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5 from 1 vote

The Ultimate Peanut Butter Cookie Cake Recipe

A giant peanut butter cookie cake filled with M&Ms, peanut butter chips and peanuts. Baked in a cookie cake pan, it's the perfect treat for any celebration!
Prep Time10 mins
Cook Time16 mins
Course: Cookies, Dessert
Cuisine: American
Servings: 8
Calories: 862kcal
Author: Life Made Simple Team

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 or peanut butter cups coarsely chopped
  • 1/2 cup peanu butter chips
  • 1/2 cup dry roasted peanuts coarsely chopped

creamy peanut butter frosting

  • 1 cup powdered sugar
  • 8 Tbsp (1 stick) butter room temperature
  • 1/4 cup creamy peanut butter
  • 1 Tbsp heavy cream
  • pinch of salt

Instructions

  • Preheat oven to 350 degrees. Line one giant (11") cookie pan with parchment paper, set aside (I usually just cut out a large circle for the bottom).
  • In the bowl of a stand mixer, beat together sugars, butter and peanut butter until smooth, about 2-3 minutes. With mixing speed on low, add vanilla, heavy cream and one egg. Mix until incorporated, then add remaining egg.
  • In a medium size mixing bowl, whisk together flour, baking soda, baking powder and salt. With mixing speed on low, gradually add dry ingredients, mixing until no visible dry ingredients remain. Remove bowl from stand and gently fold in M&M's (or peanut butter cups), 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 oven and bake for 16-20 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 ingredients together for 3 minutes or until mixture becomes light and fluffy. Place into a piping bag with desired tip and pipe onto the cooled cookie, around the edges or in the center if you want to write something on it.

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.

Nutrition

Calories: 862kcal | Carbohydrates: 82g | Protein: 19g | Fat: 55g | Saturated Fat: 24g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 673mg | Potassium: 423mg | Fiber: 4g | Sugar: 56g | Vitamin A: 847IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 3mg