Peanut Butter Cookie Cake

Votes: 1

Time: 1 hour 25 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 477, total fat 30 G., saturated fats 12 G., proteins 9 G., carbohydrates 47 G., fiber 2 G., cholesterol 51 mg, sodium 176 mg, sugar 31 G.

This cake is actually a giant peanut butter cookie, decorated with peanut butter flowers and topped with honey-glazed peanuts for the perfect combination of crunchy, salty, and sweet.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cookie cake

0.5 cups oatmeal
1 and 1/4 cups premium flour
0.5 tsp of soda
0.5 tsp fine salt
110 g unsalted butter, softened
1 cup granulated sugar
1 large egg
1 cup creamy peanut butter
2 tsp pure vanilla extract
Cooking spray

Glaze

1/3 cup creamy peanut butter
6 tablespoons unsalted butter at room temperature
A pinch of fine salt
1 tbsp. + 2 tbsp. powdered sugar
0.5 tsp pure vanilla extract
Honey-glazed peanuts, for decoration
Special equipment: pastry bag with a star tip

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: rolled oats, Peanut butter, eggs

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and spray with cooking spray.
Cookie cake:

Grind the rolled oats in a food processor until finely ground. Combine them in a medium bowl with the flour, baking soda, and salt.

In a large bowl, beat the butter and sugar with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg and beat until smooth. Stir in the peanut butter and vanilla until fully incorporated, about 2 minutes, scraping down the sides of the bowl as needed. Reduce the mixer speed to low and gradually add the flour mixture. Knead until smooth.
Transfer the dough to the prepared baking sheet. Using your hands, smooth the dough out and form it into a 25 cm (10 in) diameter, 1 cm (0.5 in) thick circle. Bake until the cake is light golden brown and set in the center, 30-35 minutes. Transfer to a wire rack and let cool completely before decorating.
Glaze:

Beat the peanut butter, butter, and salt with an electric mixer until creamy, about 1 minute. Mixing on low speed, add the powdered sugar and vanilla extract, 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 cookies have cooled completely, pipe frosting along the edges and into the center. Decorate with peanuts.