Peanut Butter Chocolate Chip Sheet Cake

Our family should buy stock in our favorite peanut butter company, because it’s ridiculous how much we go through.  You know those giant containers you can buy at warehouse stores?  We can go through one of those in a week! Needless to say, any kind of peanut butter recipe is super popular at our house, and this Peanut Butter Chocolate Chip Sheet Cake is a sure winner.

Peanut Butter Chocolate Chip Sheet Cake | oldsaltfarm.com

It started out as a Peanut Butter Sheet Cake, and I decided to throw some chocolate chips in there, because really, is there a better combination than chocolate & peanut butter? The only thing I would differently next time is add even more of them!

This recipe fills a cookie sheet, so it’s perfect for serving to a large group–football games, parties, and more! Or, if you’re like our family, you don’t need a party to be able to finish it all. :)

Best of all, it’s super easy to make, and will make your house smell amazing!

Peanut Butter Chocolate Chip Sheet Cake | oldsaltfarm.com

Peanut Butter Chocolate Chip Sheet Cake | oldsaltfarm.com

Peanut Butter Chocolate Chip Sheet Cake

Simply Kierste
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dessert

Ingredients
  

  • 1/2 c. peanut butter
  • 1 c. water
  • 1 c. butter
  • 2 c. flour
  • 2 c. sugar
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 2 eggs
  • 1/2 c. buttermilk
  • 1 package chocolate chips

Peanut Butter Frosting

  • 3/4 c. butter
  • 1/2 c. peanut butter
  • 6 T. milk
  • 1 tsp. vanilla
  • 4 c. powdered sugar

Instructions
 

  • Combine the flour, sugar, salt, and baking soda in a large mixing bowl, and set aside. In a large saucepan, bring the peanut butter, water, and butter to a rapid boil. Pour it over the flour mixture, and mix well. Add the eggs and buttermilk. (If you don't have buttermilk, you can substitute sour milk: add 1 T. vinegar to the 1/2 c. milk) Pour into a greased sheet cake pan. Sprinkle the chocolate chips over the batter evenly. Bake at 350 degrees for 20-25 minutes, or until a toothpick comes out clean.
  • To make the frosting, bring the butter, peanut butter, and milk to a boil. Add the vanilla and powdered sugar, and mix well. I like to use a whisk to make sure all the little lumps of sugar get mixed in!
  • Cool the cake slightly, then frost while cake is warm.

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You might also like some of our other favorites…

Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread | oldsaltfarm.com

Mississippi Mud Brownies

Mississippi Mud Brownies | oldsaltfarm.com

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5 Comments

    1. I’m excited for you—it’s so yummy! :) You’ll have to let me know what you think!!! xoxo

    1. Oh my goodness, Carley! SO sorry! I was typing too fast. :) I added it into the recipe. Thanks for asking! xo

      1. I never make mistakes when I type, because I’m perfect. Obviously ;) Luckily I guessed right and now I won’t have to guess when I make it again! And, yes, we WILL be making it again! The two of us go thru an embarrassing amount of peanut butter too. Thanks for sharing!

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