PEANUT BUTTER COOKIE CAKE
This giant peanut butter cookie cake is decorated with rich peanut butter frosting and topped with honey-roasted peanuts for the perfect combination of crunchy, salty and sweet.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 12 servings
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and spray with nonstick cooking spray.
- Pulse the oats in a food processor until finely ground. Whisk the ground oats, flour, baking soda and salt together in a medium bowl.
- In a large bowl, beat the butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg and beat until well incorporated. Beat in the peanut butter and vanilla until smooth and creamy, about 2 minutes, scraping down the sides of the bowl as needed. With the mixer on low, gradually add the flour mixture until well incorporated.
- Transfer the dough to the prepared baking sheet. Using your hands, flatten and form the dough into a 10-inch circle, about 1/2 inch thick. Bake until the cake is lightly golden and set in the center, 30 to 35 minutes. Transfer to a wire rack and allow to cool completely before decorating.
- For the frosting: Beat the peanut butter, butter, and salt with an electric mixer until creamy, 1 minute. Starting on low speed, beat in the confectioners' sugar and vanilla, gradually increasing the speed to medium-high until the frosting is light and fluffy, about 2 minutes. Transfer the frosting to a pastry bag fitted with a star tip. Once the cookie is completely cooled, pipe starts along the outer edge of the cookie and in the center. Garnish with peanuts.
PEANUT BUTTER CAKE
This is one of my favorite cake recipes given to me from a co-worker. It is the best peanut butter cake you will ever eat. The icing is like fudge.
Provided by Karen Pugh
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 20
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Whisk flour, white sugar, and baking soda together in a bowl. Beat 1/2 cup milk, eggs, and 1 teaspoon vanilla extract into flour mixture using an electric mixer on low until smooth.
- Cook and stir water, 1/2 cup butter, vegetable oil, and 1/2 cup peanut butter together in a saucepan over medium heat until smooth, about 5 minutes. Stir peanut butter mixture into flour mixture until batter is well mixed; pour onto the prepared baking sheet.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes.
- Melt 1/2 cup butter and 1/2 cup peanut butter together in a saucepan over medium heat until smooth; add 1/3 cup milk and 1 teaspoon vanilla extract. Whisk confectioners' sugar into mixture until icing is smooth, 3 to 5 minutes. Pour icing over warm cake.
Nutrition Facts : Calories 457.6 calories, Carbohydrate 62.3 g, Cholesterol 43.8 mg, Fat 22 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 8.3 g, Sodium 199.6 mg, Sugar 50.9 g
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!
EASY CAKE MIX PEANUT BUTTER COOKIES
Easy Peanut Butter Cookies
Provided by Nettie Picetti-Grosjean
Categories Desserts Cookies Cake Mix Cookie Recipes
Time 1h25m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the egg and beat until incorporated; then beat in the peanut butter until evenly mixed. Stir in the cake mix until just incorporated. Shape the dough into 1 inch balls, place onto ungreased baking sheets, and flatten with a fork.
- Bake in the preheated oven until the edges are golden, about 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 272.9 calories, Carbohydrate 26.6 g, Cholesterol 13.3 mg, Fat 16.7 g, Fiber 2.2 g, Protein 7.1 g, SaturatedFat 3.6 g, Sodium 276.9 mg, Sugar 15.8 g
CAKE MIX PEANUT BUTTER COOKIES
I grew up on the cake box cookies... My mom made them all the time... I'll never forget the first time my wife made cookies... I asked what kind of cake mix she used... That didn't go over too well since she made them from scratch!
Provided by Brad 007
Categories Dessert
Time 22m
Yield 36 cookies, 12 serving(s)
Number Of Ingredients 5
Steps:
- Turn oven on to 350°F.
- Wash your hands.
- Dump all ingredients into a bowl.
- Get mixer out and mix it until it is mixed up good. It will look kinda grainy, but feel oily.
- If you haven't washed your hands yet, now would be a good time to do it.
- After it is mixed up good,grab enough out to make about a 1 inch ball in your hand and roll it around in your hand like you did with Play-Doh when you were a kid.
- Place the balls about 2 inches apart on an ungreased cookie sheet.
- Get a fork and use the tines to make a criss cross pattern on each ball by gently pressing down on the ball 2 times. Once for each direction.
- Place in oven and bake for 8~12 minutes.
- Remember that the shorter the baking time, the softer the cookie. 8 minutes would be the minimum though (unless you have a one of those fancy convection ovens).
Nutrition Facts : Calories 362.5, Fat 21.1, SaturatedFat 3.9, Cholesterol 31.9, Sodium 390.5, Carbohydrate 37.5, Fiber 1.8, Sugar 20.5, Protein 8.3
DOUBLE PEANUT BUTTER CAKE
My family loves peanut butter cake, so I came up with a recipe that packs in as much peanut butter as possible. Easy to say, they can't get enough of it. -Marie Hoyer, Hodgenville, Kentucky
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, cream peanut butter, butter and sugar until light and fluffy, 3-5 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 9 in. square baking pan. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pan on a wire rack. For frosting, cream peanut butter and butter. Add sugar, milk and vanilla; beat until smooth. Spread over top of cake.
Nutrition Facts :
EASY PEANUT BUTTER COOKIES (CAKE MIX)
Super easy PB cookies from a cake mix. I've adapted the recipe to make it low-fat. Very good and moist.
Provided by MsSally
Categories Dessert
Time 15m
Yield 36 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pour the cake mix into a large bowl. Make a well in the center, and add peanut butter, applesauce, egg substitute Mix until well blended if necessary add water. Dough should be stiff.
- Drop by teaspoonfuls onto ungreased cookie sheets. Flatten slightly using a fork dipped in water.
- Bake for 10 to 12 minutes in the preheated oven. Let cookies set on cookie sheet for 2 to 3 minutes before carefully removing from the cookie sheet to cool on wire racks.
Nutrition Facts : Calories 65.2, Fat 1.7, SaturatedFat 0.2, Cholesterol 0.3, Sodium 101.3, Carbohydrate 11.7, Fiber 0.2, Sugar 6.6, Protein 1
EASY CAKE MIX PEANUT BUTTER COOKIES
Make it look easy to make a classic. These deliciously soft and delightfully easy peanut butter cookies are a dream to enjoy, with a moist and chewy texture and just the right amount of peanut butter flavor in every bite. Plus, they're wonderfully simple to make. Just add peanut butter and brown sugar to a box of classic Betty Crocker™ yellow cake mix and you're already halfway there. Mix in the rest of your baking ingredients and your dough will be ready for shaping, no cooling required. This easy peanut butter cookie recipe makes 54 cookies, perfect for sharing with fellow peanut butter-loving friends and family!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 54
Number Of Ingredients 7
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pans). In large bowl, beat cake mix, brown sugar, water, peanut butter, shortening and eggs with electric mixer on medium speed until smooth.
- Shape dough into 1-inch balls. Roll in granulated sugar and, on ungreased cookie sheet, place 2 inches apart. Flatten in crisscross pattern with fork dipped in sugar.
- Bake 10 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Store covered.
Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 6 g, TransFat 0 g
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- Pour the dry ingredients into the wet ingredients and stir until cookie dough comes together. Press the cookie dough evenly into the prepared pan. Bake for 21-23 minutes until edges begin to brown. You may cover the cake with foil to prevent browning, if preferred. Remove from oven and allow to cool on a wire rack completely before decorating with frosting.
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