Reese’s Peanut Butter Cookie Cake Recipe

Introduction

This Reese’s Peanut Butter Cookie Cake is a delightful blend of rich peanut butter flavor and chunks of chocolate and peanut butter cups baked into a soft, chewy treat. Topped with a smooth cocoa buttercream and decorated with Reese’s halves, it’s a perfect dessert for special occasions or anytime you crave something sweet and nostalgic.

Ingredients

• 1 1/2 cups (195g) all-purpose flour
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (112g) unsalted butter, room temperature (for cookie dough)
• 1/2 cup (140g) peanut butter
• 1/2 cup (104g) granulated sugar
• 1/2 cup (112g) packed light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup (80g) chopped peanut butter cups (4-5 full-sized Reese’s)
• 3/4 cup (127g) semi-sweet chocolate chips
• 1/2 cup (112g) unsalted butter, room temperature (for buttercream)
• 2 cups (260g) powdered sugar
• 1/4 cup (29g) natural unsweetened cocoa powder
• 1/2 tsp vanilla extract
• 1–2 tbsp heavy whipping cream
• 4-5 full-sized Reese’s, cut in half (for decorating)

Instructions

1. Step 1: Preheat your oven to 350°F (180°C). Prepare a 9-inch cake pan by lining the bottom with parchment paper and spraying the sides with baking spray. Set aside.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
3. Step 3: In a large mixing bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar on medium speed until the mixture is light in color and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl occasionally to ensure even mixing.
4. Step 4: Add the egg and vanilla extract to the creamed mixture and beat until fully combined.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing only until the dough is just combined. Avoid overmixing to keep the cookie tender.
6. Step 6: Gently fold in the chopped Reese’s peanut butter cups and chocolate chips until evenly distributed throughout the dough.
7. Step 7: Press the cookie dough evenly into the prepared cake pan. Optionally, press a few extra chocolate chips and chopped Reese’s into the top for decoration.
8. Step 8: Bake for 18-22 minutes, or until the edges turn golden and the center looks set but not overbaked.
9. Step 9: Remove the cookie cake from the oven and allow it to cool completely in the pan. Once cool, transfer to a serving plate. For best results, flip it upside down onto a cooling rack, place another rack on top, and flip it back over so the bottom becomes the top.
10. Step 10: To prepare the buttercream, beat the butter in a large bowl until smooth.
11. Step 11: Add 1 cup of powdered sugar and mix until just combined.
12. Step 12: Mix in the cocoa powder and vanilla extract until well combined. Add 1 tablespoon of heavy whipping cream and mix again.
13. Step 13: Add the remaining powdered sugar and beat until the buttercream is smooth. Add additional cream if needed to reach your desired consistency.
14. Step 14: Pipe the buttercream around the edge of the cookie cake, placing half a Reese’s peanut butter cup between each swirl.
15. Step 15: Store the cookie cake in an airtight container until ready to serve.

Tips & Variations

• Make sure the butter and peanut butter are at room temperature before creaming to achieve a smooth, fluffy dough.
• You can substitute crunchy peanut butter for a bit of added texture in the cookie.
• If you prefer a sweeter frosting, increase the powdered sugar slightly, adjusting cream to maintain consistency.
• For a festive touch, add colorful sprinkles or chopped nuts on top of the buttercream.

Storage

Store the cookie cake in an airtight container at room temperature for up to 2 days. Because the frosting contains butter, after 2 days it’s best to refrigerate the cake. When ready to serve, bring it back to room temperature for the best texture and flavor. The cookie cake is best eaten within 4-5 days of preparation.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size pan?

Yes, you can use a similar sized round pan between 8 and 10 inches, though baking time may vary slightly. Check the cake starting at 18 minutes and adjust as needed until the edges are golden and the center is set.

Can I freeze the cookie cake?

Yes, you can freeze the cookie cake before decorating. Wrap it tightly in plastic wrap and then foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before adding the buttercream and decorating.

