A giant, soft chocolate chip cookie stuffed with creamy peanut butter, then topped with chopped bits of candy. This Peanut Butter Stuffed Cookie Cake will be a hit for almost any celebration!
Cookie Cakes
If you don’t regularly make cookie cakes, I highly encourage you to change that.
1) They’re easier and faster to make than regular layer cakes.
2) Usually, they are more attractive than just a plate of cookies
3) They’re easier to decorate than a layer cake and can look just as great.
If you’re now inspired, here are a few of my other favorite cookie cake recipes:
Oreo Cookie Cake
Funfetti Cookie Cake
Chocolate Chip Cookie Cake
Peanut Butter Stuffed Cookie Cake
Butter and Sugars
This recipe uses 1/2 cup of both light brown and regular white sugars. The brown sugar gives the cookie cake the perfect amount of chewiness.
Cream the butter and sugar until they are lightened in color and fluffy. This is imperative as it will add air pockets to the dough that will help the cookie rise up, and not be too dense.
Eggs
After the butter and sugar, add the egg and the egg yolk. Why not two whole eggs? Because the egg yolk alone gives the cookie cake a richer flavor, and keeps it soft.
Adding a whole egg, and therefore an additional egg white instead of of just another egg yolk, makes the cookie cake drier. And when it comes to cookie cakes, I say the softer the better!
Chocolate Chips
The chocolate chips in this cookie cake, as with most cookies, are tasted in almost every bite. So, use good quality chocolate chips that you like to eat!
My favorite brands of semi-sweet and milk chocolate chips are Nestle Tollhouse and Ghiradelli. Serious Eats has a good article comparing chocolate chip brands here. It has actually inspired me to get together a group of friends for a similar taste test of chocolate chips…. stay tuned.
Peanut Butter
As with the chocolate chips, you will taste the peanut butter. So, use a brand you like. I have a strong preference for Jif Creamy Peanut Butter. If you want to add a crunch, consider using crunchy peanut butter.
I have not tried natural peanut butter in this recipe. However, I find that natural and regular peanut butters tends to bake differently, so would not recommend it.
This Peanut Butter Stuffed Cookie Cake is an easy to make, delightful treat! Decorate the top to celebrate any occasion!
Peanut Butter Stuffed Cookie Cake
Ingredients
Cookie
- 3/4 cup unsalted butter softened
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1 1/2 teaspoons cornstarch
- 1/2 cup mini semi-sweet chocolate chips
- 1/4 cup plus 2 tbsp milk chocolate chips divided
- ~1/3 cup smooth Peanut Butter
Decoration
- ~6 regular sized Reese's Peanut Butter Cups chopped
- 2-3 tablespoons smooth Peanut Butter
Instructions
Cookie
- Preheat oven to 350 degrees. Line bottom of a 10″ round baking pan with parchment paper. Butter and flour sides of pan (or use Baking PAM).
- In a large bowl, use electric mixer to beat butter, sugar, and brown sugar until lightened and fluffy, about 3 minutes.
- Mix in egg and egg yolk until well combined. Use spatula to scrape down sides as needed. Then, mix in vanilla extract.
- In a small bowl, whisk together flour, baking soda, baking powder, salt, and cornstarch. Beat into butter mixture about 1/2 cup at a time. Scrape down sides as needed. Continue mixing until well combined.
- Stir in mini semi-sweet chocolate chips and 1/4 cup of milk chocolate chips.
- Press half of dough evenly into prepared baking pan. Spread peanut butter evenly around dough to within about 1/2 inch of sides of pan. Then spread remaining dough over the top of the peanut butter, gently pressing down at the edges of the pan.
- Gently press remaining 2 tbsp of milk chocolate chips into top of dough (place chips randomly throughout the top to look more natural).
- Bake for 21-24 minutes, or until top is golden brown and center no longer wiggles.
- Remove from oven. Let cool completely before removing from pan.
Decoration
- After cookie has completely cooled, spread a thin layer of peanut butter, about 1" in width, around the edge of the cookie.
- Sprinkle and then gently press bits of chopped Reese's Peanut Butter Cups onto the peanut butter.
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
If you enjoyed this Peanut Butter Stuffed Cookie Cake, you might also enjoy these other SugarSpicesLife recipes:
Oatmeal Peanut Butter Chocolate Chip Cookies
Instant Pot Peanut Butter Chocolate Cheesecake
Buckeyes (Peanut Butter Chocolate Candy)
Peanut Butter Stuffed Chocolate Chip Cookies
Peanut Butter Chocolate Mousse Cake
Peanut butter cake at its best! wow, feels like a 5-star hotel experience. A homemade butter recipe can create even healthier cookies at home.