Peanut Butter Cookie Cake

🧂 Ingredients

• 113 grams unsalted butter

  (8 Tablespoons or ½ cup)
• 220 grams light brown sugar

  (1 cup)
• 150 grams sugar

  (¾ cup)
• 3 eggs, refrigerator cold, beaten
• 192 grams peanut butter

  (¾ cup)
• 2 teaspoons vanilla
• 210 grams all purpose flour

  (1¾ cup)
• ¼ teaspoons baking soda
• ¼ teaspoons baking powder
• ¾ teaspoons salt
• 339 grams Reese’s Pieces, Peanut Butter M&Ms, chocolate chips, peanut butter chips, or any combination of them

  (1½ cups)
• 53 grams Dutch process cocoa

  (½ cup plus 2 Tablespoons)
• 227 grams confectioner’s sugar

  (2 cups)
• ⅛ teaspoon salt
• 37 grams hot milk
• 1½ teaspoons vanilla extract
• 113 grams unsalted butter, at room temperature

  (8 Tablespoons or ½ cup)

Instructions

• 1 Preheat oven to 350° F. Line an 9 inch springform baking pan with parchment
  paper.
• 2 In a 2-3 quart saucepan, melt the butter over low heat. Remove from heat and
  allow to cool to room temperature.
• 3 Mix in sugar and brown sugar. Stir in beaten eggs.
• 4 Mix in peanut butter and vanilla.
• 5 Mix in flour, baking soda and baking powder, just until fully incorporated and
  no flour is visible.
• 6 Stir in any mix-ins just until incorporated. Spread batter into prepared pan.
• 7 Bake for 50-55 minutes. The cookie cake is done when the edges are browned and a
  toothpick inserted in the middle comes out clean. Allow the cookie cake to cool
  completely in the pan. The middle will sink as it cools.
• 8 Frosting. In a bowl of an electric mixer (or bowl with a hand mixer), mix the
  cocoa powder, half the confectioner’s sugar and salt. Stir in the hot milk and
  the vanilla. Add the butter and rest of the confectioner’s sugar, beating until
  light and fluffy, approximately 2-3 minutes.
• 9 Assembly. Slide a metal spatula around the inside edge of the baking pan to
  loosen the blondie cake from the sides. Release the side portion of the
  springform pan. Using a spatula, lift the cookie cake onto a serving plate.
  Spread the frosting over the sunken part of the cookie cake.

Nutrition Info