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Reese’s Peanut Butter Cookie Cake Recipe

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★★★★★

4.7 from 130 reviews

This Reese’s Peanut Butter Cookie Cake is a decadent dessert combining a soft and chewy peanut butter cookie base loaded with chopped Reese’s peanut butter cups and semi-sweet chocolate chips, topped with a rich chocolate peanut butter buttercream and garnished with halved Reese’s for an extra peanut butter kick. Perfect for celebrations or indulgent snacking, this cookie cake offers the perfect balance of chocolate and peanut butter flavors with a tender, cake-like texture.

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

Chocolate Peanut Butter Buttercream

  • 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 garnish)

Instructions

  1. Prepare the Cookie Cake Pan: Preheat your 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 it aside while you prepare the dough.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures your leavening agents and salt are evenly distributed throughout the dough.
  3. Cream Butter, Peanut Butter, and Sugars: In a large mixing bowl, use a mixer on medium speed to cream together the softened butter, peanut butter, granulated sugar, and light brown sugar until the mixture is light in color and fluffy, about 2 to 3 minutes. Scrape the sides of the bowl occasionally to ensure everything is well combined.
  4. Add Egg and Vanilla: Mix in the large egg and vanilla extract until they are fully incorporated into the creamed mixture, creating a smooth batter base.
  5. Combine with Dry Ingredients: Add the flour mixture to the wet ingredients and mix just until combined. Be careful not to overmix to keep the cookie tender.
  6. Fold in Mix-ins: Gently stir in the chopped peanut butter cups and semi-sweet chocolate chips, distributing them evenly throughout the cookie dough.
  7. Press Dough into Pan: Transfer the dough to your prepared cake pan and press it evenly across the base. For extra texture and appearance, press some additional chocolate chips or chopped Reese’s onto the top of the dough.
  8. Bake the Cookie Cake: Place the pan in the preheated oven and bake for 18-22 minutes, or until the edges turn golden brown and the center is set but still soft.
  9. Cool the Cookie Cake: Remove the cake from the oven and let it cool completely in the pan. Once cooled, carefully flip it upside down onto a cooling rack, cover with another rack, then flip it again so it’s right side up, exposing the bottom of the cookie on top.
  10. Make the Buttercream: In a large bowl, beat the softened butter until smooth. Gradually add 1 cup of powdered sugar, mixing until combined. Next, add the cocoa powder and vanilla extract and mix well. Pour in 1 tablespoon of heavy cream and beat until smooth.
  11. Finish the Buttercream: Add the remaining powdered sugar and beat until smooth and creamy. If needed, add the remaining tablespoon of heavy cream to reach your desired consistency.
  12. Decorate the Cookie Cake: Pipe swirls of the chocolate peanut butter buttercream around the edges of the cookie cake. Place halved Reese’s peanut butter cups between each swirl for garnish.
  13. Storage: Store the decorated cookie cake in an airtight container at room temperature for up to 2 days. Afterward, refrigerate due to the buttercream. Allow to come to room temperature before serving. Best enjoyed within 4-5 days for optimum freshness.

Notes

  • If you prefer a stronger peanut butter flavor, you can add an additional 1/4 cup of peanut butter to the dough.
  • For a softer cookie cake, slightly underbake by a minute or two and let it set during cooling.
  • You can substitute the peanut butter cups with your favorite nut butter candies if desired.
  • Make sure the butter and peanut butter are at room temperature for easy mixing and optimal texture.
  • The flipping technique after cooling helps create a smooth top surface for frosting and presentation.
  • Store leftovers in an airtight container to maintain freshness and prevent the cookie from drying out.
  • To speed up buttercream decorating, use a piping bag fitted with a star tip for classic swirls.

Keywords: Reese's cookie cake, peanut butter cookie cake, chocolate peanut butter dessert, cookie cake recipe, Reese's dessert, peanut butter chocolate chip cookie cake

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