Peanut Butter Cup Cookie Cake

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 3/4 cup Peanut butter, creamy
  • 1 cup Peanut butter cups, miniature

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 3/4 tsp Baking soda
  • 3/4 cup Brown sugar
  • 1/4 cup Cocoa powder, unsweetened
  • 1/4 cup Granulated sugar
  • 2 cups Powdered sugar
  • 1/4 tsp Salt
  • 1 Salt
  • 1 1/2 tsp Vanilla

• Dairy

  • 1 cup Butter, unsalted
  • 2 tbsp Heavy cream

Found on livewellbakeoften.com

Description

Ingredients

• 1 and ½ cups all-purpose flour (spooned & leveled)
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup creamy peanut butter
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup miniature peanut butter cups
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• ¼ cup unsweetened cocoa powder
• 2 tablespoons heavy cream
• ½ teaspoon vanilla extract
• salt (to taste)

Directions

• Preheat oven to 350°F. Spray a 9 springform pan well with non-stick cooking spray (you may also use a 9 pie plate or 9 cake pan) and set aside.
• In a large mixing bowl, mix together the flour, baking soda, and salt until well combined.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand-held mixer), beat the butter, peanut butter, brown sugar, and granulated sugar until well combined. Mix in the egg and vanilla, making sure to mix well after each ingredient.
• Slowly mix in the dry ingredients until just combined. Add the peanut butter cups and gently mix them into the dough.
• Scoop the cookie dough into the prepared pan and spread it around evenly. Bake at 350°F for 20-25 minutes or until lightly browned on top.
• Remove from the oven and cool completely in the pan on a wire rack.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand-held mixer), beat the butter until smooth.
• Add in the powdered sugar, cocoa powder, heavy cream, vanilla, and salt and mix until fully combined.
• Frost the cooled cookie cake as desired.