Chocolate Peanut Butter Cookie Cake

Chocolate Peanut Butter Cookie Cake


indulge your sweet tooth with our Chocolate Peanut Butter Cookie Cake an exquisite fusion of rich chocolate and creamy peanut butter that elevates the classic cookie experience. This dessert is a symphony of flavors, delivering a perfect balance of sweetness and texture.

The Perfect Chocolate Peanut Butter Cookie Cake

Imagine a dessert that combines the chewiness of a cookie with the moistness of a cake, all enveloped in the irresistible duo of chocolate and peanut butter. The Chocolate Peanut Butter Cookie Cake is precisely that a heavenly treat that promises to captivate your taste buds. With each bite, savor the richness of chocolate chips mingling harmoniously with the creaminess of peanut butter.


How to Make Chocolate Peanut Butter Cookie Cake

Crafting this decadent delight is a delightful journey that transforms simple ingredients into a luscious dessert. From preheating the oven to combining the wet and dry ingredients, each step contributes to the creation of a cake that boasts the perfect marriage of chocolate and peanut butter. Baking to perfection results in a moist and chewy texture that is sure to leave a lasting impression.

What to Serve With Chocolate Peanut Butter Cookie Cake

While the Chocolate Peanut Butter Cookie Cake is divine on its own, there are ways to enhance the experience. Picture a slice paired with a scoop of velvety vanilla ice cream, the coolness complementing the warm, gooey center of the cake. Alternatively, a dollop of freshly whipped cream or a drizzle of caramel sauce adds a touch of elegance to this delightful dessert.

How to Store Chocolate Peanut Butter Cookie Cake

Preserving the freshness of your Chocolate Peanut Butter Cookie Cake ensures that each slice is as delicious as the first. Whether you choose to store it at room temperature, refrigerate it for extended shelf life, or freeze it for future indulgence, following the proper storage guidelines ensures the longevity of this delectable treat.

Frequently Asked Questions

Can I use natural peanut butter instead of the regular kind?

Absolutely! Natural peanut butter can be used, but keep in mind that it may alter the texture slightly. Ensure it’s well mixed before incorporating it into the recipe.

Can I add nuts to the cookie cake for extra crunch?

Yes, you can! Chopped nuts like walnuts or pecans can be a delightful addition, providing a pleasant crunch to each bite.

What is the best way to serve the Chocolate Peanut Butter Cookie Cake for a special occasion?

For a special touch, consider dusting the cake with powdered sugar or cocoa powder just before serving. You can also garnish with additional chocolate chips or peanut butter drizzle.

Can I make this cookie cake gluten-free?

Certainly! Substitute gluten-free flour for the all-purpose flour, and ensure your other ingredients are gluten-free for a delightful gluten-free version.

How long will the Chocolate Peanut Butter Cookie Cake stay fresh?

When stored properly, the cake remains fresh for up to 3-4 days at room temperature, a week in the refrigerator, and several months in the freezer. Ensure it’s well covered to prevent drying.

The Chocolate Peanut Butter Cookie Cake is a testament to the magic that happens when two beloved flavors come together. Whether you’re a seasoned baker or a novice in the kitchen, this recipe promises a delightful outcome that will be cherished with every bite. Prepare to embark on a journey of chocolatey, peanut-buttery bliss! Happy baking!

Chocolate Peanut Butter Cookie Cake

Chocolate Peanut Butter Cookie Cake

Chocolate Peanut Butter Cookie Cake. Discover the perfect blend of rich chocolate and creamy peanut butter. Learn how to make, serve, and store this delightful dessert.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 1 Cake
Calories 650 kcal



  • nonstick cooking spray for greasing
  • 4 cups all purpose flour 500 g
  • 1 ⅓ cups natural cocoa powder 145 g
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 3 sticks unsalted butter room temprature
  • 3 cups granulated sugar 600 g
  • 4 large eggs
  • 4 teaspoons vanilla extract


  • 3 sticks unsalted butter
  • 1 ½ cups Skippy® Creamy Peanut Butter 360 mL
  • 4 ½ cups powdered sugar 495 g
  • 1 ½ teaspoons vanilla extract
  • ¾ teaspoon kosher salt
  • 2 tablespoons milk


  • ½ cup heavy cream 120 mL
  • 1 cup semisweet chocolate chip 175 g


  • ½ cup roasted salted peanuts(65 g), roughly chopped


  • Make the cookie cake layers: Preheat the oven to 350°F (180°C). Grease 4 8-inch round cake pans with nonstick spray and line the bottoms with parchment paper.
  • In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for about 4 minutes, or until light and fluffy. Add the eggs, 1 at a time, mixing well after each addition. Add the vanilla and mix for 1 minute more, until incorporated.
  • Reduce the mixer speed to low and gradually add the dry ingredients to the wet ingredients. Mix until just combined.
  • Divide the dough evenly between the prepared cake pans, spreading evenly to cover the bottoms of the pans completely.
  • Bake the cookie cakes for 15–20 minutes, or until they have firmed up and start to pull away from the sides of the pans. It’s okay if they are a bit soft in the centers, but not runny; they will continue to firm up as they cool. Let the cookie cakes cool completely, about 30 minutes.
  • Make the peanut butter frosting: Add the butter and Skippy® Creamy Peanut Butter to the bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed until light and fluffy, about 5 minutes. Gradually add the powdered sugar and mix on low speed until incorporated. Add the vanilla, salt, and milk, and whip on medium speed for 3–5 minutes, or until very light and fluffy. Transfer the frosting to a piping bag fitted with a large round tip.
  • Assemble the cookie cake: Pipe a small amount of frosting onto the center of a plate or cake stand, then place a cookie cake layer on top to secure. Pipe the frosting on top of the cookie in a spiral pattern to cover completely. Repeat with the remaining cake layers and frosting, finishing with a thin layer of frosting atop the final cookie layer. Using an offset spatula, spread the top layer of frosting evenly over the top of the cake. Using a cake scraper, gently smooth the frosting around the sides of the cake so it is flush with the edges of the cookies, adding more frosting as needed to fill any gaps. Transfer the cake to the refrigerator or freezer to chill for about 30 minutes.
  • Make the chocolate ganache: Add the cream to a medium microwave-safe bowl and microwave on high power for 30 seconds. Add the chocolate chips and let sit for 1 minute, then stir until the chocolate is completely melted and the ganache is smooth. Let cool for 1–2 minutes, then transfer to a piping bag. Cut a small opening in the tip of the bag.
  • Remove the cake from the refrigerator. Carefully pipe the ganache around the sides of the cake so it drips over the edge, varying the length of each drip. Pipe more ganache on top of the cake and use an offset spatula to spread in an even layer.
  • Transfer the remaining peanut butter frosting to a piping bag fitted with a large star tip. Pipe dollops of frosting around the top edge of the cake. Garnish the cake with the chopped peanuts.
  • Slice and serve.
  • Enjoy!
Keyword Chocolate Peanut Butter Cookie Cake



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