Print Recipe

Chocolate Peanut Butter Cookie Cake

Ingredients

  • Brownie Layer
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/4 tsp baking powder
  • 1/3 cup cocoa powder
  • 1/4 tsp salt
  • 1/2 cup all purpose flour
  • 1 cup peanut butter chocolate chips
  • Peanut Butter Cookie Layer
  • 2 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup butter room temperature
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 cup creamy peanut butter
  • 2 eggs room temperature
  • 2 tsps vanilla extract
  • 1 cup chocolate chips I used milk chocolate chips
  • Chocolate Cake Layer
  • 1 cup granulated sugar
  • 3/4 cups all-purpose flour + 2 TBSPs
  • 1/3 cup unsweetened cocoa powder
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 3/4 cup skim milk
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 1/4 cup water or coffee
  • Peanut Butter Frosting
  • 1/4 cup unsalted butter room temperature
  • 1/2 cup peanut butter
  • 1/4 cup milk
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • Chocolate Frosting
  • 1/2 cup unsalted butter room temperature
  • 1/2 cup chocolate chips melted
  • 2 tsps vanilla
  • 1/4 cup cocoa powder
  • 5 cups powdered sugar
  • 1/2 cup heavy cream
  • mini chips ahoy

Instructions

  • Preheat your oven to 375 degrees. Grease a 9 inch spring form pan and set aside.
  • In a large bowl, whisk together 1/2 cup vegetable oil and 1 cup sugar until fully combined. Whisk in 1 tsp vanilla extract and 2 large eggs.
  • In a medium bowl whisk together 1/4 tsp baking powder, 1/3 cup cocoa powder, 1/4 tsp salt, and 1/2 cup all purpose flour. Whisk the dry ingredients into the wet ingredients. Stir in the peanut butter chips. Pour the batter into the prepared pan.
  • Bake for 15 minutes at 375 degrees. Cool for 10 minutes in the pan, run a knife around the edge of the pan and then remove the side of the pan. Remove the bottom of the pan and allow to cool completely.
  • Preheat your oven to 350 degrees.
  • In a large bowl, mix together 2 cups flour, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/4 tsp salt.
  • In a large stand mixer, cream together 1 cup butter and 1 cup brown sugar and 1/2 cup granulated sugar until light and fluffy, about three minutes. Then beat in the 1 cup peanut butter until combined, scrapping down the sides as needed. Beat in the 2 eggs one at a time, and then beat in the 2 tsps vanilla.
  • With the mixer on low, slowly add the flour until just combined.
  • Scrape down the sides of the mixer and then using a spatula gently fold in the 1 cup chocolate chips.
  • Spray a 9 inch spring form pan with cooking spray. Add the batter to the pan.
  • Bake on the middle rack for 19 to 24 minutes or until the edges of the cake begin to turn golden brown. (The center will still have a slight wiggle to it.)
  • Allow the cake to cool in the pan for twenty minutes. Gently run a knife between the cake and the edge of the pan, then remove the side of the pan. Cool completely. Carefully, using a serrated knife, level the cake so the top is flat.
  • Preheat your oven to 350 degrees. Spray a 9 inch spring form pan with cooking spray and set aside.
  • In a large bowl, whisk together the 1 cup sugar, 3/4 cups + 2 TBSPs flour, 1/3 cup cocoa powder, 3/4 tsp baking powder, 3/4 tsp baking soda, and 1/2 tsp salt.
  • Then mix in the 1 egg, 3/4 cup skim milk, 1/4 cup vegetable oil, 1 tsp vanilla extract and 1/4 cup water. Pour the batter into the prepared pan.
  • Bake for 25 - 27 minutes or until a toothpick stuck in the center of the pan comes out clean.
  • Cool for 10 minutes in the pan, run a knife around the edge of the pan and then remove the side of the pan. Remove the bottom of the pan and allow to cool completely.
  • To make the peanut butter frosting beat together the butter and peanut butter until combined in a stand mixer or with a hand held mixer.
  • Slowly add in the powdered sugar and then the milk, followed by the vanilla extract. If not smooth and creamy, add a tiny bit more milk.
  • To make the chocolate frosting beat the butter in a stand mixer or a large bowl with a hand held mixer.
  • Add in the melted chocolate, cocoa powder, and vanilla extract.
  • Slowly add in the powdered sugar one cup at a time. Then add in the heavy cream.
  • Store in an airtight container until you are ready to use.
  • To assemble the cake, first place the brownie layer on a large plate, cake stand, or 10 inch cake circle . Add a small amount of the peanut butter frosting, adding more as needed to create a nice even 1/4 layer.
  • Add the cookie layer, another layer of the peanut butter frosting and finally the chocolate cake layer.
  • Add a thin layer of the chocolate butter cream frosting. Add another, thicker layer of chocolate frosting.
  • Pipe on decorative peanut butter frosting. Add mini chips ahoy to the top. Add some crumbled chips ahoy to around the base of the cake.
  • Cut and serve!