Chocolate Cookie Cake
Chocolate Cookie Cake combines chocolate and peanut butter to make a simple but decadent dessert. Put this in the oven while you‘re eating dinner, and then serve it warm with ice cream!
Reese’s Peanut Butter Cookie
A cookie cake is always a good thing. Perfect for dinner guests because you can serve it warm and gooey right out of the oven. Add chocolate and peanut butter and it’s a win/win for everyone.
While this recipe originally used a cast iron skillet, this updated version requires a cookie cake pan or a springform pan. One big cookie that can be enjoyed hot out of the oven or at room temperature. We love this easy cookie recipe!
Why This Recipe Works:
- SIMPLE – This peanut butter chocolate chip cookie cake uses pantry staples that are easily found in most grocery stores. You’ll need just one bowl to make it and no chill time is required. Easy peasy!
- DECADENT – Double duty here. This one is for chocolate lovers AND peanut butter lovers.
- PERFECT FOR ENTERTAINING – A giant cookie for dessert? Yes, please. Your guests will be thanking you – trust me.
- CUSTOMIZABLE – See below for ways to make this cookie your own. Customize it to your liking!
Ingredients Used:
- Unsalted Butter
- Granulated Sugar
- Large Eggs
- Vanilla Extract
- Creamy Peanut Butter – I don’t recommend using natural peanut butter in this recipe
- All-Purpose Flour
- Unsweetened Cocoa Powder
- Baking Soda
- Kosher Salt
- Semi-Sweet Chocolate Chips
- Peanut Butter Cups
How to make Chocolate Peanut Butter Cookie Cake:
Step 1
Prep. Preheat oven to 350 degrees f. Use baking spray to coat the insides of a springform pan.
Step 2
Combine wet ingredients. In a large mixing bowl, use an electric hand mixer (or use a stand mixer) to cream together the butter and sugar (at medium speed) until very light and airy. Then add the whole eggs, vanilla, and peanut butter – and mix again.
Step 3
Add dry ingredients. Then add the dry ingredients – flour, cocoa powder, salt, and baking soda. Mix again until just combined.
Step 4
Add chocolate chips. Add the chocolate chips to the dough and mix to combine.
Step 5
Transfer cookie dough to a springform pan. Scoop the dough into a prepared springform pan, smoothing it evenly to all sides of the pan.
Step 6
Bake. Bake cookie cake for 22-25 minutes, or until it’s done to your liking.
Step 7
Rest. Let the cookie cake sit in the pan for about 8 minutes before removing the sides of the pan. Transfer cookie to a cutting board or cooling rack to rest until ready to slice.
Step 8
Serve. Serve wedges of cookie cake warm with a scoop of ice cream – how about my Homemade Vanilla Bean Ice Cream?
Storing and Freezing:
- Store leftover cookie cake in an airtight container.
- You can also freeze the leftovers. Wrap the cookie tightly in saran wrap and then place it in a large freezer bag.
Recipe Variations:
There are different ways to make this large homemade cookie!
- Instead of chocolate chips, feel free to add another variety – dark chocolate chips, butterscotch chips, white chocolate chips, peanut butter chips, or mini chocolate chips.
- Skip the peanut butter cups and try a different topping – a drizzle of Homemade Salted Caramel Sauce, other candy bars, or some Old Fashioned Caramel Icing.
- Double the recipe and make it into a layer cake along with some chocolate frosting or a simple chocolate sauce.
Looking for more cookie cake recipes? Try one of the following:
Recipe FAQs:
While I use a springform pan with a removable bottom, you can also use a regular round or square pan. We like the USA brand.
Use baking spray to allow the cookie cake to release easily from the pan. If using a regular pan, you could use parchment paper to easily lift the cake out.
Yes, instead of semi-sweet chocolate chips, you could try dark chocolate chips, milk chocolate chips, peanut butter chips, or white chocolate chips.
Other Chocolate Desserts:
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Chocolate Cookie Cake Recipe
Ingredients
Wet Ingredients:
- 1/2 cup unsalted butter – softened to room temperature
- 1 cup sugar
- 1/3 cup creamy peanut butter
- 2 large eggs – at room temperature
- 2 teaspoons vanilla
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/4 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup dark chocolate chips
- 10 mini Reese’s peanut butter cups – chopped into quarters
Instructions
- Prep. Preheat oven to 350 degrees f. Use baking spray to coat the insides of a springform pan.
- Combine wet ingredients. In a large mixing bowl, use a hand mixer (or use a stand mixer) to cream together the butter and sugar until very light and airy. Then add the egg, vanilla, and peanut butter – and mix again.1/2 cup unsalted butter, 1 cup sugar, 2 large eggs, 2 teaspoons vanilla, 1/3 cup creamy peanut butter
- Add dry ingredients. Then add the dry ingredients – flour, cocoa powder, salt, and baking soda. Mix again until just combined.1 1/2 cups all-purpose flour, 1/4 cup baking cocoa, 1/2 teaspoon salt, 1 teaspoon baking soda
- Add chocolate chips. Add the chocolate chips to the dough and mix to combine.1/2 cup dark chocolate chips
- Transfer cookie dough to a springform pan. Scoop the dough into a prepared springform pan, smoothing it evenly to all sides of the pan.
- Remove pan from oven and immediately spread chopped peanut butter cups over the top of the cookie, pushing down on them slightly to melt into the cookie.10 mini Reese’s peanut butter cups
- Bake. Bake cookie cake for 22-25 minutes, or until it's done to your liking.
- Rest. Let the cookie cake sit in the pan for about 8 minutes before removing the sides of the pan. Transfer cookie to a cutting board or wire rack to rest until ready to slice.
- Serve. Serve wedges of cookie cake warm with a scoop of Homemade Vanilla Bean Ice Cream!
Notes
- Instead of chocolate chips, feel free to add another variety – dark chocolate chips, butterscotch chips, white chocolate chips, or mini chocolate chips.
- Skip the peanut butter cups and try a different topping – a drizzle of Homemade Salted Caramel Sauce, other candy bars, or some Old Fashioned Caramel Icing
The name says it all! Chocolate! Cookie! Cake!
Yes sir!
Ohhhh My Word this Giant Cookie looks Uhmayzin ‼️ I can’t wait to make one.. just curious to know if you’ve tried using 1/2 granulated sugar & 1/2 brown sugar. I’ve heard that regular sugar gives it the crispiness & brown sugar gives it the soft chewy texture.
I’ve not tried that in this recipe, but I often use half of each.
Hello, the recipe says cream butter and sugars. Should there be brown sugar in the recipe, or is this just a typo? Thanks!
That was a typo and I fixed it! Thanks!
Thank you for this recipe! My boyfriend and I made it today and it turned out amazing! We didn’t have a skillet, so we put it on a pizza pan with parchment paper and kept everything else the same. Baked for 15 mins and perfection. 🙂
You’re welcome, Nikki!! I’m so glad you liked it! 🙂
Looks delicious! What size iron skillet did you use for the recipe? Thanks. Patricia
Hi Patricia! I used a 10 1/2 inch skillet for this recipe. Thanks for stopping by! 🙂