Peanut Butter Cookie Cake Recipe (Chewy Dessert)

Peanut Butter Cookie Cake Recipe is a rich, soft, and chewy dessert that blends the bold flavor of peanut butter with the classic texture of a cookie, baked into a cake form.

My Baking Addiction is fueled by how much I enjoy making this Peanut Butter Cookie Cake Recipe. I’ve made it countless times and each time, it disappears fast.

This Peanut Butter Cookie Cake Recipe is incredibly delicious and one of the most requested treats in my kitchen. I’ve tried both bakery-style and added my own twist, like extra chocolate chips or a swirl of caramel.

Now, I’ll show step-by-step how this Peanut Butter Cookie Cake Recipe comes together.

Peanut Butter Cookie Cake Recipe

This Peanut Butter Cookie Cake Recipe is a soft, thick, and rich dessert that brings together everything you love about cookies and cake in one bite.

It starts with a creamy peanut butter base, sweetened with both granulated and brown sugar for the perfect chewy texture and depth of flavor.

Each slice delivers that melt-in-your-mouth softness with just the right hint of crunch at the edges. The chocolate chips add an extra indulgent layer, but the cake stands strong even without them.

Topped with a smooth and creamy peanut butter frosting, this cookie cake becomes a standout treat for anyone who loves bold, nostalgic flavors straight from the oven.

How To Prepare Peanut Butter Cookie Cake Recipe?

To make this Peanut Butter Cookie Cake Recipe just right, I’ll guide you step-by-step with clear instructions and helpful tips.

I’ll also share the kitchen tools that make baking easier, though you don’t need them all to succeed. Use what you have, and you’ll still enjoy a delicious, homemade peanut butter treat!

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Course: Dessert / Snack

Cuisine: American

Yield: 12 servings (one 9-inch round cake)

Kitchen Utensils

• Mixing bowls
• Electric mixer or hand whisk
• Measuring cups and spoons
• 9-inch round cake pan
• Spatula
• Cooling rack
• Mixing spoon
• Frosting knife or offset spatula

Ingredients

• 1 cup unsalted butter, softened
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup chocolate chips (optional)

For the Frosting:

• ½ cup unsalted butter, softened
• 1 cup creamy peanut butter
• 2 cups powdered sugar
• 2-3 tablespoons milk (adjust for consistency)
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

2. Mix wet ingredients: In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time until fully combined.

3. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

4. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips if using.

5. Bake: Spread the batter evenly in the prepared pan. Bake for 20-25 minutes or until the edges are golden and a toothpick inserted in the center comes out mostly clean (a few crumbs are okay).

6. Cool: Let the cookie cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

7. Prepare the frosting: While the cake cools, beat together the softened butter and peanut butter until smooth. Gradually add powdered sugar, then vanilla extract. Add milk a tablespoon at a time until you reach desired spreading consistency.

8. Frost the cake: Once the cake is completely cool, spread the peanut butter frosting evenly over the top. Slice into wedges and enjoy!

Notes: If you prefer a chewier cookie cake, take care not to over bake. You can substitute crunchy peanut butter if you want some texture. The frosting can be made a day ahead and refrigerated; bring it to room temperature and re-whip before spreading.

Nutrition Facts Of Peanut Butter Cookie Cake Recipe

Nutrition	Amounts
Calories	320 kcal
Protein	6 g
Carbohydrates	35 g
Fat	18 g
Saturated Fat	7 g
Sugar	24 g
Fiber	2 g
Sodium	180 mg

Why My Recipe Works

My Peanut Butter Cookie Cake recipe works because it’s built on balance, texture, and flavor that all come together perfectly.

The combination of creamy peanut butter and butter creates a rich, soft dough that holds moisture without being greasy.

Using both brown and white sugar adds depth and sweetness while keeping the cookie cake chewy in the center and slightly crisp on the edges.

The flour and leavening agents are carefully measured to prevent dryness. Optional chocolate chips boost the indulgence factor, and the peanut butter frosting ties it all together for a truly satisfying, bakery-quality finish made at home.

