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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