Reese’s Peanut Butter Cookie Cake Recipe

Print Recipe

★★★★★

4.8 from 135 reviews

This Reese’s Peanut Butter Cookie Cake combines a rich, chewy peanut butter cookie base loaded with chopped Reese’s peanut butter cups and chocolate chips, topped with a smooth, chocolatey cocoa buttercream frosting. Perfect for peanut butter lovers, this dessert is baked in a 9-inch pan and decorated with halved Reese’s for an irresistible treat that’s both fun and indulgent.

• Author: Ria
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 53 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Cake

• 1 1/2 cups (195g) all-purpose flour
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (112g) unsalted butter, room temperature
• 1/2 cup (140g) peanut butter
• 1/2 cup (104g) granulated sugar
• 1/2 cup (112g) packed light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup (80g) chopped peanut butter cups (4–5 full-sized Reese’s)
• 3/4 cup (127g) semi-sweet chocolate chips

Buttercream Frosting

• 1/2 cup (112g) unsalted butter, room temperature
• 2 cups (260g) powdered sugar
• 1/4 cup (29g) natural unsweetened cocoa powder
• 1/2 tsp vanilla extract
• 1–2 tbsp heavy whipping cream
• 4–5 full-sized Reese’s, cut in half

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Line a 9-inch cake pan with parchment paper at the bottom and spray the sides with baking spray. Set aside to prepare the batter.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside so that the leavening can evenly distribute.
3. Cream Butter, Peanut Butter, and Sugars: In a large mixing bowl, cream the unsalted butter, peanut butter, granulated sugar, and brown sugar together on medium speed for 2-3 minutes until the mixture becomes light in color and fluffy. Scrape down the sides of the bowl to ensure everything is incorporated evenly.
4. Add Egg and Vanilla: Beat in the egg followed by the vanilla extract until fully combined and smooth.
5. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture and mix just until the dough comes together. Be careful not to overmix to retain the chewy texture.
6. Fold in Chocolate and Reese’s: Stir in the chopped peanut butter cups and semi-sweet chocolate chips until they are evenly distributed throughout the dough.
7. Shape Dough in Pan: Press the cookie dough evenly into the prepared cake pan. Optionally, press additional chocolate chips or chopped Reese’s on top for decoration and extra texture.
8. Bake the Cookie Cake: Bake in the preheated oven for 18-22 minutes, or until the edges are golden brown and the center looks just set—avoid overbaking to keep it soft.
9. Cool the Cookie Cake: Remove from the oven and allow the cookie cake to cool completely in the pan. Once fully cooled, invert onto a cooling rack. Place another cooling rack on top and flip it right side up for a neat presentation.
10. Make the Buttercream: In a large mixing bowl, beat the butter until smooth. Add 1 cup of powdered sugar and mix until combined. Then, add the cocoa powder and vanilla extract and mix thoroughly. Incorporate one tablespoon of heavy whipping cream and mix well.
11. Finish Buttercream Consistency: Add the remaining powdered sugar and beat until the buttercream is smooth and well combined. If needed, add an additional tablespoon of cream for desired piping consistency.
12. Decorate the Cookie Cake: Pipe swirls of buttercream around the edges of the cookie cake. Place halved Reese’s cups between each swirl to decorate.
13. Storage and Serving: Store the cake in an airtight container. It can be kept at room temperature for up to 2 days but refrigerate afterward due to the buttercream. Serve at room temperature and best enjoyed within 4-5 days.

Notes

• Do not overmix the cookie dough to avoid a tough texture.
• Ensure the cookie cake is fully cooled before inverting to prevent breakage.
• Use room temperature butter for easier creaming and smoother buttercream.
• Adjust heavy cream in buttercream to achieve perfect piping consistency.
• Store leftover cookie cake refrigerated after 2 days because of the perishable buttercream.
• Best served at room temperature for optimal flavor and texture.

Keywords: Reese’s cookie cake, peanut butter cookie cake, chocolate peanut butter dessert, cookie cake recipe, peanut butter cups dessert