This giant peanut butter cookie cake is decorated with rich peanut butter frosting and topped with honey-roasted peanuts for the perfect combination of crunchy, salty and sweet.
| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 30 min |
| Yield: | 12 servings |
Ingredients
- Nonstick cooking spray
- 1/2 cup old-fashioned oats
- 1 1/4 cups all-purpose flour (see Cook’s Note)
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 stick unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 cup smooth peanut butter
- 2 teaspoons pure vanilla extract
- 1/3 cup smooth peanut butter
- 6 tablespoons unsalted butter, at room temperature
- Pinch of fine salt
- 1 cup plus 2 tablespoons confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- Honey-roasted peanuts, for decorating
Instructions
- For the cake: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and spray with nonstick cooking spray.
- Pulse the oats in a food processor until finely ground. Whisk the ground oats, flour, baking soda and salt together in a medium bowl.
- In a large bowl, beat the butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg and beat until well incorporated. Beat in the peanut butter and vanilla until smooth and creamy, about 2 minutes, scraping down the sides of the bowl as needed. With the mixer on low, gradually add the flour mixture until well incorporated.
- Transfer the dough to the prepared baking sheet. Using your hands, flatten and form the dough into a 10-inch circle, about 1/2 inch thick. Bake until the cake is lightly golden and set in the center, 30 to 35 minutes. Transfer to a wire rack and allow to cool completely before decorating.
- For the frosting: Beat the peanut butter, butter, and salt with an electric mixer until creamy, 1 minute. Starting on low speed, beat in the confectioners’ sugar and vanilla, gradually increasing the speed to medium-high until the frosting is light and fluffy, about 2 minutes. Transfer the frosting to a pastry bag fitted with a star tip. Once the cookie is completely cooled, pipe starts along the outer edge of the cookie and in the center. Garnish with peanuts.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 477 |
| Total Fat | 30 g |
| Saturated Fat | 12 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 2 g |
| Sugar | 31 g |
| Protein | 9 g |
| Cholesterol | 51 mg |
| Sodium | 176 mg |