Peanut Butter Cookie Cake Celebration Ready
Peanut Butter Cookie Cake Celebration Ready
Huge peanut butter cookies are festive and filled with colorful M&Ms. It’s perfect for peanut butter lovers.
This Peanut Butter Cookie Cake is perfect for all special occasions, or just a fun way to share! For more peanut butter dreams, try Peanut Butter No Bake Cookies, Peanut Butter Chewables, or Peanut Butter M&Ms.
ready to celebrate
Natalie from Life Made Simple shared a delicious cookie recipe today. I decided to make a chocolate chip cookie for my husband’s birthday. He loves cookie cakes so I thought this would be the perfect treat for his special day. Not only does it look great, but it tastes great too!
I figured it was time to make another fun cookie, only this time I used a lot of peanut butter. If you’re like me (who is obsessed with peanut butter) you’ll love this! It’s simple and requires little decorating skill – always a plus for me.
For those who would rather fill this baby with peanut butter cups, go for it! I think it would be just as good to have chopped cups in there, maybe even those mini cups that sit on top of each icing! Ah, so many options! Anyway, this cookie cake was a hit with everyone who tried it! This is a fun and creative alternative to cake or cupcakes that’s sure to please a crowd!
How to Make Peanut Butter Cookies
Prepare. Preheat oven to 350 degrees.Line a large (11-inch) cookie sheet with parchment paper and set aside
notes: I usually just cut out a big circle at the bottom
wet ingredients. In the bowl of a stand mixer fitted with the paddle attachment, beat sugar, butter, and peanut butter until smooth, about 2-3 minutes. Beat on low speed, add vanilla, heavy cream and one egg. Mix until combined, then add remaining eggs.
dry ingredients. In a medium mixing bowl, whisk together flour, baking soda, baking powder and salt. With low mixing speed, gradually add dry ingredients, stirring until no visible dry ingredients remain. Remove bowl from rack and gently fold in M&Ms (or peanut butter cups), peanut butter flakes, and chopped peanuts.
bake. Using a spatula, place dough into pan, pressing to form an even layer. Place the pan in the oven and bake for 16-20 minutes or until the edges are golden brown. Remove from oven and cool for 45 minutes before frosting.
frost. Meanwhile, to prepare the frosting, blend all ingredients in a medium mixing bowl for 3 minutes or until the mixture is light and fluffy. Place the frosting in a piping bag fitted with the desired tip and pipe over the cooled cookies (either on the edge or in the center if you want to write something on it).
Tips + Storage Information
if you prefer Crunchy Peanut Butter The kind that works great for cakes, like you’ve added some peanuts to the mix. I will stick with creamy peanut butter for the frosting though.
Serve huge cookies Let it share style in a sheet pan, or if you bake it in a large springform pan, it’s easy to remove the bottom and place real cookies on a cake stand or plate without breaking it.
This cookie can soft and chewy As long as it’s not overcooked. You’re going to make a mistake because it’s slightly underdone, only the edges are golden brown.
If you don’t want to use peanut butter frosting, you can Change it to other frosting recipe:
Make ahead and frost Then refrigerate it. If you don’t have room for it in the fridge, you can always wait to freeze it before serving.
shop in an airtight container. It may last about a week or two before becoming super firm and inedible. Storing it in the refrigerator can make it a little softer than it would be on the counter.
For more peanut butter recipes, be sure to check out:
Course dessert
American food
Prep time 10 minutes
Cook Time 16 minutes
Chill for 45 minutes
Total time 1 hour 11 minutes
Serving Size 6
Calories 1259 kcal
by Lil’ Luna
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 tablespoons heavy cream or milk
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup Peanut Butter M&Ms or Peanut Butter Cups, roughly chopped
- 1/2 cup peanut butter chips
- 1/2 cup dry-roasted peanuts, roughly chopped
Creamy Peanut Butter Frosting
- 1-1 1/2 cups powdered sugar
- 8 tablespoons room temperature butter
- 1/4 cup creamy peanut butter
- 1 tablespoon heavy cream
- pinch of salt
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Preheat oven to 350 degrees. Line a large (11-inch) cookie sheet with parchment paper and set aside (note: I usually only cut a large circle at the bottom).
-
In the bowl of a stand mixer fitted with the paddle attachment, beat sugar, butter, and peanut butter until smooth, about 2-3 minutes. Beat on low speed, add vanilla, heavy cream and one egg. Mix until combined, then add remaining eggs.
-
In a medium mixing bowl, whisk together flour, baking soda, baking powder and salt. With low mixing speed, gradually add dry ingredients, stirring until no visible dry ingredients remain. Remove bowl from rack and gently fold in M&Ms (or peanut butter cups), peanut butter flakes, and chopped peanuts.
-
Using a spatula, place dough into pan, pressing to form an even layer. Place the pan in the oven and bake for 16-20 minutes or until the edges are golden brown. Remove from oven and cool for 45 minutes before frosting.
-
Meanwhile, to prepare the frosting, blend all ingredients in a medium mixing bowl for 3 minutes or until the mixture is light and fluffy. Place the frosting in a piping bag fitted with the desired tip and pipe over the cooled cookies (either on the edge or in the center if you want to write something on it).
Oh yum – this looks amazing!
Be sure to go live simple and get more fun projects from Natalie.
Adapted from Smitten Kitchen, Peanut Butter Cookies