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Reese's Peanut Butter Cookie Cake

A delicious cookie cake that combines peanut butter and chocolate flavors while being a healthier alternative to traditional desserts.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cookie Cake Ingredients
  • 1 1/2 cups 1 1/2 cups all-purpose flour Gives structure to your cookie cake.
  • 3/4 tsp 3/4 tsp baking soda Helps the cake rise.
  • 1/2 tsp 1/2 tsp salt Balances sweetness.
  • 1/2 cup 1/2 cup unsalted butter, at room temperature Provides moisture and richness.
  • 1/2 cup 1/2 cup peanut butter The star ingredient.
  • 1/2 cup 1/2 cup granulated sugar Sweetens the cake.
  • 1/2 cup 1/2 cup packed light brown sugar Adds depth and moisture.
  • 1 1 large egg Binds ingredients together.
  • 1 tsp 1 tsp vanilla extract Enhances flavor.
  • 1/2 cup 1/2 cup chopped peanut butter cups Adds a delightful surprise.
  • 3/4 cup 3/4 cup semi-sweet chocolate chips Balances richness.
Frosting Ingredients
  • 1/4 cup 1/4 cup natural unsweetened cocoa powder Gives flavor to the frosting.
  • 2 cups 2 cups powdered sugar Sweet topping for the cake.
  • 1–2 tbsp 1–2 tbsp heavy whipping cream Adds creaminess to the frosting.
  • 4-5 4-5 full-sized Reese’s, cut in half Decorative touch on top.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease your baking pan with butter or non-stick spray.
  3. In a large bowl, whisk together the all-purpose flour, baking soda, and salt.
  4. In another bowl, cream the unsalted butter, peanut butter, granulated sugar, and light brown sugar until light and fluffy.
  5. Add the egg and vanilla extract and beat until combined.
  6. Gradually mix the dry ingredients into the wet ingredients, being careful not to over-mix.
  7. Fold in the chocolate chips and chopped peanut butter cups.
Baking
  1. Pour the batter into the prepared pan and spread it evenly.
  2. Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Frosting
  1. In a bowl, beat together the unsalted butter, cocoa powder, powdered sugar, and vanilla extract.
  2. Gradually add the heavy whipping cream until you achieve your desired frosting consistency.
Assembly
  1. Once cooled, spread the frosting evenly over the cake.
  2. Decorate the top with halved full-sized Reese’s.

Notes

This cookie cake is perfect for meal prep. Store it in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate it.