Buckeye Stuffed Chocolate Peanut Butter Cookie Cake

If you love Buckeye Candies then you’re going to die for this cookie cake. A chocolate peanut butter chocolate chip cookie cake is stuffed with peanut butter filling, topped with peanut butter frosting, and mini buckeyes!

Alright guys, today’s the day! While I was sad to leave my nephews in Cincinatti yesterday, we have tickets to THE GAME today! I have to admit, after last week’s performance I am a bit nervous how today will end and I’m not particularly looking forward to the predicted high temperature of only 43 degrees (and a low of 27). But hopefully the Buckeyes will prevail and we will continue on to the B1G championship game next weekend. So yes folks, this may be the last #PBChocSat until next season. Well except I’m sure we’ll at least go to a bowl game in which case I’ll have one more, but those games arn’t necessarily on Saturdays. So let’s focus on the present before we get too ahead of ourselves.

To prepare for today’s event, I’ve made a chocolate peanut butter cookie cake that is stuffed with the same peanut butter filling found inside of buckeye candies. I actually brought this to Cincinatti as I was put in charge of bringing a non-traditional dessert for Thanksgiving since my dad already had the pumpkin pies covered. There’s no way anyone, no matter the holiday, could resist a cookie cake such as this! BTW, today is also National Cake Day and while I know this is not a true cake it’s a cookie in cake form so it’s close enough for me!

Two years ago: Hummingbird Cake

Three years ago: Caramel Frosted Pumpkin Mini Cakes

Four years ago: Arugula Pesto Pasta

Six years ago: Caramel Apple Pie

BUCKEYE STUFFED CHOCOLATE PEANUT BUTTER COOKIE CAKE

Serves 12

Ingredients:

COOKIE CAKE

1-1/4 cups all-purpose flour

1/2 cup cocoa powder

1 tsp baking soda

1 tsp salt

1/2 cup (1 stick) unsalted butter, melted

1 cup light brown sugar, lightly packed

3/4 cup creamy peanut butter

1 egg

1/2 Tbsp vanilla extract

1 cup of semisweet chocolate chips

FILLING

3/4 cup creamy peanut butter

1/2 cup (1 stick) unsalted butter, room temperature

1/2 tsp vanilla extract

2 cups sifted confectioner’s sugar (or 3 cups unsifted)

FROSTING

1/2 cup powdered sugar

1/2 cup creamy peanut butter

2 Tbsp unsalted butter, at room temperature

1/2 tsp vanilla extract

Pinch salt

2 Tbsp heavy cream or milk

Directions:

1. For the cookie cake: In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Set aside.
2. In a large bowl, beat melted butter and sugar together until creamy, about 3-4 minutes. Mix in peanut butter, egg and vanilla extract. Add flour mixture until combined. Stir in chocolate chips. Dough will be thick and sticky.
3. Cover and chill for at least 3 hours or overnight.
4. For the filling: In a medium bowl, mix peanut butter, butter, and vanilla. Add confectioners’ sugar one cup at a time to reach desired consistency, then use hands to form a smooth stiff dough. Roll dough into a 10-inch round disk, wrap in plastic wrap and chill for at least 3 hours or overnight.
5. When ready to bake, preheat oven to 350 degrees. Place parchment paper in the bottom of an 10-inch springform pan. Grease the sides.
6. Spread half of the cookie dough out into the pan. Place filling on top and cover evenly with remaining cookie dough. Bake for 18-20 minutes.
7. Remove from oven and let cool for about 15 minutes, then transfer to cooling rack to cool completely.
8. For the frosting: Place the confectioners’ sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
9. Once cookie cake is cool, frost and top with mini buckeyes if desired.

Source: Cookie cake adapted slightly from my Buckeyes and Funfetti Stuffed Chocolate M&M Cookie Cake.