This Peanut Butter Cookie Dough Brownie Layer Cake is one decadent, rich dessert! Brownie and peanut butter cookie dough are layered together and topped with chocolate ganache & a touch of peanut butter icing!
Peanut Butter Cookie Dough Brownie Layer Cake
If you are a regular reader of my blog, then you know by now that while I love super simple treats, I also have a major love of an over the top dessert! In fact, this dichotomy is indicative of my own personality as well.
Most of the time, I’m a pretty laid back kinda gal. Jeans and a top, hopefully cute, but not trying too hard. I mean really, I just don’t have time for that. I used to. But not these days. And ultimately, I want to be comfy. Not comfy = me in a bad mood.
However, when I’m feeling particularly fabulous or I’m going somewhere that maybe I can get dressed up, I really do love to dress up. Sometimes I wish was like Kate Middleton or something (you know, a princess) and always got to be super cute and have places to dress up for.
But of course, I’m not a princess…
So this cake is basically my dressy side. Monday’s recipe – the Chocolate Chip Cookie Dough Pizza – was my laid back side. It seems fitting that with two posts for cookie dough week, I’d do one for each side. Just so neither side feels left out. 🙂
This cake really isn’t hard to make, despite being dressy. Yes, you have to bake the brownies, but after that it’s smooth sailing.
I used my new favorite brownie recipe, Easy Homemade Brownies From Scratch, rather than using a box mix. Not only do I totally love this brownie, but a single box mix wouldn’t be quite enough for 3 layers. So if you decide you’d rather go the box mix route, you might want to do 2 mixes.
Once the brownies are made, it’s all about the cookie dough. It’s eggless, so totally safe to eat without baking. No worries there.
To hold the layers together, I used a little bit of chocolate ganache. So little, you really can’t tell in the photos that it’s there, but it is. It’s just a little glue to hold all the fun together. 🙂
The method of layering everything together and getting nice, even edges is very similar to the method I use in my Snickers Peanut Butter Brownie Ice Cream Cake. Basically, you layer everything in a cake pan and then lift it out using parchment paper or saran wrap. It might sound confusing, but it’s explained in the directions and is easy peasy and works like a charm.
Of course I thought about just letting this cake go all natural on me. I still think it’d be super cute with rough cookie dough edges. Maybe just use a cookie scoop to add the cookie dough and then stack with the brownies? It’d be beautiful and elegant in it’s own way.
But since this was my “dressy” day, I went with the well kept edges. 😉
I sure hope you have an occasion coming up, because this cake would be perfect!
You might also like
- Chocolate Chip Cookie Dough Ice Cream Cake
- No Bake Reese’s Peanut Butter Cheesecake
- Chocolate Chip Cookie Dough Pizza
- Chocolate Chip Cookie Dough Ice Cream Pie
- Reeses Peanut Butter Chocolate Chip Cookie Cake
- Snickers Peanut Butter Brownie Ice Cream Cake
UPDATED 9/7/16: See the cake getting put together in this new video!
Watch How To Make It
Peanut Butter Cookie Dough Brownie Layer Cake
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 14–18 Slices 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Peanut Butter Cookie Dough Brownie Layer Cake is one decadent, rich dessert! Brownie and peanut butter cookie dough are layered together and topped with chocolate ganache & a touch of peanut butter icing!
Ingredients
Brownies
- 1 1/2 cups (360ml) vegetable oil
- 3 cups (621g) sugar
- 3 teaspoons vanilla extract
- 6 large eggs
- 1 1/2 cups (195g) flour
- 1 cup (114g) natural unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
Cookie Dough
- 1 1/4 cups (280g) unsalted butter, room temperature
- 1 1/4 cups (278g) packed dark brown sugar
- 1/2 cup (104g) sugar
- 3/4 cup (180g) peanut butter
- 3 tsp vanilla extract
- 2 1/2 cups (325g) all purpose flour, heat treated
- 1/2 teaspoon salt
- 3–4 tablespoons (45-60ml) milk
- 1 cup (169g) semi-sweet chocolate chips
Chocolate Ganache
- 12 oz semi-sweet chocolate chips, divided
- 1 cup (240ml) heavy whipping cream, divided
Peanut Butter Buttercream
- 1/2 cup (112g) unsalted butter, room temperature
- 1/2 cup (120g) peanut butter
- 2 cups (230g) powdered sugar
- 1 tablespoon (15ml) water or milk
- Mini chocolate chips, for topping, if desired
Instructions
Make the brownies
- Line the bottoms of three 8 inch cake pans with parchment paper and grease the sides. Preheat oven to 350 degrees.
