Peanut Butter Red Velvet Cookies & Cake
These peanut butter red velvet cookies taste like Reese's peanut butter cups and can be layered into a delicious cookie cake with cream cheese frosting!
Servings: 20 cookies or 1 cookie cake
Calories: 383kcal
Equipment
- Baking sheet
- Mixing bowls
- Stand mixer with paddle attachment, hand mixer, or wooden spoon
- Measuring spoons
- Whisk
- Kitchen scale or measuring cups
- Parchment paper
- Cooling rack
- Spatula
Ingredients
Peanut Butter Red Velvet Cookies:
- ½ cup (1 stick) (113.5 g) unsalted butter room temperature
- ½ cup (135 g) creamy peanut butter
- 1 cup (200 g) granulated sugar
- 1 large (1 large) egg room temperature
- 2 teaspoons (2 teaspoons) vanilla extract
- ~1 teaspoon (~1 teaspoon) red gel food dye more/less to color to your liking
- 3 tablespoons (15 g) cocoa powder
- 1½ cups (187 g) all-purpose flour
- 1 teaspoon (1 teaspoon) baking soda
- ¼ teaspoon (¼ teaspoon) salt
- 1 cup (175 g) mini white chocolate chips plus more for topping (optional)
Cream Cheese Frosting:
- 8 oz (1 block) (226.8 g) cream cheese room temperature
- ½ cup (1 stick) (113.5 g) unsalted butter room temperature
- 4 cups (480 g) powdered sugar
- 1 teaspoon (1 teaspoon) vanilla extract
Instructions
Cookie Dough:
- Preheat oven to 350°F and line baking sheet(s) with parchment paper.
- Cream together butter, peanut butter, and sugar until light and fluffy.
- Add the egg, vanilla, and red dye one at a time, mixing well after each addition.
- In a separate bowl, whisk together the cocoa powder, flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients until just combined, and then gently stir in the chocolate chips.
Cookies:
- Roll dough into 1-2 inch balls and place on baking sheet 2 inches apart. Top with extra mini chocolate chips (optional).
- Bake at 350°F for 10-13 minutes. They’re done when the centers are slightly cracked and edges are firm.
- Allow the cookies to cool on the baking sheet for a few minutes and then transfer to a cooling rack.
Cookie Cake:
- Weigh four 180g dough balls and flatten them into even circles ½ inch tall on baking sheets. These will bake to be ~6 inches in diameter. There should be enough dough left for ~4 small cookies.Or, you can evenly distribute all the dough into 4 parts and flatten into ½ inch tall circles on baking sheets. These will be slightly larger than 6 inches wide.
- Sprinkle the tops with mini white chocolate chips (optional).
- Bake at 350°F for 12-15 minutes. They’re done when the centers are slightly cracked and edges are firm.
- Allow the cookies to cool on the baking sheets until they're firm enough to transfer to a cooling rack.
- While they're cooling, make the cream cheese frosting by mixing together the cream cheese, butter, powdered sugar, and vanilla until smooth.
- Layer completely cooled giant cookies with cream cheese frosting and enjoy!
Notes
The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.
Nutrition
Calories: 383kcal | Carbohydrates: 49g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 164mg | Potassium: 113mg | Fiber: 1g | Sugar: 40g | Vitamin A: 464IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg
