Peanut Butter and Jelly Cookie Cake Recipe
This Peanut Butter and Jelly Cookie Cake is the BEST giant cookie recipe you can bake as a pie or as bars or a tart!
Servings: 10 servings
Cost: $8
Ingredients
- 12 tablespoons (170g) unsalted butter softened
- 2 ¼ cups (273g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (268g) peanut butter
- ½ cup (100g) granulated sugar
- ¾ cup (85g) powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup strawberry jam (or your favorite flavor jam)
Instructions
- Preheat the oven to 350°. Grease a 9” fluted tart pan with a removable bottom.
- Whisk the flour, baking powder, and salt in a medium bowl. Set aside.
- Cream peanut butter and butter with both sugars using a mixer. Beat in egg and vanilla. Add flour mixture and stir with a wooden spoon until combined.
- Press half the dough in the prepared tart pan. Spread with the jam, leaving a ½ inch border around the edge. Drop about half the remaining dough around the top of the jam, and press the remaining half around the border to seal the edges. Bake until golden, 45-50 minutes. Cool completely before removing ring and cutting.
Notes
Baking Pans:
- For a cookie cake that looks more like a tart, I like to use my 9” fluted tart pan.
- You can also use a 9” round pan or a square one – you will just need to increase the baking time.
- Or, use a 9x13” baking dish and bake the cookie cake for less time.
Nutrition
Serving: 1serving | Calories: 473kcal | Carbohydrates: 51g | Protein: 9g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 55mg | Sodium: 1117mg | Fiber: 2g | Sugar: 28g
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