Introduction

This Reese’s Peanut Butter Cookie Cake is a decadent treat combining soft peanut butter cookie dough with chunks of Reese’s and chocolate chips. Topped with a rich chocolate peanut butter buttercream and garnished with halved Reese’s, it’s perfect for special occasions or any time you crave something sweet and satisfying.

A thick, round cookie cake with visible chocolate chips throughout its golden brown surface is shown on a silver tray that sits on a white marbled texture. A slice has been cut out revealing the dense, soft cookie interior. Around the edge of the cookie cake, there are piped swirls of smooth dark chocolate frosting, each topped with half a peanut butter cup and some crushed cookie crumb pieces. The background shows blurred containers with chocolate and peanut butter pieces. Photo taken with an iphone --ar 4:5 --v 7

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 the 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 aside.
Step 3: In a large mixing bowl, cream the butter, peanut butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
Step 4: Add the egg and vanilla extract to the creamed mixture and mix until fully combined.

Step 5: Gradually add the dry ingredients, mixing just until the dough comes together. Avoid overmixing.
Step 6: Fold in the chopped peanut butter cups and chocolate chips until evenly distributed.
Step 7: Press the cookie dough evenly into the prepared cake pan. Optionally, press a few extra chocolate chips or chopped Reese’s into the top for decoration.

Step 8: Bake for 18-22 minutes, until the edges are golden and the center appears set.
Step 9: Remove from oven and allow to cool completely in the cake pan. Once cool, carefully transfer the cookie cake to a serving plate. For easier removal, flip it upside down onto a cooling rack, stack another rack on top, then flip it back right side up.
Step 10: To make the buttercream, beat the butter in a large bowl until smooth. Add 1 cup of powdered sugar and mix until combined.

Step 11: Add cocoa powder and vanilla extract, mixing well. Stir in 1 tablespoon of heavy cream and mix again.
Step 12: Add the remaining powdered sugar and beat until smooth. If needed, add the extra tablespoon of heavy cream to reach your desired consistency.
Step 13: Pipe the buttercream around the edges of the cookie cake. Place halved Reese’s between each swirl of buttercream for decoration.

Step 14: Store the finished cookie cake in an airtight container. Keep at room temperature for up to 2 days, then refrigerate due to the buttercream. Serve at room temperature for best flavor. Enjoy within 4-5 days.

Tips & Variations

Use natural peanut butter with no added sugar for a more intense peanut flavor.
Substitute semi-sweet chocolate chips with milk or dark chocolate based on preference.

Try adding chopped nuts like peanuts or pecans for extra crunch.
If you prefer a softer cookie cake, slightly reduce baking time and monitor closely.
The buttercream can be piped with your favorite tip or spread with a knife for a rustic look.

Storage

Store the cookie cake in an airtight container. Keep it at room temperature for up to 2 days, then refrigerate because of the buttercream. Before serving, allow it to come to room temperature for the best texture and flavor. Consume within 4-5 days for optimal freshness.

How to Serve

A thick slice of golden brown chocolate chip cookie is placed on a round white plate with a textured silver tray underneath. The cookie slice has visible chocolate chips spread throughout its dense, crumbly base. On top of the slice, there are three large swirls of rich, dark chocolate frosting, each decorated with small crumbled pieces for texture. Between the frosting swirls, there are two halved chocolate peanut butter cups, one standing upright and the other leaning. Around the plate, scattered small chunks and crumbs add a rustic touch. The background is a soft white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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 suitable for baking. Be sure to check that all other ingredients, like peanut butter cups, are gluten-free as well.

Can I prepare this recipe ahead of time?

Absolutely. You can bake the cookie cake and make the buttercream a day ahead. Assemble and decorate just before serving or keep it refrigerated and bring to room temperature before serving.