Peanut Butter Cup Cookie Cake

Ingredients

1/2 cup unsalted, softened Organic Valley butter

3/4 cup plus 1 tablespoon crunchy peanut butter

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

2 ounces unsweetened baking chocolate, melted

1 teaspoon Nielsen Massey vanilla extract

pinch of salt

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.

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!!