Peanut Butter Cookie Cake

Thick, chewy and delicious Peanut Butter Cookie Cake! Calling all peanut butter lovers, this quick and easy cake is for you!

The girls and I have decided that we prefer thick, chewy cookie cake over individual cookies.  A pretty heart dish never hurts either! Not only is the consistency great, making each bite like the center of a cookie, but it’s a time saver, too since you’re not dropping cookies on multiple cookie sheets.

It’s full of sweet and salty flavor and made with staple ingredients. It’s so incredible, words just can’t describe it!

Tips

• Baking Dish – You can bake in a pizza pan, 9×13 baking dish, tart dish or two pie dishes. Depending on your dish you may not use all your dough. You can make excess in a smaller dish or into cookies. Bake time will vary based on dish used.
• Serving Suggestion – Serve warm with a scoop of ice cream.
• Salt – This Peanut Butter Cookie Cake is especially delicious with a few cracks of sea salt on top served warm with a scoop of vanilla ice cream. In fact, that’s the secret to my incredible peanut butter cookie recipe…sea salt. If you’re a fan of sweet and salty, you can’t miss this step, it’s a game changer!
• To Store – Store covered in plastic wrap up to 5 days.

If you try this recipe, please come back to share using my 5 star rating in the comments below! Not only do I appreciate it, but I know readers do, too!

Peanut Butter Cookie Cake

Julie Blanner

Thick, chewy, peanut butter cookie cake recipe for a sweet and salty favorite.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Course Dessert

Cuisine American

Servings 15

Calories 402 kcal

Ingredients

  

1x2x3x

• 1 cup butter softened
• 1 cup creamy peanut butter {do not use natural}
• 1 cup sugar
• 1 cup brown sugar packed
• 1 teaspoon vanilla
• 2 eggs
• 2 1/2 cup flour
• 1 teaspoon baking powder
• 1 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• sea salt

Instructions

 

• Preheat oven to 350 degrees.
• Cream butter, peanut butter, sugars, vanilla and eggs.
• Add flour, baking powder, baking soda and salt, stir in.
• Press dough into greased baking dish.
• Bake 20 minutes or until desired doneness.

Notes

Depending on your dish size, you may not need all the dough. You can freeze the remaining dough to bake later.

Note: I always slightly underbake my cookie cakes.

Nutrition

Calories:402kcalCarbohydrates:47gProtein:7gFat:22gSaturated Fat:10gCholesterol:54mgSodium:389mgPotassium:192mgFiber:2gSugar:29gVitamin A:410IUCalcium:41mgIron:2mg

Keywords peanut butter cookie cake

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