There has been an ongoing debate about desserts for as long as people have been enjoying something sweet. That debate may differ from one area to another but it typically is between enjoying a cookie or enjoying a piece of cake. Either of them can satisfy your sweet tooth but which one do you choose in a pinch? Thanks to this recipe, you don’t need to choose any longer.
Every once in a while, we come across a desert that is so delicious and fun that it quickly becomes a favorite. That is what you will find with this chocolate chip peanut butter cookie cake. It is layer after layer of delicious chocolate chip and peanut butter cookies but when you get right down to it, it’s just a way of having your cake and eating it too.
3 16.5 ounce rolls of premade chocolate chip cookie dough
2 cups unsalted butter, room temperature
2 heaping cups creamy peanut butter
6 cups powdered sugar
1 cup heavy cream
pinch of salt
Preheat oven to 350 degrees. Line 3 large baking sheets with parchment paper.
Divide each log of cookie dough into 2 balls. On each baking sheet, place two cookie dough balls and flatten them into big discs.
Bake for 15-20 minutes until golden and cooked through. Let cool for about 15 minutes on baking sheet then transfer on a cooling rack to cool completely.
To make the frosting, in a large bowl, cream together the peanut butter and butter for 2-3 minutes. Add the powdered sugar, scrape the sides of the bowl and mix until combined. Pour in the heavy cream and beat until smooth. Scrape the bowl again, then mix in the salt. Beaut on high for 3-4 minutes, or until the buttercream has become light and fluffy.
To assemble the cake, on a cake stand, or large serving dish, apply a very thin layer of frosting then place the first cookie layer on top. Apply a thin layer of frosting on top of the cookie and top with another cookie layer. Repeat with remaining cookies and frosting.