I don’t have a lot to say at this particular moment in time, but I did quickly want to share with you something sweet I made last week. It was a peanut butter chocolate chip cookie cake, which I found at Almost Bourdain. This blog is becoming one of my favorites – I found the recipe for the coconut bread I made there, which was just lovely, and I just stopped by the blog a little bit ago and found popcorn ice cream with salted butter caramel sauce. Oh my, there are just no words I can find to describe that, it pretty much left me speechless in awe.
Back to the peanut butter chocolate chip cookie cake. This is a cross between a gigantic peanut butter chocolate chip cookie and a cake, so it’s sort of difficult to classify it as either a cookie or a cake, in my opinion. It has the texture and appearance of a cookie, not the soft, tender crumb of a cake. The only way in which it resembles a cake is that it’s about 10 inches in diameter.
You can call it whatever you like, but chances are when you taste it, the only thing you’re going to be calling it is absolutely delicious.
I baked mine in a tart pan with a removable base because I don’t have a 10-inch round cake pan. It made it super easy to remove the cookie cake when it was cool (er, well, it was almost cool when I removed it, I just couldn’t wait any longer!).
This has got to be one of my most favorite foods that I have baked. My only regret is that I over-baked it just by a couple of minutes (it was slightly dry, not gooey-looking like the pictures at Almost Bourdain). My oven is hard to figure out. It’s basically brand new (just about 7 months old) and it is fan-forced. It doesn’t really brown anything, so it’s sometimes hard to figure out when something is done.
No matter, this cookie cake was just the most scrumptious thing ever.
And I will definitely be making this one again soon.
The original recipe that inspired Ellie from Almost Bourdain to make this cookie cake called for semisweet chocolate chips to be used, but Ellie used milk chocolate chips. I decided to use milk chocolate chips too. I normally don’t like milk chocolate that much, but coupled with the peanut butter I thought it would taste great. I made sure to choose a good quality milk chocolate (I chose Cadbury, which isn’t top of the line, of course, but I do like Cadbury milk chocolate) to give me a better chance of liking it! Even though I loved the cookie cake with the milk chocolate chips, I’ll try semisweet, or even dark, chocolate chips next time I make this.
This was a big hit with my 2-year-old son, who even sneaked into the cupboard and stole some when I wasn’t looking!
Recipe Source
Ellie from Almost Bourdain
And on a separate note, just a quick reminder that coming up on July 1 the first ever Mystery Box Cupcake Challenge ingredient will be announced. For more information on this brand new monthly cupcake challenge that I have started, read this page.
So glad you like the cake (or is it cookie? lol). I used Cadbury milk chocolate chips too! I find Cadbury has the best milk chocolate and it blends better with peanut butter than semisweet. You have to make the popcorn ice cream, it tastes heavenly! Thanks for the mention :)
I just got back from buying the ingredients to make the ice cream! This is my first time making ice cream from scratch, so I hope I can do it right! :)
This looks great! I have a tart pan that I don’t use very often. I am going to give this a whirl – I have the recipe bookmarked.
[...] (I “taste-tested” one for breakfast that day.) I adapted the recipe I found through Sweetest Kitchen, which she found on Almost Bourdain. You should absolutely make these for the peanut butter and [...]
[...] Peanut Butter Chocolate Chip Cookie Cake (The Sweetest Kitchen) [...]
Wow…I saw this on Ellie’s blog too. Both look so stunning – great idea to put it in a tart tin!