Giant Chocolate Peanut Butter Cookie Cake
Experience the ultimate dessert mashup with this Giant Chocolate Peanut Butter Cookie Cake! It's a heavenly blend of rich chocolate and creamy peanut butter, perfect for satisfying your sweet tooth.
for 1 cake
Cookie Cake Layers
- nonstick cooking spray, for greasing
- 4 cups all purpose flour (500 g)
- 1 ⅓ cups natural cocoa powder (145 g)
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 3 sticks unsalted butter, room temprature
- 3 cups granulated sugar (600 g)
- 4 large eggs
- 4 teaspoons vanilla extract
Peanut Butter Frosting
- 3 sticks unsalted butter
- 1 ½ cups Skippy® Creamy Peanut Butter (360 mL)
- 4 ½ cups powdered sugar (495 g)
- 1 ½ teaspoons vanilla extract
- ¾ teaspoon kosher salt
- 2 tablespoons milk
Chocolate Ganache Drip
- ½ cup heavy cream (120 mL)
- 1 cup semisweet chocolate chip (175 g)
- ½ cup roasted, salted peanuts (65 g), roughly chopped
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- Make the cookie cake layers: Preheat the oven to 350°F (180°C). Grease 4 8-inch round cake pans with nonstick spray and line the bottoms with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for about 4 minutes, or until light and fluffy. Add the eggs, 1 at a time, mixing well after each addition. Add the vanilla and mix for 1 minute more, until incorporated.
- Reduce the mixer speed to low and gradually add the dry ingredients to the wet ingredients. Mix until just combined.
- Divide the dough evenly between the prepared cake pans, spreading evenly to cover the bottoms of the pans completely.
- Bake the cookie cakes for 15–20 minutes, or until they have firmed up and start to pull away from the sides of the pans. It’s okay if they are a bit soft in the centers, but not runny; they will continue to firm up as they cool. Let the cookie cakes cool completely, about 30 minutes.
- Make the peanut butter frosting: Add the butter and Skippy® Creamy Peanut Butter to the bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed until light and fluffy, about 5 minutes. Gradually add the powdered sugar and mix on low speed until incorporated. Add the vanilla, salt, and milk, and whip on medium speed for 3–5 minutes, or until very light and fluffy. Transfer the frosting to a piping bag fitted with a large round tip.
- Assemble the cookie cake: Pipe a small amount of frosting onto the center of a plate or cake stand, then place a cookie cake layer on top to secure. Pipe the frosting on top of the cookie in a spiral pattern to cover completely. Repeat with the remaining cake layers and frosting, finishing with a thin layer of frosting atop the final cookie layer. Using an offset spatula, spread the top layer of frosting evenly over the top of the cake. Using a cake scraper, gently smooth the frosting around the sides of the cake so it is flush with the edges of the cookies, adding more frosting as needed to fill any gaps. Transfer the cake to the refrigerator or freezer to chill for about 30 minutes.
- Make the chocolate ganache: Add the cream to a medium microwave-safe bowl and microwave on high power for 30 seconds. Add the chocolate chips and let sit for 1 minute, then stir until the chocolate is completely melted and the ganache is smooth. Let cool for 1–2 minutes, then transfer to a piping bag. Cut a small opening in the tip of the bag.
- Remove the cake from the refrigerator. Carefully pipe the ganache around the sides of the cake so it drips over the edge, varying the length of each drip. Pipe more ganache on top of the cake and use an offset spatula to spread in an even layer.
- Transfer the remaining peanut butter frosting to a piping bag fitted with a large star tip. Pipe dollops of frosting around the top edge of the cake. Garnish the cake with the chopped peanuts.
- Slice and serve.