Chocolate Chip Cookie Cake
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.
Servings 8 servings
- 1 (16 ounce) package refrigerated chocolate chip cookie dough
- 1 cup semi-sweet chocolate chips
- ½ cup creamy peanut butter
- chopped candy bars or candy pieces, for topping (I used quartered Milky Way bars and M&Ms)
Preheat oven to 375°F. 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.
Calories: 226kcal | Carbohydrates: 15g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 77mg | Potassium: 232mg | Fiber: 3g | Sugar: 10g | Vitamin A: 11IU | Calcium: 21mg | Iron: 2mg