Funfetti Peanut Butter Cookie Cake

This funfetti peanut butter cookie cake (with plenty of chocolate) is a delicious and simple way to celebrate any occasion, or just a regular old Thursday.

With chocolate chips! And chocolate frosting! And extra sprinkles on top! Because we’re CELEBRATING today! April 1 is my little Cookie’s first birthday. (Technically she’s two-and-a-half-ish but we’re calling the day I signed her adoption papers her bday. So she’s one.)

She’s lasted one whole year as my fur baby without running away! Although she did attempt to make a break for it when I first met her at her adoption day. Her tiny 12-pound self jumped out of the shopping cart in the parking lot at Petco, right in front of all the volunteers from the shelter. I was terrified they’d think I was neglectful and not let me take her home but they were very nice and laughed it off. A year later I’m still watching her like a hawk every second and we’ve not had a similar experience.

Knock on wood.

She’s very wiggly so you never know.

When I first brought her home, after the initial few days where she refused to eat anything, I started bribing her with all kinds of treats to get her to eat. Pumpkin was the first food she really liked. Much to my dismay, she had no interest in peanut butter. (I KNOW! WHAT?)

Then a few months ago I’d been eating peanut butter out of the jar (what else is new) and dripped some on my jeans. I didn’t even notice it until Cookie started licking my knee and wagging her tail. And ever since then she’s been a peanut butter fanatic.

So naturally her first birthday cake had to incorporate peanut butter. I settled on making a cookie cake with peanut butter and sprinkles. It’s basically my little Cookie but in cake form. She’s fun, she’s sweet, she’s completely adorable—just like this cookie cake.

And guys, nothing could be easier. It’s even easier than baking chocolate chip cookies because instead of all the dropping onto baking sheets/removing from baking sheets/repeating til you drop, you just bake the dough all at once. Top with a little chocolate frosting and you’ve got yourself a cookie cake worthy of a celebration.

Clearly, this is not a dog-friendly cake so don’t worry. I didn’t let the birthday girl have any. I’m working on a pupcake for her so she can get in on the celebration.

Yes, I feel a little guilty for celebrating without her. No, I don’t think she cares. I put a little PB in a kong for her while I ate my cookie cake. She wagged her tail so we’re good.

Dog birthdays are the best birthdays of all :).

Print

Funfetti Peanut Butter Cookie Cake

Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

 

This cookie cake is easier to make than a batch of drop cookies and it's such a fun treat for a party!

Course: Dessert

Cuisine: American

Servings: 8

Author: Kelsie

Ingredients

Cookie cake:

• 4 tablespoons unsalted butter at room temperature
• 1/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 egg
• 1/4 cup + 2 tablespoons creamy peanut butter don’t use natural
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon cornstarch
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup mini chocolate chips
• 2 tablespoons rainbow jimmies

Chocolate frosting:

• Chocolate buttercream:
• 1/2 cup unsalted butter at room temperature
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 5 tablespoons cocoa powder
• 1 1/2 cups powdered sugar
• 1 to 2 tablespoons milk or heavy cream as needed

Instructions

Cookie cake:

1. Preheat oven to 375 degrees. Spray a 9-inch tart pan with a removable bottom (or a 9-inch cake pan) with cooking spray. Set pan aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars together until light and fluffy. Add the egg and beat to combine. Add peanut butter and vanilla, beating until fully incorporated.
3. Combine the flour, cornstarch, baking soda, and salt in a small mixing bowl. With mixer on low, beat in to butter mixture until just combined. Fold in chocolate chips and jimmies until evenly distributed.
4. Press dough into the prepared pan and bake for 12 to 15 minutes, until lightly golden. A toothpick inserted into the center of the cookie cake should come out clean. Cool completely in pan on a wire rack. Once completely cooled, carefully turn cookie cake out onto a serving plate.

Chocolate frosting:

1. Beat butter on medium speed until light and fluffy, about 2 minutes. Add vanilla and salt and beat to combine. Beat in cocoa powder, then turn mixer to low and gradually add powdered sugar. Beat on high speed for 4 minutes. Add milk 1 teaspoon at a time to achieve a pipe-able consistency.
2. Pipe frosting onto cooled cookie cake and decorated with sprinkles as desired. Serve and enjoy.

Cookie cake adapted from Allrecipes.