Description
A large, soft peanut butter cookie baked in a cake pan, perfect for celebrations.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and peanut butter until smooth.
- Add the granulated sugar and brown sugar to the butter mixture and beat until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- If using, stir in the chocolate chips.
- Press the dough evenly into the prepared cake pan.
- Bake for 25-30 minutes, or until the edges are golden brown and the center is set.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- Frost with your favorite buttercream or cream cheese frosting.
- Serve with a scoop of vanilla ice cream.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg
Keywords: Peanut Butter Cookie Cake, giant cookie, cookie cake, peanut butter dessert, celebration cake, easy dessert