Chocolate Chip Cookie Cake

This soft and chewy Chocolate Chip Cookie Cake is bursting with chocolate flavor and features a layer of creamy peanut butter in the middle. It’s a tasty and creative dessert!

Prep Time20

Cook Time30

Total Time50

Servings:

Calories: 948kcal

Author: Karin and Ken

Ingredients

¾ cup light brown sugar
¾ cup white granulated sugar
1 cup salted butter room temperature
2 large eggs
1 teaspoon baking soda
1 teaspoon baking powder
2 ½ cups all-purpose flour
1 ½ cups semi-sweet chocolate chips
1 ¼ cup peanut butter

Instructions

Preheat your oven to 350°F.
Combine the sugars and butter in a large mixing bowl. Use an electric hand mixer to cream the ingredients together for 3 minutes on high speed.
After 3 minutes, add the eggs and continue mixing for an additional 3 minutes, ensuring the mixture is light in color and fluffy in texture.
Reduce the speed of your hand mixer and whisk in the baking soda, baking powder, and flour. Whisk until just combined and scrape down the sides of the bowl to ensure all the flour is fully incorporated.
Gently fold the chocolate chips into the cookie dough until evenly distributed.
Press half of the cookie dough into a 9-inch springform pan and then spread the peanut butter over the top. Top your cookie cake with the remaining cookie dough, pressing it into an even layer to seal the peanut butter.
Bake your cake for 30 minutes, or until a toothpick can be cleanly removed from the center of the cake.
Slice, serve, and enjoy!

Video

Notes

- Use room temperature eggs: Room temperature ingredients mix better. When you take out the butter to soften, also take out the eggs so they can come to room temperature.

- Don’t overbake it: Only bake until it’s cooked through. If you bake it too long, it will become dry and crumbly.

- Serve it warm or at room temperature: Enjoy this cough dough cake recipe warm or at room temperature — it’s so good either way!

Nutrition