Peanut Butter Chocolate Chip Cookie Cake

This fluffy confection is baked in a 10-inch pan and is piled with marshmallows, caramel and peanut butter cups. Slice it like cake, and serve it warm with ice cream.
Peanut Butter Chocolate Chip Cookie Cake

Peanut Butter Chocolate Chip Cookie Cake


Heather Baird

By: Heather Baird
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1 cup unsalted butter, softened
1/2 cup granulated sugar
2/3 cup brown sugar, packed
2 eggs
1 teaspoon vanilla extract
2 cups flour, all purpose
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon baking soda
1 cup semisweet chocolate chips
1 cup peanut butter chips

Peanut Butter Frosting:

1 cup unsalted butter, softened
1/2 cup creamy peanut butter
3 cups confectioners' sugar
pinch of salt
1-2 tablespoons milk or cream


1 cup marshmallow cream or fluff
3 tablespoons mini chocolate chips
1/2 cup mini marshmallows
2 tablespoons peanut butter chips
15 mini peanut butter cups, each halved
1/2 cup prepared caramel sauce
vanilla ice cream, for serving

Yield: one 10-inch cookie cake


1. Preheat oven to 350 degrees F. Grease a 10-inch cake pan with white vegetable shortening and line the bottom with a circle of parchment paper. Set aside.

2. First, make the cookie dough. In a large bowl, beat together butter and both sugars until well combined. Use a stand mixer at medium speed or a hand mixer at medium-low speed to combine. Add in eggs and vanilla extract. Beat again until well mixed.

3. In a separate medium bowl, whisk together the flour, salt, baking soda and cream of tartar. Pour flour mixture into the butter mixture and mix until a thick batter forms. Add chips and mix on the lowest setting until all the chips are evenly dispersed.

4. Pour batter into the prepared pan and spread evenly with an off-set spatula. Bake for 20-25 minutes or until a toothpick tester comes out clean. Remove from oven, and let cool in the pan for 10 minutes. Turn cake onto a wire rack and then again so that it's right side up on a serving plate or cake stand. Set aside.

5. Next, make the frosting. Combine the unsalted butter and peanut butter in a large bowl or the bowl of a stand mixer. Beat together until well blended. Add confectioners' sugar and salt. Beat until well incorporated. Mixture may be crumbly.

6. Add milk or cream one tablespoon at a time, and beat again until light and fluffy. Frost the sides of the cookie cake (do not frost the top), and transfer the remaining frosting to a piping bag fitted with a large star tip. Pipe large swirls of frosting around the top edge of the cookie.

7. Lastly, add the toppings. Spray a small bowl with cooking spray and place one cup marshmallow cream in the bowl. Heat gently in the microwave for 20-30 seconds, or until just loosened, then pour in the center of the cookie. Spread evenly over the top.

8. Sprinkle marshmallows, chips and peanut butter cup halves over marshmallow cream. Top with caramel sauce. Serve with ice cream, if desired.

Peanut Butter Chocolate Chip Cookie Cake

Peanut Butter Chocolate Chip Cookie Cake


Heather Baird

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