Ultimate
Peanut Butter Chocolate Cookie Cake
Ingredients
For the Ultimate Peanut Butter Chocolate Cookie Cake:
- 1/2 cup unsalted butter, room temperature
- 1/4 cup creamy peanut butter (I used skippy)
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 semi-sweet chocolate chips
- 1/2 cup peanut butter chips
- 12 mini peanut butter cups, chopped
- For the Chocolate Frosting:
- 2 cups confectioners' sugar (plus more if needed)
- 1/3 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, VERY soft
- 2 -3 Tablespoons whole milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- chocolate sprinkles
Instructions
1.
Preheat oven to 350 degrees (F). Spray a 9-inch
pie dish lightly with nonstick spray; set aside.
2.
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.
3.
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.
4.
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.
For the chocolate
frosting:
1.
Sift together the confectioners' sugar and cocoa
powder, pressing it through a small sieve and into a large bowl to assure there
are no lumps left; set aside.
2.
Beat the butter on medium speed until smooth and
creamy; about 2 minutes.
3.
Gradually add the sifted sugar/cocoa powder
alternately with the milk. Stir in vanilla and salt.
4.
Once all of the ingredients have been added,
beat on high speed until creamy and combined; about 2 minutes.
5.
Decorate the cooled cookie cake with frosting
and chocolate sprinkles.
source : https://bakerbynature.com
0 Response to "Ultimate Peanut Butter Chocolate Cookie Cake"
Posting Komentar