Heart Shaped Peanut Butter Chocolate Chip Cookie Cake

This Peanut Butter Chocolate Chip Cookie Cake is a great treat for your sweetheart on Valentine’s Day, or any day you want a chewy, chocolatey, peanut buttery dessert. It’s soft, thick, and full of flavor and melty chocolate chips. To finish, it is swirled with homemade buttercream and colorful candies for a festive look.

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The texture of the cookie cake comes out perfect, too. Slightly crunchy on 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 need a significant other to share the love on Valentine’s Day. This would totally be great for a gathering of friends, too. 

How to make a heart-shaped cookie cake

First, gather your ingredients.

Ingredients

For the best taste, always use the highest-quality ingredients you can access. 

To make this peanut butter cookie cake recipe, you will need the following ingredients:

For the Cookie Cake

• Unsalted butter, softened
• Peanut butter (creamy or crunchy)
• Granulated sugar
• Brown sugar
• Egg
• Pure vanilla extract
• All-purpose flour
• Salt (adjust if your peanut butter contains salt)
• Baking soda
• Semi-sweet chocolate chips
• Valentine’s-themed M&M candies

For the Icing

• Powdered sugar
• Butter, softened
• Vanilla extract (to taste)
• Milk

Helpful Tools

• 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)

This cake can be made for many different holiday functions by just changing the pan shape and the colors of the M&M’s and icing! Whip up a St. Paddy’s Day version with green M&M’s and green icing. Do a 4th of July cake with patriotic colors.

Making your peanut butter cookie cake

Our Cookie Cake is a simple recipe that can be made in just a few steps. Here is how to make it.

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.

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°F.

When it comes out of the oven, I press the M&Ms down into the cookie while it is still warm. Then I let it cool completely in the pan before attempting to ice it, usually for at least a couple of 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.

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. In the past, I have even used a freezer storage bag and just cut off the tip. The icing makes it really delicious, though.

Leftovers

Store leftovers in a covered container on the counter for 2-3 days.

Always use common sense and good judgment when it comes to leftovers, though! If something looks or smells funky, don’t eat it.

I hope y’all enjoy this cookie cake recipe! Let me know if you try it.

More Valentine’s Recipes Like This

• Skillet Cookie
• Dark Chocolate Covered Strawberries
• Strawberry Cheesecake
• No-Bake Oreo Cheesecake
• Fruit Dip

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Print

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 15 slices

Calories 351 kcal

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.

Nutrition Facts

Peanut Butter Chocolate Chip Cookie Cake

Amount Per Serving

Calories 351 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 10g63%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 37mg12%

Sodium 115mg5%

Potassium 123mg4%

Carbohydrates 47g16%

Fiber 2g8%

Sugar 37g41%

Protein 3g6%

Vitamin A 316IU6%

Vitamin C 1mg1%

Calcium 27mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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