Peanut Butter Cookie Cake

Every time I think of the Peanut Butter Cookie Cake, I can’t help but smile. It’s like a warm hug from my childhood, filled with the rich and creamy goodness of peanut butter. I remember the first time I made it for a family gathering; the aroma wafting through the kitchen was irresistible. Everyone gathered around, eager to taste this delightful creation that combines the best of both worlds: a cookie and a cake! Dive into this recipe, and you’ll discover why it has become a staple in my home.

Ingredients Overview for Peanut Butter Cookie Cake

The ingredients for the Peanut Butter Cookie Cake reflect a beautiful harmony of flavors and textures. Each one plays a crucial role, enhancing the overall experience. From the creamy peanut butter to the crunchy peanuts, they work together to create a cake that is both rich and satisfying.

• Unsalted Butter (3 tablespoons): This ingredient adds richness and moisture, creating a tender crumb.
• Creamy Peanut Butter (2 tablespoons & 2/3 cup): Imparts that unmistakable peanut flavor and a creamy texture that complements the cake beautifully.
• Light Brown Sugar (1/4 cup & 1/2 cup): Adds sweetness and a hint of caramel flavor, contributing to a soft texture.
• All-Purpose Flour (1/2 cup & 1 and 1/3 cups): The backbone of the cake, providing structure.
• Chopped Unsalted Peanuts (1/2 cup): Brings a delightful crunch and nutty flavor.
• Kosher Salt (1 teaspoon & 1/2 teaspoon): Enhances the sweetness and balances the flavors.
• Granulated Sugar (1/2 cup): Sweetens the cake, giving it a delightful contrast to the nutty flavors.
• Large Eggs (2): Binds the ingredients together and contributes to the cake’s rise.
• Whole Milk (1/4 cup): Adds moisture and richness to the cake batter.
• Heavy Whipping Cream (1/4 cup): Used in the icing for a smooth and creamy finish.
• Confectioners’ Sugar (1 and 1/2 cups): Sweetens the icing and gives it a lovely, smooth texture.
• Vanilla Extract (1 teaspoon & 1 teaspoon): Adds an aromatic sweetness that complements the peanut butter.

Peanut Butter Cookie Cake Instructions

Making the Peanut Butter Cookie Cake is a delightful journey that you’ll want to savor. Let’s get started with these simple steps!

1. Preheat your oven to 325°F (170°C). Prepare a baking sheet by lining it with parchment paper. This will prevent sticking and make cleanup a breeze.

2. For the cookie part, in the bowl of a stand mixer fitted with the paddle attachment, combine unsalted butter, creamy peanut butter, and light brown sugar. Beat on medium speed until it’s light and creamy, which should take about 2 minutes. Don’t forget to stop and scrape down the sides of the bowl to ensure everything is mixed well.

3. Next, gradually add the all-purpose flour, chopped peanuts, and kosher salt to the mixture. Beat at low speed until everything is just combined. You want to avoid overmixing, as this can make the cookie tough.

4. Transfer your dough to the prepared baking pan and gently pat it into a circle that’s about 1/8-inch thick. Place it in the oven and bake until golden brown, approximately 20 to 25 minutes. Once it’s done, let it cool completely before breaking it into bite-size pieces.

5. For the cake, clean the bowl of your stand mixer. Using the paddle attachment again, beat together softened unsalted butter, creamy peanut butter, full-fat cream cheese, granulated sugar, and light brown sugar on medium speed until the mixture is light and fluffy, which should take about 5 to 7 minutes. Make sure to scrape down the bottom and sides of the bowl throughout this process.

6. Incorporate the large eggs one at a time, mixing well after each addition. Follow this by adding the vanilla extract and beating until it’s fully mixed in.

7. In a separate small bowl, whisk together the all-purpose flour and kosher salt. With the mixer on low speed, add the flour mixture to the butter mixture in three parts, alternating with the whole milk. Start and end with the flour mixture, ensuring everything is just combined after each addition.

8. Spray a 6-cup charlotte cake pan with baking spray containing flour. Sprinkle about 1/2 cup of cookie crumbles around the inner circle at the bottom of the prepared pan. This layer will add a wonderful crunch to the cake.

9. Gently fold in 1 and 1/2 cups of the cookie crumbles into the cake batter, reserving the remaining crumbles for later. Carefully spoon the batter into the prepared pan, smoothing it down with an offset spatula. Give the pan a few firm taps on the counter to help settle the batter evenly.

10. Bake the cake until a wooden pick inserted in the center comes out clean. This can take anywhere from 55 minutes to 1 hour and 5 minutes. Cover the cake with foil halfway through baking to prevent it from browning too much. Once done, let it cool in the pan for about 15 minutes before carefully inverting the cake onto a wire rack to cool completely.

11. Now for the icing! In a large bowl, whisk together the confectioners’ sugar, creamy peanut butter, heavy whipping cream, and vanilla extract until the mixture is smooth and well combined.

12. Spread the icing over the cooled cake and sprinkle the remaining cookie crumbles on top for an extra crunch. Store any leftovers in an airtight container for up to 3 days.

Make It Your Own

Now that you’ve mastered the Peanut Butter Cookie Cake, here are some tips to help you personalize it!

• Storage: Keep the cake in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.
• Freezing: This cake freezes remarkably well! Just make sure to wrap it tightly in plastic wrap and then in foil before freezing.
• Pairing: Consider serving the cake with a scoop of vanilla ice cream or a dollop of whipped cream for an even more indulgent experience.
• Flavor Variations: Feel free to add chocolate chips or chopped nuts to the batter for different flavor profiles.
• Serving Size: You can slice the cake into smaller pieces for a delightful treat during gatherings or parties.
• Decorative Touch: Top the cake with crushed peanuts or a sprinkle of flaky sea salt to enhance not just the flavor but also the presentation.

