From Sprinkle Bakes
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
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.
