How To make Peanut Butter Cookie Cake

3-ingredient peanut butter cookies

3 Ingredients peanut butter cookies are so easy to make and require only 3 Ingredients.
3 Ingredients peanut butter cookies are gluten-free and it only take 25 minute to make them.. give it a try you will love it.

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2 Ingredients peanut butter cookies without egg




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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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3 Ingredient Sugar Cookies - Dished #Shorts

On today's Dished #shorts we're making 3 Ingredient Sugar Cookies
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If you love this how to make 3 ingredient sugar cookies recipe let us know what you think in the comments below! #dished​ #cookies​ #baking​

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Ingredients for making 3 ingredient sugar cookies:
1/3 cup granulated sugar
1 stick plus 2 tbsp salted butter, softened
1 cup all-purpose flour
Sprinkles (optional)

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Peanut Butter S'more Cookie Cake

Love S'mores? love Peanut butter? love Cookies! this cake is all three combined - layers of the BEST peanut butter cookie EVER filled with chocolate ganache and homemade marshmallow fluff!
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COOKIE LAYERS
1 1/2 cup butter at room temperature
1 1/2 cup brown sugar, packed
1 cup sugar
2 cup peanut butter
4 eggs
3 teaspoons vanilla extract
4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
In a large mixing bowl us an electric mixer to cream the butter.
Add the brown sugar and sugar and cream together.
Beat in the peanut butter.
Add the eggs one at a time, mixing until combined.
Mix in the vanilla extract.
Add half the flour, baking soda, baking powder and salt and combine well.
Add the rest of the flour and combine
Press into the bottom of six 6 inch cake pans (make some cookies with remaining dough - you want the batter to be about 1/3 of an inch thick
Bake at 350 for 16-19 mins
Let cool
GANACHE
1 1/2 C cream
48 oz chocolate
bring the cream to a simmer
pour over chocolate and let sit for 5 mins (for the warm cream to permeate the chocolate)
Stir it smooth (if you still have chuncks you can warm your bowl up over a saucepan of boiling water - double broiler style - and heat to melt the chuncks)
let cool to room temperature, it will be thick but spreadable
MARSHMALLOW FLUFF
3 lrg egg whites
1/2 tsp cream of tartar
2 Tbsp sugar
1/3 C water
3/4 C light corn syrup
2/3 C sugar
1 tsp vanilla
in a mixer with a metal bowl beat the egg whites and cream of tarter
when it starts to get foamy slowly pour the 2 Tbsp sugar and continue to beat until soft peaks form
at the same time in a saucepan heat the water, corn syrup and sugar and bring to a boil
heat to 242 degrees F (sea level - adjust according to your elevation) and remove from heat
with the mixer on low slowly pour the hot syrup into the egg whites (in the area between the whisks and the edge of the bowl)
once it's all added turn the mixer up to high, add the vanilla and mix until the mixture is stiff peaks, thick and looks like marshmallow fluff 92-3 mins)

ASHLEE MARIE CAKES is all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can be a chef with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it

MORE S'MORE RECIPES AND VIDEOS
S'more Truffles
S'more Cheese Ball
S'more Macaron (featuring Marshmallow fluff
S'more filled donuts
S'more Ice Cream marshmallow frosting

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I'm a self taught home chef and cake decorator. I've been blogging for 9 years and what I love more than cooking and baking is teaching. I hope that my videos help you learn to make dishes and desserts you've always dreamed of making

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Giant Chocolate Peanut Butter Cookie Cake

Betty Crocker Peanut Butter Cookie Mix

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Betty Crocker Peanut Butter Cookie Mix
It was super easy to make just add water and oil and the result is amazing!
I like the taste and it's hard to resist eating all the batch specially when It is just out of the oven
the instruction is very easy ,
I used 2.5 table spoon of water instead of 1 , and 2.5 to 3 table spoon of oil
I hope you enjoy this video, and Happy Baking!
thanks for watching!
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