Imagine the magical combination of two beloved treats: rich, chewy cookies and a decadent cake. That’s exactly what you get with this Peanut Butter Cookie Cake! It’s a dreamy dessert that brings all the nostalgia of classic peanut butter cookies, baked up thick and soft enough to slice and share. Whether you’re celebrating a special occasion or simply craving something sweet and satisfying, this dessert promises layers of flavor, irresistible aroma, and a melt-in-your-mouth texture that’ll have everyone coming back for more.
Ingredients You’ll Need
Ingredients You’ll Need
This Peanut Butter Cookie Cake calls for simple pantry staples, but each ingredient plays a key role in building its nutty flavor, tender crumb, and golden color. Here’s what you’ll need—and why it matters.
- Creamy peanut butter: The star ingredient, lending a rich, nutty base and moist texture.
- Unsalted butter, softened: Gives the cookie cake its soft, tender bite and buttery depth.
- Brown sugar, packed: Adds sweetness plus a subtle caramel note and extra chewiness.
- Granulated sugar: Balances out the brown sugar for just the right amount of sweetness.
- Large egg: Binds everything together and helps create that perfect cookie-cake rise.
- Vanilla extract: Infuses lovely warm undertones that complement the peanut butter.
- All-purpose flour: The backbone for structure—weigh or spoon it for the perfect crumb.
- Baking soda: Ensures a soft, pillowy texture instead of a dense cake.
- Salt: Heightens all the other flavors, making each bite pop.
- Semisweet chocolate chips or peanut butter cups (optional): An extra treat for bursts of chocolate or more peanut butter goodness.
- Extra chocolate or peanut butter drizzle for topping (optional): Adds a luscious, decadent finish that makes the cake look as good as it tastes.
How to Make Peanut Butter Cookie Cake
Step 1: Prep Your Pan and Preheat the Oven
First things first: set your oven to 350°F (175°C) and let it come to temperature. Grab a 9-inch round cake pan and either lightly grease it or line it with parchment paper. This keeps the peanut butter cookie cake easy to remove and prevents any sticking. A little prep here means no cake left behind!
Step 2: Cream the Fats and Sugars
In a large mixing bowl, combine the creamy peanut butter, softened unsalted butter, brown sugar, and granulated sugar. Beat them together until the mixture is super light and fluffy—think of it as whipping in air, which leads to a soft and plush cake. This step is crucial for that irresistible, bakery-style texture.
Step 3: Mix in Egg and Vanilla
Crack in the egg and pour in the vanilla extract, then beat again just until incorporated. The vanilla brings warmth, while the egg acts as the glue, ensuring each ingredient marries into a perfect dough.
Step 4: Combine Dry Ingredients Separately
Take out a medium bowl and whisk together the all-purpose flour, baking soda, and salt. This guarantees even distribution and helps avoid any dry clumps in your cookie cake. You want every bite as smooth as possible.
Step 5: Bring Everything Together
Gradually add the dry mixture to your bowl of wet ingredients. Stir gently—just until combined. Over-mixing can toughen your cake, so once you see no more streaks of flour, stop! If you’re using chocolate chips or peanut butter cups, gently fold them in at this stage.
Step 6: Press and Bake
Transfer your dough into the prepared pan. Use a spatula or clean hands to press it evenly all the way to the edges. The dough should look thick and smooth. Bake for 20–25 minutes, watching for those golden edges and a just-set center. The magic is in not overbaking; for a fudgier, softer center, pull it out on the earlier side.
Step 7: Cool and Finish
Let the cookie cake cool right in the pan—it helps the texture settle and makes slicing easier. Once cooled, add a drizzle of melted chocolate or peanut butter on top if you like a stunning, bakery-style finish. Now slice, and enjoy every glorious bite!
How to Serve Peanut Butter Cookie Cake
Garnishes
Dress up your peanut butter cookie cake with a glossy swirl of melted chocolate or creamy peanut butter. For extra crunch and color, sprinkle with chopped peanuts or mini chocolate chips before serving. A dusting of flaky sea salt also really makes those peanut butter notes sing.
