Indulge in the Ultimate Peanut Butter Cup Cookie Cake: A Decadent Homemade Treat!
Prepare yourself for a dessert experience that will redefine your sweet cravings. This homemade cookie cake, generously studded with creamy peanut butter cups and crowned with a luscious chocolate frosting, isn’t just a dessert – it’s an edible celebration. The Peanut Butter Cup Cookie Cake is truly the ultimate indulgence for any peanut butter and chocolate lover!
Welcome to your new obsession – or at least, what quickly became my absolute favorite dessert! Is there any pairing more iconic and universally adored than peanut butter and chocolate? I’d argue not. And when this dynamic duo is perfectly baked into a single, utterly decadent homemade cookie cake, it reaches an unparalleled level of deliciousness. This isn’t just a cookie; it’s a giant, shareable, chewy testament to the magic of these two flavors.
The creation of this magnificent cookie cake was, admittedly, a bit of a last-minute stroke of genius. Picture this: just a few hours before a bustling Super Bowl party, and the dessert situation was still undecided. My initial thought was a mint chocolate cookie cake, but knowing that mint can be a polarizing flavor, I paused. Then, a bag of miniature peanut butter cups caught my eye – and just like that, the vision for this incredible Peanut Butter Cup Cookie Cake sprang to life! It was a spontaneous decision that paid off in the most delicious way possible.
The moment this warm, aromatic cookie cake emerged from the oven and was later served at our Super Bowl gathering, it became the undisputed star of the show. Guests absolutely raved about it! And honestly, who could blame them? A wonderfully soft and chewy peanut butter cookie base, generously packed with the delightful surprise of melted peanut butter cups, and then finished with a rich, velvety chocolate frosting? It’s a symphony of textures and tastes that’s impossible to resist. This easy cookie cake recipe truly delivers on every front, making it an instant classic and a guaranteed crowd-pleaser for any occasion.
Essential Ingredients for Your Peanut Butter Cup Cookie Cake
Crafting this delightful cookie cake is surprisingly simple, requiring a handful of common baking staples. Here’s a detailed look at the ingredients you’ll need to create this ultimate chocolate peanut butter dessert:
- All-purpose flour: The foundation of our cookie cake. When measuring, always remember to spoon the flour into your measuring cup and then level it off with a straight edge. This prevents over-measuring, which can lead to a dry, dense cookie cake rather than the soft, chewy texture we’re aiming for.
- Baking soda: This leavening agent is crucial for helping the cookie cake rise beautifully in the oven, contributing to its light and airy texture. Ensure it’s fresh for optimal results!
- Salt: A pinch of salt is more than just a seasoning; it plays a vital role in balancing the sweetness of the sugars and enhancing the deep, rich flavors of both the chocolate and peanut butter, making them truly pop.
- Unsalted butter: We recommend using unsalted butter for precise control over the overall saltiness of your recipe. Different brands of salted butter can vary widely in their salt content. Make sure your butter is softened to room temperature, as this is key for a smooth, well-emulsified batter.
- Creamy peanut butter: For the best texture and flavor in your cookie cake, opt for a smooth, creamy peanut butter from a well-known brand like Jif or Skippy. Avoid natural peanut butter that often separates, as its oil content can significantly alter the cookie’s consistency.
- Sugar blend: This recipe cleverly uses a mixture of granulated sugar and brown sugar. Granulated sugar provides crispness and structure, while brown sugar adds essential moisture, a delightful chewiness, and a deeper, more complex molasses-like flavor to the cookie base.
- Egg: A single large egg acts as a binder, bringing all the ingredients together and adding richness. Ensure it’s at room temperature before mixing, as this helps it incorporate more smoothly into the batter, preventing curdling and resulting in a more uniform dough.
- Vanilla extract: Use pure vanilla extract for the most authentic and robust flavor. It elevates the other ingredients and adds a beautiful aromatic depth to your homemade cookie cake.
- Miniature peanut butter cups: These are the stars of the show! We suggest buying a bag of miniature peanut butter cups as they are incredibly convenient. They mix easily into the cookie dough without needing to be chopped, ensuring a burst of peanut butter and chocolate in every single bite. If you only have full-size cups, simply chop them into smaller pieces.
