The peanut butter and chocolate cookie cake is a fresh no-bake dessert that is prepared in 5 minutes without eggs, butter, or sugar. I love peanut butter, especially when paired with chocolate, so I decided to make this dessert with dry biscuits (of which I have made many variations, you can find them HERE) that has literally sold out! The peanut butter cookie cake is delicious and nutritious, perfect as a fit or vegan dessert (if you use plant-based milk and lactose-free chocolate), also perfect for those intolerant to lactose, gluten, or eggs (always using suitable plant-based milk/biscuits), ideal for a snack, breakfast, as a bite, snack, or at the end of a meal, perfect in summer with this heat, it is irresistible!
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Portions: 8-inch pan
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9 oz dry biscuits
- 7 oz peanut butter
- 3.5 oz chocolate (milk or dark)
- 1/4 cup milk
- to taste unsweetened cocoa powder
Steps
The peanut butter and chocolate cookie cake is super easy and quick to prepare; first, put the dry biscuits in a bowl and crush them not too finely. I “crushed” them with a wooden spoon, but a mortar pestle will work just fine too.
Add the milk, melted chocolate in a bain-marie or microwave (I used milk chocolate, but dark works just fine too), peanut butter (if it’s not soft enough, heat it for a few seconds in a bain-marie or microwave, you can use the one with or without peanut pieces, I chose the latter to have crunchy peanuts in the dessert) and mix all the ingredients well.
Transfer the mixture into a mold lined with plastic wrap, level it well and place the dessert in the fridge to rest for at least an hour, it should harden.
Unmold the peanut butter cookie cake and garnish it with a dusting of unsweetened cocoa powder, then cut it into slices and serve.
Notes:
The peanut butter and chocolate cookie cake can be stored in the fridge for 3-4 days. You can use milk or dark chocolate. Choose whether to use smooth or crunchy peanut butter (with peanut pieces; I chose the latter). If you want, you can also add unsalted peanuts to the mixture, use 1.76 oz.
Other cookie cake recipes HERE
