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Peanut Butter Chocolate Chip Cookie Cake

Cookie or cake? If I had to choose, I'd call it a cookie. It's a great big fluffy chocolate and peanut butter chip cookie that's baked in a 10-inch pan, piled with marshmallows, caramel and peanut butter cups, then sliced up like cake.

Peanut Butter Chocolate Chip Cookie Cake
Cookie or cake? If I had to choose, I'd call it a cookie. It's a great big fluffy chocolate and peanut butter chip cookie that's baked in a 10-inch pan, piled with marshmallows, caramel and peanut butter cups, then sliced up like cake. It's so good that when I woke this morning, I stumbled downstairs half asleep and ate a piece while standing at the dining room table.


Yield: 14 servings; one 10-inch cookie
Prep: 1 hour 25 minutes

Ingredients 

Cookie

  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2/3 cup brown sugar, packed
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour, all purpose
  • 1 teaspoon salt
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1 cup semisweet chocolate chips
  • 1 cup peanut butter chips 

Peanut butter frosting 

  • 1 cup unsalted butter, softened
  • 1/2 cup creamy peanut butter
  • 3 cups confectioners' sugar
  • pinch of salt
  • 1-2 tablespoons milk or cream  

Toppings

  • 1 cup marshmallow cream or fluff
  • 3 tablespoons mini chocolate chips
  • 1/2 cup mini marshmallows
  • 2 tablespoons peanut butter chips
  • 15 mini peanut butter cups, each halved
  • 1/2 cup caramel sauce (homemade salted caramel is good if you have it) 

Instruction

Cookie

  • Preheat oven to 350° F. Grease a 10-inch cake pan with white vegetable shortening and line the bottom with a circle of parchment paper. Set aside.
  • In a large bowl, beat together butter and both sugars until well combined. I used a stand mixer at medium speed, but you can also use a hand mixer at medium-low speed. Add in eggs and vanilla extract. Beat again until well mixed.
  • In a separate medium bowl, whisk together the flour, salt, baking soda and cream of tartar. Pour flour mixture into the butter mixture and mix until a thick batter forms. Add chips and mix on the lowest setting until all the chips are evenly dispersed.
  • Pour batter into the prepared pan and spread evenly with an off-set spatula. Bake for 20-25 minutes or until a toothpick tester comes out clean. Remove from oven and let cool in the pan for 10 minutes. Turn cake onto a wire rack and then again so that it's right side up on a serving plate or cake stand. Let cool completely.

Peanut butter frosting

  • Combine the unsalted butter and peanut butter in a large bowl or the bowl of a stand mixer. Beat together until well blended. Add confectioners' sugar and salt. Beat until well incorporated. Mixture may be crumbly.
  • Add milk or cream 1 tablespoon at a time and beat again until light and fluffy. Frost the sides of the cake (do not frost the top) and transfer the remaining frosting to a piping bag fitted with a large star tip. Pipe large swirls of frosting around the top edge of the cookie. 

Toppings

  • Spray a small bowl with cooking spray and place the 1 cup marshmallow cream in the bowl. Heat gently in the microwave for 20-30 seconds, or until just loosened, then pour in the center of the cookie. Spread evenly over the top.
  • Sprinkle marshmallows, chips and peanut butter cup halves over marshmallow cream. Top with caramel sauce. 

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Cake Magazine: Peanut Butter Chocolate Chip Cookie Cake
Peanut Butter Chocolate Chip Cookie Cake
Cookie or cake? If I had to choose, I'd call it a cookie. It's a great big fluffy chocolate and peanut butter chip cookie that's baked in a 10-inch pan, piled with marshmallows, caramel and peanut butter cups, then sliced up like cake.
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