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Brownie Cookie Cake with Peanut Butter Buttercream

Brownie Cookie Cake with Peanut Butter Buttercream I

The most delicious cake that you will ever have in your life. This decadent Brownie Cookie Cake is layered with a cookie cake followed by a brownie cake along with ganache and topped with peanut butter buttercream frosting. 

  • Total Time: With Assembly 1 hour 30 minutes
  • Yield: 18 servings 1x



Cakes (makes 4 9-inch cakes)

  • 2 (16.5 oz) Pillsbury refrigerated chocolate chip cookie rolls
  • 2 (boxes) brownie mix

Chocolate Ganache

  • 8 ounces semi-sweet chocolate chips
  • 1 cup (8 ounces) heavy whipping cream

Peanut Butter Buttercream Frosting

  • 2 cups unsalted butter 
  • 1/2 cup all vegetable shortening (I use Spectrum)
  • 6 1/2 cups powdered sugar
  • 1 1/2 tsp pure vanilla extract
  • 2 tbsp milk or heavy cream
  • 1/2 cup creamy peanut butter
  • Pinch of salt


Brownie and Cookie Cakes

  1. Preheat oven to 375F
  2. Grease (4) 9-inch cake pans. Set to the side.
  3. Make the brownie batter by following the instructions and ingredients on the box. Be sure to make 2 boxes.
  4. Pour the brownie batter into 2 of the greased cake pans. 
  5. Remove the packages of the cookie dough and place in the greased cake pans. One package for each pan.
  6. Press the cookie dough evenly into the pan.
  7. Place all 4 cake pans into the oven for 2-25 minutes. (I usually add the brownie pans to the top rack and cookie pans on the bottom rack.)
  8. Remove from the oven and place on a wire rack to cool completely.

Chocolate Ganache

  1. Pour the heavy whipping cream into a medium microwave safe bowl and heat in the microwave for 1 minute. Make sure to keep an eye on it so it doesn’t bubble over.
  2. Transfer the chocolate chips to a large mixing bowl and pour the warm heavy whipping cream over the chocolate and let it sit for 2-3 minutes. Start whisking slowly in the middle of the bowl, and continue whisking in one direction until the mixture is smooth and well combined.
  3. Allow to cool for about 10 minutes.


  1. In a stand mixer, add the butter and the vegetable shortening. Beat together on medium speed until combined and fluffy.
  2. Slowly add the vanilla extract, milk along with the powdered sugar.
  3. Add the peanut butter and beat together for 40 seconds or until fluffy and stiff.


  1. Place one cake layer on a cake stand. Carefully spread an even layer of peanut butter buttercream over the top followed by chocolate ganache. 
  2. Repeat this process for each all 3 layers.
  3. Decorate the outside of the cake as desired. I used a 2110 tip and just did quick half circles around the entire cake.
  4. Top the cake with crushed chocolate chip cookies and drizzle with more ganache if desired. 


  • This cake is amazing eating right away. However, if you do refrigerate, the brownie and cookie will harden. To make this amazing and soft after being refrigerated, I will microwave each slice for 15 seconds. 
  • I think my family enjoyed it more warm than cold. 
  • For the brownie mix I used Duncan Hines
  • Author: Ashley McCrary
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: Cookie Cake, Brownie Cake, Buttercream, Peanut Butter Buttercream, Cake