- Chocolate frosting: The crowning glory! While store-bought frosting is an option for convenience, we’ve provided our absolute favorite homemade chocolate frosting recipe in the recipe card below. It’s incredibly easy to whip up and perfectly complements the rich peanut butter cookie cake.
Crafting Your Perfect Homemade Peanut Butter Cup Cookie Cake
Creating this irresistible peanut butter cup cookie cake is a breeze, even for novice bakers. The cookie dough itself comes together in about 10 minutes, and the baking process is straightforward. Here’s how you’ll bring this ultimate dessert to life:
First, you’ll combine your dry ingredients – the flour, baking soda, and salt – in a large mixing bowl. This ensures they are evenly distributed before being introduced to the wet ingredients. In a separate, larger bowl (ideally, the bowl of a stand mixer fitted with a paddle attachment, or with a hand-held mixer), you’ll cream together the softened unsalted butter, creamy peanut butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step is crucial for incorporating air and creating a tender cookie cake. Next, beat in the room temperature egg and vanilla extract, ensuring each is fully incorporated before adding the next. Room temperature ingredients blend much better, creating a smoother, more uniform dough.
Once your wet ingredients are perfectly combined, gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten in the flour, leading to a tough cookie cake. The final touch is gently folding in those delightful miniature peanut butter cups. These morsels will melt slightly during baking, creating pockets of gooey peanut butter and chocolate goodness throughout your cake.
After your dough is ready, you’ll scoop it into a well-prepared 9-inch springform pan. A springform pan is highly recommended for easy removal and a beautiful presentation, but a regular 9-inch cake pan or pie plate will also work. Spread the dough evenly across the bottom of the pan. Bake your cookie cake for approximately 20 to 25 minutes in a preheated oven. I personally prefer my cookie cakes incredibly soft and moist, so I tend to bake mine closer to the 20-minute mark. Look for lightly browned edges and a set, but still slightly soft, center for the perfect texture. Once baked, remove it from the oven and let it cool completely in the pan on a wire rack before frosting. This step is vital to prevent the frosting from melting.
While your mouth-watering cookie cake cools, you can quickly prepare the homemade chocolate frosting. This rich, creamy frosting whips up in minutes and will be ready to adorn your cooled cookie cake, adding that final, irresistible layer of chocolatey goodness.
Can I Prep This Cookie Cake in Advance?
While this peanut butter cup cookie cake is undeniably at its peak of freshness and deliciousness on the day it’s baked, you can certainly prepare it up to 48 hours in advance if needed. To ensure the best texture and prevent it from drying out, we highly recommend waiting to apply the chocolate frosting until the very day you plan on serving it. This helps maintain the cookie cake’s moistness and ensures the frosting looks its best.
Can I Freeze This Cookie Cake?
Absolutely! This homemade cookie cake freezes wonderfully, making it a fantastic option for future cravings or for portion control. You can freeze the entire cake whole, or for added convenience, slice it into individual servings before freezing. To thaw, simply place the frozen cookie cake (or individual slices) on the counter at room temperature for a few hours until soft. For optimal flavor and texture, it’s best consumed within 3 months of freezing.
Expert Baking Tips for a Perfect Cookie Cake
- Since we’re baking this glorious homemade cookie cake in a pan, there’s no need to fret about the dough spreading. This means you can skip the often time-consuming step of chilling the cookie dough, allowing you to enjoy your delicious dessert even faster!
- For making giant cookie cakes, I find a springform pan to be an absolute game-changer. Its removable sides make it incredibly easy to take the cookie cake out without damaging its beautiful shape, ensuring a flawless presentation every time. If you don’t have a springform pan, a sturdy 9-inch cake pan or even a pie plate will also work perfectly. Just be sure to grease and flour it well, or line with parchment paper to prevent sticking.
- The chocolate frosting recipe provided makes a generous amount. In my experience, I usually only use about half of it to create a lovely border and design around the outer edges of the cookie cake. This leaves you with plenty of extra frosting to get creative! Feel free to pipe more elaborate designs, write a celebratory message on top, or even serve extra frosting on the side for those who like an even richer chocolate experience.
