Description
A massive, soft-batch chocolate cookie cake studded with chocolate chips and infused with peanut butter, topped with vanilla buttercream piped into football laces. It is a forgiving, make-ahead dessert perfect for game day gatherings.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1 cup (250g) creamy peanut butter
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups (340g) semi-sweet chocolate chips
- ½ cup (113g) butter, softened (for frosting)
- 3–4 cups (360-480g) confectioners’ sugar (for frosting)
- 2–3 tablespoons heavy cream (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- ¼ teaspoon salt (for frosting)
- Brown gel food coloring (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 13×9 inch baking pan and line the bottom with parchment paper if desired.
- In a large bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar on medium-high speed until light, fluffy, and pale (about 3 minutes). Scrape down the sides.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients on low speed. Mix just until the flour disappears. Fold in the chocolate chips.
- Press the dough evenly into the prepared pan, about half an inch thick.
- Bake for 15-18 minutes until edges are golden brown and the center looks set but slightly soft.
- Let the cookie cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cookie cools, beat the frosting butter until creamy. Add vanilla, salt, and 3 cups of confectioners’ sugar. Beat on low until combined, then high for 2-3 minutes until fluffy. Add heavy cream one tablespoon at a time until piping consistency is reached.
- Spread the buttercream evenly over the cooled cookie cake.
- Fill a piping bag or ziplock bag with remaining frosting. Snip a small corner and pipe lines down the length of the cake to mimic football laces.
Notes
Ensure butter and eggs are at room temperature for proper emulsion. Do not overbake; the center should still have a little give as it continues to cook on the hot pan. Measure flour by spooning it into the cup and leveling off to avoid dense cookies. The cookie base can be baked up to two days in advance and stored at room temperature before frosting.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 45
- Sodium: 250
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 65
- Fiber: 2
- Protein: 8
Keywords: football party dessert, peanut butter chocolate cookie cake, game day snacks, easy cookie cake, buttercream laces, make ahead dessert