Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup chopped peanuts (optional)
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch springform pan with butter or cooking spray.
2. In a large mixing bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs and vanilla extract, and beat until well combined.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until a thick dough forms.
6. Fold in the chopped peanuts (if using).
7. Press the dough evenly into the prepared springform pan.
8. Bake for 35-40 minutes, or until the edges are golden brown and the center is set.
9. Allow the cookie cake to cool in the pan for 10 minutes before removing the sides of the springform pan.
10. Serve warm or at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 610
Fat: 32g
Saturated Fat: 14g
Cholesterol: 90mg
Sodium: 400mg
Carbohydrates: 73g
Fiber: 3g
Sugar: 47g
Protein: 11g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but omit the additional salt in the recipe.
- Crunchy peanut butter can be used instead of creamy peanut butter.
- Almond milk or soy milk can be used instead of regular milk.
Variations:
- Chocolate chips or chopped chocolate can be added to the dough for a chocolate peanut butter cookie cake.
- A layer of chocolate ganache or frosting can be added on top of the cooled cookie cake.
- Different types of nuts, such as almonds or pecans, can be used instead of peanuts.
Tips and tricks:
- Make sure the butter and peanut butter are at room temperature before beginning the recipe.
- Use a springform pan for easy removal of the cookie cake.
- Do not overmix the dough, as this can result in a tough cookie cake.
- Allow the cookie cake to cool in the pan for 10 minutes before removing the sides of the springform pan to prevent it from breaking apart.
Storage instructions:
Store the peanut butter cookie cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cookie cake, place it in a preheated 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the peanut butter cookie cake on a cake stand or platter, dusted with powdered sugar or drizzled with chocolate sauce.
Garnishes:
Chopped peanuts, chocolate chips, or whipped cream can be used as garnishes.
Pairings:
Serve the peanut butter cookie cake with a glass of cold milk or a scoop of vanilla ice cream.
Suggested side dishes:
Fresh fruit or a fruit salad would be a refreshing side dish to serve with the peanut butter cookie cake.
Troubleshooting advice:
- If the cookie cake is too dry, add a tablespoon or two of milk to the dough.
- If the cookie cake is too wet, add a tablespoon or two of flour to the dough.
Food safety advice:
Make sure to wash your hands and all utensils and surfaces that come into contact with the dough to prevent the spread of bacteria.
Food history:
The peanut butter cookie cake is a modern twist on the classic peanut butter cookie, which was first introduced in the early 1900s.
Flavor profiles:
The peanut butter cookie cake is rich and buttery, with a nutty flavor from the peanut butter and a hint of sweetness from the brown sugar.
Serving suggestions:
The peanut butter cookie cake is a great dessert to serve at a party or gathering, or as a special treat for a family dinner.
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