A giant peanut butter chocolate chip cookie cake, covered in peanut butter cups and whipped peanut butter ganache. This peanut butter cup cookie cake is for you, chocolate and peanut butter lovers!
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Let’s talk about the hierarchy of cakes here for a minute. Ice Cream Cake > Cookie Cake > Cake, amiright?
Nothing against regular cake here — I would never, ever turn down a slice of my vanilla cake with blueberry cardamom curd — but there are better desserts out there than cake. Like, you know, ice cream. And giant cookies.
I’ve had this discussion with other people, who all seem to agree with my Cake Hierarchy. So it’s about time for me to get around and share my favorite cookie cake recipe with all of you.
For clarification purposes, I want to emphasize that this is a cookie cake. It’s not a giant skillet cookie.
Giant cookies are thick, but like a cookie thick. A little crunchy on the outside, soft and chewy in the middle. It’s basically just a really, really, really big cookie.
A cookie cake, meanwhile, is… well… if a cookie was a cake. It’s thicker (like a slice of sheet cake), a little chewier, a little more cakey. You could pick up a slice and eat it with your hands, but it’s more of an eat-with-a-fork dessert. Like I said, cookie cake.
There are endless possibilities for cookie cake flavors. I went with a peanut butter cup cookie cake.
My husband is a huge peanut butter cup fan and it’s obvious you guys are, too! My Chocolate Peanut Butter Cup Bundt Cake is constantly one of the most popular posts on my blog. Well, chocolate and peanut butter lovers, here’s another one for you!
You can bake this in a standard 9″ round cake pan, but I like to use a springform pan for ease of removal. (This one is my favorite since it really doesn’t leak. If you don’t own a springform pan, I highly recommend it – perfect for cookie cakes, cheesecakes, tarts, etc!)
We’ll start with a peanut butter chocolate chip cookie cake. Easy peasy — it’s basically cookie dough, with some additional leaveners, full of peanut butter, peanut butter chips, and chocolate chips. And because we’re baking it in one pan rather than as cookies, no need to chill the dough!
We could stop here, and you’d have a delicious cookie cake. The outside edge is a little crispy, the inside is nice and soft. Something to please everyone!
Buuuut… you know me. I can’t stop with a naked cookie cake! How about some whipped peanut butter ganache and a few chocolate sprinkles around the edge?
Yes, that sounds perfect.
Except… there’s still a lot of exposed cookie cake. Cookie cakes are just begging for a big pile of toppings, right?
Okay, okay, you convinced me. Let’s make this an outrageous peanut butter cup cookie cake and dump a whole bunch of chopped peanut butter cups on top.
And then we should probably drizzle some chocolate sauce and peanut butte sauce on top for good measure, right? Right!
Suffice to say, this peanut butter cup cookie cake is a huge hit with my husband. It’s easier and faster than cookie and a cake, and even better than both (according to my very scientific cake hierarchy poll).
The only way to make it even better? Serve it warm out of the oven with a big scoop of ice cream on top. Remember, calories don’t count when it comes to cookie cake!
A peanut butter cup cookie cake, covered in peanut butter cups and whipped peanut butter ganache
A Bunsen Burner Bakery Original Protocol