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Peanut Butter Cookie Cake
Peanut Butter Cookie Cake is a loose interpretation of the Peanut Butter Pizookie from BJ's Brewhouse that peanut butter lovers will not be able to resist.
Course Dessert
Cuisine American
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Total Time 25 minutes minutes
Servings 8
Calories 458 kcal
1 1/4 cups all-purpose flour 1/2 tsp baking soda 1/4 tsp salt 8 tbsp unsalted butter softened 1/2 cup light brown sugar 1/4 cup granulated sugar 1 large egg 3/4 cup creamy peanut butter 1 tsp vanilla extract 1/2 cup chopped peanuts unsalted
Preheat oven to 350 degrees F.
Whisk together the flour, baking soda and salt and set aside.
With a hand or stand mixer, beat together the butter and sugars until pale and fluffy.
Add the egg, peanut butter and vanilla extract and beat until smooth, scraping down the sides of the bowl if necessary.
Add the flour mixture to the peanut butter mixture and stir until no streaks of flour remain. Stir in the chopped peanuts.
Grease 8 ramekins. Divide the dough evenly among the dishes and press the dough lightly into the bottom of each dish.
Bake until the centers of the peanut butter cookie cakes are just set. Start checking for doneness at about 15 minutes.
Serve the cakes warm topped with additional peanut butter, vanilla ice cream and chocolate sauce.
Calories: 458 kcal | Carbohydrates: 42 g | Protein: 11 g | Fat: 29 g | Saturated Fat: 11 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 12 g | Trans Fat: 0.5 g | Cholesterol: 53 mg | Sodium: 298 mg | Potassium: 248 mg | Fiber: 2 g | Sugar: 23 g | Vitamin A: 384 IU | Calcium: 39 mg | Iron: 2 mg