Peanut Butter Chocolate Chip Cookie Cake (Heart Shaped)

This peanut butter chocolate chip cookie cake is the perfect treat for your sweetheart on Valentines Day.

This one is not lightened up or health-i-fied in ANY way, y’all. It exists simply to be enjoyed. 👊🏻🙌🏻 Which is how all desserts ought to be, in my humble opinion. 😉

I started making cookie cakes for my husband early on in our relationship. He loves them! And now our kids love them too.💖💙

Also, when we were dating, our friends used to refer to us as M&M since those are the first letters of our first names. So M&Ms have always been a thing for us.

We even had some M&Ms personalized made for our wedding. Ah memories! So besides being really delicious, that is why I include them in this recipe.

In the old days I would make it with store-bought cookie dough and canned icing. Nothing wrong with that, but I am giving you next level cookie cake y’all. A little more TLC and a lot better taste! 🙌🏻

This is made with the same dough recipe as my favorite cookie: my peanut butter chocolate chip cookies. I just scoop out the dough onto the heart-shaped pan I got all those years ago (sprayed with cooking spray first).

They still make that exact same heart-shaped cookie cake pan, and I would recommend it. Ours has lasted between eleven and twelve years and made many, many delicious cookie cakes. (Amazon affiliate)

Next, I just press it down into the pan using a spatula.

Then I bake it for about 24 to 25 minutes in a preheated oven at 300 degrees. When it comes out of the oven, I press the M&Ms down into the cookie, while it is still warm. Then I let is cool completely in the pan until I attempt to ice it, usually at least a couple hours.

You could stop right here and eat it as is, and it will be delicious. But I like to add icing to make it more cookie-cake-esque. Did I just make up a word? 😂👌🏻

Anyway, I whipped up a little half-batch of butter cream, and piped it using one of those disposable piping bags with a tip.

I am by NO means a great icing piper/ cake decorator. 😂 Obviously.💁🏼‍♀️ In the past, I have even used a freezer storage bag and just cut the tip off. The icing makes it really delicious though.

The texture of the cookie cake comes out perfect too. Slightly crunchy in the top, chewy in the middle. 😍 👌🏻

I hope you and your loves enjoy this peanut butter chocolate chip cookie cake! And remember, you don’t have to have a significant other to share the love on Valentines Day. This would totally be great for a gathering of friends too. Happy Valentines Day y’all!

Tools Used to Make Peanut Butter Chocolate Chip Cookie Cake

Note: These are Amazon affiliate links. Shopping through these links supports this site at no extra cost to you.

• Heart shaped cookie cake pan or other cookie cake pan (similar size/ capacity) works too
• Electric mixer – I am using my trusty KitchenAid mixer
• Measuring cups and spoons
• Separate mixing bowl for the dry ingredients
• Optional: piping bags and decorating tip  (👈🏻 I got both of mine at WalMart, FYI)

Peanut Butter Chocolate Chip Cookie Cake Recipe

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Peanut Butter Chocolate Chip Cookie Cake

This peanut butter chocolate chip cookie cake is the perfect treat for your sweetheart on Valentines Day. | APinchOfHealthy.com

Course Dessert

Cuisine American

Keyword chocolate chip cookie cake, peanut butter

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 14

Author Marjorie @APinchOfHealthy

Ingredients

For the cookie cake

• 1/2 cup unsalted butter softened (1 standard-sized stick)
• 1/2 cup peanut butter I am using creamy, but crunchy works too
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 egg
• 1/2 teaspoon pure vanilla extract
• 1 cup all purpose flour
• 1/8 teaspoon salt this may vary, based on your peanut butter. My peanut butter contained salt already, FYI
• 1/2 teaspoon baking soda
• 1 cup semi-sweet chocolate chips
• 1/3 cup Valentines-themes M&Ms candies

For the icing

• 2 cups powdered sugar
• 1 stick butter, softened
• 1 teaspoons vanilla (or up to 3 teaspoons, to taste)
• 1/2 Tablespoon milk

Instructions

For the cookie cake

1. Preheat your oven to 300 degrees.

2. In the mixer, beat the butter, peanut butter, white sugar and brown sugar until creamy.

3. Add the egg and vanilla, and mix a few seconds to allow it to incorporate.

4. Turn off the mixer.
5. In a separate bowl whisk together the flour, salt and baking soda.
6. Turn the mixer back on low, and gradually add the flour mixture to the wet ingredients, mixing until well-incorporated.
7. Stir in the chocolate chips.

8. Spray your pan with cooking spray.

9. Transfer dough to the pan. I like to add spoon fulls all over the pan.

   

10. Press down to make sure that there are no holes, and that the dough is evenly distributed.

    

11. Bake in a preheated oven at 300 degrees until the top starts to brown, about 24 minutes.

12. Remove from oven.

13. Add the colored chocolate candies right on top while the cookie cake is still hot and soft, gently pressing them into the dough.

14. Cool completely before attempting to add any decorative icing.

For the icing

1. Add the powdered sugar and butter to the mixer. Beat them on low until combined, and then speed up the mixer to medium.

2. Add vanilla, and bump up the speed to medium-high. Beat for a minute or so, and then turn off the mixer.

3. If the icing appears to be dry, add the milk, and beat a few more seconds on medium high until combined.

4. Wait until the cookie is completely cooled to add the icing. Use a piping bag and decorate as desired.

Note: This post originally appeared on A Pinch of Healthy February 11, 2018.