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Dessert for 14

Peanut Butter Cup Cookie Cake

This thick cookie cake combines peanut butter chips and chocolate, bakes in one pan, and finishes with peanut butter frosting.

$0.56per serving $
35 minstart to table
14servings

AmericanVegetarianKid-friendlyBudgetDesserts

Ingredients

  • 1 1/2 sticks unsalted butter softened to room temp
  • 3/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 tsp pure vanilla extract
  • 2 cups unbleached all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup semi-sweet chocolate chips
  • 3/7 cup peanut butter chips
  • 1/4 cup mini peanut butter cups
  • 1/2 cup unsalted butter softened to room temperature
  • 1/2 cup creamy peanut butter
  • 1 1/2 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 tbsp heavy cream or milk (optional)

Steps

  1. Heat the oven to 350 F and grease a 10-inch round baking pan.
  2. Beat the butter, brown sugar, and granulated sugar, then mix in the egg and vanilla.
  3. Whisk the flour, cornstarch, baking soda, and salt, then stir them into the butter mixture.
  4. Fold in the chocolate chips, peanut butter chips, and peanut butter cups, then press the dough into the pan.
  5. Bake for 20 to 24 minutes, then cool completely in the pan.
  6. Beat the frosting butter, peanut butter, powdered sugar, vanilla, and salt, adding cream if needed, then spread it over the cooled cake.

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