This cookie cake is full of chocolate and peanut butter chips and is good enough on it's own, but adding a rich peanut butter frosting, marshmallow fluff, mini marshmallows, peanut butter cups, mini chocolate chips and salted caramel truly put it over the top! You all need at least one slice of this in your life!

Ingredients:

For the cookie:

• 1 cup unsalted butter, softened
• 1/2 c sugar
• 2/3 c brown sugar
• 2 eggs
• 1 tsp vanilla
• 2 c flour
• 1 tsp salt
• 1 tsp cream of tarter
• 1 tsp baking soda
• 3/4 c milk chocolate chips
• 3/4 c peanut butter chips

For the peanut butter frosting:

• 1 c unsalted butter, softened
• 1/2 c creamy peanut butter
• 3 c powdered sugar
• pinch of salt
• 1-2 Tbsp of milk or cream

For the toppings:

• 1 c marshmallow fluff, slightly warmed
• 1/4 c mini chocolate chips
• 2 Tbsp peanut butter chips
• 1/2 c mini marshmallows
• 15 mini peanut butter cups, halved
• 1/2 c Caramel Kitchen salted caramel sauce
• cocoa powder, for dusting edge of cake

Directions:

For the cookie:

1. Preheat your oven to 350 degrees.
2. Prepare your 10" cake pan by lightly spraying it with non stick spray, add a round of parchment paper to the bottom of the pan, and flip it over to coat both sides. Lightly flour the cake pan and tap out any excess flour. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter until smooth.
4. Add sugars and continue to beat until light and fluffy, scraping down the bowl as needed.
5. Add eggs one at a time, and beat to fully incorporate before adding the next.
6. Add vanilla and give another quick mix.
7. In a separate bowl, mix together the flour, salt, cream of tarter and baking soda.
8. Slowly incorporate the flour mixture into the wet ingredients, scraping down the bowl as needed until fully combined.
9. Slowly mix in the chocolate and peanut butter chips.
10. Transfer cookie dough into your prepared cake pan and bake for 25-30 minutes.
11. Remove from oven and allow to cool completely before frosting.

For the peanut butter frosting:

1. Add the butter and peanut butter to the bowl of a stand mixer fitted with the whisk attachment and beat until well blended.
2. Add the powdered sugar and salt and continue to mix until well combined. The mixture might be a little crumbly.
3. Add the milk or cream one tablespoon at a time until the frosting comes together and continue to beat until light and fluffy.

Assembly:

1. Place the cooled cookie on a round serving platter.
2. Frost the edges and rim of the cake with about 1/8" - 1/4" of the peanut butter frosting.
3. Fill the indented top of the cookie with the marshmallow fluff.
4. Sprinkle on the mini marshmallows, halved peanut butter cups, and peanut butter chips.
5. Drizzle on the salted caramel sauce and sprinkle on the remaining mini chocolate chips.
6. Use the remaining frosting to pipe rosettes around the top perimeter of the cookie.
7. Dust the edges with cocoa powder and sprinkle on a few mini chocolate chips over the rosettes.
8. Keep at room temperature until ready to slice and serve.

Recipe Adapted From Sprinkle Bakes

Video Tutorial: https://youtu.be/oCdbklx7VQs