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    Home > Recipes > Dessert

    Chocolate Chip Peanut Butter Cookie Cake

    Published: Sep 7, 2012 · Modified: Jun 27, 2022 · by Jess Smith · Jump to Recipe · 5 Comments · This post may contain affiliate links.

    peanut butter cookie cake
    peanut butter cookie cake
    peanut butter cookie cake

    The base for this cookie cake is simple and sweet - soft cookie dough, studded with chocolate chips, pressed into a springform pan. It is perfect all on its own, no adornment necessary. But once that frosting and a few Reese's Peanut Butter cups give a nod to the flavors inside, it becomes a seriously impressive dessert.

    a slice of cookie cake on a white plate

    There's a lot to love about a cookie cake. I think I might go so far to say that I like a cookie cake even better than a cookie. Except for maybe these cookies...because  I'm pretty much always sold at Nutella.  But cookie cakes are even easier to make than regular cookies. Take this peanut butter, chocolate chip number, for example. Mix it up a standing mixer, pour it into a pan, bake and you're done. No forming of cookies. No baking in batches. Just a heck of a lot of peanut butter and chocolate chips.

    chocolate chips added to cookie dough in a clear glass bowl

    Not to mention that cookie cakes magnify all the best parts  a cookie. Extra concentrated soft gooey middle. Extra surface area for crisp golden edges.

    a round cookie cake on a white plate

    But this cookie cake got a bit of extra love.  A simple, fluffy peanut butter frosting.

    peanut butter frosting in a clear glass bowl

    And a bit of rich chocolate ganache.

    chocolate ganache in a clear glass bowl

    A dressed-up version of a childhood favorite.

    an overhead shot of peanut butter cookie cake

    More Peanut Butter Desserts

    • Peanut Butter Snacking Cake
    • Chocolate Peanut Butter Banana Bread
    • Peanut Butter Chocolate Chunk Cookies
    • Peanut Butter Cup Cookie Bars
    • Frozen Peanut Butter Cheesecake Pie

    Favorite Tools

    • Silicone Spatula
    • KitchenAid Stand Mixer
    • Trifle Bowl
    Print Recipe
    5 from 1 vote

    Peanut Butter Chocolate Chip Cookie Cake

    The base for this cookie cake is simple and sweet - soft cookie dough, studded with chocolate chips, pressed into a springform pan. It is perfect all on its own, no adornment necessary. But once that frosting and a few Reese's Peanut Butter cups give a nod to the flavors inside, it becomes a seriously impressive dessert.
    Prep Time45 mins
    Cook Time25 mins
    Total Time1 hr 10 mins
    Course: Dessert
    Keyword: cookie recipe, easy dessert recipe, kid-friendly recipe, peanut butter dessert
    Servings: 12
    Calories: 729kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $6.00

    Equipment

    • Mixing Bowls
    • 9-inch Springform Pan
    • standing mixer
    • Saucepan

    Ingredients

    For the Cake:

    • ½ cup Unsalted Butter, softened
    • ½ cup Light Brown Sugar, packed
    • ½ cup Granulated Sugar
    • ½ cup Creamy Peanut Butter
    • 2 large Eggs
    • 1 teaspoon Pure Vanilla Extract
    • 1 ¾ cup All-Purpose Flour
    • 1 teaspoon Baking Soda
    • ½ teaspoon Salt
    • 1 cup Milk Chocolate Chips

    Peanut Butter Frosting:

    • 1 cup Unsalted Butter, at room temperature
    • ¾ cup Creamy Peanut Butter
    • 1 ¼ cups Powdered Sugar (plus up to ¼ cup more, if needed)

    Dark Chocolate Ganache:

    • 6 ounces Dark Chocolate, 50% cocoa, roughly chopped
    • ⅓ cup Whipping Cream

    For Topping:

    • 2 Reese's Peanut Butter Cups

    Instructions

    • Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with butter or non-stick cooking spray.
    • Make cookie dough. Beat together the butter, both sugars, and peanut butter until light and fluffy. Add the eggs and vanilla and beat until well combined. In a small bowl, combine the flour, baking soda, and salt, until evenly incorporated. Add the dry ingredients to the standing mixer and mix on low until combined. Stir in the chocolate chips. Transfer the batter to the prepared springform pan.
    • Bake until a knife inserted in the center comes out clean, approximately 24-26 minutes. Allow to cool at room temperature.
    • Make the peanut butter frosting. In a standing mixer fitted with the paddle attachment beat together the butter and peanut butter until light and fluffy. Add 1 and ¼ cups confectioners’ sugar to the bowl and mix in, slowly at first until incorporated, then increasing the mixer speed to high. Add up to ¼ cup more of confectioners' sugar, if needed to bring the frosting to a spreadable consistency. Frost the tops and sides of the cooled cookie cake.
    • Make the dark chocolate ganache. Over low heat in a small saucepan, melt the dark chocolate. Once melted, remove the pan from the heat and whisk in the whipping cream. Put the ganache in the refrigerator for about 15 minutes to chill it (this will firm it up, making it easy to pipe onto the cake.) Transfer ganache to an icing bag fitted with a wide frosting tip (I just use a plastic bag with one corner cut off). Gently pipe 12 even dots of chocolate frosting around the edge of the frosted cake.
    • Cut each of the Reese's Peanut Butter Cups into 6 wedges. Top each dot of dark chocolate ganache with one wedge. Serve cake immediately or chill until ready to serve.

    Nutrition

    Calories: 729kcal | Carbohydrates: 64g | Protein: 11g | Fat: 50g | Saturated Fat: 25g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 340mg | Potassium: 320mg | Fiber: 3g | Sugar: 43g | Vitamin A: 858IU | Vitamin C: 0.05mg | Calcium: 52mg | Iron: 3mg

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    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. MM

      September 07, 2012 at 7:52 am

      OMG Jessica.....I gained 5 lbs just reading this delicious post!!!

      Reply
    2. Claire @ Claire K Creations

      September 07, 2012 at 3:11 pm

      Oh no Jess this might just be the most mouth-watering cookie I've ever seen!!!

      Reply
    3. Karista

      September 10, 2012 at 11:56 pm

      Well darn it, I'm going to have to make this one too! Hahaha!! My family LOVES sweets but I rarely make them. I think my Suzie Q would love this as a special after school treat. Ok, I think my family will totally love you after I make this cake. 🙂

      Reply
    4. Melissa

      October 08, 2012 at 3:36 pm

      sounds awesome - what size springform pan? Because I am looking for a peanut butter cookie recipe I can make in a 12" cookie pan. thanks

      Reply
      • Jess

        October 10, 2012 at 4:15 pm

        Ooo, Melissa - thank you so much for your note. I'll correct the recipe so it includes the size of the pan. I made this in a 9-inch pan, but in the process of testing it, I baked half the batter into small bars, leaving the batter in the 9-inch springform much more thin and still delicious. All of this is to say that I am quite certain this exact recipe will work great in a 12-inch pan. There is more than enough batter to fill a 12-inch pan, just keep an eye on it - it will definitely need to cook for at least 5 minutes less.

        Reply

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