Making Peanut Butter Chocolate Chip Cookie Cake for Valentine’s Day’s sake

By Yari Tapia, News Reporter

Peanut Butter Chocolate Chip Cookie Cake (Heart Shaped)

Start to finish: 40 minutes (15 minutes active)

Servings: 14


For the cookie cake:

½ cup (1 stick) unsalted butter softened

½ cup peanut butter

½ cup granulated sugar

½ cup brown sugar

1 egg

½ teaspoon vanilla extract

1 cup flour

⅛ teaspoon salt

½ teaspoon baking soda

1 cup semi-sweet chocolate chips 

⅓ cup M&M’s candies


For the icing:

2 cups powdered sugar

½ cup (1 stick) butter softened 

1 teaspoon vanilla extract 

½ tablespoon milk


Making the cookie cake:

Heat oven to 300 F

For the cookie cake, beat the butter, peanut butter, white sugar and brown sugar together using a mixer until creamy. Mix in the egg and the vanilla extract. 

In a separate bowl, whisk the flour, salt and baking soda together. Gradually add the flour mixture to the wet ingredients until well-incorporated. Then, stir in the chocolate chips.

Grease the pan with baking spray. Press the dough into the pan. Make sure that the dough is evenly distributed in the pan, and there are no holes. Bake for about 24 minutes, or until the top starts to brown. 

Press the chocolate candies into the cookie cake while it is still hot. Wait for the cookie cake to completely cool before icing it.

For the icing, using a mixer, beat the powdered sugar and butter until well combined. Beat in the vanilla extract. If the icing is dry, add milk. Once the cookie cake is completely cooled, use a piping bag to decorate.

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