Peanut Butter Chocolate Chip Cookie Cake

. . . and I have another one coming next week. ????

I think it is safe to say I’m obsessed. Chocolate and peanut butter is definitely a weakness of mine. I don’t have a huge sweet tooth, but when I want something sweet, I totally want something chocolatey and peanut buttery these days!

This Peanut Butter Chocolate Chip Cookie Cake is really just a cookie recipe in the form of a giant cookie cake. It is super easy to make, and even easier to eat. The edges are nice and crisp and the center is gooey and delicious. Just like you want your cookies to be.

I need to put together a post on all my cookie making tips, but I will give you a few of them here to help this bad boy turn out perfectly.

Ingredients

2 cups all purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1 cup butter room temperature

1 cup brown sugar

1/2 cup granulated sugar

1 cup creamy peanut butter

2 eggs room temperature

2 tsps vanilla extract

1 cup chocolate chips I used milk chocolate chips

Instructions

Preheat your oven to 350 degrees.

In a large bowl, mix together the flour, baking soda, baking powder, and salt.

In a large stand mixer, cream together the butter and sugars until light and fluffy, about three minutes. Then beat in the peanut butter until combined, scrapping down the sides as needed. Beat in the eggs one at a time, and then beat in the vanilla.

With the mixer on low, slowly add the flour until just combined.

Scrape down the sides of the mixer and then using a spatula gently fold in the chocolate chips.

Spray a 9 inch spring form pan with cooking spray. Add the batter to the pan.

Bake on the middle rack for 19 to 24 minutes or until the edges of the cake begin to turn golden brown. (The center will still have a slight wiggle to it.)

Allow the cake to cool in the pan for twenty minutes. Gently run a knife between the cake and the edge of the pan, then remove the side of the pan. Cool completely before cutting and serving.