Peanut Butter Cookie Cake

Name: Peanut Butter Cookie Cake
Ingredients: For the Cookie Cake; 2 1/2 cups all-purpose flour 1 cup unsalted butter, softened 1 cup creamy peanut butter 3/4 cup light brown sugar, packed 1/2 cup granulated sugar 2 large eggs, room temperature 2 tsp vanilla extract 1 Tbsp cornstarch 1 tsp baking soda 3/4 tsp salt 1 cup semi-sweet chocolate chips 3/4 cup chopped peanut butter cups; For the Peanut Butter Chocolate Frosting; 4 oz cream cheese, softened 4 Tbsp unsalted butter, softened 1/3 cup creamy peanut butter 1 1/2 cup powdered sugar 2 Tbsp cocoa powder 1 tsp vanilla extract 1–2 Tbsp heavy cream; For Decorating; 4–6 peanut butter cups, halved 2 Tbsp mini chocolate chips 2 Tbsp chopped peanuts (optional)

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Ingredients

Instructions

1. Preheat and prepare: Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan or round cake pan. Then line the bottom with parchment paper for easy removal. A light-colored metal pan works best for even baking and softer edges.
2. Make the cookie dough: In a large mixing bowl, beat the butter, peanut butter, brown sugar, and granulated sugar for 2–3 minutes until creamy and fluffy. Next, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
3. Mix the dry ingredients: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the cookie cake soft and tender.
4. Add the mix-ins: Fold in the chocolate chips and chopped peanut butter cups. Then spread the dough evenly into the prepared pan. The dough layer will be thick, which helps create a soft bakery-style center. Lightly smooth the top, but avoid pressing too firmly.
5. Bake the cookie cake: Bake for 25–30 minutes until the edges are lightly golden and set. The center should still look slightly soft and just barely underdone. A toothpick inserted about 2 inches from the edge should come out mostly clean with a few soft crumbs. Avoid overbaking, since the cookie cake continues cooking while cooling. The cookie cake is fully baked when the center reaches about 190–200°F (88–93°C).
6. Cool completely: Allow the cookie cake to cool in the pan for 20–30 minutes. Then carefully transfer to a wire rack and cool completely before decorating.
7. Make the frosting: Beat the cream cheese, butter, and peanut butter until smooth and creamy. Add powdered sugar, cocoa powder, and vanilla extract. Then slowly add heavy cream, 1 Tbsp at a time, until thick, silky, and pipeable.
8. Decorate: Transfer frosting into a piping bag fitted with a star tip. Pipe generous swirls around the edge of the cookie cake. Next, decorate with halved peanut butter cups, mini chocolate chips, and chopped peanuts if desired. For an elegant bakery-style finish, optionally drizzle slices with warm peanut butter sauce (or caramel sauce) and melted chocolate.