Description
This Peanut Butter Cookie Cake combines the best of both worlds—rich peanut butter flavor with a soft, chewy cake. It’s an easy-to-make dessert that’s perfect for all occasions. Enjoy it plain, or customize it with your favorite mix-ins like chocolate chips, peanut butter cups, or a swirl of jelly.
Ingredients
Scale
- 1 cup peanut butter (creamy or chunky)
- 1/2 cup butter (softened)
- 1 cup white sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Cream the butter and sugars: In a large mixing bowl, cream together the peanut butter, softened butter, white sugar, and brown sugar until light and fluffy.
- Add the eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Mix until well combined.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until everything is well incorporated.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve once fully cooled. Optional: Decorate with frosting or your favorite toppings.
Notes
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate it for up to a week.
- Freezing: You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing.
- Customization: Add chocolate chips, chopped peanuts, or swirl in some jelly for a peanut butter and jelly twist.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
Nutrition
- Calories: 320kcal
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg