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 recipe is for you!
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
COOKIE
- ⅔ cup creamy peanut butter
- 10 tbsp 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
Instructions
- Preheat your oven to 325F 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 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 mixing with the mixer briefly, until a few flour streaks remain, and then using 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. 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!
