Tuesday, June 8, 2010

Peanut Butter Chocolate Chip Cookie Cake

That's a seriously long title for this creation but it really lives up to it! Yesterday I was supposed to be cleaning house..instead I was on Foodgawker. If you haven't ever visited there..you realllly need to. It's food porn at its finest. I can spend hours on there without ever knowing it. I have bookmarked hundreds of recipes off of that site and I don't imagine I will beable to make them all in my lifetime:)

I came upon this recipe while I was on there and I knew I had to make it. It takes no time at all and you can really get creative with what you put in there. You can add milk chocolate or semi sweet chocolate. You could throw in some chopped nuts if you like. I went with semi sweet and peanut butter chips combo, but next time I'm going with all peanut butter. To me it's a cross between a cookie and a bar. It was ever so soft and slightly chewy. A real winner with all of us. Thank you to Almost Bourdain for a fabulous recipe!

Peanut Butter Chocolate Chip Cookie Cake
85grams Butter; Softened..see below
1/4 cup Peanut Butter
1-1/4 cups Chocolate Chips or Combo of your choice
1 cup Flour
1-1/2 tsp. Baking Powder
1/4 tsp. Salt
1 cup Light Brown Sugar..Not Packed
1 tsp. Vanilla
1 Large Egg

Pre heat oven to 350 or 180celcius. Grease and Line the bottom of a 10 inch round cake pan with parchment paper and grease the paper aswell;Set aside.

Whisk the flour,baking powder,and salt together in a medium bowl;set aside.

In a bowl with an electric mixer, cream the butter,peanut butter, brown sugar,and vanilla on medium speed,until well combined. Increase the speed to high and beat for 15 seconds. Stop the mixer, scrape down the sides of the bowl,and add the egg. Blend on medium speed for 15 seconds. Add the dry ingredients and combine on low speed until just a few dry streaks remain. Turn mixer off,add chocolate chips and mix with wooden spoon.

Pour into cake pan and press the batter into a smooth and even layer.
Bake until lightly golden and puffy around the edges,about 18-22 mins. The middle will still seem very soft but do not worry about that.
Cool for 10 minutes and run a paring knife around the edge of the pan to release the cake. Cool for atleast 4 hours on a wire rack before turning the cake out onto a large plate.
I must confess that I did not wait that long. My cake fell apart because of how soft it was. That wasn't a problem though because it was still wonderful to eat. Next time I will bake it for 22 mins and leave it in there for the full 4 hours:)
**  On a side note 85 grams of butter is about 3/8 of a cup. If you have problems with getting that amount..bump it up to 1/2 cup. The original recipe calls for 1/2 cup. However I used the 85 grams and it was perfect in my opinion so you could use less than the 1/2 cup if you wanted.

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Lizzy said...

Hehe, I was doing the exact same thing yesterday and saw that pie. Yum! Looks so good!

Sonya said...

LOL,thats funny Lizzy :) great minds think alike!

Mel said...

how dare you posting something yummy like this ;)

it looks delicious

Frau said...

While you two were making pie I was cleaning!! Sonya silly question is baking paper the same as parchment paper? Going to make this for my house guest! Yum!

Sonya said...

Frau I believe it is..they call it different over here..it's the brown type paper :)

May said...

Wow!! Thats an enormous cookie!! That's what i thought until i went back once again to the title and noticed the last word CAKE. My daughter is like you, an impatient lady who cannot wait for the cake to coolen before putting some of it into her mouth!!

Alison said...

I love foodgawker, and that recipe also caught my eye!

Buckeroomama said...

That sounds so utterly yummy!! I am going to try that one of these days... after I get over my cake pop fail today!

Life with Kaishon said...

Oh Sonya. Oh Sonya. OH SONYA! What is not to love about that delicious-ness : )

Laurie said...

It's food porn at its finest. I can spend hours on there without ever knowing it. Good lines, there! Be careful or you may need a 12 step program.

Emily said...

Oh my! Oh MY! I HAVE to try that cake!

Cassie said...

Yes. Yes. I have to try that NOW!

Nancy C said...

Oh, my. This looks crazy good.

Tezzie said...

THIS I'm going to make!!! Do you think it's possible to use non sweetened peanut butter and maybe adding some extra sugar to the recipe?? See, my mom thought she was kind when she bought a 'healthier' option peanut butter, but IT TASTES LIKE CRAP...we don't have peanut butter up here in Finland, so my parents bring some for us once a year when they come visit us. So the short of it is, that I've got all this crappy tasting peanut butter that I'd still like to use since, after all, it's STILL peanut butter. Oh, dear...how many times did I just write 'peanut butter?! LOL

And, thanx for your sweet mention today on my pic of Linus...is there any particular reason you like that name?...just wondering ;)

PS. FRAU, yes Baking paper is the same as Parchment paper!

Angela said...

looks amazing!! Will have to try it! Thanks for sharing

Ellie (Almost Bourdain) said...

The 4 hours wait is a torture!! I am so glad you made it and enjoyed it!

Sonya said...

Tezzie I will come over to your blog and and answer you :)

Tezzie said...

Hey! Thanks for coming by to answer my questions...I'll let you know how it turns out! And, thanks for following...am following back (although I'm not sure why I haven't done so already, since your recipes ROCK!! ...maybe my hips are sending me subconscious messages that they don't want to get any bigger ;D LOL)

☼¨`*•.♥Rocío♥.•*¨`☼ said...

Oh my Word that looks so Yummylicious!!!!

Candee said...

I swear I need to bring a bib to your blog, I think I just drooled a little. I am going to have to try this one for sure!