S'more Peanut Butter Cookie Cake
S'mores, Peanut Butter Cookies, and Cake! This triple threat is a real treat!
Servings 12 slices
- 1 1/2 cup butter at room temperature
- 1 1/2 cup packed light brown sugar packed
- 1 cup granulated sugar
- 2 cup peanut butter
- 4 lrg eggs
- 3 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 C heavy whipping cream
- 24 oz chocolate
- 3 lrg egg whites
- 1/2 tsp cream of tartar
- 2 Tbsp granulated sugar
- 1/3 C water
- 3/4 C light corn syrup
- 2/3 C granulated sugar
- 1 tsp vanilla
In a large mixing bowl us an electric mixer to cream the butter.
Add the brown sugar and sugar and cream together.
Beat in the peanut butter.
Add the eggs one at a time, mixing until combined.
Mix in the vanilla extract.
Add half the flour, baking soda, baking powder and salt and combine well.
Add the rest of the flour and combine
Press into the bottom of five 6 inch cake pans (make some cookies with remaining dough - you want the batter to be about 1/3 of an inch thick
Bake at 350 for 16-19 mins
bring the cream to a simmer
pour over chocolate and let sit for 5 mins (for the warm cream to permeate the chocolate)
Stir it smooth (if you still have chuncks you can warm your bowl up over a saucepan of boiling water - double broiler style - and heat to melt the chuncks)
let cool to room temperature, it will be thick but spreadable
in a mixer with a metal bowl beat the egg whites and cream of tarter
when it starts to get foamy slowly pour the 2 Tbsp sugar and continue to beat until soft peaks form
at the same time in a saucepan heat the water, corn syrup and sugar and bring to a boil
heat to 242 degrees F (sea level - adjust according to your elevation) and remove from heat
with the mixer on low slowly pour the hot syrup into the egg whites (in the area between the whisks and the edge of the bowl)
once it's all added turn the mixer up to high, add the vanilla and mix until the mixture is stiff peaks, thick and looks like marshmallow fluff 92-3 mins)
add a thin layer of ganache to each cookie
pipe on the marshmallow fluff onto four cookies, let set for 15 mins
Stack the cookies with the plain ganache one on top
melt some of the ganache until runny
pipe over the sides and top to create a runny mess
pipe decorative marshmallow fluff on top
(optional) toast the marshmallow kisses on top and the marshmallow sides!
let set completely, cut and enjoy!
Calories: 1283kcal | Carbohydrates: 149g | Protein: 18g | Fat: 76g | Saturated Fat: 37g | Cholesterol: 103mg | Sodium: 632mg | Potassium: 608mg | Fiber: 7g | Sugar: 106g | Vitamin A: 1145IU | Vitamin C: 0.2mg | Calcium: 105mg | Iron: 4.5mg