Peanut and choc chip cookie cake

Prep Time
10 Minutes + NOTE: Cooling time.
Cook Time
3 hours, 30 Minutes.
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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.

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