An easy peanut butter cookie cake filled with peanut butter cups and topped with chocolate frosting. This Peanut Butter Cup Cookie Cake is the ultimate dessert!
Meet your new favorite dessert. Well, my new favorite dessert at least. Is there anything better than the combination of peanut butter and chocolate? Especially when it’s all stuffed inside one decadent cookie cake? I don’t think so.
This cookie cake was kind of a last minute idea. As in, it’s just a few hours until the Superbowl party and I really need to make some kind of dessert. I had the idea for a mint chocolate cookie cake, but I know that not everyone likes mint and chocolate.
When I saw some peanut butter cups laying around, I quickly changed my mind and this Peanut Butter Cup Cookie Cake was born!
The cookie cake only takes about 10 minutes to mix up and once it’s done you’ll fold in some peanut butter cups. I bought a bag of the miniature peanut butter cups, they’re a bit easier to mix into the cookie dough and you don’t have to worry about chopping them up.
Since we’re also baking it in a pan, there’s no need to worry about spreading so chilling the cookie dough is not necessary. I prefer to use a springform pan when making cookie cakes because it makes it so much easier to remove them from the pan. If you don’t have a springform pan, then a 9″ cake pan or pie plate would also work too.
You’ll scoop the cookie dough into the pan and bake it for 20-25 minutes. I prefer my cookie cakes soft, which is the best, so I prefer to bake mine closer to the 20 minute mark.
While the cookie cake is cooling, you can mix up the frosting and have it ready to go when the cake is cooled. The frosting recipe will make a decent amount, I only used about half to do the outer edges of the cookie cake. You can certainly do more designs around the outside or even use some of the frosting to write on the cookie cake too.
When I served this cookie cake at our Superbowl party everyone went nuts over it. I mean a soft peanut butter cookie cake stuffed with peanut butter and chocolate and then topped with more chocolate? What’s not to love.. right?!
- 1 and ½ cups all-purpose flour (spooned & leveled)
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup creamy peanut butter
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup miniature peanut butter cups
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- ¼ cup unsweetened cocoa powder
- 2 tablespoons heavy cream
- ½ teaspoon vanilla extract
- salt (to taste)
- Preheat oven to 350°F. Spray a 9" springform pan well with non-stick cooking spray (you may also use a 9" pie plate or 9" cake pan) and set aside.
- In a large mixing bowl, mix together the flour, baking soda, and salt until well combined.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand-held mixer), beat the butter, peanut butter, brown sugar, and granulated sugar until well combined. Mix in the egg and vanilla, making sure to mix well after each ingredient.
- Slowly mix in the dry ingredients until just combined. Add the peanut butter cups and gently mix them into the dough.
- Scoop the cookie dough into the prepared pan and spread it around evenly. Bake at 350°F for 20-25 minutes or until lightly browned on top.
- Remove from the oven and cool completely in the pan on a wire rack.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand-held mixer), beat the butter until smooth.
- Add in the powdered sugar, cocoa powder, heavy cream, vanilla, and salt and mix until fully combined.
- Frost the cooled cookie cake as desired.
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