Peanut Butter Cup Cookie Cake
By Lizzie on February 11, 2022
Hey my friends. How are you? Things are still in high gear in my new home…I feel as if every day I have someone new installing something or fixing something, and it’s a bit maddening. I find myself missing the peace and quiet of my former home, and hope I can find that in this new home someday soon. I tend to distract myself in the kitchen, and yesterday was no exception. Waking up craving peanut butter, I checked my pantry and realized I had everything I needed to make something yummy…Hence my newest creation was born 🙂
My peanut butter cookie cake is made with crunchy peanut butter, milk chocolate chips, chopped Reeses peanut butter mini hearts, and topped with a dark chocolate ganache. I flooded it with the prettiest sprinkles by Wilton, then topped the buttercream with more Reeses hearts..YUMMMMY!!! When I say it’s a peanut butter, chocolate lovers dream, I am not lying 🙂
Make this dreamy dessert as a thank you for someone who has been good to you, a gift for a friend or family member, or just do what I did…make it for yourself and cut several pieces and eat them before your hubby comes home 🙂
🙂 xoxo
Who doesn’t love raw cookie dough?
I cut up about a cup’s worth of peanut butter hearts to mix into the dough.
Melt the chocolate and butter for the buttercream so it has a chance to cool.
Spread the batter into a good quality springform pan.
I invested in a good quality springform pan and it makes all the difference in the outcome of your desserts!
I under baked the cookie cake by quite some time, as I knew it would continue to bake in the pan before I released it.
Make the buttercream while the cookie cake is cooling.
When the cake is completely cool, use a star piping tip and pipe the buttercream all around the border. Add sprinkles too!!
I then added some peanut butter hearts all around the cake too!! How delicious does this look? 🙂
I absolutely love this cake 🙂
I took so many photos of this scrumptious dessert!!
This slice didn’t last long 🙂
Neither did this one 🙂
Peanut Butter Cup Cookie Cake
Makes: 1, 9 inch cookie cake Prep time: 30 minutes Bake time : 15 to 17 minutes
Ingredients
Cookie Cake
1/2 cup unsalted, softened Organic Valley butter
1/2 cup Dixie Crystals brown sugar
1/2 cup Dixie Crystals granulated sugar
3/4 cup plus 1 tablespoon crunchy peanut butter
1 large Organic Valley egg
2 teaspoons Nielsen Massey vanilla
1 and 1/3 cups all purpose flour
1/2 teaspoon baking powder
3/4 teaspoon salt
1 cup of Reeses mini hearts chopped
3/4 cup best quality milk chocolate chips plus more for the top of the cookie cake
8 mini Reeses hearts to top the cake
Dark chocolate frosting
2 ounces unsweetened baking chocolate, melted
4 tablespoons Organic Valley unsalted butter melted
1 teaspoon Nielsen Massey vanilla extract
3 to 4 tablespoons Organic Valley half and half
2 cups Dixie Crystals confectioners sugar
pinch of salt
Directions
Preheat your oven to 350 degrees. Make sure to use a non stick, 9 inch springform pan and set it aside.
In the bowl of your stand mixer, beat the softened butter, peanut butter and sugars until combined.
Add in the egg, egg yolk and vanilla and blend well.
Whisk together the dry ingredients in another bowl.
Slowly add in the flour mixture until the dough comes together.
Mix in by hand the milk chocolate chips and chopped peanut butter hearts.
Spread evenly into your springform pan.
Add extra chocolate chips on top. (make sure to place them upside down so the tops of the chips won’t burn)
Bake for 15 to 17 minutes or until lightly golden brown. Make sure not to over bake.
Let cool in the pan for 10 to 15 minutes, or until cooler.
Release the springform pan and gently slide a spatula underneath it to release the bottom, as well.
Place on a serving plate and let cool completely before you add the buttercream.
Make the buttercream
In the bowl of your stand mixer with a whisk attachment, pour in the cooled melted chocolate and butter mixture.
Add in the vanilla and half and half and whisk until combined.
Slowly mix in the confectioners sugar and pinch of salt.
Whip until the buttercream is smooth and creamy.
Use a piping bag and a star tip to pipe the buttercream on top of the cookie cake.
Add fun and festive sprinkles if desired and more Reeses mini hearts on top 🙂
If the cake isn’t eaten that day or the next, slice in individual pieces and wrap with wax paper and foil.
Freeze for up to 2 months.
Enjoy!!
xo
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