Search
by Ingredient

Peanut Butter & Chocolate Chip Cookie Cake

StarStarHalf starEmpty starEmpty star

Your rating

Peanut Butter and Chocolate Chip Cookie Cake

Super quick and easy, simply delicious!

 

Yield

8 servings

Prep

15 min

Cook

25 min

Ready

2 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 cup unbleached all-purpose flour
or almond flour
Camera
4 tablespoons sugar
white granulated
Camera
4 tablespoons brown sugar, light
Camera
½ teaspoon baking powder
Camera
¼ teaspoon salt
Camera
2 large eggs
Camera
½ cup peanut butter
natural, creamy
Camera
¼ cup vegetable oil
Camera
1 teaspoon vanilla extract
Camera
¼ cup water
Camera
7 tablespoons chocolate chips (semi-sweet)
or milk chocolate chips
Camera

Ingredients

Amount Measure Ingredient Features
237 ml unbleached all-purpose flour
or almond flour
Camera
6E+1 ml sugar
white granulated
Camera
6E+1 ml brown sugar, light
Camera
2.5 ml baking powder
Camera
1.3 ml salt
Camera
2 large eggs
Camera
118 ml peanut butter
natural, creamy
Camera
59 ml vegetable oil
Camera
5 ml vanilla extract
Camera
59 ml water
Camera
105 ml chocolate chips (semi-sweet)
or milk chocolate chips
Camera

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 82g (2.9 oz)
Amount per Serving
Calories 32553% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 170mg 7%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 8%
Sugars g
Protein 15g
Vitamin A 1% Vitamin C 0%
Calcium 3% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe