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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!
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5 from 1 vote

Peanut Butter Stuffed Cookie Cake

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!
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Dessert
Cuisine: Cookie Cake
Keyword: Peanut Butter Stuffed Cookie Cake
Servings: 1 10" 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.