How to Serve Peanut Butter Cookie Cake

Serving the Peanut Butter Cookie Cake is just as delightful as making it. Here are some ways to enjoy it:

• With Ice Cream: Serve warm slices topped with a scoop of vanilla ice cream for a comforting dessert.
• For Breakfast: Enjoy a slice with your morning coffee for a decadent start to the day.
• At Parties: Cut the cake into bite-sized pieces for easy serving at gatherings.
• Pairing with Beverages: Offers a delicious contrast to a glass of cold milk or a cup of hot coffee.
• Seasonal Celebrations: Perfect for family gatherings during any season; it never fails to impress your guests.
• Storage Tips: If you have leftovers, store them in an airtight container at room temperature. If you want to keep it longer, consider freezing it.

FAQ

Conclusion

The Peanut Butter Cookie Cake truly stands out for its delightful combination of flavors and textures. It’s an easy recipe that brings joy to any gathering and warms the hearts of those who enjoy it. I encourage you to try making it yourself—you won’t be disappointed. Your family and friends will rave about it, and you might find it becomes a new favorite in your home!

Peanut Butter Cookie Cake

The ultimate comfort food, this Peanut Butter Cookie Cake combines the rich flavors of creamy peanut butter with a delightful cookie crumble. Perfect for any occasion, it's easy to make and will satisfy your sweet tooth. Try it tonight for a delicious treat!

Print Recipe Pin Recipe

Course Desserts

Cuisine American

Servings 4 servings

Calories 320 kcal

Equipment

• Mixing Bowl
• Frying Pan
• Chef's Knife
• Whisk
• Baking Sheet
• Oven

Ingredients

  

• 3 tablespoons Unsalted Butter room temperature
• 2 tablespoons Creamy Peanut Butter
• 1/4 cup Light Brown Sugar firmly packed
• 1/2 cup All-Purpose Flour
• 1/2 cup Chopped Unsalted Peanuts
• 1 teaspoon Kosher Salt
• 1/4 cup Unsalted Butter softened
• 2/3 cup Creamy Peanut Butter
• 4 ounces Full-Fat Cream Cheese room temperature
• 1/2 cup Granulated Sugar
• 1/2 cup Light Brown Sugar firmly packed
• 2 large Large Eggs room temperature
• 1 teaspoon Vanilla Extract
• 1 and 1/3 cups All-Purpose Flour
• 1/2 teaspoon Kosher Salt
• 1/4 cup Whole Milk room temperature
• 1 and 1/2 cups Confectioners’ Sugar
• 1/4 cup Creamy Peanut Butter
• 1/4 cup Heavy Whipping Cream
• 1 teaspoon Vanilla Extract

Instructions

 

• Preheat your oven to 325°F (170°C). Prepare a baking sheet by lining it with parchment paper. This will prevent sticking and make cleanup a breeze.
• For the cookie part, in the bowl of a stand mixer fitted with the paddle attachment, combine unsalted butter, creamy peanut butter, and light brown sugar. Beat on medium speed until it's light and creamy, which should take about 2 minutes. Don't forget to stop and scrape down the sides of the bowl to ensure everything is mixed well.
• Next, gradually add the all-purpose flour, chopped peanuts, and kosher salt to the mixture. Beat at low speed until everything is just combined. You want to avoid overmixing, as this can make the cookie tough.
• Transfer your dough to the prepared baking pan and gently pat it into a circle that’s about 1/8-inch thick. Place it in the oven and bake until golden brown, approximately 20 to 25 minutes. Once it’s done, let it cool completely before breaking it into bite-size pieces.
• For the cake, clean the bowl of your stand mixer. Using the paddle attachment again, beat together softened unsalted butter, creamy peanut butter, full-fat cream cheese, granulated sugar, and light brown sugar on medium speed until the mixture is light and fluffy, which should take about 5 to 7 minutes. Make sure to scrape down the bottom and sides of the bowl throughout this process.
• Incorporate the large eggs one at a time, mixing well after each addition. Follow this by adding the vanilla extract and beating until it’s fully mixed in.
• In a separate small bowl, whisk together the all-purpose flour and kosher salt. With the mixer on low speed, add the flour mixture to the butter mixture in three parts, alternating with the whole milk. Start and end with the flour mixture, ensuring everything is just combined after each addition.
• Spray a 6-cup charlotte cake pan with baking spray containing flour. Sprinkle about 1/2 cup of cookie crumbles around the inner circle at the bottom of the prepared pan. This layer will add a wonderful crunch to the cake.
• Gently fold in 1 and 1/2 cups of the cookie crumbles into the cake batter, reserving the remaining crumbles for later. Carefully spoon the batter into the prepared pan, smoothing it down with an offset spatula. Give the pan a few firm taps on the counter to help settle the batter evenly.
• Bake the cake until a wooden pick inserted in the center comes out clean. This can take anywhere from 55 minutes to 1 hour and 5 minutes. Cover the cake with foil halfway through baking to prevent it from browning too much. Once done, let it cool in the pan for about 15 minutes before carefully inverting the cake onto a wire rack to cool completely.
• Now for the icing! In a large bowl, whisk together the confectioners’ sugar, creamy peanut butter, heavy whipping cream, and vanilla extract until the mixture is smooth and well combined.
• Spread the icing over the cooled cake and sprinkle the remaining cookie crumbles on top for an extra crunch. Store any leftovers in an airtight container for up to 3 days.

Notes

• Tip 1: The cookie crumble can be made a day ahead and stored in an airtight container.

Keyword cookie cake recipe, dessert with peanut butter, easy peanut butter dessert, peanut butter cake