GIANT CHOCOLATE-PEANUT BUTTER COOKIE CAKE
Can't decide between cookies and cake? Oversized, double-chocolate cookies stacked between layers of peanut-butter frosting create an indulgent dessert that doesn't make you choose.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- For the cookies: Whisk together the flour, cocoa powder, baking soda and salt in a large bowl. Beat the butter and brown sugar with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 6 minutes. Add the eggs to the butter mixture, one at a time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Fold in the chocolate chips by hand.
- Roll the dough into 6 balls (about 1 1/2 cups each). Divide 4 of the balls between 2 rimmed baking sheets (2 balls per sheet). Flatten them into 6-inch circles using your hands; make sure the circles are 2 inches apart. Bake until just set, 12 to 14 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely. Repeat with the remaining 2 balls of dough.
- For the frosting: Meanwhile, beat the butter and peanut butter with an electric mixer on medium speed in a large bowl until light and fluffy. Slowly add the confectioners' sugar about 1/2 cup at a time, beating between additions, until incorporated.
- Assemble the cake: Place a cookie on a cake stand or serving plate and spread the top with some frosting. Top with another cookie and more frosting; repeat with the remaining cookies and frosting, making sure the frosting on the top layer is spread smooth.
- For the ganache: Put the chocolate in a medium bowl. Bring the cream and butter to a boil in a small saucepan over medium heat. Pour over the chocolate and let stand for 5 minutes; stir until melted and smooth.
- Pour the ganache over the top of the cake, smoothing the top with a small offset spatula and letting it drip over the sides. Decorate the rim of the cake with the peanuts. Let stand at room temperature until the chocolate hardens, about 10 minutes.
BREAK-'EM-UP CHOCOLATE CHIP-PEANUT BUTTER COOKIES
The pairing of chocolate and peanut butter has never been more tempting-or easy to make-than these peanuty cookies made with Betty Crocker chocolate chip and peanut butter cookie mixes.
Categories Dessert
Time 1h55m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 375°F (350°F for dark or nonstick cookie sheet). In medium bowl, stir chocolate chip cookie mix, butter and 1 of the eggs until soft dough forms. Place dough on ungreased cookie sheet. Place 10-inch sheet of waxed paper over dough; with rolling pin, roll dough to 10x9-inch rectangle, about 3/8 inch thick.
- Bake 15 to 19 minutes or until deep golden brown. Cool 15 minutes. Break cookie into quarters; place on large plate. Freeze uncovered 15 minutes or refrigerate 30 minutes. Break up chocolate chip cookie into small pieces; set aside.
- Reduce oven temperature to 325°F. In large bowl, stir (or mash together by hand) peanut butter cookie mix, water, oil and remaining 2 eggs until soft dough forms. Stir in peanuts and broken chocolate chip cookie pieces. Drop dough by 1/4 cupfuls about 2 inches apart onto ungreased cookie sheet.
- Bake 15 to 19 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack.
Nutrition Facts : ServingSize 1 Serving
PEANUT BUTTER CHOCOLATE CAKE
Meet the Cook: In our chocolate-loving house, this cake disappears very quickly! My husband and I have a 6-month-old son. We enjoy the peacefulness of country living. -Dorcas Yoder, Weyers Cave, Virginia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-16 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the eggs, milk, oil and vanilla. Combine the dry ingredients; gradually beat into egg mixture until blended. Stir in coffee (batter will be thin). , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , For frosting, beat the cream cheese and peanut butter in a bowl until smooth. Beat in sugar, milk and vanilla. Spread over cake. Sprinkle with chocolate chips if desired. Store in the refrigerator.
Nutrition Facts : Calories 365 calories, Fat 15g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 308mg sodium, Carbohydrate 56g carbohydrate (40g sugars, Fiber 1g fiber), Protein 5g protein.
PEANUT BUTTER CHOCOLATE CHIP COOKIE CAKE RECIPE - (4.4/5)
Provided by kayjayjohnson
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. Whisk the flour, baking powder and salt together in a medium bowl and set aside. Using a stand mixer or a hand mixer, cream the butter, peanut butter, light brown sugar, and vanilla extracts on medium speed until well combined, about 1 minute. Increase the mixer speed to high and beat for 15 seconds. Stop the mixer, scrape down the sides of the bowl, and add the egg. Blend on medium speed for 30 seconds. Add the dry ingredients and combine on low speed until just a few dry streaks remain. Add the chocolate chips and mix for a few seconds until combined. Scrape the batter into a greased and lined 10-inch round cake tin. Press the batter into a smooth and even layer in the pan. Bake until lightly golden and puffy around the edges (the center should still feel quite soft), 18 to 22 minutes. Cool for 10 minutes and then run a paring knife around the edge of the pan to release the cake.
