Reese’s Peanut Butter Cookie Cake Recipe

If you love all things peanut butter and chocolate, then you are going to absolutely adore this Reese’s Peanut Butter Cookie Cake. Imagine a rich, chewy peanut butter cookie base packed with chopped Reese’s peanut butter cups and melty chocolate chips, topped with a luscious cocoa buttercream and adorned with halved Reese’s for a show-stopping finish. This dessert is the perfect blend of nostalgic flavors and indulgent textures that will have everyone asking for seconds. Whether you’re celebrating a birthday, craving a sweet treat, or just want to bring a smile, this Reese’s Peanut Butter Cookie Cake is your new go-to delight.

Ingredients You’ll Need

The magic of this Reese’s Peanut Butter Cookie Cake starts with simple pantry staples and those iconic Reese’s treats. Each ingredient plays a vital role, from the tender peanut butter-infused cookie dough to the silky chocolate buttercream frosting, helping to bring flavor, texture, and that irresistible visual appeal to life.

• All-purpose flour: The foundation for a soft and chewy cookie cake structure.
• Baking soda: Provides gentle lift and helps the cookie cake rise just right.
• Salt: Enhances the sweetness and balances the flavors.
• Unsalted butter: Gives richness and tenderness to both the cookie dough and buttercream.
• Peanut butter: Adds that unmistakable creamy peanut flavor and moist texture.
• Granulated sugar & light brown sugar: Together they create perfect sweetness and a chewy, caramelized texture.
• Egg: Binds everything and contributes to the cookie’s lush crumb.
• Vanilla extract: Lifts flavors and adds warmth.
• Chopped peanut butter cups: Bursts of gooey, chocolate-peanut perfection throughout.
• Semi-sweet chocolate chips: Sweet melty pockets for extra chocolate goodness.
• Powdered sugar: The base of the silky, sweet buttercream frosting.
• Natural unsweetened cocoa powder: Brings a deep chocolate flavor to balance the peanut butter.
• Heavy whipping cream: Helps achieve a smooth, pipeable frosting.

How to Make Reese’s Peanut Butter Cookie Cake

Step 1: Prepare the Cookie Cake Base

Begin by preheating your oven to 350°F (180°C) and prepping a 9-inch cake pan with parchment paper and baking spray. This step ensures your cookie cake bakes evenly and releases easily once cooled. Next, whisk together the flour, baking soda, and salt in a bowl – this dry mix sets the stage for the perfect cookie texture.

Step 2: Cream the Butters and Sugars

In a stand mixer or with a hand mixer, cream the unsalted butter, peanut butter, granulated sugar, and light brown sugar until light and fluffy. This takes about 2-3 minutes, and it’s where the magic starts – the mixture will lighten in color and fluff up, which is key to a tender cookie crumb.

Step 3: Incorporate Egg and Vanilla

Add in the egg and vanilla extract and mix just until combined. These ingredients help give moisture and flavor that amazing cookie cake needs to be irresistible.

Step 4: Combine Dry and Wet Ingredients

Slowly mix the flour mixture into the wet ingredients until you see just combined dough. Avoid overmixing here to keep your cookie cake tender rather than dense.

Step 5: Fold in Reese’s and Chocolate Chips

Now, fold in the chopped peanut butter cups and chocolate chips evenly throughout the dough. These little pockets of chocolate and peanut butter will create delightful surprises in every bite.

Step 6: Bake Your Cookie Cake

Press the dough evenly into your prepared cake pan, and for extra wow factor, press a few more chopped Reese’s or chocolate chips on top before baking. Bake for 18-22 minutes until the edges turn golden and the center looks set but still soft. Then cool it completely in the pan before transferring to a serving plate to keep it nice and intact.

Step 7: Prepare the Cocoa Buttercream

While the cookie cake cools, whip up the chocolate buttercream. Beat butter until smooth, then gradually add powdered sugar, cocoa powder, vanilla, and heavy cream until you get a creamy, pipeable consistency. This frosting beautifully complements the peanut butter cookie base.

Step 8: Decorate and Finish

Pipe the buttercream around the edges of your cookie cake, and tuck halved Reese’s cups between each swirl for that signature Reese’s touch. This is when your cookie cake truly becomes a showstopper.

How to Serve Reese’s Peanut Butter Cookie Cake

Garnishes

Freshly sliced halved Reese’s peanut butter cups add color and note the flavors inside the cake before the first bite. You can also sprinkle a few extra chocolate chips or chopped peanuts on top to give a bit of texture and visual appeal.

Side Dishes

Pair your Reese’s Peanut Butter Cookie Cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra creamy contrast. A cold glass of milk or a hot espresso also makes a delightful accompaniment to balance the richness.

Creative Ways to Present

For birthdays or special occasions, write a fun message with contrasting colored buttercream on the cake surface. You can also cut the cake into squares and serve as bite-sized mini desserts at parties – easy to share and enjoy!

Make Ahead and Storage

Storing Leftovers

Keep your Reese’s Peanut Butter Cookie Cake in an airtight container at room temperature for up to 2 days. After that, it’s best moved to the fridge because of the buttercream, where it will stay delicious for another 2-3 days.

Freezing

You can freeze the cookie cake wrapped tightly in plastic wrap and then foil for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving for the best texture and flavor.

Reheating

If you want to enjoy the cookie cake warm, reheat slices briefly in the microwave for about 10-15 seconds. Avoid overheating so you don’t melt the buttercream and lose that beautiful frosting texture.

FAQs

Can I use crunchy peanut butter instead of creamy?

Absolutely! Crunchy peanut butter will add a pleasant texture to the cookie cake, but it may slightly change the smoothness of the dough. Both ways taste fantastic, so it’s up to your preference.

What if I don’t have peanut butter cups on hand?

If you don’t have peanut butter cups, you can substitute with chopped peanut butter-filled chocolates or even classic chocolate chips. It won’t have quite the same peanut butter pop, but the cookie cake will still be delicious.

How do I know when the cookie cake is done baking?

Look for golden edges and a center that looks just set, not wet or doughy. It should still be slightly soft to the touch but not jiggly, as it will firm up while cooling.

Can I make this cookie cake gluten-free?

Yes! Use a gluten-free all-purpose flour blend that can substitute 1:1 with regular flour. Make sure your baking soda and other ingredients are gluten-free certified for best results.

Is it okay to make the buttercream without cocoa powder?

You can make a classic peanut butter buttercream without cocoa, but the cocoa adds a lovely chocolate depth that complements the peanut butter beautifully. It’s worth trying at least once!

Final Thoughts

This Reese’s Peanut Butter Cookie Cake is such a joyful way to enjoy those classic peanut butter and chocolate flavors all in one pan. It’s easy enough to whip up for a casual weekend treat yet special enough for celebrations. I promise, once you try it, you’ll be dreaming up excuses to bake it again and again. So go ahead and give it a whirl – your taste buds are in for a real treat!

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