How Can I Decorate And Serve

Once your Peanut Butter Cookie Cake Recipe has cooled, there are plenty of fun and simple ways to decorate and serve it. Try spreading the frosting in a smooth layer, then using a fork or spoon to create swirl patterns for a homemade touch.

Press peanut butter candies, chopped chocolate, or crushed cookies gently into the top for extra texture and flavor. You can also drizzle melted chocolate or white chocolate across the surface for a beautiful finish.

For serving, slice it like a pie or cut into squares for easy sharing. Add a scoop of ice cream or a cold glass of milk on the side.

When to Serve

This Peanut Butter Cookie Cake Recipe is perfect to serve anytime you want a sweet treat that feels special but isn’t complicated. It works great as a dessert after dinner or as an afternoon snack with coffee or tea.

It’s also ideal for celebrations like birthdays, gatherings, or casual get-togethers with friends and family. Because it holds up well, you can prepare it ahead of time and bring it to potlucks or parties.

Enjoy it slightly warmed or at room temperature, whichever way you prefer it’s delicious either way.

Additions Of Peanut Butter Cookie Cake Recipe

➤ Chocolate Chips or Chunks – Fold in a generous cup of semi-sweet or milk chocolate chips to add bursts of melted chocolate throughout the cake, making every bite richer and more indulgent.

➤ Crushed Pretzels – Mix in crushed pretzels for a satisfying salty crunch that balances the sweetness and adds texture contrast.

➤ Shredded Coconut – Add about half a cup of shredded coconut to bring a subtle tropical flavor and a bit of chewiness.

➤ Chopped Peanut Butter Cups – Stir in chopped peanut butter cups to amp up the peanut butter flavor with pockets of creamy chocolate and peanut butter goodness.

➤ Mini Marshmallows – Toss in mini marshmallows that slightly melt during baking, creating soft, gooey spots that add a playful twist.

Variations Of Peanut Butter Cookie Cake Recipe

➤ Peanut Butter & Jelly Swirl – Before baking, swirl in your favorite fruit jam, such as strawberry or grape, into the batter for a nostalgic twist reminiscent of classic PB&J sandwiches.

➤ Banana Peanut Butter Cake – Mash one or two ripe bananas and fold them into the batter. This adds natural sweetness, moisture, and a hint of fruity flavor that pairs beautifully with peanut butter.

➤ Crunchy Peanut Butter – Substitute creamy peanut butter with crunchy for extra texture throughout the cake, giving every bite a little more pea nutty crunch.

➤ Nutty Upgrade – Mix in chopped nuts like walnuts, pecans, or almonds to add crunch and a nutty aroma, enhancing the overall flavor complexity.

➤ Alternative Toppings – Instead of the classic peanut butter frosting, try topping with a drizzle of caramel sauce, melted chocolate, or a rich chocolate ganache for a decadent finish.

Storage Recommendations

For best results, store your Peanut Butter Cookie Cake Recipe in an airtight container at room temperature. It will stay fresh and soft for about 3 days this way.

If you want to keep it longer, refrigerate the cake wrapped tightly in plastic wrap or stored in a sealed container to last up to one week.

Before serving refrigerated cake, let it come to room temperature for the best texture and flavor. You can also freeze the cake by wrapping it well in plastic wrap and then foil; it can be frozen for up to 2 months.

Frequently Asked Questions

Conclusion

This delicious Peanut Butter Cookie Cake Recipe is a joy to make and even better to enjoy once it’s done. The simple steps and rich flavors make it a go-to dessert in my kitchen.

I’m happy to share my easy-to-make recipe with you, hoping it brings just as much happiness to your home. Whether you stick to the classic version or add your own twist, it’s a treat worth baking.

Try Peanut Butter Cookie Cake Recipe soon, share it with loved ones, and enjoy every soft, peanut buttery bite. You’ll be making it again in no time!

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