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Giant peanut Butter Cookie Cake is deliciously festive and filled with colorful M&Ms. It is perfect for the Peanut Butter Lover.
For more peanut butter dreams try Peanut butter no bake cookies, Peanut butter chews, or Peanut butter M&M cookies.
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!
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.
For more Peanut Butter recipes, be sure to check out:
Peanut Butter Cookie Cake Recipe
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 whipping 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 whipping 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).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I enjoy making it bring it here for too eat