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Reese’s Peanut Butter Cookie Cake Recipe

★★★★★

4.9 from 81 reviews
  • Author: Lila
  • Total Time: 2 hours 53 minutes
  • Yield: 8 servings 1x

Description

This Reese’s Peanut Butter Cookie Cake combines rich peanut butter cookie dough loaded with chopped Reese’s peanut butter cups and semi-sweet chocolate chips, baked into a single cake and topped with a smooth, chocolatey peanut butter buttercream frosting. Perfect as a decadent dessert for peanut butter lovers, it offers a soft and chewy texture with bursts of chocolate and peanut butter in every bite.

Ingredients

Scale

Cookie Dough

  • 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 your oven to 350°F (180°C). Line a 9-inch cake pan with parchment paper on the bottom and spray the sides with baking spray to ensure easy removal later. Set aside.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside.
  3. Cream butter, peanut butter, and sugars: In a large mixer bowl, beat the unsalted butter, peanut butter, granulated sugar, and brown sugar on medium speed until light, fluffy, and pale in color, about 2-3 minutes. Be sure to scrape the bowl sides occasionally for even mixing.
  4. Add egg and vanilla: Incorporate the egg and vanilla extract into the creamed mixture and mix until fully combined.
  5. Combine with dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until dough forms. Avoid over mixing to maintain a tender texture.
  6. Fold in mix-ins: Gently stir in the chopped Reese’s peanut butter cups and semi-sweet chocolate chips until evenly distributed through the dough.
  7. Shape and bake: Press the cookie dough evenly into the prepared cake pan. You can press additional chocolate chips or chopped Reese’s onto the surface for extra flavor and decoration. Bake for 18-22 minutes or until the edges are golden and the center is set but still soft.
  8. Cool the cookie cake: Remove from the oven and let the cookie cake cool completely in the pan. Once cooled, flip it onto a cooling rack, place another rack on top, and flip again to reveal the right side up for serving.
  9. Make the buttercream frosting: In a large bowl, beat the butter until smooth. Add 1 cup of powdered sugar and beat until combined. Next, add the cocoa powder and vanilla extract and mix thoroughly. Add 1 tablespoon of heavy cream and beat to combine.
  10. Finish buttercream: Mix in the remaining powdered sugar and beat until smooth and fluffy. Add the additional tablespoon of cream if needed to reach a spreadable consistency.
  11. Decorate: Pipe the buttercream evenly around the edges of the cookie cake and place halved Reese’s cups between the buttercream swirls for a beautiful and tasty garnish.
  12. Storage and serving: Store the cookie cake in an airtight container. It can be kept at room temperature for up to 2 days, then refrigerate because of the buttercream. Serve at room temperature and consume within 4-5 days for the best taste and texture.

Notes

  • Ensure the cookie cake is completely cool before applying buttercream to avoid melting or sliding.
  • Do not overmix the dough to maintain a soft, chewy texture.
  • If desired, substitute peanut butter cups with another peanut butter chocolate candy.
  • You can adjust the amount of heavy cream in the buttercream for desired consistency.
  • Store leftover cookie cake in the refrigerator due to the buttercream frosting.
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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

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