Peanut Butter Cookie Cake

Giant peanut Butter Cookie Cake is deliciously festive and filled with colorful M&Ms. It is perfect for the Peanut Butter Lover.

This peanut butter cookie cake is perfect for all of the special occasions, or just a fun treat for sharing! For more peanut butter dreams try Peanut butter no bake cookies, Peanut butter chews, or Peanut butter M&M cookies.

Peanut Butter Cookie Cake in a baking pan

Celebration Ready

Natalie, from Life Made Simple is sharing a tasty cookie recipe today. I decided to make my husband an Chocolate chip cookie cake for his birthday. He LOVES cookie cakes so I thought it would be the perfect treat for his special day. Not only did it look amazing but it tasted pretty darn good too!

I thought it was time to create another fun cookie cake only this time I used a whole lot of peanut butter. If you’re anything like me (obsessed with peanut butter) you’re gonna love this! It’s so easy and requires little to no decorating skills- always a plus for me.

For those of you that would rather load this baby up with peanut butter cups, go for it! I think it would be just as good with chopped up cups inside and maybe even those mini cups sitting on top of each dollop of frosting! Ahh, so many options! Anyway, this cookie cake was a hit with everyone that tried it! It’s a fun and creative alternative to cake or cupcakes and will certainly be a crowd pleaser!

Peanut Butter Cookie Cake ingredients

how to make a peanut butter cookie cake

PREP. Preheat your oven to 350 degrees. Line one giant (11″) cookie pan with parchment paper, then set it aside

Note: I usually just cut out a large circle for the bottom

WET INGREDIENTS. In the bowl of a stand mixer fitted with the paddle attachment, beat together sugars, butter and peanut butter until smooth, about 2-3 minutes. With mixing speed on low, add vanilla, heavy cream and one egg. Mix until incorporated, then add the remaining egg.

DRY INGREDIENTS. In a medium size mixing bowl, whisk together flour, baking soda, baking powder and salt. With mixing speed on low, gradually add the dry ingredients, mixing until no visible dry ingredients remain. Remove the bowl from the stand and gently fold in the M&M’s (or peanut butter cups), peanut butter chips and chopped peanuts.

BAKE. Using a spatula, place the dough into the pan, pressing to create an even layer. Place the pan in oven and bake for 16-20 minutes or until the edges become golden brown in color. Remove from the oven and allow to cool for 45 minutes before frosting.

FROSTING. Meanwhile, to prepare the frosting, beat all ingredients together in a medium size mixing bowl for 3 minutes or until the mixture becomes light and fluffy. Place the frosting into a piping bag fitted with desired tip and then pipe onto the cooled cookie (around the edges or in the center if you want to write something on it).

Tips + Storing Info

If you are more a crunchy peanut butter type of person that would be great for the cake, it is also like you have already added some peanuts to the mix. I would stick with creamy peanut butter for the frosting however.

Serve the giant cookie in the pan and have it sharing style, or if you bake it in a large springform pan it is really easy to remove the bottom and place the actual cookie on a cake stand or platter without breaking it.

This cookie can be soft and chewy as long as it’s not over baked. You want to err on the side of it being slightly underdone with just the edges being golden brown.

If you don’t want to use peanut butter frosting you can change it out for these other frosting recipes:

Make and frost ahead of time and just refrigerate it. If you don’t have space for it in the fridge you can always wait to frost it till right before serving.

STORE in an airtight container. It can go about a week or two before becoming super hard and inedible. Keeping it in the fridge allows it to stay softer for a little bit longer than if it was out on the counter.

a slice of Peanut Butter Cookie Cake on a white plate with a bite missing

For more Peanut Butter recipes, be sure to check out:

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Peanut Butter Cookie Cake Recipe

5 from 1 vote
Giant peanut Butter Cookie Cake is deliciously festive and filled with colorful M&Ms. It is perfect for the Peanut Butter Lover.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 16 minutes
Cool 45 minutes
Total Time 1 hour 11 minutes
Servings 6
Calories 1259 kcal
Author Lil' Luna

Ingredients

Peanut Butter Cookie Cake

  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 1 cup creamy peanut butter
  • 1/2 cup butter room temperature
  • 2 eggs
  • 2 tbsp heavy cream OR milk
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/2 cup Peanut Butter M&M's or Peanut Butter Cups, coarsely chopped
  • 1/2 cup Peanut Butter Chips
  • 1/2 cup dry roasted peanuts coarsely chopped

Creamy Peanut Butter Frosting

  • 1-1 1/2 cups powdered sugar
  • 8 tbsp butter room temperature
  • 1/4 cup creamy peanut butter
  • 1 tbsp heavy cream
  • pinch salt

Instructions
 

  • Preheat your oven to 350 degrees. Line one giant (11″) cookie pan with parchment paper, then set it aside (NOTE: I usually just cut out a large circle for the bottom).
  • In the bowl of a stand mixer fitted with the paddle attachment, beat together sugars, butter and peanut butter until smooth, about 2-3 minutes. With mixing speed on low, add vanilla, heavy cream and one egg. Mix until incorporated, then add the remaining egg.
  • In a medium size mixing bowl, whisk together flour, baking soda, baking powder and salt. With mixing speed on low, gradually add the dry ingredients, mixing until no visible dry ingredients remain. Remove the bowl from the stand and gently fold in the M&M’s (or peanut butter cups), peanut butter chips and chopped peanuts.
  • Using a spatula, place the dough into the pan, pressing to create an even layer. Place the pan in oven and bake for 16-20 minutes or until the edges become golden brown in color. Remove from the oven and allow to cool for 45 minutes before frosting.
  • Meanwhile, to prepare the frosting, beat all ingredients together in a medium size mixing bowl for 3 minutes or until the mixture becomes light and fluffy. Place the frosting into a piping bag fitted with desired tip and then pipe onto the cooled cookie (around the edges or in the center if you want to write something on it).

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OH, YUM – this looks heavenly!

Be sure to go to Life Made Simple for more fun projects from Natalie.

Adapted from Smitten Kitchen, Peanut Butter Cookies

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About the Author

Natalie Dicks

I'm the food photographer and blogger behind Life Made Simple. I'm passionate about creating from scratch family-friendly recipes ranging from healthy to decadent.

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Comments:

  1. This looks GREAT! 🙂 We love big cookie cakes at our house, and we love peanut butter too! Perfect!
    I don’t comment much, but I wanted you to know I enjoy all your recipes…thanks for sharing. 😀

  2. This may seem like a silly question, but where can you find a giant cookie pan? Is there something else you can use to subsitute?

    1. I purchased mine (Wilton brand) at JoAnn Fabrics, but Michaels carries it too. You could always use a 9×13″ rectangular pan, however a 9″ pie pan is probably too small.

      1. Janellle,…I buy the disposable pizza pans, for my cookie cakes. I get mine from the dollar store, and just use a round serving plate, or a met.al pizza pan under it, for stability, if I take it somewhere., It works well for me.

  3. This looks delicious. I have a quesiton though, For the frosting did you use a whole stick of butter or a half? It states “8 tbsp (1/2 stick)” but a 1/2 stick is 4 tbsp. Thanks.

    1. Anne- it is suppose to be 8 tbsp. (1 stick). I guess I was thinking a 1/2 c. when I was writing it. Thanks for catching that! Enjoy!

  4. Swooning at the the beauty of this cookie cake! My, oh my! What perfection you created!

  5. I made the Giant cookie today for a friend. It was my first time ever trying something like this and it looked great!! I didnt get to taste it but my friend said it tasted amazing! I will certainly be making these for CHRISTmas time for people! Thanks for the recipe!