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View CartEasy Peanut Butter Cookie Cake Recipe
When cookies and cake come together, something truly magical happens. Magic as in this easy and decadent Peanut Butter Cookie Cake from @jonjon33. There’s a lot going on these days, and life can feel stressful. When exercise, yoga or meditation isn’t enough… we tend to find ourselves in the kitchen. Baking is the perfect way to flex your creativity and combine flavors, shapes and colors to create a sweet pick-me-up when you need it most. So, whether you bake this cookie cake for a birthday party (at home or virtual) or “just because,” we strongly recommend adding sprinkles.
Ingredients
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- ½ cup smooth peanut butter
- ¼ cup softened unsalted butter (or vegetable oil, vegetable shortening or coconut oil)
- 2 large eggs
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- 1½ cups self-rising flour (see note)
- ¾ cup peanut butter morsels
- ½ cup coarsely chopped salted peanuts
- Frosting (optional):
- 4 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 tablespoon plus 1 teaspoon whole milk
- ¼ teaspoon vanilla
- Pinch of salt
- Couple drops food coloring
- 2 tablespoons rainbow sprinkles
Directions
- Preheat oven to 350°F. Grease a quarter sheet pan (12 ¾” x 8 ¾” x 1” high) with cooking spray and dust with flour, set aside.
- In a large bowl, cream together the sugars, peanut butter and butter until light and fluffy, about 3 minutes. Beat in the eggs, milk, and vanilla until smooth. Add the flour and beat until just combined. Fold in the peanut butter morsels and peanuts. Transfer to the prepared baking sheet and spread out into an even layer.
- Bake until golden brown around the edges and just set in the middle. (Slightly underbaking keeps the cookie cake from drying out.) Let cool completely to room temperature. Cut and serve as is, or decorate with frosting (recipe follows).
- To make the frosting, place 4 tablespoons softened butter in a large bowl. Add the powdered sugar, milk, vanilla and salt. Beat on low speed until smooth and fluffy, about 2 to 3 minutes. Stir in a few drops of food coloring if you wish.
- Transfer the frosting to a piping bag and decorate the cookie as you wish, topping with sprinkles. Cut and serve. Leftovers can be wrapped tightly in plastic and stored at room temperature for up to 3 days.
Note: If you don’t have self-rising flour on hand, you can use 1½ cups all-purpose flour mixed with 1 teaspoon baking powder and ½ teaspoon baking soda.