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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.

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

  1. 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.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. 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.
  4. Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture and beat until fully combined.
  5. 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.
  6. Add Mix-ins: Fold in the chopped Reese’s peanut butter cups and semi-sweet chocolate chips until evenly distributed throughout the dough.
  7. 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.
  8. Bake: Bake in the preheated oven for 18-22 minutes, or until the edges are golden and the center appears set but still soft.
  9. 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.
  10. 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.
  11. 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.
  12. 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

Find it online: https://cookedbycleo.com/reeses-peanut-butter-cookie-cake-recipe/