Peanut Butter & Chocolate Chip Cookie Cake
Submitted by lynn in ma
Peanut butter and chocolate chip cookie cake baked as one big soft round, rich with natural peanut butter and folded full of chocolate chips. Easy to slice, with an almond-flour option for gluten-free.
YIELD
8 servingsPREP
15 minCOOK
25 minREADY
2 hrsOne bowl, one pan, and you skip the fuss of scooping individual cookies. This cookie cake bakes the whole batter into a single soft round you slice like a pie, with peanut butter doing double duty as both fat and flavor so there’s no creaming sticks of butter.
The two sugars matter here. White sugar keeps the crumb tender while brown sugar brings moisture and a chewy, caramel edge, the hallmark of a good cookie. Fold the chocolate chips in last so they stay suspended through the batter instead of sinking to the bottom.
Pull it when the top springs back to the touch and the edges firm up. The center keeps baking from carryover heat as it cools on the rack, so a slightly soft middle is exactly what you want for that fudgy cookie-cake texture.
Pro Tips
- Use natural, creamy peanut butter as written. Its looser texture blends smooth into the batter, where stiff no-stir brands can bake up dense.
- Line the pan bottom with parchment. A cookie cake is more fragile than a layer cake and lifts out cleanly with the paper underneath.
- Don’t overbake. Pull it the moment the top bounces back. A few extra minutes turns soft and chewy into dry and crumbly.
Variations
- Swap the all-purpose flour for almond flour to make it gluten-free, as the recipe notes.
- Trade semi-sweet chips for milk chocolate, or stir in chopped peanuts for extra crunch.
- Frost the cooled cake with chocolate ganache or a peanut butter glaze for a birthday-worthy version.
Ingredients
Directions
Grease 8-inch round cake pan. Line bottom with circle of parchment paper; set aside.
Preheat oven to 350℉ (180℃).
In a medium bowl, combine the flour, sugars, baking powder and salt; set aside.
In the bowl of a stand mixer, cream together the eggs, peanut butter, oil, vanilla extract and water.
Slowly add the flour mixture to the egg mixture, mixing well after each addition. Once all the flour mixture is in, beat until smooth.
Gently fold the chocolate chips into the batter.
Pour batter into prepared pan and bake for 25 minutes, until the outside of the cake is firm and bounces back to the touch.
Cool on rack before cutting.
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