Peanut Butter And Chocolate Chip Cookie Cake Recipe

Name: Peanut Butter And Chocolate Chip Cookie Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup almond flour or 1 cup all-purpose flour; 4 tablespoons granulated sugar; 4 tablespoons light brown sugar; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 2 extra-large eggs; 1/2 cup natural-style peanut butter; 1/4 cup vegetable oil; 1 teaspoon vanilla extract; 1/4 cup water; 7 tablespoons chocolate chips

Servings: persons

1
Grease 8-inch round cake pan. Line bottom with circle of parchment paper; set aside.
2
Preheat oven to 350 degrees.
3
In a medium bowl, combine the flour, sugars, baking powder and salt; set aside.
4
In the bowl of a stand mixer, cream together the eggs, peanut butter, oil, vanilla extract and water.
5
Slowly add the flour mixture to the egg mixture, mixing well after each addition. Once all the flour mixture is in, beat until smooth.
6
Gently fold the chocolate chips into the batter.
7
Pour batter into prepared pan and bake for 25 minutes, until the outside of the cake is firm and bounces back to the touch.
8
Cool on rack before cutting.

990

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup almond flour or 1 cup all-purpose flour, 4 tablespoons granulated sugar, 4 tablespoons light brown sugar, 1/2 teaspoon baking powder, and more.

Yes, Peanut Butter And Chocolate Chip Cookie Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peanut Butter And Chocolate Chip Cookie Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions