheat your oven to 325F and grease aand 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 vanila

• In a separate bowl, whisk together your flour, baking soda, and salt

• Chop half of your chocolate chips on a cutting board, cutting them into smaller pieces. This will give you a mix of small and large chocolate bites

• Add your dry ingredients into your wet as well as all of your chocolate chips, mixing until just combined. Do not over-mix! I recommend you do this step with a spatula

• 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. If desired, you can insert a thermometer into the center to check for 190F internal temp 

• 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 add to a piping bag

• Decorate your cookie cake as desired and enjoy!

If you love this recipe, please leave a comment below and tag @accentgolden in your baking posts on social!