You guys. Our big move to Europe is now just a couple months away. I don’t even know where time has went, where did my year to prepare go? I have less then 30 days before the movers come to pack everything up and ship it away. Then we’ll be left with an empty house for awhile. Lots of emptiness, and children, and dinners without table. Ehh I’m already losing my sanity thinking about it. And I have so much to do…like research the major European bakeries, and best pretzels joints. I mean really how else would we choose location? Three years is a long time to not have a amazeballs bakery around right? Ha, priorities at their finest.
My to do list really isawful scary. Like is it even human to complete that many things? So I do what anybody would naturally do…start checking them off one by one. Just kidding, I baked. Because that’s what I naturally do. Things get crazy…I bake. Sorry I would totally fold that laundry, but the cakes about to come out of the oven, so, you know. #srynotsry
What better to bake when your avoiding chaos and responsibilities then something filled with chocolate and peanut butter. Then to make it even better lets start with a cookie but bake it like a cake, because really why should we have to decide? Yep, have you cake and eat it too with this one. Seriously guys…you’re gonna love it!
Here’s what you are going to need:
Chocolate Peanut Butter Cookie Cake
1 Stick Softened Unsalted Butter
3/4 Cup Brown Sugar
1/4 Cup Granulated Sugar
2 Eggs
1 3.4oz Chocolate Pudding (Instant)
2 1/4 Cups Flour
1 TSP Baking Powder
1TSP Vanilla Extract
1 Cup Milk Chocolate Chips
1 Cup Peanut Butter Chips
Peanut Butter Frosting
1/4 Cup Unsalted Butter
1/2 Cup Smooth Peanut Butter
1/4 tsp. Vanilla Extract
1 1/4 Cup Powdered Sugar
1-2 Tbsp. Milk
Step 1: Preheat oven to 350 degrees. Lightly grease 8in cake pan.
Step 2: Combine flour and baking powder in a bowl, set aside. In a separate bowl, beat together butter, brown sugar, granulated sugar, and instant pudding mix. Add in eggs then vanilla extract.
Step 3: Slowly mix in flour combination until a completely combined. Once your dough is ready, knead in chocolate chips and peanut butter chips. Press cookie dough evenly into light greased 8in cake pan. Bake for 22-26 minutes or until toothpick comes out clean. Allow to cool in pan for five minutes then use knife to loosen edges and flip out cookie cake with two baking racks.
Step 4: To make frosting, beat together butter and peanut butter. Add in vanilla extract and beat until combined. Beat in powdered sugar until smooth. Add milk until you’ve reached the desired consistency.
Step 5: Once cookie cake has cooled pipe frosting around the edge of the cookie cake.
Ingredients
- Chocolate Peanut Butter Cookie Cake
- 1 Stick Softened Unsalted Butter
- 3/4 Cup Brown Sugar
- 1/4 Cup Granulated Sugar
- 2 Eggs
- 1 3.4oz Chocolate Pudding (Instant)
- 2 1/4 Cups Flour
- 1 TSP Baking Powder
- 1TSP Vanilla Extract
- 1 Cup Milk Chocolate Chips
- 1 Cup Peanut Butter Chips
- Peanut Butter Frosting
- 1/4 Cup Unsalted Butter
- 1/2 Cup Smooth Peanut Butter
- 1/4 tsp. Vanilla Extract
- 1 1/4 Cup Powdered Sugar
- 1-2 Tbsp. Milk
Instructions
- Preheat oven to 350 degrees. Lightly grease 8in cake pan.
- Combine flour and baking powder in a bowl, set aside. In a separate bowl, beat together butter, brown sugar, granulated sugar, and instant pudding mix. Add in eggs then vanilla extract.
- Slowly mix in flour combination until a completely combined. Once your dough is ready, knead in chocolate chips and peanut butter chips. Press cookie dough evenly into light greased 8in cake pan. Bake for 22-26 minutes or until toothpick comes out clean. Allow to cool in pan for five minutes then use knife to loosen edges and flip out cookie cake with two baking racks.
- To make frosting, beat together butter and peanut butter. Add in vanilla extract and beat until combined. Beat in powdered sugar until smooth. Add milk until you've reached the desired consistency.
- Once cookie cake has cooled pipe frosting around the edge of the cookie cake.
