Description
This Almond Flour Chocolate Chip Cookie Cake is soft and chewy with peanut butter, dark chocolate chips, chocolate frosting and sprinkles!
Ingredients
For the cookie cake:
- 2 cups (208g) fine blanched almond flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup (145g) shelf stable smooth peanut butter
- 1/4 cup (56g) unsalted butter, room temperature
- 1/2 cup (115g) light brown sugar, packed
- 1/4 cup (55g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1 cup (170g) dark chocolate chips
For the frosting:
- 1/4 cup (56g) unsalted butter, room temperature
- 1/4 cup (63g) full fat sour cream, room temperature
- 1 cup (120g) powdered sugar, sifted if lumpy
- 1/4 cup (25g) cocoa, natural or dutch-processed
- Sprinkles (optional topping)
Instructions
- Preheat oven to 350F. Grease and line the sides and bottom of a 9-inch springform pan with parchment paper.
- In a medium-sized bowl, whisk together the almond flour, cornstarch, baking soda and salt.
- In a large mixing bowl, use a handheld or stand mixer to cream together the peanut butter, butter, brown sugar and granulated sugar, stopping to scrape down the sides of the bowl as needed. This will take about 2-3 minutes, or until the mixture is fluffy and turns a lighter color.
- Add the egg, egg yolk and vanilla and beat until combined.
- On low speed, gradually add the dry ingredients until just combined.
- Fold in the chocolate chips.
- Press the cookie dough mixture into the prepared pan.
- Bake for 14-17 minutes, or until the edges just start to brown. Let cool fully.
- To make the frosting, add the butter and sour cream to a large mixing bowl and beat with an electric mixer until creamy. Add in the cocoa and powdered sugar, and beat together on low until mixed in and then increase the speed to medium-high until smooth and creamy.
- Pipe frosting around the edges of the cookie cake and decorate with sprinkles. Slice and serve.
Notes
- While you can use a 9-inch cake pan, I recommend using a 9-inch springform pan as the removable sides make it easier to decorate, slice and serve the cookie cake.
- Be careful not to over bake. This will result in a dry cookie cake with a hard crust. You’ll want to bake it until the edges just start to brown but the middle doesn’t look fully set. The middle will sink a little as the cake cools, but that’s okay.
- If the frosting is too thick to pipe, add a little bit of milk until it reaches your desired consistency.
- You can also enjoy this cookie cake warm, without any frosting. Just let it cool for an hour so it has time to set up, then slice and serve. It will still be warm with melty chocolate chips inside.
- To keep this cookie cake gluten-free, make sure your sprinkles are gluten-free too.
