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Reese’s Peanut Butter Cookie Cake Recipe

Reese's Peanut Butter Cookie Cake Recipe
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★★★★★

5.2 from 16 reviews

This Reese’s Peanut Butter Cookie Cake is a decadent dessert combining the rich flavors of peanut butter and chocolate in a soft, chewy cookie base, topped with a smooth chocolate buttercream and garnished with chopped peanut butter cups and Reese’s halves. Perfect for celebrations or as a delightful treat for peanut butter lovers.

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 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 decoration)

Instructions

  1. Preheat and prep 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. Set aside.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt; set this mixture aside for later use.
  3. Cream butter and sugars: In a large mixing bowl, using a mixer on medium speed, cream together the unsalted butter, peanut butter, granulated sugar, and light brown sugar until the mixture becomes light in color and fluffy, about 2-3 minutes. Scrape down the bowl sides occasionally to ensure even mixing.
  4. Add egg and vanilla: Beat in the egg and vanilla extract until fully combined, ensuring a smooth batter.
  5. Incorporate dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until the dough comes together. Be careful not to over mix to maintain tenderness.
  6. Add mix-ins: Gently fold in the chopped peanut butter cups and semi-sweet chocolate chips until evenly distributed throughout the dough.
  7. Press dough in pan: Transfer the cookie dough to the prepared cake pan, pressing evenly to form a uniform layer. Optionally press a few extra chocolate chips or chopped Reese’s on top for decoration.
  8. Bake the cookie cake: Bake in the preheated oven for 18-22 minutes, until the edges turn golden and the center appears just set.
  9. Cool the cake: Remove from oven and let the cookie cake cool completely in the pan. Once cool, flip the cake upside down onto a cooling rack, place another cooling rack on top (now the bottom of the cookie), and flip back over to right side up. This ensures an even surface.
  10. Make the buttercream: In a large bowl, beat the butter until smooth. Add 1 cup of powdered sugar and mix until blended. Next, add the cocoa powder and vanilla extract, mixing until combined. Add 1 tablespoon of heavy cream and beat again. Then add the remaining powdered sugar and mix until smooth, adding additional cream as needed to reach desired consistency.
  11. Decorate the cookie cake: Pipe the chocolate buttercream around the edges of the cookie cake. Place half a Reese’s peanut butter cup between each swirl of buttercream for a beautiful and tasty garnish.
  12. Storage and serving: Store the finished cookie cake in an airtight container. Keep at room temperature for up to 2 days, then refrigerate due to the buttercream. Serve at room temperature for the best texture and flavor. Consume within 4-5 days for optimal freshness.

Notes

  • Use natural unsweetened cocoa powder in the buttercream for best chocolate flavor.
  • Do not over mix the cookie dough to maintain a soft and chewy texture.
  • If desired, gently press extra chocolate chips or chopped Reese’s on top before baking for extra decoration.
  • For easier cleanup, ensure the pan is well-prepared with parchment paper and baking spray.
  • Buttercream consistency can be adjusted with heavy cream; add it slowly to avoid making it too runny.
  • Allow the cookie cake to cool completely before adding the buttercream to prevent melting.
  • Store leftovers in an airtight container; refrigerate after 2 days and bring back to room temperature before serving.

Nutrition

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

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