Introduction

This Reese’s Peanut Butter Cookie Cake is a decadent twist on classic cookies, combining rich peanut butter flavor with chunks of Reese’s and a smooth chocolate buttercream. Perfect for celebrations or anytime you crave a luscious, shareable treat.

Reese's Peanut Butter Cookie Cake Recipe - Recipe Image

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 decoration)

Instructions

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.
Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
Step 3: In a large mixing bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl as needed.
Step 4: Add the egg and vanilla extract to the creamed mixture, mixing until fully incorporated.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookie tender.
Step 6: Fold in the chopped Reese’s and semi-sweet chocolate chips evenly throughout the dough.
Step 7: Press the cookie dough evenly into the prepared cake pan. Optionally, press extra chocolate chips or Reese’s pieces on top for decoration.
Step 8: Bake for 18-22 minutes, until the edges are golden and the center looks set but still soft.
Step 9: Remove from oven and let cool completely in the pan. For easier removal, flip the cookie cake upside down onto a cooling rack, place another rack on top, then flip it back right-side up once cooled.
Step 10: To make the buttercream, beat the butter in a large bowl until smooth. Add 1 cup of powdered sugar and mix to combine.
Step 11: Add the cocoa powder and vanilla extract, mixing well. Stir in 1 tablespoon of heavy whipping cream and mix until smooth.
Step 12: Add the remaining powdered sugar and continue mixing until the buttercream is smooth and creamy. Add the remaining cream as needed to reach your desired consistency.
Step 13: Pipe the buttercream around the edges of the cooled cookie cake and place halved Reese’s between each swirl for decoration.
Step 14: Store the cookie cake in an airtight container until ready to serve.

Tips & Variations

Use natural peanut butter without added sugar for a less sweet but rich peanut flavor.
For a crunchier texture, add chopped peanuts to the dough along with the peanut butter cups.
Substitute semi-sweet chocolate chips with dark or milk chocolate chips based on your preference.
Pipe extra buttercream on top and sprinkle with crushed Reese’s for added decoration.

Storage

Store the cookie cake in an airtight container at room temperature for up to 2 days. After that, refrigerate to preserve the buttercream. Before serving, bring the cake to room temperature for the best flavor and texture. It is best enjoyed within 4-5 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cookie cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend, ensuring it contains xanthan gum for structure. Baking times may vary slightly.

How do I prevent the cookie cake from becoming too dry?

Avoid overbaking; the cookie cake should still look slightly soft in the center when you take it out of the oven. Letting it cool fully in the pan also helps retain moisture.

Reese’s Peanut Butter Cookie Cake Recipe

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★★★★★

4.6 from 145 reviews

This Reese’s Peanut Butter Cookie Cake is a deliciously rich and indulgent dessert that combines the classic flavors of peanut butter, chocolate, and Reese’s peanut butter cups in a soft, chewy cookie cake form. Topped with a smooth cocoa buttercream and decorated with halved Reese’s, it’s perfect for special occasions or any time you crave a sweet treat.

Author: Cleo
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 2 hours 53 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

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 (for decoration)

Instructions

Preheat and Prepare Pan: Preheat the oven to 350°F (180°C). Line the bottom of a 9-inch cake pan with parchment paper and spray the sides with baking spray to prevent sticking. Set aside.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream Butter and Sugars: In a large mixing bowl, beat the unsalted butter, peanut butter, granulated sugar, and brown sugar on medium speed until light in color and fluffy, about 2-3 minutes. Scrape down the sides of the bowl to ensure even mixing.
Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture and beat until fully combined.
Combine Dry and Wet Ingredients: Add the dry ingredient mixture to the wet ingredients and mix just until the dough comes together. Avoid overmixing to keep the cookie tender.
Add Mix-ins: Fold in the chopped Reese’s peanut butter cups and semi-sweet chocolate chips until evenly distributed throughout the dough.
Shape Cookie Cake: Press the cookie dough evenly into the prepared cake pan. Optionally, press additional chocolate chips and chopped Reese’s on top for decoration.
Bake: Bake in the preheated oven for 18-22 minutes, or until the edges are golden and the center appears set but still soft.
Cool the Cookie Cake: Remove from oven and let cool completely in the pan. Once cooled, carefully flip the cake using a cooling rack to remove from the pan. Place another cooling rack on top and flip again to have the cookie right side up.
Make Buttercream: In a large bowl, beat the softened butter until smooth. Add 1 cup of powdered sugar and beat until combined. Add the cocoa powder and vanilla extract, mixing well. Incorporate 1 tablespoon of heavy whipping cream and beat until smooth. Add the remaining powdered sugar and beat until the frosting is smooth and spreadable, adding more cream if needed to reach the desired consistency.
Decorate: Pipe swirls of the cocoa buttercream around the edges of the cookie cake. Place halved Reese’s peanut butter cups between each swirl to decorate.
Storage and Serving: Store the cookie cake in an airtight container at room temperature for up to 2 days. Refrigerate afterwards due to the buttercream and serve at room temperature. Best enjoyed within 4-5 days.

Notes

Press the dough evenly in the pan to ensure uniform baking.
Do not overmix the dough once the dry ingredients are added to prevent a tough cookie.
Allow the cookie cake to cool completely before removing from the pan to avoid breaking.
The buttercream can be adjusted with more or less cream to achieve your preferred consistency.
Store cookie cake refrigerated after two days because of the buttercream to keep it fresh.
Serving at room temperature enhances the flavor and texture of the buttercream.

Keywords: Reese’s, Peanut Butter Cookie Cake, Dessert, Chocolate Chip, Buttercream, Baking, Peanut Butter Cups