Peanut Butter Chocolate Chip Cookie Cake
- 1 stick (1/2 cup) unsalted butter, very soft
- ½ cup brown sugar
- ½ cup sugar
- ⅔ cup peanut butter
- 1 egg
- ½ tsp. coffee extract (optional)
- 1 tsp. vanilla extract
- 1 cup + 2 TBSP flour
- 1 tsp. baking soda
- 1 cup chocolate chips
- Preheat oven to 350 degrees F. Grease a 9" or 10" round pie plate with non-stick spray.
- Using a hand mixer or stand mixer, cream the butter and both sugars until soft and fluffy.
- Add the peanut butter, egg, and extracts. Continue to mix until completely smooth.
- Slowly add the dry ingredients, mix until just incorporated, and then fold in the chocolate chips.
- Spread HALF of the cookie batter evenly into the greased dish and press down.
- Optional: Spread a layer of chocolate tahini spread, peanut butter, or melted chocolate on top of the cookie dough.
- Top with additional peanut butter cookie dough and make sure it is evenly spread.
- Bake for 20-24 minutes, or until top is browned. Do not over-bake!
- Remove from the oven and let cool, or dig in right away :)
- Top with additional peanut butter or melted chocolate chips, if desired.
Recipe by A Taste of Balance at https://atasteofbalance.com/2018/06/13/peanut-butter-chocolate-chip-cookie-cake/
3.5.3251