Frosted Peanut Butter Chocolate Chip Celebration Cookie

July 28, 2022
3 Ratings
Photo by Food52
  • Prep time 35 minutes
  • Cook time 25 minutes
  • makes 1 (14-inch) cookie
Author Notes

Growing up, I never requested a birthday cake—I wanted a giant cookie. My mom would bake me an oversized, sliceable “mall-style” chocolate chip cookie and frost it decoratively with buttercream. While I still think of this as a birthday treat, it’s really awesome for any kind of celebration—kids and adults always love it. It’s easy to transport and serve, and there’s rarely leftovers. But if there are, they actually stay soft and chewy for several days—so it’s a great anytime treat to just keep on the countertop, too. —Erin Jeanne McDowell

What You'll Need
Watch This Recipe
Frosted Peanut Butter Chocolate Chip Celebration Cookie
  • Cookie Dough
  • 3 cups (360 grams) all-purpose flour
  • 3/4 teaspoon (4 grams) baking soda
  • 1/2 teaspoon (2 grams) baking powder
  • 1 teaspoon (4 grams) fine sea salt
  • 1 cup (226 grams) unsalted butter, at room temperature
  • 1/2 cup (120 grams) smooth peanut butter
  • 1 cup (212 grams) packed light or dark brown sugar
  • 1/2 cup (99 grams) granulated sugar
  • 2 large (113 grams) eggs, at room temperature
  • 1 1/2 teaspoons (7 grams) vanilla extract
  • 8 ounces (226 grams) chocolate bars (I use a blend of milk and dark chocolates), coarsely chopped
  • Sweetened Condensed Milk Frosting
  • 1 cup (226 grams) unsalted butter, at room temperature
  • 1 teaspoon (5 grams) vanilla extract
  • 1/2 teaspoon (2 grams) fine sea salt
  • 1 (14-ounce) can sweetened condensed milk
  • sprinkles, as needed for finishing
  1. Make the cookie: Heat the oven to 375°F. Lightly grease a 14-inch pizza pan with nonstick spray.
  2. In a medium bowl, whisk the flour, baking soda, baking powder, and salt to combine.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, peanut butter, brown sugar, and sugar until light and fluffy, 4-5 minutes.
  4. Add the eggs one at a time, mixing each to incorporate and scraping the bowl well after each addition. Add the vanilla and mix to combine.
  5. Add the dry ingredients, and mix on low speed to incorporate. Add the chocolate and mix on low just until combined.
  6. Press the dough into an even layer in the prepared pan. Bake until the edges are golden brown, and the cookie appears just set in the center, 20-24 minutes. Rotate halfway through baking.
  7. Transfer the pan to a cooling rack and cool the cookie completely.
  8. Make the frosting: In the bowl of an electric mixer fitted with the whip attachment, whip the butter on high speed until light, fluffy, and very aerated, 5-6 minutes. Scrape the bowl well, add the salt and vanilla, and whip for 1 minute more.
  9. With the mixer running on medium speed, gradually add the sweetened condensed milk in about 4 additions. Scrape the bowl well once or twice as you incorporate the sweetened condensed milk.
  10. Continue to whip the frosting on medium-high speed until it’s thick and smooth, 1-4 minutes more. If desired, transfer to a pastry bag fitted with a large star tip.
  11. Use the tip to pipe a border around the edge of the cooled cookie, then decorate as desired with the remaining frosting. Garnish with sprinkles. To serve, slice into bars or triangles (like a pizza).

See what other Food52ers are saying.

  • Carlyb318
  • Throwaway
  • jonne
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

3 Reviews

Carlyb318 February 24, 2023
Made for my SO's birthday and was so so good 10/10. The cookie stayed good for the few days after and tasted delicious straight out of the fridge. I've never made buttercream with sweet and condensed milk but I loved it and will probably use that for all my buttercream from now on.
Throwaway October 22, 2022
I made the cookie exactly as written and weighed all ingredients, though I did not use the sweetened condensed milk frosting--I used a more traditional American buttercream instead. Positive: The cookie itself has great flavor. It's *way* better than the chemical-tasting cookie cake you'd get from the mall. Negatives: The baking time as listed seemed much too long. I baked for 20 minutes exactly, and the edges were burnt and even the middle was over-baked. My oven is pretty true to temp, so I don't think that was the issue. Also, the cookie expanded *a lot* in the oven--much more than I expected. In my opinion, the texture was too crumbly/dry and cakey. That's not necessarily a flaw in the recipe, but just my personal preference. I think I will probably try this recipe again at some point, but I will reduce the baking time to 12-15 minutes at first and see how it looks, and I will likely try reducing the flour/leavening agents a little bit to see if it results in a more cookie-like and chewy texture that I prefer.
jonne August 24, 2022
Ugg. The frosting was too liquid. Chilling in fridge in the hope of it setting up enough to decorate with.