Chocolate Chip Peanut Butter Cookie Cake


8 people

Cooking Time

45 minutes

Total Time

45 minutes

  • 3 (16.5-ounce) rolls pre-made chocolate chip cookie dough

  • 2 cups unsalted butter, room temperature

  • 2 heaping cups creamy peanut butter

  • 6 cups powdered sugar

  • 1 cup heavy cream

  • 1/2 teaspoon salt

    Related recipes

    Chocolate chip cookies, peanut butter buttercream, ALL IS RIGHT IN THE WORLD.

    1. Preheat oven to 350 degrees. Fahrenheit. Line 3 large baking sheets with parchment paper.
    2. Divide each log of cookie dough into 2 balls. On each baking sheet, place two cookie dough balls and flatten into large discs.
    3. Bake for 15 to 20 minutes, until golden and cooked through. Let cool for about 15 minutes on baking sheet then transfer on a cooling rack to cool completely.
    4. While cookies cool, make the frosting. In a large bowl beat together the butter and peanut butter for 2 to 3 minutes. Beat in powdered sugar, making sure to scrape down the sides of the bowl. Add in heavy cream and salt, beat on high for 3 to 4 minutes, until buttercream is light and fluffy.
    5. To assemble the cake, on a cake stand or large serving dish, apply a thin layer of frosting, then place the first cookie layer on top. Apply a thin layer of frosting on top of the cookie and top with another cookie. Repeat with remaining cookies and frosting.
    6. Serve and enjoy!
    Related  Slow Cooker Fudge

    There are no reviews yet. Be the first one to write one.