Introduction

This Reese’s Peanut Butter Cookie Cake is a decadent treat combining the rich flavors of peanut butter, chocolate, and those iconic Reese’s peanut butter cups. Soft, chewy, and topped with a creamy chocolate buttercream, it’s perfect for any occasion or when you simply crave a special dessert.

The image shows a large round cookie cake with a slice cut out on a white marbled surface. The cookie cake has a golden brown color with small chocolate chips scattered throughout. Around the top edge, there is a thick ring of chocolate frosting, dark brown and swirled in large rosettes. On top of each frosting swirl, a chocolate peanut butter cup candy is placed, adding a layered look with light brown peanut butter and dark chocolate colors. The texture of the cookie looks soft and chewy with visible chocolate chips inside the slice. A silver cake server is lifting the slice, held by a woman's hand, revealing the thick cookie layers inside. 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

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 (for buttercream)

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 mix aside.

Step 3: In a large mixing bowl, cream the 1/2 cup butter, peanut butter, granulated sugar, and brown sugar together on medium speed until the mixture is light in color and fluffy, about 2-3 minutes. Scrape down the bowl sides to ensure even mixing.

Step 4: Add the egg and vanilla extract to the creamed mixture and blend until fully combined.

Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Be careful not to overmix.

Step 6: Fold in the chopped Reese’s peanut butter cups and semi-sweet chocolate chips until evenly distributed.

Step 7: Press the cookie dough evenly into the prepared cake pan. For extra decoration, press a few additional chocolate chips or chopped Reese’s on top.

Step 8: Bake for 18-22 minutes, until the edges turn golden and the center looks set but still slightly soft.

Step 9: Remove from the oven and let the cookie cake cool completely in the pan. Once cool, carefully transfer it to a serving plate. For best results, flip the cake upside down onto a cooling rack, place a second cooling rack on top, then flip it back over right side up.

Step 10: To make the buttercream, beat the remaining 1/2 cup unsalted butter in a large bowl until smooth.

Step 11: Add 1 cup of powdered sugar and mix until combined.

Step 12: Stir in the cocoa powder and vanilla extract, then add 1 tablespoon of heavy cream. Mix until smooth.

Step 13: Add the remaining powdered sugar and blend until the buttercream is smooth and well combined. Add more cream if needed for desired consistency.

Step 14: Pipe the buttercream around the edges of the cookie cake, placing half a Reese’s peanut butter cup between each buttercream swirl.

Step 15: Store the cookie cake in an airtight container until ready to serve.

Tips & Variations

For a softer cookie cake, underbake slightly and allow it to set as it cools for a chewier texture.

Swap the semi-sweet chocolate chips for milk chocolate or dark chocolate chips for a different chocolate flavor.

If you prefer a fluffier buttercream, use softened cream cheese mixed with the butter before adding powdered sugar.

FAQs

Can I use crunchy peanut butter instead of smooth?

Yes, crunchy peanut butter will add a bit of texture to the dough, enhancing the nutty crunch in the cookie cake.

How do I prevent the cookie cake from overbaking?

Keep a close eye during the last few minutes of baking. The cookie should look just set in the center with golden edges. It will firm up as it cools, so avoid baking until it looks fully firm to maintain a soft, chewy texture.