Peanut Butter Cookie Cake

This giant peanut butter cookie cake is decorated with rich peanut butter frosting and topped with honey-roasted peanuts for the perfect[ combination of crunchy, salty and sweet.]

Total Time:
1 hr 10 min
Prep:
25 min
Inactive:
15 min
Cook:
30 min

Yield:
12 servings
Level:
Easy

Ingredients
  • Cookie Cake:
  • Nonstick cooking spray
  • 1/2 cup old-fashioned oats
  • 1 1/4 cups all-purpose flour (see Cook's Note)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 stick unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 cup smooth peanut butter
  • 2 teaspoons pure vanilla extract
  • Frosting:
  • 1/3 cup smooth peanut butter
  • 6 tablespoons unsalted butter, at room temperature
  • Pinch of fine salt
  • 1 cup plus 2 tablespoons confectioners' sugar
  • 1/2 teaspoon pure vanilla extract
  • Honey-roasted peanuts, for decorating
Directions
  • For the cake: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and spray with nonstick cooking spray.

  • Pulse the oats in a food processor until finely ground. Whisk the ground oats, flour, baking soda and salt together in a medium bowl.

  • In a large bowl, beat the butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg and beat until well incorporated. Beat in the peanut butter and vanilla until smooth and creamy, about 2 minutes, scraping down the sides of the bowl as needed. With the mixer on low, gradually add the flour mixture until well incorporated.

  • Transfer the dough to the prepared baking sheet. Using your hands, flatten and form the dough into a 10-inch circle, about 1/2 inch thick. Bake until the cake is lightly golden and set in the center, 30 to 35 minutes. Transfer to a wire rack and allow to cool completely before decorating.

  • For the frosting: Beat the peanut butter, butter, and salt with an electric mixer until creamy, 1 minute. Starting on low speed, beat in the confectioners' sugar and vanilla, gradually increasing the speed to medium-high until the frosting is light and fluffy, about 2 minutes. Transfer the frosting to a pastry bag fitted with a star tip. Once the cookie is completely cooled, pipe starts along the outer edge of the cookie and in the center. Garnish with peanuts.

  • Special equipment: a pastry bag fitted with a star tip.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)


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