Peanut Butter Cookie Cake Recipe
Indulge in this delectable Peanut Butter Cookie Cake! It is filled with M&Ms, peanut butter chips, and peanuts! The perfect treat for the peanut butter lover in your life!
Servings: 12 slices
Calories: 539kcal
Equipment
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!
Video
Notes
-Makes 1 (11") cookie cake. It can also be baked in an 8x8" square pan for extra thick bars or a 9x13" pan for thinner bars.
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.
Nutrition
Serving: 1slice | Calories: 539kcal | Carbohydrates: 51g | Protein: 10g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 413mg | Potassium: 242mg | Fiber: 2g | Sugar: 35g | Vitamin A: 565IU | Vitamin C: 0.02mg | Calcium: 48mg | Iron: 2mg
