Peanut Butter Cookie Cake Recipe
This Peanut Butter Cookie Cake recipe combines the best of both worlds: the chewy, rich flavor of a classic peanut butter cookie with the size and celebration feel of a cake. It’s a dessert that’s easy to make, impressive to serve, and perfect for birthdays, parties, or casual get-togethers. With just a few pantry staples and simple steps, you’ll have a warm, thick, soft-baked cookie cake that tastes as good as it looks.
Equipment
- 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
- 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.
- 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.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips if using.
- 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).
- Cool: Let the cookie cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- 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.
- 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 | 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 |
