Peanut Butter & Chocolate Chip Cookie Cake

By Eat More Chocolate Team  ,   , ,   

June 11, 2015

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Chewy Peanut Butter cookie stuffed with chocolate.

  • Prep: 25 mins
  • Cook: 20 mins
  • 25 mins

    20 mins

    45 mins



Preheat the oven to 200 degrees C.

Line a nine-inch baking pan with parchment paper and generously grease the sides so the dough doesn’t stick while baking.

Using an electric mixer, beat butter and sugars together for 4-5 minutes, until fluffy and light.

Add in peanut butter and vanilla extract. Whisk egg in a separate bowl and add into the mixture.

Stir in baking soda and flour and mix well to combine.

Throw in peanut butter cups and chocolate chunks.

Press the batter onto the bottom of the previously prepared baking pan and put in the oven.

Bake for 20 minutes (until the edges become golden-brown).

Remove from the oven and move the cake to another dish.

Cool completely.

Prepare the icing:

Combine butter and shortening and mix until smooth.

Add the powdered sugar, vanilla extract and water.

Mix well and then add cocoa powder.

Mix on high speed until smooth.


Spread the icing on the top of the cooled cake.

Add the remaining peanut butter cups (chopped).

Drizzle the cake with chocolate sauce.


For the cookie:

150 gr unsalted butter (at room temperature)

50 gr sugar

150 gr brown sugar

200 gr peanut butter (smooth or crunchy, it is up to you)

1 large egg

400 gr all-purpose flour

200 gr chocolate chunks

150 gr peanut butter cups (chopped)

1 tablespoon pure vanilla extract

1 tablespoon baking soda

For Icing and Topping:

50 gr unsalted butter

50 gr shortening

500 gr powdered sugar

50 gr cocoa powder

200 gr peanut butter cups (chopped)

2 tablespoons water

1 tablespoon pure vanilla extract

Chocolate sauce, to drizzle