3 words…Peanut Butter Buttercream…there is no way you can skip over this post…seriously, Peanut Butter Buttercream!
Have you ever heard of cake cookies? I am not sure if these are a real thing, or if they are one of those things that only exist in your family. You know what I am talking about…like you bring up something or use a certain terminology for something and people look at you like you’re crazy…you realize it is just a “your family thing.” This happened to me when I lived with my best friend Katie in college. I had to move my laundry from the washer to the dryer. What do you call it? I called it “flipping the laundry” and she thought I was from another planet. We still laugh about it, but I think the phrase rubbed off on her. But really, how are you supposed to say it?
Anyway…my mom has made chocolate cake cookies for as long as I can remember. They are exactly what they sound like, cookies, made from boxed chocolate cake mix. They are topped with vanilla frosting. She usually makes them at Christmas time. I loves these cookies and haven’t had them for a few years since becoming gluten free. I decided it was time to give this recipe a gluten free makeover and a frosting upgrade. There are still the cakey, chewy, chocolatey cake cookies I grew up with, but they are gluten free and have a peanut butter buttercream frosting. Don’t worry…the buttercream isn’t a total waistline killer. While yes, there is real butter in it, I use PB2 powdered peanut butter instead of the full-fat regular peanut butter. And the sugar?? Ignore it…trust me, you want to eat these.
The cookie dough is so easy to make and only takes 4 ingredients.
While the cookies are baking you can whip up a batch of my Peanut Butter Buttercream. It uses PB2. This stuff is awesome!
Add in the powdered sugar gradually for a light, fluffy frosting. The cookies are dense and rich so you really need to have the frosting to lighten up the taste.
Bake the cookies and let them cool completely before you frost them. This is the hardest part.
- Gluten Free Chocolate Cake Mix - 400 grams or about 14 oz package (I use Beyond the Grain Gluten Free)
- 2 room temperature eggs
- ½ cup melted and cooled coconut oil
- 1 tsp vanilla extract
- 4 tbsp softened, unsalted butter
- ¼ cup PB2 powdered peanut butter
- ¾ cup powdered sugar (divided into 3 - ¼ cup amounts)
- 1 tsp vanilla extract
- 1 tbsp milk
- Preheat oven to 350 degrees.
- Add cake mix, eggs, oil, and vanilla to a mixing bowl.
- Mix the ingredients together until combined. You can do this by hand with a wooden spoon.
- Use a 1 or 1 and ½ inch scoop to measure the cookies onto a parchment lined baking tray. If you use a 1 and ½ inch scoop you will get about 18 cookies.
- Flatten the cookies slightly with the back of a spoon.
- Bake for 10-12 minutes.
- Let cool on the baking sheet for 1-2 minutes then place on a cooling rack.
- Frost when completely cooled.
- To a mixing bowl add softened butter, ¼ cup PB2, ¼ cup powdered sugar, vanilla, and milk.
- Use a hand mixer on medium speed and mix until it is thoroughly combined.
- Add in ¼ cup of powdered sugar and mix until it is combined.
- Add in the final ¼ cup of powdered sugar and mix until it is fully combined and fluffy.
- The peanut butter buttercream is ready to use.
If for some reason you do not need gluten free for this recipe, you can do an internet search for cake cookies and find a recipe to use with your favorite cake mix,