Ingredients
Scale
For the Cookie Dough Layer:
- 1 ½ cups all-purpose flour (heat-treated for safety)
- ¼ cup bread flour (for chewiness)
- ½ cup brown sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 4 tbsp unsalted butter, softened
- ½ cup creamy peanut butter (smooth, unsweetened)
- 2 tbsp milk
- 2 tbsp powdered sugar
For the Peanut Butter Frosting:
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- ¼ cup unsalted butter, softened
- 1 tsp vanilla extract
- 2 tbsp milk (add more if needed for desired consistency)
For Decoration:
- Crushed peanuts, mini chocolate chips, or crumbled Oreos
- Optional: chocolate ganache, peanut butter drizzle
Instructions
1. Prepare the Cookie Dough Layer:
- Heat-treat the flour: To ensure the flour is safe to eat raw, spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or microwave it for 1 minute, stirring halfway through.
- In a food processor or mixing bowl, combine the heat-treated all-purpose flour, bread flour, brown sugar, vanilla extract, salt, softened butter, peanut butter, milk, and powdered sugar. Mix until a dough forms. It should be thick and slightly sticky.
- Scoop out and press the dough into the base of a springform pan (or another cake pan lined with parchment paper). Use a spatula to smooth it evenly.
2. Make the Peanut Butter Frosting:
- In a stand mixer or using a hand mixer, beat the peanut butter, powdered sugar, softened butter, and vanilla extract together until smooth and creamy.
- Add milk a tablespoon at a time until the frosting reaches a spreadable consistency.
3. Assemble the Cake:
- Once the cookie dough layer is set, spread the peanut butter frosting evenly on top of the cookie dough layer.
- For added decoration, sprinkle crushed peanuts, mini chocolate chips, or crumbled Oreos on top, or drizzle with peanut butter or chocolate sauce for extra indulgence.
4. Chill the Cake:
- Refrigerate the assembled cake for at least 2 hours, or until it’s firm enough to slice and serve. This also helps the layers set for a clean cut.
5. Serve:
- Once chilled, remove the cake from the springform pan and transfer it to a serving platter.
- Slice and enjoy your indulgent, no-bake peanut butter cookie dough cake.
Notes
- Cookie Dough Safety: The recipe uses heat-treated flour and pasteurized eggs (if included) to make the dough safe to eat raw. Ensure to follow these steps for food safety.
- Chilling is Key: The cake needs to be chilled for at least 2 hours to allow the layers to set properly. This also enhances the texture.
- Flavor Variations: Customize your cake by adding chocolate chips, peanut butter chips, or a different nut butter (such as almond or cashew). You can also top it with melted chocolate or a drizzle of caramel for an extra twist.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days. You can also freeze the cake (wrapped tightly) for up to 2 months—just thaw it overnight in the fridge before serving.