How To make Peanut Butter Cookie Cake

2 Minute Cookie in the Microwave – Peanut Butter Cookie

This is the fastest cookie recipe in the world (..probably)! Soft, crumbly and so delicious!

Ingredients:
¼ cup peanut butter
1 ½ tbsps sugar
2 tbsps flour
1 tbsp milk

Steps:
1. Combine all ingredients and mix well.
2. Line a small plate with parchment paper (cut down to size). Roll dough into one large ball and place in center of plate.
3. Microwave for about 45 seconds (every microwave is different) but keep an eye on the cookie. Remove when the sides start to crack.
4. The cookie will be cooked in the center and soft on the sides. Let it cool for at least 5 minutes to firm a bit before carefully removing from the parchment paper. Overall, it will be on the softer side (not like a crispy cookie).

Cake Mix Cookies 2 ways: REESE’s PEANUT BUTTER & CHOCOLATE CHIP COOKIES ~ Box cake hacks

Box cake cookies cut the work by half and provide us soft & delicious cookies within minutes! Cookies are a staple in most homes especially during the holiday season. Get creative by adding your favorite toppings to make it more enjoyable for your family!

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Ingredients used:

1 box 15.25oz Duncan Hines Yellow cake mix
1 stick UNSALTED butter
1/4 cup all purpose flour
1 tsp pure vanilla extract
1/2 cup Reese’s peanut butter chips
1/2 cup chocolate chips

Mix the cookie dough as instructed in the video. Split the dough into 2. Add chocolate chips and peanut butter in each half. Refrigerate for at least 30 minutes to 1 hour.

Scoop batter using medium cookie scoops or a spoon. You can add extra chips to the top before baking. Bake @350 degrees for 8-10 minutes or until the top sets. Allow to cool For 10 -15 minutes while still on the baking tray, then move cookies to a cooling rack to continue cooking completely. I enjoy mine after it’s been sitting for hours or overnight. Enjoy!

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Easy Delicious Peanut Butter Cookies

You’ll love these ULTRA-easy peanut butter cookies. They’re full of peanut butter flavor and have the perfect balance of salty and sweet with a wonderfully soft, melt-in-your-mouth texture. This cookie is a classic for a reason!

Full Recipe:

Let me know if there's a cookie recipe you'd like me to make!

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3-Ingredient Peanut Butter Cookies

Here is what you'll need!

3-INGREDIENT PEANUT BUTTER COOKIES
Makes 25-30 cookies

INGREDIENTS
1 cup peanut butter
½ cup sugar
1 egg

PREPARATION
1. Preheat oven to 350ºF/180ºC.
2. In a large bowl, mix together the peanut butter, sugar, and egg.
3. Scoop out a spoonful of dough and roll it into a ball. Place the cookie balls onto a nonstick baking sheet.
4. For extra decoration and to make them cook more evenly, flatten the cookie balls by pressing a fork down on top of them, then press it down again at a 90º angle to make a criss-cross pattern.
5. Bake for 8-10 minutes or until the bottom of the cookies are golden brown.
6. Remove from baking sheet and cool.


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EASY Delicious Cookie Cake Recipe!

The perfect combination of a cookie and a cake, this giant homemade Cookie Cake is always a hit! It’s soft, chewy, and full of gooey chocolate chips. You’ll love how versatile this cake is, as you can decorate and customize it to fit any occasion! Make this for your next birthday or party.

RECIPE:

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Professional Baker Teaches You How To Make PEANUT BUTTER COOKIE CAKES!

Homemade Peanut Butter Cookie Cakes are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!

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Recipe (Makes 6 individual desserts)

The batter for these desserts need to be frozen before baking, so bear that in mind in terms of preparing ahead of time.

Ingredients

Caramel

3 Tbsp (45 ml) water
1 cup (200 g) sugar
1 Tbsp (15 ml) white corn syrup
1/4 cup (60 ml) whipping cream
½ cup (115 g) unsalted butter

Cakes

½ cup (115 g) unsalted butter
½ cup (100 g) granulated sugar
½ cup (100 g) packed light brown sugar
2/3 (165 g) cup creamy peanut butter (conventional or pure is fine)
2 large eggs at room temperature
1 tsp (5 ml) vanilla extract
1 cup (150 g) all purpose flour
1 tsp (3 g) baking powder
¼ tsp (2 g) baking soda
¼ tsp (2 g) salt

Directions

1. For the caramel, bring the water, sugar and corn syrup to a boil over high heat and continue to boil, uncovered and occasionally brushing the sides of the pot with water, until it turns a light amber colour. Remove the pot from the heat and carefully whisk in the cream and butter (watch out for the steam). Set aside to cool to room temperature, then chill the caramel until firm. Use the caramel to fill the cakes once completely chilled.

2. For the cakes, grease 6 individual 5-ounce ramekins and coat them with sugar, tapping out any excess.

3. Cream the butter with the granulated and brown sugars well, until smooth and light. Beat in the peanut butter and then add the eggs one at a time, beating well after each addition. Beat in the vanilla.

4. In a separate bowl, sift the flour, baking powder, baking soda and salt. Add this to the peanut butter batter and stir until evenly blended. Divide the batter evenly between the 6 prepared ramekins, holding back about ½ cup of the batter to spoon over the caramel filling. Make an impression in the centre of the batter in each dish and spoon in about 2 Tbsp of the chilled caramel. Top the caramel with the remaining batter, being sure that the caramel is completely covered. Wrap the dishes and freeze until the batter is firm, at least 3 hours, or up to a week in advance.

5. To bake, preheat the oven to 400 F (205 C). Unwrap the ramekins and place them on a baking tray and bake them from frozen for 20 minutes, until the top of the cakes are domed and an even golden brown. Let the cakes cool for just 5 minutes, then run a knife or spatula around the inside of each ramekin to loosen and tip out onto a plate.

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