Receta Cookie Cake with Peanut Butter and Candy Bars
Nov
11th
Cookie Cake with Peanut Butter and Candy Bars is as good as it sounds – and exactly what it sounds like. A chocolate chip cookie dough crust, a layer of chocolate chips and peanut butter melted on top and spread together, and chopped candy bars on top. Four ingredients to a happier day!
I decided to make this dessert because I had leftover Milky Way candy bars from Halloween, loads of them, and I was in danger of just eating them all. It’s easy enough to make cookie dough from scratch, but I figured you could use a break and might prefer to buy cookie dough just this one time. Press it into a pie plate (or a pizza pan, or a cake pan) and bake it up. Once it’s out of the oven, you sprinkle the chocolate chips and dollop some peanut butter on top. The chocolate chips will get shiny and melted, and that’s when you spread the chocolate and peanut butter together. It makes the a nice bed for the chopped candy bars.
You can use whatever you like or have on hand – Milky Ways, Snickers, Reese’s Peanut Butter Cups, Rolos… they are all delicious. I like the caramel in Milky Ways, I think it works really well here. I had Milky Way minis which I cut into quarters. I used 20 of them and got a nice layer of candy bar on my cookie cake. I ate the rest straight out of their wrappers.
This dessert reminds me of those delicious cookie cakes you get at the mall for your birthday with your name written in frosting. But why have your name written in frosting when you could have a layer of chocolate chips, peanut butter, and candy bars on top instead?
Ingredients
- 1 (16 oz.) pkg. refrigerated chocolate chip cookie dough
- 1 c. semi-sweet chocolate chips
- ½ c. peanut butter
- 1 c. chopped Milky Way or other candy bars (about 20 mini, quartered)
Instructions
1. Preheat oven to 375°F. Coat a pie plate with nonstick cooking spray.
2. Press cookie dough evenly into the bottom and about 1” up the side of the pie plate. Bake for 15 minutes or until the edges are set and golden brown and a toothpick inserted into the middle comes out clean. Remove from oven.
3. Immediately sprinkle chocolate chips evenly over the top of the cookie crust. Using a spoon or cookie scoop coated with nonstick cooking spray, drop rounded teaspoonfuls of peanut butter on top of the chocolate chips. Let stand until the chocolate chips have softened, about 5 minutes.
4. Using an offset spatula or a butter knife, gently spread chocolate and peanut butter over the crust. Sprinkle candy pieces in a single layer on top.
5. Chill at least 10 minutes to set topping. Cut into wedges and serve.
Number of servings (yield): 12
About the Author, Meggan
Hi! I am a mother and the recipe developer behind Culinary Hill. I was born and raised in Wisconsin, but now I find inspiration every day in my Southern California kitchen.