This effortless Chocolate Chip Cookie Cake recipe starts with store-bought cookie dough topped with swirled chocolate chips and peanut butter. Then, decorate it any way you like! Think leftover Halloween candy (as if there is such a thing!) or decorations from your last birthday celebration.
Preheat oven to 375 degrees. Coat a pie plate with nonstick cooking spray. 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.
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. 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.
Chill at least 30 minutes to set topping. Cut into wedges and serve.
Cookie dough: Store-bought cookie dough keeps this recipe easy, but you can easily make your own chocolate chip cookie dough in about 10 minutes.
Yield: This recipe makes one 9-inch cookie cake, enough for about 8 servings (depending on how you cut them).
Storage: Store covered in the refrigerator for up to 3 days.