Peanut Butter Chocolate Chip Cookie Cake

You eyes may deceive you. This is NOT a cookie. This is a cake. But it does look like a cookie, doesn't it?

Let's take a look from this angle. It's really a cake. It's a cookie cake. To be exact, it's a peanut butter chocolate chip cookie cake.

When I came across this chocolate chip cookie cake recipe on Lemonpi's blog, I knew I just had to bake it. I haven't seen any recipe that gave me such an impulsive urge to want to try it immediately.

I have added Reese's creamy smooth peanut butter, reduced the amount of butter from the original recipe and replaced the dark chocolate chips with milk chocolate chips to suit Miss C's taste. As a matter of fact, you can bake this cake by using any of your favourite cookie flavours.

We absolutely love this cake. It feels like eating the unbaked cookie dough without feeling the guilt of eating raw dough. Mr J thinks it tastes like Snickers bar if drizzled with caramel sauce. Try it and judge it yourself. I guarantee you won't be able to stop at just one slice.

Peanut Butter Chocolate Chip Cookie Cake Recipe
(Loosely adapted from Chocolate Chip Cookie Cake - Dam Good Sweet by David Guas and Raquel Pelzel, as seen on Lemonpi)

85g butter
1/4 cup smooth peanut butter
1 1/4 cup milk chocolate chips
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

Method

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.
4. Increase the mixer speed to high and beat for 15 seconds. Stop the mixer, scrape down the sides of the bowl, and add the egg.
5. Blend on medium speed for 30 seconds.
6. Add the dry ingredients and combine on low speed until just a few dry streaks remain.
7. Add the chocolate chips and mix for a few seconds until combined.
8. Scrape the batter into a greased and lined 10-inch round cake tin.
9. 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.
10. Cool for 10 minutes and then run a paring knife around the edge of the pan to release the cake.

    

11. Cool for at least 4 hours before turning the cake out of the pan and onto a large plate.