Layer after layer of chewy fudgy chocolate cookies with the most addicting peanut butter filling holding them all together in this Chocolate Peanut Butter Layered Cookie Cake! It’s a real treat!
Serious WOW factor
Creamy peanut butter filling between layers of chewy, chocolatey giant cookies…it’s the stuff dreams are made of! I’m head over heels in love with this Chocolate Peanut Butter Layered Cookie Cake. It’s absolute perfection to my eyes, ears and mouth! I love peanut butter, I love chocolate, I love cookies, and I love cake! So I put all my love into it and it’s incredible!
A Cake for Celebrating!
I originally made this cake to celebrate the first anniversary of The BakerMama’s blog (my blogiversary as some might call it) years ago! Of course, we had to celebrate with cake. And this is not your average birthday cake. It’s a layer cake, but those layers are not cake, they’re giant COOKIES!!! Get excited, my friends! Layer after layer of chewy fudgy chocolate cookies with the most addicting peanut butter filling holding them all together!
So join me in celebrating because The BakerMama blog wouldn’t be here without you! As I eat every last bite of this delicious cake, I’ll be thinking of you and also thanking you for making this possible! Here’s to many, many more years of tasty treats and wonderful memories. Let’s eat a cake that’s made of cookies!
Cheers to The BakerMama
Time sure flies when you’re having fun! What a tasty first year it was and every year since. I’ve loved each bite! Baking is my passion and I feel so privileged to be able to share my favorite recipes with you! It’s been another busy year of baking goodies and raising kiddos, and I can’t imagine life any other way!
I still love the first recipe I posted just as much as I love this recipe I’m sharing with you today. No surprise, they both have chocolate and peanut butter in them! You can’t go wrong with that combo now can you?!
I create recipes with the hope that you will bake them for yourself and your loved ones and get as much joy out of them as I do with my family and friends. I strive to keep my recipes simple, usually sweet, sometimes savory, and especially delicious!
So thank you for your love and support year after year! I’m honored you’re following me and baking with me! I get really excited every time I post a recipe knowing that it could become a family favorite in your home for years to come. And it makes me so so happy when I hear that you have tried a recipe and loved it! That’s what it’s all about, my friends!
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)
Ingredients:
- Unsalted butter: Adds moisture and richness to the cookie layers as well as smoothness to the filling and the fat content helps the filling set up.
- Chocolate chips: Adds rich chocolate flavor. You can use semi-sweet or dark chocolate chips.
- Granulated sugar: sweetens and also helps keep the cookie layers moist and tender.
- Large eggs: binds the ingredients and adds richness. Helps with the chewy texture and structure so the cookies hold up when stacked.
- Vanilla extract: adds depth and rounds out the flavor of the chocolate.
- All-purpose flour: provides structure and body to the cookie layers.
- Unsweetened cocoa powder: provides rich chocolate flavor and some bitterness to balance the sugar. Dutch-processed cocoa works, too!
- Baking soda: leavening agent that gives the cookies a bit of lift.
- Kosher salt: enhances the chocolate and peanut butter flavors and balances the sweetness. Use slightly less if using table salt (which is finer).
- Creamy peanut butter: gives that unmistakable peanut flavor and makes the filling ultra creamy. Its fat content helps it stay stable when layered.
- Powdered sugar: sweetens and thickens the frosting. Sift first to avoid lumps.
Supplies:
How to Make a Chocolate Peanut Butter Layered Cookie Cake
- Preheat oven to 350°F. Line two large baking sheets with parchment paper and set aside.
- In a large microwavable bowl, melt the butter and chocolate chips, stirring every 30 seconds, until melted and smooth. Let cool slightly.
- Whisk in the sugar.
- Add the eggs and vanilla and whisk until well combined.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
- Add to the wet ingredients, stirring until well combined.
- Form 1/2 cup portions of dough into 7 balls and flatten into 6-inch round discs on prepared baking sheets. Form remaining dough into mini balls and flatten to bake and use for garnishing or just to munch on.
- Bake dough for approximately 8 minutes until edges are just starting to crisp and middles are still chewy. Let cool completely on cookie sheets.
- Meanwhile make the filling. In the bowl of an electric mixer fitted with the whisk attachment, beat the butter and peanut butter until smooth.
- Add the powdered sugar and beat on high speed until fluffy, about 3 minutes.
- Use a large spatula to transfer a cookie to your cake stand or serving dish and spread the top of it with a few tablespoons of peanut butter filling.
- Keep layering cookies and filling until the cookies are all stacked. Spread the top the cake with a thin layer of frosting.
- Decorate the top of the cake with some of the mini cookies, if desired.
- Slice, serve and enjoy!
Storage
Store leftovers covered at room temperature for up to three days. Or store, covered, in the refrigerator for up to five days.
To freeze before assembly, let each layer cool and then wrap each layer in plastic wrap and put in a baggie or another layer of wrap before freezing. Defrost overnight, still wrapped, in the fridge to retain moisture. Then let come to room temperature, loosely covered, before assembling, frosting and serving.
If freezing leftover cake, freezing it in individual slices works really well. Wrap each slice in plastic wrap and foil, then pop into a freezer bag. You can grab a slice when the sweet craving hits, and it thaws quickly still covered at room temperature or in the refrigerator overnight.
Cakes Made for Celebrating
From a simple cake for a kid’s party to something a little fancier to wow the crowd, look no further than my Cakes Made for Celebrating! Sheet cakes, layer cakes, ice cream cakes, and more. There’s something for every taste and every occasion!
Ready to bake some BIG cookies?! If you make my Chocolate Peanut Butter Layered Cookie Cake, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group. Connect and share all the fun and yummy recipes of mine that you make! 😍 I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
Enjoy!
xoxo,
Chocolate Peanut Butter Layered Cookie Cake
- Prep Time: 30 mins
- Cook Time: 10 mins
- Total Time: 40 mins
- Yield: 8-10
- Category: Dessert
Description
Layer after layer of chewy fudgy chocolate cookies with the most addicting peanut butter filling holding them all together! It’s a real treat!
Ingredients
Cookies:
- 1 cup (2 sticks) unsalted butter
- 2 cups chocolate chips
- 1 and 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Filling:
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup creamy peanut butter
- 1 and 1/2 cups powdered sugar
Instructions
- Preheat oven to 350°F. Line two large baking sheets with parchment paper and set aside.
- In a large microwavable bowl, melt the butter and chocolate chips, stirring every 30 seconds, until melted and smooth. Let cool slightly. Whisk in the sugar then the eggs and vanilla until well combined.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Add to the wet ingredients, stirring until well combined.
- Form 1/2 cup portions of dough into 7 balls and flatten into 6-inch round discs on prepared baking sheets. Form remaining dough into mini balls and flatten to bake and use for garnishing or just to munch on.
- Bake dough for approximately 8 minutes until edges are just starting to crisp and middles are still chewy. Let cool completely on cookie sheets.
- Meanwhile make the filling. In the bowl of an electric mixer fitted with the whisk attachment, beat the butter and peanut butter until smooth. Add the powdered sugar and beat on high speed until fluffy, about 3 minutes.
- Use a large spatula to transfer a cookie to your cake stand or serving dish and spread the top of it with a few tablespoons of peanut butter filling. Keep layering cookies and filling until the cookies are all stacked. Spread the top the cake with a thin layer of frosting.
- Decorate the top of the cake with some of the mini cookies, if desired.
- Slice, serve and enjoy!
