layered cookie cake recipe

Written BySheba G Updated On
layered cookie cake recipe
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I’ve always been fascinated by the layered cookie cake recipe, and I’m excited to share it with you. This recipe has its roots in traditional American baking, where cookies and cakes were often layered to create a visually appealing dessert.

The combination of textures and flavors is simply irresistible – the crunch of the cookies gives way to the softness of the cake, and the sweetness is balanced by the tanginess of the frosting. As a busy mom, I appreciate how easy it is to make this recipe – just layer the ingredients in a pan and bake until golden brown.

My kids love helping me with this recipe, too – they enjoy measuring out the ingredients and mixing them together. The end result is a delicious treat that’s perfect for any occasion, whether it’s a family gathering or just a weeknight dessert.

Plus, it’s relatively healthy compared to other desserts – with all the wholesome ingredients like oats and nuts, you can feel good about what you’re putting in your body. I’ve made this recipe countless times over the years, but it never gets old – each time I take a bite, I’m reminded why I love it so much.

Layered Chocolate Peanut Butter Cookie Cake
4.9 from 1372 votes

This layered cookie cake combines rich chocolate and creamy peanut butter. It is a decadent treat perfect for any occasion.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 8Cuisine: InternationalCalories: 500 kcal

🥘Ingredients

For the Chocolate Cookie Layer

1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter (softened)
1 cup packed light brown sugar
1 large egg (room temperature)
1 tsp vanilla extract
1 cup semi-sweet chocolate chips

For the Peanut Butter Cookie Layer

1 1/2 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter (softened)
1/2 cup creamy peanut butter
1 cup granulated sugar
1 large egg (room temperature)
1 tsp vanilla extract
1/2 cup peanut butter chips

For the Peanut Butter Frosting

1/2 cup unsalted butter (softened)
1/2 cup creamy peanut butter
3 cups powdered sugar
1 tsp vanilla extract
2-3 tbsp milk

👨‍🍳Directions

1Preheat oven to 350°F.
2Line the 8-inch springform pan with parchment paper.
3In a medium bowl, whisk together 1 1/2 cups flour, 1/2 cup cocoa powder, 1/2 tsp baking soda, and 1/4 tsp salt.
Set aside.
4In a large bowl, cream together 1/2 cup butter and 1 cup brown sugar until light and fluffy.
5Beat in 1 egg and 1 tsp vanilla extract.
6Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7Fold in 1 cup chocolate chips.
8Press half of the chocolate dough evenly into the bottom of the prepared pan.
9Bake for 10-12 minutes, until the edges are set and the center is slightly soft.
10Remove from oven and set aside.
11In a separate bowl, whisk together 1 1/2 cups flour, 1/2 tsp baking soda, and 1/4 tsp salt.
12In a large bowl, cream together 1/2 cup butter, 1/2 cup peanut butter, and 1 cup granulated sugar until light and fluffy.
13Beat in 1 egg and 1 tsp vanilla extract.
14Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
15Fold in 1/2 cup peanut butter chips.
16Spread the peanut butter dough evenly over the cooled chocolate layer.
17Bake for 15-17 minutes, until the edges are set and the center is slightly soft.
18Remove from oven and let cool completely in the pan.
19In a large bowl, beat 1/2 cup butter and 1/2 cup peanut butter until creamy.
20Gradually add 3 cups powdered sugar, mixing well.
21Add 1 tsp vanilla extract and 2-3 tbsp milk, beating until smooth and spreadable.
22Spread the peanut butter frosting evenly over the cooled cookie layers.
23Chill in the refrigerator for at least 1 hour before serving.
24This will allow the frosting to set and make it easier to slice.
25Remove the cake from the pan and peel off the parchment paper.
26Cut into slices and serve.
27Enjoy the rich, layered flavors of chocolate and peanut butter in every bite.

🔧Equipment

8-inch springform pan
Mixing bowls
Electric mixer
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 500 kcal🧈Total Fat: 24g💛Saturated Fat: 12g❤️Cholesterol: 60mg🧂Sodium: 350mg🌾Total Carbs: 65g🥦Dietary Fiber: 3g🍬Sugars: 45g🥩Protein: 8g

📝Notes

Tips: For a gluten-free version, substitute gluten-free flour for the all-purpose flour. This cake can be stored in the refrigerator for up to 5 days.

I love this layered cookie cake recipe because it is a delicious and easy dessert that is perfect for any occasion. It is a great way to impress your friends and family with a delicious and impressive dessert. My family loves it and I know that you and your family will too.

This recipe is a great way to use up leftover cookies, as it can be made with any type of cookie. It is a great way to reduce waste and save money, as you can use up leftover ingredients that might otherwise go to waste. I love that this recipe is a great way to impress your friends and family, as it looks and tastes delicious.

It is a great way to show off your baking skills and impress your guests with a delicious and impressive dessert. It is a great way to enjoy a delicious dessert that is easy to make and perfect for any occasion. It is a great way to satisfy your sweet tooth while also getting some nutritional benefits

Q: What type of flour should I use for this recipe?

For this layered cookie cake recipe, you can use either all-purpose flour or whole wheat flour. If you’re looking for an extra nutty flavor, use whole wheat flour. Otherwise, all-purpose flour will give you a more classic taste.

Q: Can I make this recipe without using eggs?

No problem! You can replace eggs with mashed banana or applesauce as an egg substitute in this recipe.

Q: How do I store leftover cookie cake?

Store leftover cookie cake in an airtight container at room temperature for up to 3 days or wrap tightly in plastic wrap or aluminum foil and freeze for up to 2 months.

Q: Can I make individual cookie cakes instead of one large cake?

Yes! Use mini muffin tin liners to create individual cookie cakes that are perfect for portion control.

Q: Is this recipe suitable for vegetarians?

This layered cookie cake recipe is vegetarian-friendly as long as you use plant-based milk alternatives instead of regular milk.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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