By Peanut Butter Cookie Dough Brownie Layer Cake is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Peanut Butter Cookie Dough Brownie Layer Cake captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Peanut Butter Cookie Dough Brownie Layer Cake becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Brownie Layers:
1½ cups vegetable oil
3 cups granulated sugar
3 teaspoons vanilla extract
6 large eggs
1½ cups all-purpose flour
1 cup cocoa powder
¾ teaspoon baking powder
¼ teaspoon salt
For the Peanut Butter Cookie Dough:
1¼ cups unsalted butter, room temperature
1¼ cups dark brown sugar
½ cup granulated sugar
¾ cup creamy peanut butter
3 teaspoons vanilla extract
2½ cups all-purpose flour, heat-treated
3-4 tablespoons milk
1 cup semi-sweet chocolate chips
For the Chocolate Ganache:
12 oz semi-sweet chocolate chips
1 cup heavy whipping cream
For the Peanut Butter Frosting:
¼ cup unsalted butter, room temperature
¼ cup shortening
½ cup creamy peanut butter
2 cups powdered sugar
1 tablespoon milk or water
Mini chocolate chips (optional, for garnish)
PREPARATION STEPS
Prepare the Brownie Layers:
Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
In a large bowl, mix together vegetable oil, granulated sugar, and vanilla extract.
Add eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Divide the batter evenly among the prepared pans.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the brownies to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Peanut Butter Cookie Dough:
In a large bowl, cream together the butter, dark brown sugar, and granulated sugar until light and fluffy.
Mix in the peanut butter and vanilla extract until well combined.
Gradually add the heat-treated flour, mixing until incorporated.
Add milk, one tablespoon at a time, until the desired consistency is reached.
Stir in the chocolate chips.
Divide the cookie dough into two equal portions.
Assemble the Cake:
Place the first brownie layer on a serving plate.
Spread one portion of the peanut butter cookie dough evenly over the brownie layer.
Repeat with the second brownie layer and the remaining cookie dough.
Top with the third brownie layer.
Prepare the Chocolate Ganache:
In a heatproof bowl, combine the semi-sweet chocolate chips and heavy whipping cream.
Microwave in 30-second intervals, stirring after each, until the mixture is smooth and glossy.
Allow the ganache to cool slightly before pouring over the assembled cake, letting it drip down the sides.
Make the Peanut Butter Frosting:
In a bowl, beat together the butter, shortening, and peanut butter until smooth.
Gradually add the powdered sugar, mixing until combined.
Add milk or water as needed to reach a spreadable consistency.
Transfer the frosting to a piping bag fitted with a star tip.
Pipe decorative swirls around the top edge of the cake.
Garnish with mini chocolate chips, if desired.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
