Peanut Butter Chocolate Chip Cookies or Cookie Cake
Indulge in the ultimate dessert experience with this versatile recipe for Peanut Butter Chocolate Chip Cookies—or turn it into a decadent cookie cake! Featuring the rich, creamy goodness of peanut butter paired with melty, semi-sweet chocolate chips, this recipe delivers perfectly soft, chewy cookies or a golden-baked cake with delightfully crisp edges. With just 15 minutes of prep, you can customize the format to suit your craving—bake individual cookies for easy snacking, or press the dough into a pan for a shareable, show-stopping dessert. Whether served warm with gooey chocolate or stored for a treat later, this irresistible combination of sweet and salty is a guaranteed crowd-pleaser. Perfect for family gatherings, casual baking days, or gifting, this recipe is your go-to for a deliciously nostalgic treat.
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 120 grams creamy peanut butter
- 100 grams granulated sugar
- 150 grams brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 190 grams all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 180 grams semi-sweet chocolate chips
Instructions
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper. For a cookie cake, grease and line a 9-inch round cake pan with parchment paper.
In a large mixing bowl, cream the unsalted butter, peanut butter, granulated sugar, and brown sugar together using a hand or stand mixer until smooth and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the bowl and beat until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the semi-sweet chocolate chips using a spatula, ensuring they are evenly distributed throughout the dough.
For cookies, scoop 2 tablespoons of dough per cookie and roll into balls. Place them 2 inches apart on the prepared baking sheet. For a cookie cake, transfer all the dough into the prepared cake pan and press it down evenly.
Bake in the preheated oven for 10-12 minutes for cookies, or 18-22 minutes for a cookie cake. The edges should be lightly golden, and the center may look slightly underbaked—that's okay!
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. For a cookie cake, allow it to cool completely in the pan before removing and slicing.
Serve warm or at room temperature, and store leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
4129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.5 g | 275% | |
| Saturated Fat | 100.1 g | 500% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 3135 mg | 136% | |
| Total Carbohydrate | 539.3 g | 196% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 353.8 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 276 mg | 21% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1257 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