Side Dishes
Pair slices of this indulgent cookie cake with a scoop of vanilla ice cream—watch as it slowly melts over the warm center. Cold milk or even a strong iced coffee cut the richness perfectly, making dessert feel every bit as comforting as it is celebratory.
Creative Ways to Present
Serve the peanut butter cookie cake in wedges on a fun platter, or cut into smaller squares for party-ready finger food. For extra flair, top each slice with a dollop of whipped cream and a mini peanut butter cup. Personalize for birthdays with candles or a swirl of different colored drizzles for a festive, eye-catching finish!
Make Ahead and Storage
Storing Leftovers
Once cooled, keep leftover peanut butter cookie cake in an airtight container at room temperature for up to three days. The flavors tend to deepen, and the cake stays chewy and soft, so it’s perfect for make-ahead enjoyment.
Freezing
Want to stash a slice for later? Wrap individual pieces tightly in plastic wrap and store them in a freezer-safe bag or container. The cake freezes beautifully, lasting up to two months without losing its delectable texture—definitely a treat to look forward to!
Reheating
To enjoy that just-baked experience, warm individual pieces in the microwave for about 10–15 seconds. For whole cakes, cover with foil and gently heat in a low oven (300°F) until warmed through. Top with a drizzle or a scoop of ice cream for the ultimate comfort dessert!
FAQs
Can I make this Peanut Butter Cookie Cake gluten-free?
Absolutely! Swap the all-purpose flour for your favorite gluten-free blend—just be sure it’s a one-to-one replacement and includes xanthan gum for structure. The taste and texture still deliver in a big way.
Can I use crunchy peanut butter instead of creamy?
Definitely! Crunchy peanut butter adds extra texture and little peanutty bursts throughout the cake. It’s a fun twist if you like a bit of crunch in each bite.
How do I keep the cookie cake soft and chewy?
The key is not to overbake—it should look slightly underdone in the very center when you pull it from the oven. Letting it cool in the pan also helps hold in moisture, keeping each slice irresistibly soft.
Can I double this recipe?
For larger gatherings, double the recipe and bake in a 9×13-inch pan, adjusting the bake time as needed. The same gooey, soft texture translates beautifully to a bigger batch!
What if I don’t have a round cake pan?
No worries—an 8×8-inch square pan works just as well, though your cookie cake may be slightly thicker and might need a minute or two longer in the oven. The taste and fun remain the same.
Final Thoughts
Give this Peanut Butter Cookie Cake a spot in your baking routine and watch it become a fast favorite. From its sweet, soft crumb to the rich peanut butter flavor, every bite is pure comfort and nostalgia. Don’t wait for a special occasion—treat yourself and your loved ones to this easy, shareable delight!
Print
Peanut Butter Cookie Cake Recipe
- Total Time: 40 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Peanut Butter Cookie Cake, a delightful treat that combines the best of peanut butter cookies and cake into one irresistible dessert.
Ingredients
Dough:
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Optional Add-ins:
- ¾ cup semisweet chocolate chips or chopped peanut butter cups
- Extra chocolate or peanut butter drizzle for topping
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 9-inch round cake pan.
- Mix wet ingredients: Cream together peanut butter, butter, sugars until fluffy. Add egg and vanilla.
- Combine dry ingredients: In a separate bowl, whisk flour, baking soda, salt. Mix gradually into wet mixture.
- Add optional ingredients: Fold in chocolate chips or candy pieces if desired.
- Bake: Press dough into pan and bake for 20–25 minutes until golden. Let cool before slicing.
- Drizzle: Optionally top with melted chocolate or peanut butter.
Notes
- For a gooier center, slightly underbake and let cool in the pan.
- Serve warm with ice cream for a decadent dessert.
- Use crunchy peanut butter for extra texture or try adding chopped peanuts for a salty crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg
