Peanut Butter Cup Football Cookie Cake
This Peanut Butter Cup Football Cookie Cake blends buttery-soft cookie dough with pockets of chocolate and peanut butter, offering a comforting dessert that's perfect for sharing at any occasion.
Ingredients
Cookie Cake Base
- 130 g all-purpose flour Sifted
- 12 g baking soda
- 113 g unsalted butter, softened At room temperature
- 258 g creamy peanut butter Not all natural
- 160 g granulated sugar
- 117 g packed light brown sugar
- 100 g whole eggs About 2 large eggs, at room temperature
- 5 ml pure vanilla extract
- 290 g chopped peanut butter cups Chop large ones into bite-size pieces
Chocolate Glaze
- 120 g milk chocolate chips For glaze
- 43 g unsalted butter
- 15 ml corn syrup
- 2 ml pure vanilla extract
- 20 g white chocolate chips For decoration
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line the bottom of an 11-inch tart pan with parchment paper.
- In a medium bowl, whisk together the flour and baking soda; set aside.
Making Cookie Dough
- In a large mixing bowl, beat the peanut butter, butter, granulated sugar, and brown sugar on high until light and fluffy.
- Add in the eggs and vanilla, mixing until combined.
- Reduce the mixer speed to low and stir in the flour mixture until just combined. Fold in the chopped peanut butter cups.
Baking
- Evenly press the cookie dough into the tart pan and bake for 18-20 minutes until the edges are golden and a toothpick inserted comes out clean.
- Let the cookie cake cool completely in the pan for about three hours before carefully removing it.
Assembling
- Cut a two-inch strip out from the center of the cookie cake and place the two outside pieces together on a serving plate to shape like a football.
- For the glaze, melt the chocolate chips, butter, and corn syrup over low-medium heat, whisking until smooth. Stir in vanilla.
- Carefully pour the glaze over the cookie cake, covering the surface except for the edges. Allow to cool for 15 minutes and decorate with white chocolate chips to resemble football laces.
Notes
For best flavor, use real butter. Store in an airtight container for up to two days at room temperature. Freeze for longer storage; thaw overnight before serving.
Nutrition
Serving: 1gCalories: 340kcalCarbohydrates: 38gProtein: 6gFat: 18gSaturated Fat: 7gSodium: 200mgFiber: 2gSugar: 20g
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