Are you craving a delicious dessert that’s both easy to make and incredibly satisfying? Then look no further! This peanut butter cookie cake recipe is the perfect answer for those busy weeknights or spontaneous dessert cravings. It’s a simple twist on classic peanut butter cookies, delivering all the gooey, nutty goodness in a wonderfully convenient cake form. Get ready to impress your friends and family with this unbelievably easy and delicious homemade treat! This recipe is perfect for anyone looking for quick dinner ideas or healthy meals, but don’t worry, indulging occasionally is part of a balanced life!
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup packed light brown sugar
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup creamy peanut butter
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup granulated sugar (for sprinkling)
Instructions:
Step 1: Prep the Dry Ingredients
In a medium bowl, whisk together the flour, brown sugar, baking soda, and salt. This ensures even distribution of the dry ingredients, leading to a more consistent texture in your cake.
Step 2: Cream Together the Wet Ingredients
In a separate large bowl, cream together the softened butter and peanut butter until light and fluffy. This step is crucial for achieving that light and airy texture we all love in peanut butter cookies (and cakes!). Beat in the egg and vanilla extract until well combined.
Step 3: Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing can lead to a tough cake, so be careful not to mix too much!
Step 4: Bake the Cake
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round baking pan. Pour the batter into the prepared pan and sprinkle evenly with the granulated sugar. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 5: Cool and Serve
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cooled, slice and serve. Enjoy!
Tips for the Best Peanut Butter Cookie Cake:
- Room temperature ingredients: Ensure your butter is softened to room temperature for optimal creaming. This will result in a lighter and fluffier cake.
- Don't overmix: Overmixing the batter can lead to a tough cake. Mix until just combined.
- Check for doneness: Start checking for doneness around 25 minutes. Every oven is different, so it's important to monitor the cake closely.
- Cooling is key: Allowing the cake to cool completely before slicing will prevent it from crumbling.
Variations:
- Chocolate Peanut Butter Cookie Cake: Add ½ cup of unsweetened cocoa powder to the dry ingredients for a decadent twist.
- Peanut Butter Cup Cookie Cake: Press mini peanut butter cups into the batter before baking for an extra layer of deliciousness.
- Add-ins: Get creative! Consider adding chocolate chips, chopped nuts, or dried cranberries to the batter.
Nutritional Information (per serving, approximate):
- Calories: Around 300-350
- Fat: Around 15-20g
- Sugar: Around 25-30g
- Protein: Around 5-7g
This peanut butter cookie cake recipe is a fantastic addition to your repertoire of easy recipes and delicious dishes. It’s a perfect example of how simple homemade cooking can yield amazing results. It's the ideal sweet treat for any occasion and a guaranteed crowd-pleaser! Enjoy baking and savoring this wonderful dessert.