Recipes
>
Peanut Butter Pretzel Cookie Cake

Peanut Butter Pretzel Cookie Cake

Download recipe

Prep Time

10 Minutes

Cook Time

18-22 Minutes

Total Time

32 Minutes

Serves

8 Servings

Made with

Ingredients

PEANUT BUTTER COOKIE CAKE

  • 1 ½ cups all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • ½ cup creamy peanut butter
  • ⅔ cup brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ⅔ cup chopped Fannie May Peanut Butter Pretzel Snack Mix

CHOCOLATE BUTTERCREAM FROSTING

  • ½ cup unsalted butter, room temperature
  • 1 cup confectioners’ sugar, sifted
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon vanilla extract
  • 1-2 Tablespoons milk
  • Crushed pretzels for garnish

Equipment

  • 9-inch round cake pan
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Electric mixer
  • Spatula
  • Knife

Directions

PEANUT BUTTER COOKIE CAKE

  • Preheat oven to 350°F. Line the bottom of a 9-inch round cake pan or springform pan with parchment paper and grease the sides with butter. Set aside.
  • In a medium bowl, whisk together flour, baking soda and salt. Set aside.
  • In a large bowl, combine butter, peanut butter, brown sugar and sugar with an electric mixer on medium-high speed until ingredients are light and fluffy, about 2 minutes. Add egg and vanilla and mix until combined. Add the flour mixture and mix just until combined (avoid over-mixing). Stir in chopped Fannie May Snack Mix by hand.
  • Transfer the cookie dough to prepared pan and use the spatula or your hands to press the dough into a flat, even layer. Bake at 350 F for 18 to 22 minute or until the edges are golden brown. Let the cookie cake cool completely in the pan.

CHOCOLATE BUTTERCREAM FROSTING

  • To make the frosting, beat butter with an electric mixer until light and fluffy. Add confectioners’ sugar and cocoa powder and mix until thoroughly combined (mixture might be dry at first—be patient). Add vanilla and milk, then mix until combined.
  • Transfer frosting to the top of the cooled cookie cake and spread evenly. Garnish with crushed pretzels, slice and serve.