Wanna hear the cutest thing ever? I haven’t blogged in a week, and my mom called because she was worried that something happened to me, due of the lack of posts. It’s nice to be loved. 🙂
Anyway, she was right – I haven’t posted in a longer than usual amount of time. But now I’m back, from outer space, and ready to share my latest creation with all of you!
What’s great about this recipe is that it’s multi-functional. Last week was my friend’s birthday, and I knew he really likes chocolate chip cookies, and I also knew he likes peanut butter, so I opted for a Peanut Butter Chip Cookie Cake. I didn’t want to make the cake too large – sometimes a giant cookie cake can be a bit overwhelming. So I wound up using half the dough for the cake, and briefly considered just eating the other half raw, but then decided (thankfully) against that, so I put the dough in the fridge and made cookies the next day to share with friends. Sharing is caring, people. So without further adieu, I give you one recipe to rule them all – do with it as you see fit.
Peanut Butter Chip Cookies/Cookie Cake.
What you’ll need:
5 oz. shortening
8 oz. sugar
.25 oz. salt
3 oz. (about 2) eggs
.25 oz. vanilla
10 oz. flour
.25 oz. baking soda
8 oz. peanut butter chips
2 oz. butterscotch chips
What you’ll do:
Preheat the oven to 375° F. In a large bowl, cream together the shortening, sugar and salt. In a separate bowl, mix together the eggs and vanilla, and add to the shortening/sugar. In another bowl, whisk together the flour and baking soda. Fold that mixture into the other ingredients until evenly mixed. Fold in the chips. Divide the dough in half.
For the cake: spray an 8″ round cake pan. Take 1/2 of the dough, and press it evenly into the bottom of the cake pan. It should be no more than 2″ high. Bake for 10-14 minutes, or until a toothpick inserted into the center comes out clean. (Note: this makes a pretty thick cookie cake, which I prefer. If you want your cake thinner, use less dough, and bake for less time). I decorated with a simple buttercream You can use whatever you like, however I do recommend using an icing that’s not super sweet, and the cake is giant cookie, thus it’s pretty sweet on it’s own.
For the cookies: take the other half of the dough, scoop into tablespoon-sized balls and place them on an ungreased cookie sheet, at least an inch apart. Bake for 6-8 minutes, until the edges are slightly golden-brown. Share them with friends!