- To ensure even baking, especially in older ovens, consider rotating your pan halfway through the baking time. This helps achieve a consistent golden-brown finish and prevents one side from baking faster than the other.
- Don’t overbake! A slightly underbaked cookie cake will yield a wonderfully soft and chewy interior, which is often preferred. The edges should be set and lightly golden, while the center may still look a little soft. It will continue to cook slightly as it cools.
More Easy Cookie Recipes to Try!
If you’ve fallen in love with the simplicity and deliciousness of this cookie cake, you might enjoy exploring other easy cookie recipes. Here are some fantastic options:
- Classic Chocolate Chip Cookie Cake: A timeless favorite, reimagined as a giant, shareable treat.
- Funfetti Sugar Cookie Cake: A colorful and joyful dessert perfect for birthdays and celebrations.
- Peanut Butter Oatmeal Chocolate Chip Cookies: A comforting blend of hearty oats, creamy peanut butter, and indulgent chocolate chips.
- Soft & Chewy Monster Cookies: Loaded with all your favorite mix-ins for a truly monstrously good treat.
- Soft Peanut Butter Cookies: The quintessential, melt-in-your-mouth peanut butter cookie.
Peanut Butter Cup Cookie Cake
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Ingredients
Peanut Butter Cookie Cake:
- 1 and 1/2 cups (190 grams) all-purpose flour (spooned & leveled)
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115 grams) unsalted butter , softened to room temperature
- 3/4 cup (190 grams) creamy peanut butter
- 3/4 cup (150 grams) brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1 large egg , room temperature
- 1 teaspoon vanilla extract
- 1 cup miniature peanut butter cups
Chocolate Frosting:
- 1/2 cup (115 grams) unsalted butter , softened to room temperature
- 2 cups (240 grams) powdered sugar
- 1/4 cup (22 grams) unsweetened cocoa powder
- 2 tablespoons (30 ml) heavy cream
- 1/2 teaspoon vanilla extract
- salt , to taste
Instructions
To make the cookie cake:
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Preheat the oven to 350°F (177°C). Prepare a 9-inch springform pan by spraying it generously with non-stick cooking spray. Alternatively, you may use a 9-inch pie plate or a regular 9-inch cake pan, ensuring it’s well greased and floured. Set the prepared pan aside.
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In a large mixing bowl, combine the all-purpose flour, baking soda, and salt. Whisk them together until they are thoroughly mixed and evenly distributed.
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In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl with a hand-held mixer), cream together the softened unsalted butter, creamy peanut butter, brown sugar, and granulated sugar. Beat on medium speed until the mixture is light, fluffy, and well combined. Scrape down the sides of the bowl as needed. Next, beat in the room temperature egg and pure vanilla extract, mixing well after each addition until fully incorporated.
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Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough. Finally, add the miniature peanut butter cups and gently fold them into the dough until they are evenly distributed throughout.
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Scoop the prepared cookie dough into your greased 9-inch pan. Use a spatula or the back of a spoon to spread the dough around evenly, ensuring it reaches all edges of the pan. Bake in the preheated oven at 350°F (177°C) for 20-25 minutes, or until the edges are lightly browned and the center is set but still slightly soft.
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Once baked, remove the cookie cake from the oven. Allow it to cool completely in the pan on a wire rack before attempting to frost it. Cooling thoroughly is essential to prevent the frosting from melting.
To make the frosting:
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In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand-held mixer), beat the softened unsalted butter on medium speed until it is smooth and creamy.
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Gradually add the powdered sugar, unsweetened cocoa powder, heavy cream, vanilla extract, and a pinch of salt to taste. Mix on low speed until the powdered sugar is incorporated, then increase to medium-high speed and beat until the frosting is fully combined, light, and fluffy.
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Once the cookie cake is completely cooled, generously frost it as desired. You can spread the frosting smoothly, pipe decorative borders, or write messages for a personalized touch.
Notes
Freezing Instructions: This cookie cake is an excellent candidate for freezing. You can freeze it whole or sliced for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When you’re ready to enjoy, simply thaw it to room temperature on the counter before serving.