Peanut Butter & Chocolate Chip Cookie Cake
Super quick and easy, simply delicious!
Yield
8 servingsPrep
15 minCook
25 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
unbleached all-purpose flour
or almond flour |
|
| 4 | tablespoons |
sugar
white granulated |
|
| 4 | tablespoons |
brown sugar, light
|
|
| ½ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
peanut butter
natural, creamy |
|
| ¼ | cup |
vegetable oil
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | cup |
water
|
|
| 7 | tablespoons |
chocolate chips (semi-sweet)
or milk chocolate chips |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
unbleached all-purpose flour
or almond flour |
|
| 6E+1 | ml |
sugar
white granulated |
|
| 6E+1 | ml |
brown sugar, light
|
|
| 2.5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
peanut butter
natural, creamy |
|
| 59 | ml |
vegetable oil
|
|
| 5 | ml |
vanilla extract
|
|
| 59 | ml |
water
|
|
| 105 | ml |
chocolate chips (semi-sweet)
or milk chocolate chips |
|
Directions
Grease 8-inch round cake pan. Line bottom with circle of parchment paper; set aside.
Preheat oven to 350℉ (180℃).
In a medium bowl, combine the flour, sugars, baking powder and salt; set aside.
In the bowl of a stand mixer, cream together the eggs, peanut butter, oil, vanilla extract and water.
Slowly add the flour mixture to the egg mixture, mixing well after each addition. Once all the flour mixture is in, beat until smooth.
Gently fold the chocolate chips into the batter.
Pour batter into prepared pan and bake for 25 minutes, until the outside of the cake is firm and bounces back to the touch.
Cool on rack before cutting.
