In a large mixing bowl or stand mixer, cream butter, peanut butter, and sugars 3 minutes or until light and fluffy. Add vanilla and eggs until just combined.
In a medium mixing bowl, whisk together flour, baking powder, baking soda and salt. Gradually blend into wet mixture.
Press dough into greased baking dish.
Bake 20 minutes or until desired doneness.
Notes
Don’t over-mix! That’s how you achieve the perfect texture and thickness!
For a fully baked cookie cake, avoid pressing dough all the way to edges. Dough will spread. This will ensure a smooth, even rise without leaving the center under baked or edges over baked.
Baking time will vary depending on the pan you use. Reduce baking time for thinner cookie cakes, checking in at 15 minutes and increase for thicker cakes if you want them more done.
When adding dough into the pan, careful to not overfill and factor in 1/3 of dish for the cake to rise.
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!