CHEWY PEANUT BUTTER CHOCOLATE CHIP COOKIES
These cookies are really chewy and addictive.
Provided by Kathy Bliesner
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
- Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.
Nutrition Facts : Calories 245.7 calories, Carbohydrate 33.5 g, Cholesterol 25.7 mg, Fat 11.6 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 5.6 g, Sodium 162.6 mg, Sugar 21.1 g
CHOCOLATE-PEANUT BUTTER DUMP CAKE
I am a huge fan of the chocolate-peanut butter combination. I'm also a fan of easy recipes, including dump cakes. On occasion, I've omitted the peanut butter chips and used 1 1/2 cups semisweet chocolate chips with very tasty results. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, combine pudding mix and milk until blended. Stir in cake mix (batter will be thick). Fold in peanut butter cups, peanut butter chips and chocolate chips. Spread into prepared pan. Sprinkle with peanuts., Bake until a toothpick inserted in center comes out with moist crumbs, 20-25 minutes. Cool completely in pan on a wire rack. Serve with ice cream or whipped cream if desired.
Nutrition Facts : Calories 349 calories, Fat 14g fat (6g saturated fat), Cholesterol 3mg cholesterol, Sodium 373mg sodium, Carbohydrate 51g carbohydrate (33g sugars, Fiber 3g fiber), Protein 7g protein.
PEANUT BUTTER COOKIE CAKE
Who doesn't love a huge peanut butter cookie? They're the number-one flavor in our house. If someone asks you for a cookie for their birthday, this is a great way to make them a cake-that's also a cookie! Covered with chocolate frosting and filled with colorful candies, this would be the perfect celebration cake.
Provided by Food Network
Categories dessert
Time 1h
Yield 8 to 12 servings
Number Of Ingredients 18
Steps:
- For the cookie cake: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, peanut butter, brown sugar, and granulated sugar, about 1 minute. Add the egg, vanilla, milk, baking soda, and salt, and mix until combined. Slowly add the flour, and mix until the dough just comes together, scraping the sides of the bowl as necessary. Stir in the M&Ms or chocolate chips.
- Spray a 9- or 10-inch round cake pan with cooking spray, or line with foil and spray with cooking spray for easy removal and cleanup. Press the dough into the pan. Refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F. When the dough is cold, bake for 20 to 25 minutes, until the top is golden brown. Let cool completely before frosting.
- For the frosting: Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the butter until smooth. Slowly mix in the powdered sugar and cocoa powder. Mix in the salt, vanilla, and 2 teaspoons of the milk. Add the remaining 2 or 3 teaspoons milk as needed to reach the desired consistency.
- Place the frosting in a pastry bag fitted with a 1M tip, and frost the outer ring of the cake. Dust with sprinkles if using.
PEANUT BUTTER AND CHOCOLATE CHIP COOKIE CAKE
Make and share this Peanut Butter and Chocolate Chip Cookie Cake recipe from Food.com.
Provided by Lynn in MA
Categories Dessert
Time 40m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 11
Steps:
- Grease 8-inch round cake pan. Line bottom with circle of parchment paper; set aside.
- Preheat oven to 350 degrees.
- In a medium bowl, combine the flour, sugars, baking powder and salt; set aside.
- In the bowl of a stand mixer, cream together the eggs, peanut butter, oil, vanilla extract and water.
- Slowly add the flour mixture to the egg mixture, mixing well after each addition. Once all the flour mixture is in, beat until smooth.
- Gently fold the chocolate chips into the batter.
- Pour batter into prepared pan and bake for 25 minutes, until the outside of the cake is firm and bounces back to the touch.
- Cool on rack before cutting.
Nutrition Facts : Calories 271.4, Fat 19, SaturatedFat 4.6, Cholesterol 52.1, Sodium 121.3, Carbohydrate 22.3, Fiber 1.5, Sugar 19.6, Protein 6.2
PEANUT BUTTER CHOCOLATE CHIP COOKIES OR COOKIE CAKE
Make and share this Peanut Butter Chocolate Chip Cookies or Cookie Cake recipe from Food.com.
Provided by emilynye
Categories Dessert
Time 25m
Yield 40-50 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Mix sugars, margarine, and peanut butter together.
