Indulge in this delectable Peanut Butter Cookie Cake! It is filled with M&Ms, peanut butter chips, peanuts, and only takes 30 minutes to make! It’s the perfect treat for the peanut butter lover in your life!
You are going to love this giant peanut butter cookie cake recipe! It is a soft, chewy, cookie loaded with peanut butter mix ins. Each bite is filled with peanut butter goodness that everyone will love!
Cookie cakes are always so fun to have at a birthday or other celebrations! For additional cookie cake recipes, you have to check out my traditional Cookie Cake, S’mores Skillet Cookie Cake, or even my Patriotic Funfetti Sugar Cookie Cake which is a perfect way to celebrate the Fourth of July!
Table of Contents
Recipe Ingredients
Peanut Butter M&Ms – Because you can never have enough peanut butter when it comes to the ultimate peanut butter cookie cake!
Creamy Peanut Butter – A smooth and silky peanut butter to make up the base of the cookie cake. You can also use my Honey Roasted Peanut Butter for a delicious twist!
For a full list of ingredients and amounts see the recipe card below.
How to Make a Peanut Butter Cookie Cake
Step 1: Preheat your oven to 350 degrees. Line one giant (11″) cookie pan with parchment paper, set aside.
Step 2: In a large bowl of a stand mixer using the paddle attachment, beat together the granulated sugar, light brown sugar, butter and peanut butter until smooth, about 2-3 minutes.
Step 3: Next, add vanilla, heavy cream and one large egg. Mix until incorporated, then add the remaining egg and mix in.
Step 4: In a separate medium size mixing bowl, whisk together flour, baking soda, baking powder and salt.
Step 5: Then, add the flour mixture into the stand mixer bowl with the wet ingredients and mix until no visible dry ingredients remain.
Step 6: Remove the bowl from the stand mixer and gently fold in M&M’s, peanut butter chips and chopped peanuts.
Step 7: Using a spatula, place the dough into the pan, pressing to create an even layer.
Step 8: Place the pan in the oven and bake for 15-20 minutes or until the edges become golden brown in color. Remove from the oven and allow to cool for 45 minutes before frosting.
Step 9: Meanwhile, to prepare the frosting, beat together the powdered sugar, butter, peanut butter, heavy cream, and salt for 3 minutes, or until the mixture becomes light and fluffy.
Step 10: Finally decorate to your liking, serve, and enjoy!
FAQs
Additional toppings to mix in I would recommend would be Reese’s pieces, chocolate chips, peanut butter cups, or any other candy you prefer.
I would recommend serving this cookie cake with a scoop of Vanilla Bean Ice Cream in the summertime or a warm cup of Homemade Hot Cocoa Mix in the winter.
Storage Information
You can store this giant cookie cake in an airtight container on your counter for 2-3 days, or on your fridge for up to 1 week.
If you want to freeze this peanut butter cookie cake in an airtight container in your freezer for up to 2 months.
More Delicious Peanut Butter Recipes
Peanut Butter Cookie Cake Recipe
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Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1 cup creamy peanut butter
- 1/2 cup butter - room temperature
- 2 eggs
- 2 Tbsp heavy cream milk
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup peanut butter M&M's - coarsely chopped
- 1/2 cup peanut butter chips
- 1/2 cup dry roasted peanuts - coarsely chopped
creamy peanut butter frosting
- 1 cup confectioner's sugar
- 8 Tbsp butter - room temperature
- 1/4 cup creamy peanut butter
- 1 Tbsp heavy cream
- pinch of salt
Instructions
- Preheat the oven to 350 degrees. Line one giant (11") cookie pan with parchment paper, set aside (I usually cut out a large circle for the bottom).
- In the bowl of a stand mixer, beat together both sugars, butter and peanut butter until smooth, about 2-3 minutes.
- Next, add vanilla, heavy cream and one egg. Mix until incorporated, then add the remaining egg and mix in.
- In a separate medium size mixing bowl, whisk together flour, baking soda, baking powder and salt.
- Then, add in dry ingredients into the stand mixer bowl, mixing until no visible dry ingredients remain.
- Remove the bowl from the stand mixer and gently fold in the M&M's, peanut butter chips and chopped peanuts.
- Using a spatula, place the dough into the pan, pressing to create an even layer.
- Place the pan in the oven and bake for 15-20 minutes or until the edges become golden brown in color. Remove from the oven and allow to cool for 45 minutes before frosting.
- Meanwhile, to prepare the frosting, beat all the frosting ingredients together for 3 minutes or until the mixture becomes light and fluffy.
- Finally decorate to your liking, serve, and enjoy!
Sorry to hear about your ribs…hope this cake eased your pain 🙂