Reese’s Peanut Butter Cookie Cake Recipe

If you’re a fan of peanut butter and chocolate, you’re going to fall head over heels for this Reese’s Peanut Butter Cookie Cake! This delicious dessert combines the soft, chewy goodness of a cookie with the rich flavors of peanut butter and chocolate. It’s an easy recipe that’s perfect for celebrations, or just a cozy night in with your loved ones. Imagine a cake that tastes like your favorite peanut butter cup, but in a delightful cookie form. Sounds dreamy, right?

Not only is this cookie cake a crowd-pleaser, but it’s also incredibly simple to whip up. With just a handful of ingredients, you can create a dessert that will impress everyone at the table. The combination of buttery cookie, creamy peanut butter, and chunks of Reese’s makes each bite utterly irresistible. Trust me, this is a recipe you’ll want to add to your regular baking rotation!

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
• 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

For the 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

Instructions

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. In a medium-sized bowl, combine the flour, baking soda, and salt. Set this mixture aside.
3. In a large mixing bowl, cream together the unsalted butter, peanut butter, granulated sugar, and brown sugar on medium speed until the mixture is light in color and fluffy. This should take about 2-3 minutes. Remember to scrape down the sides of the bowl a few times!
4. Add the egg and vanilla extract to the bowl, mixing until everything is well combined.
5. Slowly add the dry ingredients to the wet mixture and mix until just combined. Be careful not to over-mix!
6. Gently fold in the chopped Reese’s and chocolate chips until they are evenly distributed throughout the dough.
7. Press the cookie dough evenly into the prepared cake pan. If you like, you can press in a few extra chocolate chips and chopped Reese’s on top.
8. Bake for 18-22 minutes, or until the edges start to turn golden brown and the center appears just set.
9. Once baked, remove the cookie cake from the oven and allow it to cool completely in the pan before transferring it to a serving plate. To flip it out, place a cooling rack over the top of the pan, then invert it. It should come out easily.

Make the Buttercream

1. In a large mixing bowl, beat the room temperature butter until it’s smooth.
2. Add 1 cup of powdered sugar and mix until combined.
3. Next, add the cocoa powder and vanilla extract, mixing until well combined. If the mixture is too thick, add a tablespoon of cream and mix again.
4. Gradually add the remaining powdered sugar, mixing until smooth. If necessary, add more cream to achieve your desired consistency.
5. Once your buttercream is ready, pipe it around the edges of the cooled cookie cake. Place half a Reese’s between each swirl for a decorative touch!

Tips & Variations

• For a Nut-Free Version: Substitute the peanut butter with sun butter or almond butter.
• Extra Chocolatey: Add more semi-sweet chocolate chips or even some dark chocolate chips for a richer flavor.
• Storing: Keep the cookie cake in an airtight container. It stays fresh at room temperature for up to 2 days, but refrigerate it afterward due to the buttercream.
• Make it a Layer Cake: You can double the recipe and create a layered cake by stacking two cookie cakes with buttercream in between!

Serving Suggestions

This Reese’s Peanut Butter Cookie Cake is perfect for any occasion! Serve it warm with a scoop of vanilla ice cream for a delightful dessert. It can also be enjoyed as an afternoon treat with a cup of coffee or tea. Slice it up for birthday parties, potlucks, or simply as a sweet surprise for your family. Everyone will be asking for seconds!

Conclusion

There you have it, a mouthwatering Reese’s Peanut Butter Cookie Cake that is sure to become a favorite in your home. Its rich, creamy, and chocolatey flavors make it an unforgettable dessert. Take the time to enjoy each bite, and don’t be surprised when everyone asks for the recipe! Happy baking!

FAQ

Can I make this cookie cake ahead of time?

Absolutely! You can bake the cookie cake a day in advance and store it at room temperature. Just frost it with the buttercream closer to serving time for the best flavor.

How do I store leftover cookie cake?

Store any leftovers in an airtight container. It will stay fresh for about 2 days at room temperature, but make sure to refrigerate it after that due to the buttercream.

Can I freeze this cookie cake?

Yes, you can freeze the cookie cake before frosting it. Wrap it tightly in plastic wrap and store it in a freezer-safe container. It will keep well for up to 2 months. Thaw it in the refrigerator before serving.

What can I substitute for peanut butter?

If you have a nut allergy, you can use sunflower seed butter or another nut-free alternative. Just make sure it’s a creamy variety for the best texture!

Delicious Reese’s Peanut Butter Cookie Cake Recipe

Recipe by ELMEHDI HMICHE

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

2

hours 

35

minutes

Cooking time

18

minutes

Calories

583

kcal

Indulge in the rich flavors of Reese’s Peanut Butter Cookie Cake! A delightful dessert for any occasion.

Ingredients

• 1 1/2 cups (195g) all-purpose flour1 1/2 cups (195g) all-purpose flour

• 3/4 tsp baking soda3/4 tsp baking soda

• 1/2 tsp salt1/2 tsp salt

• 1/2 cup (112g) unsalted butter, room temperature1/2 cup (112g) unsalted butter, room temperature

• 1/2 cup (140g) peanut butter1/2 cup (140g) peanut butter

• 1/2 cup (104g) granulated sugar1/2 cup (104g) granulated sugar

• 1/2 cup (112g) packed light brown sugar1/2 cup (112g) packed light brown sugar

• 1 large egg1 large egg

• 1 tsp vanilla extract1 tsp vanilla extract

• 1/2 cup (80g) chopped peanut butter cups (4-5 Full-sized Reese’s)1/2 cup (80g) chopped peanut butter cups (4-5 Full-sized Reese’s)

• 3/4 cup (127g) semi-sweet chocolate chips3/4 cup (127g) semi-sweet chocolate chips

• 1/2 cup (112g) unsalted butter, room temperature1/2 cup (112g) unsalted butter, room temperature

• 2 cups (260g) powdered sugar2 cups (260g) powdered sugar

• 1/4 cup (29g) natural unsweetened cocoa powder1/4 cup (29g) natural unsweetened cocoa powder

• 1/2 tsp vanilla extract1/2 tsp vanilla extract

• 1–2 tbsp heavy whipping cream1–2 tbsp heavy whipping cream

• 4-5 Full-sized Reese’s, cut in half4-5 Full-sized Reese’s, cut in half

Directions

• Preheat the oven to 350°F (180°C).
• Prepare a 9-inch cake pan with parchment paper and baking spray.
• Combine flour, baking soda, and salt in a bowl.
• Cream butter, peanut butter, and sugars until fluffy.
• Add egg and vanilla, mixing until combined.
• Mix in dry ingredients until just combined.
• Fold in chopped Reese’s and chocolate chips.
• Press dough into pan and bake for 18-22 minutes.
• Cool completely before transferring to a plate.