- Add the oil, sugar and vanilla extract to a large bowl and whisk together until well combined. Add the eggs and mix until well combined.
- Combine flour, cocoa, baking powder and salt in a medium sized bowl. Add the dry ingredients to the wet ingredients and mix together until well combined, but don’t over mix.
- Divide the batter evenly between the three pans and spread evenly.
- Bake for 25-30 minutes, or until a toothpick comes out with a few crumbs.
- Remove brownies from oven and allow to cool for about 10 minutes in the pan, then remove to cool on wire rack.
- While brownies cool, make cookie dough.
Make the cookie dough
- Add the butter and sugars to a large mixer bowl and beat together until light and fluffy, about 3-4 minutes.
- Add the peanut butter and vanilla extract and beat until well combined.
- Add the flour and salt and mix just until well combined.
- Add milk to achieve the preferred cookie dough thickness.
- Stir in the chocolate chips. The cookie dough will be thick. Set aside.
Assemble the cake
- Once the brownies are cool, it’s time to put the layers together. You can pile the cookie dough onto the brownies, stack the layers and leave messy layers, or use the method I used for having clean edges/sides of the cake.
- Place half of chocolate chips in a medium sized bowl. Microwave half of the heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.
- Cover bowl with saran wrap and let sit for 5-7 minutes, then whisk together until smooth.
- Using one of the same 8 inch cake pans that you baked the brownies in, put parchment paper or saran wrap in the bottom and up the sides of the pan. You will use it to lift the layers out of the pan.
- Place the first brownie into the bottom of the pan.
- Add about 3 tbsp of chocolate ganache on top of the brownie and spread into a thin layer. This will help the cookie dough stick to the brownie.
- Put half of the cookie into the pan and spread evenly on top of the brownie. Remove the first two layers from the cake pan and place it on a serving dish.
- Repeat steps 5-7 with the second brownie and remaining cookie dough, then remove from pan.
- Put another 3 tbsp of chocolate ganache on top of the cookie dough layer from the first section of cake and spread thinly. Place the second section of cake onto the first.
- Put another 3 tbsp of chocolate ganache on top of the cookie dough layer on top (the fourth layer) and spread thinly. Top with remaining brownie.
Decorate the cake
- Place remaining chocolate chips in a medium size bowl. Microwave remaining heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.
- Cover bowl with saran wrap and let sit for 5-7 minutes. then whisk together until smooth.
- Allow to sit for a few minutes until it just starts to thicken, then pour over the top of the cake, spreading it over the top and pushing some over the sides to create the drip.
- Place cake in refrigerator and make the peanut butter buttercream.
- Beat the butter until smooth, then add the peanut butter and mix until smooth and well combined.
- Slowly add the powdered sugar and mix until smooth.
- Add water or milk, as needed, to get the right consistency.
- Remove cake from fridge, and pipe buttercream around the top edge of the cake and sprinkle with mini chocolate chips, if desired.
Nutrition
- Serving Size: 1 Slice
- Calories: 1007
- Sugar: 81.1 g
- Sodium: 144.9 mg
- Fat: 62.2 g
- Carbohydrates: 110 g
- Protein: 12.8 g
- Cholesterol: 117.7 mg
Enjoy!
Hello!
This looks so good and I want to make it this weekend for Father’s Day I just wanted to know, how far in advance can I make the brownie layer? if I put it in Saran Wrap in the fridge would 3-4 days be ok?
We love all things cookie dough and peanut butter so I can’t wait! Thanks 🙂
The brownies can be made a day or two in advance, but I wouldn’t refrigerate them until you actually put the whole cake together. Just keep them in an airtight container. Once you refrigerate brownies (or cake) they start to dry out. Room temperature is better.
