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Peanut and choc chip cookie cake recipe
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Prep Time:
10 minutes
Cook Time:
210 minutes
Total Time:
220 minutes
Indulgent peanut and chocolate chip cookie cake - a delightful treat to share with loved ones over tea or coffee.
Ingredients:
  • 125g butter
  • 140g peanut butter
  • 110g caster sugar
  • 110g brown sugar
  • 1 Free Range Egg
  • 1 tsp vanilla bean paste
  • 225g plain flour
  • 4.00 gm baking powder
  • 285.00g chocolate chips
  • 35g peanuts
  • Chocolate and vanilla ice cream, to serve
  • Chocolate topping, to serve
Instructions:
  • Place three sheets of baking paper in the slow cooker, ensuring they cover the bottom and hang over the sides.
  • In a bowl, use an electric mixer to whip together the butter, peanut butter, and sugar until light and creamy. Mix in the egg and vanilla until well combined.
  • Mix the flour and baking powder into the butter mixture using a wooden spoon until fully combined. Gently fold in half of the chocolate chips.
  • Evenly spread the mixture over the base of the prepared slow cooker and generously top it with the remaining chocolate chips and peanuts.
  • 1. Cook covered on low for 2 1/2-3 hours until the edges are cooked through. 2. Uncover and cook for another 30 mins on low until the cake is set. 3. Turn off the slow cooker and let the cake cool slightly in the pot.
  • Gently glide the cookie cake onto a serving board. Slice it up and serve warm with a dollop of ice cream and a drizzle of chocolate topping.

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