Peanut and choc chip cookie cake

If you’re a lover of peanut butter, this one’s for you. Cooked to perfection in the slow cooker, this set-and-forget dessert is ready to bake in just 10 minutes.

8

10m

Note: + Cooling time

3h 30m

Ingredients

  • 125g butter
  • 1/2 cup (140g) crunchy peanut butter
  • 1/2 cup (110g) caster sugar
  • 1/2 cup (110g) brown sugar
  • 1 Coles Australian Free Range Egg
  • 1 tsp vanilla bean paste
  • 1 1/2 cups (225g) plain flour
  • 1 tsp baking powder
  • 1/2 cup (95g) dark choc chips
  • 1/2 cup (95g) milk choc chips
  • 1/2 cup (95g) white choc chips
  • 1/4 cup (35g) salted roasted peanuts
  • Chocolate and vanilla ice cream, to serve
  • Chocolate topping, to serve

Method

STEP 1

Line a slow cooker with 3 layers of baking paper, allowing the sides to overhang. Use an electric mixer to beat the butter, peanut butter and combined sugar in a bowl until pale and creamy. Add egg and vanilla. Beat to combine.

STEP 2

Add the flour and baking powder to the butter mixture. Stir with a wooden spoon until well combined. Stir in half the combined choc chips.

STEP 3

Press the mixture evenly over the base of the prepared slow cooker. Sprinkle over the remaining combined choc chips with the peanuts.

STEP 4

Cover and cook for 2 1/2-3 hours on low or until the edge of the cake is cooked through. Uncover and cook for a further 30 mins on low or until the cake is set. Turn the slow cooker off. Leave the cake in the slow cooker to cool slightly.

STEP 5

Use the paper to transfer the cookie cake to a serving board. Cut into slices. Serve warm with the ice cream and chocolate topping.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.