This is one of those. I found this a while ago here and thought the flavours sounded wonderful, I mean who doesn't like Peanut butter and chocolate (well I guess people allergic wouldn't..) and then instead of having to make individual cookies with the batter, which can take a bit of time, you just put the whole thing in a cake pan and bake it. One massive cookie!
In the original recipe that I saw she made it in a round cake tin, but I decided to make it in a square tin, so I could cut it into little squares.
The result? Delicious! Definitely something I will make over and over as I never get tired of this combination. Frankie said, just as I had made it, that he had a morning tea on the next day and if he could take it to work for his morning tea.... he said it was very popular and it was gone in a flash, so that was good! I made sure I didn't give it all to him though...
All the ingredients for the massive cookie! As you can see there aren't many which is always good!
Putting the flour and baking powder in a bowl
Cream the butter, sugar and peanut butter
Creamy goodness
Mix in the egg
Add the dry ingredients and chocolate. Lots of chocolate I might add!
Put in a lined baking pan and straight into the oven
Choc Chip baked deliciousness!
Good eaten hot or cold!Peanut Butter Chocolate Chip Cookie Cake
85g butter
1/4 cup smooth peanut butter
1 1/4 cup milk chocolate chips (I used dark, cause I like dark)
1 cup plain flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup light brown sugar
1 teaspoon vanilla extract
1 large egg
1. Preheat the oven to 180C.
2. Whisk the flour, baking powder and salt together in a medium bowl and set aside.
3. Using a stand mixer or a hand mixer, cream the butter, peanut butter, light brown sugar, and vanilla extracts on medium speed until well combined, about 1 minute.
Increase the mixer speed to high and beat for 15 seconds.
4. Stop the mixer, scrape down the sides of the bowl, and add the egg.Blend on medium speed for 30 seconds.
5. Add the dry ingredients and combine on low speed until just a few dry streaks remain.
6. Add the chocolate chips and mix for a few seconds until combined.
7. Scrape the batter into a greased and lined 10-inch round cake tin.
8. Press the batter into a smooth and even layer in the pan. Bake until lightly golden and puffy around the edges (the center should still feel quite soft), 18 – 22 minutes. (Doesn't take long either!!)
9. Cool for 10 minutes and then run a paring knife around the edge of the pan to release the cake.
5 comments:
Oh gosh, me too! The list of bookmarked and copy-pasted recipes is frightening. I've got hundreds, at least. Like you, though, the recipes including peanut butter other nuts always rise to the top ;)
I'm loving PB and chocolate at the moment-so much so that we ran out of PB just yesterday! This looks great Susan! :)
This is a good one Susan. I've got these ingredients in the pantry and thinking I might just make them.., sounds great.
Thank goodness I'm not allergic to peanut butter because I'd hate to see a delicious looking treat like this and have to pass on eating it. I have a linky party on my blog every Saturday called "Sweets for a Saturday" and I'd like to invite you to stop by this weekend and link this up.
Hi Suse,
Looks like a great recipe, must try it. I made a slice today using a silicon cake pan and it was so easy. I used to use foil to line the opan and then spend ages picking out the bits of foil stuck to the slice.
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