giant peanut butter rocky road cookie pie_________________________________A soft massive peanut butter cookie stuffed with mini marshmallows, chocolate chips, and crushed peanuts and piped with a finger-licking delicious whipped chocolate-Kahlua buttercream.
Ingredients
- 1/2 cup butter (1 stick), softened
- 1/2 cup creamy peanut butter
- 1 cup brown sugar
- 1 egg, at room temperature
- 2 tsp vanilla extract
- 1 2/3 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup peanuts, roughly chopped
- 1 cup dark chocolate chips
- 1 cup mini marshmallows
whipped chocolate buttercream
- 1 cup powdered sugar
- 1/2 cup butter, softened
- 3 tbsp cocoa powder
- 2 tbsp Kahlua (optional)
- 1-2 tbsp heavy whipping cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees. Grease a 9-inch springform pan with butter or oil.
- With a stand or hand mixer, cream brown sugar and butter for 2-3 minutes until whipped and fluffy. Beat in the peanut butter until combined, then the egg and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. In three batches, add the dry ingredients to the wet and whip until each is just combined. If the batter is crumbly, add 1-2 tbsp milk of choice to thin it out. Peanut butter cookie dough is traditionally very thick, but should be cohesive.
- Fold in the chopped peanuts, chocolate chips, and mini marshmallows. Press dough into prepared pan and bake 25-30 minutes until a toothpick inserted in center yields only a few moist crumbs. Let cool 5-10 minutes in the pan, then remove the springform wall and cool completely on a wire rack.
- To make the buttercream, beat powdered sugar, butter, cocoa powder, Kahlua (if using), heavy cream, and vanilla until silky.
- Pipe frosting on the cake in whatever pattern sounds most fun to you!