If you’re a fan of chocolate and peanut butter, this Giant Chocolate Peanut Butter Cookie Cake is the ultimate dessert for you. Combining the rich flavors of creamy peanut butter with the sweetness of chocolate chips, this dessert is baked into a giant cookie, resulting in a soft, chewy treat that’s perfect for sharing. Whether you’re celebrating a special occasion, enjoying a cozy night in, or looking to satisfy your sweet tooth, this cookie cake is a showstopper. The best part? It’s incredibly easy to make and will have everyone asking for seconds.

The combination of peanut butter and chocolate is a classic for a reason, and when baked into a thick, giant cookie, it becomes even more irresistible. With just a few simple ingredients, you can create a treat that tastes indulgent and comforting at the same time. Serve it warm with a scoop of ice cream, or enjoy it on its own with a glass of milk—either way, it’s sure to be a hit!

Why You’ll Love This Recipe

1. Peanut Butter and Chocolate Perfection

This cookie cake features a perfect balance of peanut butter and chocolate, offering a rich and decadent flavor that everyone loves.

2. Super Easy to Make

No need for fancy techniques or complicated steps—this recipe is quick and simple, allowing you to enjoy your dessert in no time.

3. One Giant Cookie

Instead of making individual cookies, this recipe creates one large, soft, chewy cookie cake that’s perfect for sharing at parties, gatherings, or family dinners.

4. Perfect Texture

The combination of peanut butter and butter creates a soft and chewy texture that’s comforting and delicious in every bite.

5. Customizable Toppings

While the chocolate chips already add plenty of sweetness, you can easily customize the cake by adding chopped peanuts, more chocolate, or even a drizzle of caramel.

Ingredients

All-purpose flour
Baking soda
Salt
Unsalted butter, softened
Granulated sugar
Brown sugar
Creamy peanut butter
Large egg
Vanilla extract
Chocolate chips

Variations

Add Nuts: For extra crunch, add chopped peanuts or any nut of your choice to the dough.
Drizzle with Chocolate: Once baked, drizzle some melted chocolate or peanut butter over the top for a more decadent treat.
Use Dark Chocolate Chips: Swap out regular chocolate chips for dark chocolate chips to enhance the flavor with a bit of richness.
Add Swirls: You can swirl in some caramel sauce or even marshmallow fluff into the dough before baking for a unique twist.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugars

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.

Step 4: Add Peanut Butter and Egg

Add the creamy peanut butter to the sugar mixture and beat until smooth. Then, beat in the egg and vanilla extract.

Step 5: Mix in Dry Ingredients

Gradually add the dry ingredients into the wet ingredients, mixing until just combined.

Step 6: Add Chocolate Chips

Fold in the chocolate chips until evenly distributed throughout the dough.

Step 7: Bake the Cookie Cake

Transfer the dough to the prepared cake pan, pressing it down evenly. Bake for 18-20 minutes, or until the edges are golden and the center is set but still soft.

Step 8: Cool and Serve

Allow the cookie cake to cool in the pan for about 10 minutes before removing it. Serve warm, or let it cool completely for easier slicing.

Tips for Making the Recipe

Don’t Overmix: When adding the dry ingredients, mix just until combined to ensure the cookie cake stays tender.
Check for Doneness: The cookie cake should be golden around the edges and slightly soft in the center. It will continue to cook as it cools.
Use Room Temperature Ingredients: For the best texture, make sure your butter and peanut butter are softened, and your egg is at room temperature.

How to Serve

Serve the Giant Chocolate Peanut Butter Cookie Cake on its own, or top it with a scoop of vanilla ice cream for an extra indulgent treat. You can also drizzle it with hot fudge, caramel sauce, or a dollop of whipped cream for added flavor.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store them in an airtight container at room temperature for up to 3 days.

Freezing

To freeze, wrap the cookie cake in plastic wrap and place it in a freezer-safe bag or container. It can be frozen for up to 3 months. To reheat, thaw at room temperature and warm in the microwave or oven.

Reheating

If you prefer your cookie cake warm, pop it in the microwave for about 20 seconds or bake it at 300°F for 5-10 minutes.

FAQs

1. Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter will work fine, and it will add a bit more texture to the cookie cake.

2. Can I use margarine instead of butter?

While margarine can be used, butter gives the best flavor and texture for this recipe.

3. Can I add more chocolate chips?

Absolutely! If you’re a chocolate lover, feel free to add extra chocolate chips to the dough.

4. Can I make this in a different-sized pan?

Yes, if you use a smaller pan, the cookie cake will be thicker and take longer to bake. If using a larger pan, it will bake faster and be thinner.

5. How do I know when the cookie cake is done?

The edges should be golden brown, and the center should look set but slightly soft. It will continue to firm up as it cools.

6. Can I use a different type of chocolate chip?

You can use milk chocolate chips, white chocolate chips, or dark chocolate chips depending on your preference.

7. How do I store leftover cookie cake?

Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

8. Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works perfectly fine for this recipe, especially for creaming the butter and sugars.

9. Can I double the recipe?

Yes, you can double the ingredients and bake it in a larger pan, but make sure to adjust the baking time.

10. Can I freeze the dough?

Yes, you can freeze the cookie dough before baking. Roll it into a ball, wrap it tightly, and freeze for up to 3 months. Let it thaw before baking.

Conclusion

This Giant Chocolate Peanut Butter Cookie Cake is the perfect combination of two classic flavors, baked into one soft, chewy, and indulgent treat. It’s easy to make, customizable, and perfect for sharing. Whether you’re serving it at a party, a family gathering, or just enjoying it as a personal treat, it’s sure to impress. Give this recipe a try, and enjoy every bite of its irresistible peanut butter and chocolate goodness!