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Peanut butter chocolate chip cookie cake heart shaped

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


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


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.

    Peanut butter chocolate chip cookie cake with m&ms and buttercream icing - heart shaped for Valentines Day
  10. Press down to make sure that there are no holes, and that the dough is evenly distributed.

    Peanut butter chocolate chip cookie cake with m&ms and buttercream icing - heart shaped for Valentines Day
  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.