Description
This Giant Chocolate Peanut Butter Cookie Cake combines the rich flavors of creamy peanut butter and melted chocolate chips in a soft, chewy cookie cake. It’s perfect for any celebration or as a sweet treat to share with friends and family!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat oven and prepare pan: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Cream wet ingredients: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add peanut butter, egg, and vanilla: Mix in the peanut butter, egg, and vanilla extract until well combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in chocolate chips: Gently fold in the chocolate chips to incorporate them into the dough.
- Press dough into pan: Press the cookie dough evenly into the prepared cake pan, smoothing out the top.
- Bake: Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Let the cookie cake cool in the pan before slicing and serving.
Notes
- Feel free to add more chocolate chips or even chopped peanuts for extra crunch!
- Store leftovers in an airtight container at room temperature for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes