Peanut Butter Cookie Cake is a home-style take on the warm, gooey peanut butter dessert popularized at restaurants. This version is rich, tender, and perfect for anyone who loves the nutty flavor of peanut butter paired with a scoop of vanilla ice cream.
After sharing a meal with a friend at a local brewpub, I fell in love with their Peanut Butter Pizookie. It was warm, slightly underbaked in the center, and full of peanut butter flavor — the kind of dessert you want to dig into immediately. I set out to recreate that experience at home and developed this Peanut Butter Cookie Cake recipe. It produces individual, skillet-style cookie cakes baked in ramekins so each serving stays warm and perfectly soft in the middle.
How to make peanut butter cookie cake
- Cream together butter, brown and granulated sugar, and peanut butter until light and fluffy.
- Beat in a single egg and vanilla until smooth.
- Whisk flour, baking soda and salt in a separate bowl, then fold into the peanut butter mixture.
- Stir in chopped peanuts for texture, if desired.
- Portion the dough into greased ramekins and press it lightly into the bottoms.
- Bake until the edges are set and the centers are still slightly soft — a bit underbaked centers give the best, gooey result.
- Serve warm with a swirl of additional peanut butter, a scoop of vanilla ice cream and, if you like, a drizzle of chocolate sauce.
Kitchen tips
- Use ramekins or small ovenproof dishes so each cookie cake bakes quickly and stays warm when served.
- Ovens vary. Start checking for doneness a few minutes before the listed bake time so you don’t overbake. The center should still look slightly soft.
- You can make the dough up to 24 hours ahead; keep it covered and chilled. If baking from cold, add 4–6 minutes to the baking time.
- For a deeper peanut butter flavor, use natural-style peanut butter or a mix of creamy peanut butter and chunky for extra texture.
Peanut Butter Cookie Cake
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Servings: 8
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 8 tbsp (1 stick) unsalted butter, softened
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 3/4 cup creamy peanut butter
- 1 tsp vanilla extract
- 1/2 cup chopped unsalted peanuts (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a small bowl whisk together the flour, baking soda and salt. Set aside.
- In a larger bowl, use a hand or stand mixer to beat the softened butter, brown sugar and granulated sugar until pale and fluffy, about 2–3 minutes.
- Add the egg, peanut butter and vanilla extract; beat until smooth, scraping the bowl as needed.
- Fold the dry ingredients into the peanut butter mixture until no streaks of flour remain. Stir in chopped peanuts if using.
- Grease eight ramekins. Divide the dough evenly among them and press the dough lightly into the bottoms.
- Bake until the centers are just set. Begin checking at about 15 minutes; total time will vary slightly with ramekin size and oven. The centers should still be soft for the best texture.
- Serve warm topped with a spoonful of peanut butter, a scoop of vanilla ice cream and a drizzle of chocolate sauce if desired.
Nutrition (approximate per serving)
Calories: 458 kcal | Carbohydrates: 42 g | Protein: 11 g | Fat: 29 g | Saturated Fat: 11 g | Sugar: 23 g | Sodium: 298 mg
This Peanut Butter Cookie Cake is ideal for entertaining or a cozy night in. Its quick prep and short bake time make it an easy treat to pull together when you want something warm and indulgent without fuss. Adjust the mix-ins or toppings to suit your taste — chocolate chips, a sprinkle of flaky sea salt, or a dollop of salted caramel all pair beautifully with peanut butter.
More dessert ideas
- Chocolate and peanut butter chip cookies
- Chocolate chip cookie pie
- Creamy peanut butter dip
