Peanut Butter Cookie Cake

Adapted from Baker by Nature

½ cup unsalted butter, room temperature
¼ cup peanut butter
¾ cup light brown sugar
¼ cup white sugar
2 eggs, room temperature
1 teaspoon maple syrup
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¾ cup M&M’s
¾ cup Candy Corn M&M’s
12 snack size Reese’s Cups, unwrapped and cut in quarters
+/- chocolate frosting

  1. Pre heat oven to 350 degrees F and line a 9 inch spring-form pan w/ parchment paper, then lightly grease
  2. Beat butter & peanut butter in a stand mixer on med speed until smooth, then add sugars and beat until creamy (1 minute)
  3. Add eggs and maple syrup, increase speed to med-high and beat until just combined
  4. In a separate bowl whisk flour, baking soda, and salt together, then gradually stir into the wet ingredients until JUST combined
  5. Stir in both types of M&M’s and the chopped Reese’s
  6. Spread into prepared pan and bake for 20-25 minutes or until the edges are golden brown and the center is set
  7. Cool completely, remove from pan, and frost if desired.

Posted 11/11/14

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s