Peanut Butter Cup Football Cookie Cake

• Vegetarian

• Refrigerated

  • 100 g (2 large whole eggs, large whole

• Condiments

  • 15 ml Corn syrup
  • 258 g Peanut butter, creamy
  • 290 g Peanut butter cups

• Baking & Spices

  • 130 g All-purpose flour
  • 12 g Baking soda
  • 117 g Brown sugar, packed light
  • 160 g Granulated sugar
  • 7 ml Vanilla, pure
  • 20 g White chocolate chips

• Dairy

  • 156 g Butter, unsalted
  • 120 g Milk chic chips

Found on keepitsweetdesserts.com

Description

Ingredients

• 130g (~1 cup) all-purpose flour
• 12g (1 ½ teaspoons) baking soda
• 113g (½ cup) unsalted butter, softened at room temperature
• 258g (1 cup) creamy peanut butter (not all natural)
• 160g (~¾ cup) granulated sugar
• 117g (~1/2 cup) packed light brown sugar
• 100g (2 large) whole eggs, at room temperature
• 5 milliliters (1 teaspoon) pure vanilla extract
• 290g (1 3/5 cup) chopped peanut butter cups
• 120g (3/4 cup) milk chic chips
• 43g (3 tablespoons) unsalted butter
• 15 milliliters (1 tablespoon) corn syrup
• 2 milliliters (1/2 teaspoon) pure vanilla extract
• 20g (3 tablespoons) white chocolate chips

Directions

• Pre-heat the oven to 350 degrees ; put square piece of parchment paper on bottom of an 11-inch tart pan (corners should slightly overlap edges of pan) and set aside
• In a medium bowl, whisk together flour and baking soda, set aside
• Using a mixer, in a large bowl beat peanut butter, butter and sugars on high until light and fluffy
• Beat in the eggs and vanilla until combined; reduce speed to low and stir in flour mixture just until combined; stir in peanut butter cups
• Evenly press cookie dough into tart pan; bake 18-20 minutes until edges are brown and a toothpick comes out clean from center
• Allow to cool completely (about three hours) and then carefully remove from pan by sliding onto a cutting board with parchment paper still on bottom
• Cut a two inch strip out from center of cookie cake (each slice should be 4 ½ inches from edge of cookie cake); carefully place two outside pieces of cookie cake on a large serving plate; push them together so that cut edges are touching and cookie is now shaped like a football
• Combine chocolate, butter and corn syrup in a small pot over low-medium heat whisking constantly until melted and smoothie; remove from heat and stir in vanilla
• Pour glaze carefully over cookie cake so that all surface except for edges is covered
• Allow to cool for 15 minutes
• Decorate with white chocolate chips for football appearance