Who doesn't love a huge peanut butter cookie? They're the number-one flavor in our house. If someone asks you for a cookie for their birthday, this is a great way to make them a cake-that's also a cookie! Covered with chocolate frosting and filled with colorful candies, this would be the perfect celebration cake.
Recipe courtesy of Dorothy Kern
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Peanut Butter Cookie Cake
Total:
1 hr
Prep:
5 min
Inactive:
30 min
Cook:
25 min
Yield:
8 to 12 servings
Level:
Easy
Total:
1 hr
Prep:
5 min
Inactive:
30 min
Cook:
25 min
Yield:
8 to 12 servings
Level:
Easy

Ingredients

Cookie Cake: 
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup creamy peanut butter
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon whole milk
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1 cup M&Ms or chocolate chips
Frosting:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • Pinch of salt
  • 2 teaspoons vanilla extract
  • 4 to 5 teaspoons whole milk
  • Sprinkles, if desired

Directions

For the cookie cake: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, peanut butter, brown sugar, and granulated sugar, about 1 minute. Add the egg, vanilla, milk, baking soda, and salt, and mix until combined. Slowly add the flour, and mix until the dough just comes together, scraping the sides of the bowl as necessary. Stir in the M&Ms or chocolate chips.

Spray a 9- or 10-inch round cake pan with cooking spray, or line with foil and spray with cooking spray for easy removal and cleanup. Press the dough into the pan. Refrigerate for 30 minutes.

Preheat the oven to 350 degrees F. When the dough is cold, bake for 20 to 25 minutes, until the top is golden brown. Let cool completely before frosting.

For the frosting: Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the butter until smooth. Slowly mix in the powdered sugar and cocoa powder. Mix in the salt, vanilla, and 2 teaspoons of the milk. Add the remaining 2 or 3 teaspoons milk as needed to reach the desired consistency.

Place the frosting in a pastry bag fitted with a 1M tip, and frost the outer ring of the cake. Dust with sprinkles if using.

Cook's Note

Try substituting the M&Ms with any sort of candy or chocolate chip you love. Peanut butter cups make a fabulous cookie cake!

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