I love this recipe and can’t wait to make it! One question though, can you double the butter instead of using shortening in the icing? Or another substitute? Thanks!
i love this recipe! I can’t wait to have a reason to make it. I have one question though, can you substitute Something for the shortening in the icing (maybe double the butter?) ?
Yes, you can replace the shortening with butter. Enjoy it!
Hey there,
Can the brownies be made a couple of days prior?? or are the best baked on the day?
Thanks,
Sheridan.
ps. I just love your blog. 🙂
Yes, they can be made a couple days ahead, just store them in an airtight container. I’m so glad you enjoy the blog! Thank you! 🙂
Hello! So I made this over the weekend to see if I could do it and have it look as good as yours for a baby shower next weekend. My husband apparently isn’t aware that an 8 in pie pan and an 8 in cake pan are different 🙂 So the trial cake isn’t quite as pretty as yours above. But it certainly is tasty. My only regret here is that I didn’t put half of the dough on the first layer (see what happens when you get excited and don’t read all the instructions?) So it isn’t quite even looking. But it is delicious! I will be trying this again with the proper pans and the proper amount of dough on both layers!! Thank you for this! And for those who say the brownie is too sweet – It is kinda sweet but its a brownie! Who wants an unsweet brownie? Anyways thanks again!
P.S. The cookie dough makes a yummy snack for cheat day!
I’m so glad you enjoyed it Renee! Thanks! 🙂
How much is the serving size
It kind of depends on the size of the slices. It’s a pretty rich, tall cake. I’d say it’d make at least 12-16 good sized slices.
I just made this but am worried it will be too sweet, is it really 3 cups sugar for brownie
Yes, the sugar amount is correct. It’s basically a double batch of brownies though. As for if it’s too sweet or not, that’s probably not for me to say. I love things sweet and I know a lot of people have enjoyed this cake. It’d probably be a preference thing. I will say that the cake is rich though. 🙂
I was thinking about making this for a cake auction fundraiser for my daughter’s elementary school. The thing is, we have to drop the cakes off in the morning and they sit out all day until the evening auction (probably 14 hours). Do you think it would hold up? Worried about the cookie dough getting soft and the whole thing sliding apart.
Hmm, the whole thing is pretty dense. I’d like to say that it’d be fine, but I don’t know for sure.
Hi this looks absolutely amazing! Would it be possible to make both, or at least one, of the layers ahead of time and chill for about a day until assembly? Or maybe make the brownies ahead of time but just keep covered until assembly? Also, should cake be served cold/cool/thawed? (I’m in a bit of a time crunch for this one; I apologize for all of the questions!)
You could make the brownies ahead of time and have the cookie dough ready in the fridge. You’ll need to let the dough thaw before you’d be able to press it into the cake. I’d let the whole cake sit out for about 20 minutes to soften a bit before cutting.
def want to try this recipe!
You’ve combined the two things that I ADORE!!!!
Definitely making this later today. I’ve been craving something sweet and I’m not the BIGGEST fan of just regular cake so this is so so so perfect.
Thanks love!
Awesome! I’d love to know how you liked it! 🙂
can i caver this cake with sugarpaste? it seems great!
Gosh, I’m not sure. It’s not a very smooth cake, so it might be kind of lumpy.
You are seriously talented, ma’am! It took me all afternoon to make this wonder myself and now I can’t wait to dig in. Thank you so much for passing it along! 🙂
Thank you so much! I’m so glad you enjoyed it!
This cake is SO delicious! I’ve made it a few times over the last couple months and everyone loves it! I made 2 yesterday. One for a Bday party and one for a Christmas party. I topped them with Reese’s Peanut butter cups since I didn’t have the ingredients for the icing. Big hit!
Thanks so much for posting!
That’s awesome! I’m so glad it’s been a hit! 🙂
Is the brownie batter supposed to be grainy from the sugar?
If I remember correctly, it might’ve been a little grainy at first, but smoothed out as it sat.
Hi! I want to make this for my christmas party and I was wondering how to you put the cookie dough on top of the brownies like you did? I didn’t exactly catch that n the directions? I’m just afraid if I do it my way the brownie will fall apart? Thanks!
You can scoop it onto the brownie and then press it down or smooth it with a spatula. It’s pretty thick.