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A peanut buttery twist on the classic cookie cake. Top with chocolate, peanut butter, or vanilla frosting and get to decorating!
What?! Another year down already? I swear, I was just learning how to blog when I posted my first “birthday recipe” back in 2014 for my 29th birthday.
I shared my beloved chewy oatmeal raisin cookies with you, and have since made about a million different kinds of oatmeal cookies based on that recipe since (ok, so 7 more, but truly… Do you know anyone who loves oatmeal cookies as much as I do?? If you do, send them my way. We can be besties!).
A couple years ago (for my 30th), I went with a classic chocolate chip cookie cake recipe, and then last year, I decided to do a little twist on the classic and made a funfetti version. Why not do a peanut butter one this year? Why not, indeed!!
I’ll keep this simple, because birthdays should be all about celebrating and not about reading.
I mean, unless you really like reading, then that’s what you should do on your birthday, and my blog has some great reading material (helloooo, I love books about food), but this is a recipe you’ve seen before, so I don’t have to talk about it much.
I took my peanut butter blossom recipe and just switched some things around.
First up, you’ll see we’re using melted butter instead of softened. That’s because we don’t have to worry much about the sturdiness of this cookie cake nor any spreading.
I also upped the flour a tiny bit and added some peanut butter chips, because who doesn’t love extra peanut butter in their peanut butter? Am I right?!
I topped my peanut butter cookie cake with my amaaaazing chocolate fudge frosting, but you can use this peanut butter buttercream (only make 1/2 the recipe!), classic vanilla buttercream (again, 1/2 the recipe), or whatever your little peanut butter loving heart desires.
You just have to use sprinkles if you’re using this to celebrate a birthday… Deal?
Dense and chewy peanut butter cookie cake is definitely the way to go with a classic yet throw in a little curveball. Plus, no chilling, rolling, or individually baking of any kind going on here.
I mean, I love me some cookies, but when it comes to my birthday, easy peasy is the name of the game!
Thank you all for helping me celebrate 32! Do you have a favorite birthday treat you consider a “must have” on your special day?
Peanut Butter Cookie Cake
- 1 and 1/2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter melted
- 3/4 cup granulated sugar
- ¾ cup creamy peanut butter
- 1 large egg room temperature
- 1 teaspoon vanilla
- 1/3 cup peanut butter chips
- SUGGESTED: full recipe for chocolate fudge frosting or 1/2 recipe peanut butter buttercream for decorating
- Preheat the oven to 350ºF. Spray a 9" springform pan with non-stick spray*. Set aside.
- In a medium size bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, whisk together the butter, sugar, peanut butter, egg, and vanilla until smooth.
- Pour the dry ingredients into the wet ingredients and stir until cookie dough comes together. Press the cookie dough evenly into the prepared pan. Bake for 21-23 minutes until edges begin to brown. You may cover the cake with foil to prevent browning, if preferred. Remove from oven and allow to cool on a wire rack completely before decorating with frosting.
- Remove cooled cookie cake from springform pan and place on serving platter. Fill a piping bag with the frosting of your choice and decorate the cookie cake. I like to use a Wilton 1M tip. If using, add sprinkles before frosting sets. Cookie cake remains fresh covered tightly at room temperature for up to 4 days. Undecorated cookie cake may be frozen, up to 2 months. Thaw in refrigerator overnight and allow to come to room temperature before decorating.