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Ultimate Peanut Butter Chocolate Cookie Cake

Ashley Manila
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Ingredients
 

For the Ultimate Peanut Butter Chocolate Cookie Cake:

  • 1/2 cup unsalted butter, room temperature
  • 1/4 cup creamy peanut butter (I used skippy)
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 and 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 semi-sweet chocolate chips
  • 1/2 cup peanut butter chips
  • 12 mini peanut butter cups, chopped

For the Chocolate Frosting:

  • 2 cups confectioners' sugar (plus more if needed)
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup unsalted butter, VERY soft
  • 2 -3 Tablespoons whole milk
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • chocolate sprinkles

Instructions
 

  • Preheat oven to 350 degrees (F). Spray a 9-inch pie dish lightly with nonstick spray; set aside.
  • In a large bowl using a hand-held mixer or in the body of a stand mixer fitted with the paddle attachment, beat the butter and peanut butter on medium speed until completely smooth. Add the sugars and continue to beat on medium speed until creamy; about 1 minute. Add in the eggs and vanilla, increase speed to medium-high, and beat until combined, scraping down the sides and bottom of the bowl as needed; set aside.
  • In a separate, medium-sized bowl, combine flour, baking powder, and salt. Turn the mixer on to low speed and carefully add the dry ingredients to the wet ingredients, beating just until combined. Using a rubber spatula stir in the chocolate chips, peanut butter chips, and chopped peanut butter cups.
  • Pour the cookie dough into the prepared pan and use the spatula to spread it evenly around the pan. Bake for 23-25 minutes, or until the center is almost set and the edges are golden. Once removed from the oven, allow cookie cake to cool completely. Once cooled, use a sharp knife to loosen the sides of the cookie cake and transfer to a serving dish; alternately you can serve the cookie cake directly from the pan.

For the chocolate frosting:

  • Sift together the confectioners' sugar and cocoa powder, pressing it through a small sieve and into a large bowl to assure there are no lumps left; set aside.
  • Beat the butter on medium speed until smooth and creamy; about 2 minutes.
  • Gradually add the sifted sugar/cocoa powder alternately with the milk. Stir in vanilla and salt.
  • Once all of the ingredients have been added, beat on high speed until creamy and combined; about 2 minutes.
  • Decorate the cooled cookie cake with frosting and chocolate sprinkles.
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