Sometimes dreams come true

Everyone has their weakness. 

Some can’t leave a bottle of wine unfinished, while Pringles come with a warning literally printed on the can. I know a woman who ate a whole wheel of cheese to herself in two sittings and gave herself kidney stones. Actually, that’s probably an example of what not to do. I think there’s a 12 step program for that. One of my many weaknesses are cookies. Please, do not leave Tim Tams near me if you want them to live to see another day. 

Like many bakers, I’m  always on the hunt for what is our Holy Grail: The perfect chocolate chip cookie.

This is not that recipe, not today.

What it is, however, is a glutton’s dream. A giant cookie, as a cake. With peanut butter icing. And extra chocolate chips for good health measure.

I’ve always found it odd that recipes include measurements for chocolate chips. Let’s be honest, it’s usually a whole packet, minus whatever gets eaten during the cooking process. 

You’re welcome, world. 

If your cake worked like mine, it took nearly twice as long to cook as the instructions said. Maybe don’t do what I did, which is constantly open the door to check on it, because it then also sank. If your cake does do both of those things, then relax because icing hides all sins, and no one will stop eating long enough to care. 

Overloaded Peanut Butter Chocolate Chip Cookie Cake

From Sprinkle Bakes

Cookie Cake
1 cup unsalted butter, softened
1/2 cup caster sugar
2/3 cup brown sugar, packed
2 eggs
1 teaspoon vanilla extract
2 cups plain flour
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon baking soda
2 cups chocolate chips – use a mix of milk, dark and white (and peanut butter chips, if you can find them)

Peanut butter frosting
1 cup unsalted butter, softened
1/2 cup creamy peanut butter
3 cups icing sugar
pinch of salt
1-2 tablespoons milk

Extra chocolate chips, chopped, to decorate
Peanuts, chopped, to decorate

Preheat oven to 180° C. Grease a cake tine and line with baking paper.

Beat together the butter and sugars until fluffy in a large bowl. Beat in the eggs, one at a time, and then add the vanilla. In a seperate bowl, combine the sifted flour, salt, baking soda and cream of tartar. Add the flour mix to the butter and sugar mix, and combine until a batter forms. Fold in the chocolate chips.

Pour the mixture into the cake tin, spreading evenly.


Place in the oven and bake for 20-25 minutes (though mine took 40, keep an eye on it), or until a skewer comes out clean. Cool in the pan for 10 minutes, then leave on a wire rack to cool completely.

While the cake cools, make the icing.

Beat together the butter and peanut butter in a large bowl. Add the salt and icing sugar, beating until well mixed. Add the milk, a splash at a time, until it comes together and is smooth.

Ice the top of the cake, and decorate with chopped peanuts and chocolate chips.



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