- Add eggs and mix.
- Add flour and baking soda, mix until just blended.
- Add chocolate chips and mix again (I continue to use my electric mixer, and it doesn't mess it up).
- •Option #1: Drop from a teaspoon onto ungreased cookie sheets. Bake for about 10 minutes, or until lightly browned on top.
- •Option #2: Divide in half and place in two 9 inch pie pans. Bake for about 25 minutes or until golden on top.
Nutrition Facts : Calories 145.2, Fat 7.1, SaturatedFat 2, Cholesterol 9.3, Sodium 93.4, Carbohydrate 19.2, Fiber 0.8, Sugar 13.3, Protein 2.8
GIANT CHOCOLATE PEANUT BUTTER COOKIE CAKE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, all purpose flour, natural cocoa powder, baking soda, kosher salt, unsalted butter, granulated sugar, large eggs, vanilla extract, unsalted butter, Skippy® Creamy Peanut Butter, powdered sugar, vanilla extract, kosher salt, milk, heavy cream, semisweet chocolate chip, roasted, salted peanuts
Provided by Skippy
Categories Desserts
Yield 1 cake
Number Of Ingredients 18
Steps:
- 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!
PEANUT BUTTER CHOCOLATE CHIP COOKIES
Here's a Betty Crocker inspired shortcut to delicious cookies! The next time you have a spare box of Betty Crocker™ classic yellow cake mix, use the cake mix to create delicious peanut butter chocolate chip cookies instead. Just mix in a few pantry staples and you'll have fresh, soft and irresistibly good cookies in no time. Whether you enjoy these cookies with a refreshing glass of milk or you use them to make delicious and impressive chocolate chip cookie ice cream sandwiches, using a box of cake mix is sure to become one more secret ingredient in your repertoire of delicious cookies!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 48
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick cookie sheets). In large bowl, beat cake mix, peanut butter, brown sugar, butter and eggs with electric mixer on medium speed until well blended. Stir in chocolate chips.
- On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. Flatten dough slightly with fingers.
- Bake 9 to 11 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheets to cooling racks. Store covered.
Nutrition Facts : Calories 130, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 10 g, TransFat 0 g
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CHOCOLATE CHIP PEANUT BUTTER COOKIE CAKE - INQUIRING CHEF
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5/5 (1)Estimated Reading Time 4 minsServings 12Total Time 1 hr 10 mins
- Preheat the oven to 350 degrees. F. Grease a 9-inch springform pan with butter or non-stick cooking spray.
- Beat together the butter, both sugars, and peanut butter until light and fluffy. Add the eggs and vanilla and beat until well combined. In a small bowl, combine the flour, baking soda, and salt, until evenly incorporated. Add the dry ingredients to the standing mixer and mix on low until combined. Stir in the chocolate chips. Transfer the batter to the prepared springform pan.
- Bake until a knife inserted in the center comes out clean, approximately 24-26 minutes. Allow to cool at room temperature.
- Make the Peanut Butter Frosting. In a standing mixer fitted with the paddle attachment beat together the butter and peanut butter until light and fluffy. Add 1 and 1/4 cups confectioners’ sugar to the bowl and mix in, slowly at first until incorporated, then increasing the mixer speed to high. Add up to 1/4 cup more of confectioners' sugar, if needed to bring the frosting to a spreadable consistency. Frost the tops and sides of the cooled cookie cake.
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Estimated Reading Time 6 mins
- In a large bowl using a hand-held mixer or in the body of a stand mixer fitted with the paddle attachment, beat the butter and peanut butter on medium speed until completely smooth. Add the sugars and continue to beat on medium speed until creamy; about 1 minute. Add in the eggs and vanilla, increase speed to medium-high, and beat until combined, scraping down the sides and bottom of the bowl as needed; set aside.
- In a separate, medium-sized bowl, combine flour, baking powder, and salt. Turn the mixer on to low speed and carefully add the dry ingredients to the wet ingredients, beating just until combined. Using a rubber spatula stir in the chocolate chips, peanut butter chips, and chopped peanut butter cups.
- Pour the cookie dough into the prepared pan and use the spatula to spread it evenly around the pan. Bake for 23-25 minutes, or until the center is almost set and the edges are golden. Once removed from the oven, allow cookie cake to cool completely. Once cooled, use a sharp knife to loosen the sides of the cookie cake and transfer to a serving dish; alternately you can serve the cookie cake directly from the pan.
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