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5 from 1 vote

Reese's Peanut Butter Cookie Cake Recipe

Reese's peanut butter cookie cake is a best-of-both-worlds dessert that is soft, chewy, and filled with crunchy candy bites and creamy peanut butter and chocolate flavors. This easy recipe means you never have to choose between a cookie and a cake again.
Prep Time45 minutes
Cook Time25 minutes
Total Time1 hour 10 minutes
Course: Dessert
Keyword: cookie recipe, easy dessert recipe, kid-friendly recipe, peanut butter dessert
Servings: 12
Author: Jess Smith via Inquiring Chef
Cost: $10.00

Equipment

  • 9-inch Springform Pan
  • standing mixer

Ingredients

For the Cake:

  • 1/2 cup unsalted butter, softened (1/2 cup = 8 Tablespoons = 1 stick)
  • 1/2 cup packed light brown sugar
  • 1/4 cup white sugar
  • 1/2 cup creamy peanut butter (this works best with a commercial variety like JIF)
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 1/2 cup all-purpose flour (187g of flour)
  • 1 cup Reese's pieces, plus more for topping the cake
  • 1/2 cup semi-sweet or dark chocolate chips

Chocolate Frosting:

  • 1/2 cup unsalted butter, at room temperature (1/2 cup = 8 Tablespoons = 1 stick)
  • 1/4 cup unsweetened cocoa powder (I like to use Hershey's special dark)
  • 1 Tablespoon honey
  • 1/4 cup creamy peanut butter (this works best with a commercial variety like JIF)
  • 3/4 cup powdered sugar

Instructions

  • Preheat the oven to 325 degrees F. Lightly grease a 9-inch springform pan. (Note: You can also use a 9-inch cake pan, but it will work best if you line the bottom with parchment to make removing the cake easy.)
  • In the bowl of a stand mixer, beat together the butter and both sugars on high until light and fluffy, 2 to 3 minutes. Add the peanut butter and beat again until fully combined. Scrape down the sides of the bowl as needed.
  • Add the vanilla and then the eggs one at a time, mixing on low between each addition.
  • Sprinkle the baking soda and cornstarch over the batter and mix on low until no dry spots remain. With the mixer running on low, add the flour a little at a time until it is fully mixed in.
  • Stir in the Reese's pieces and chocolate chips.
  • Spread the batter out in the prepared pan, smoothing out the top. Scatter some extra Reese's pieces over the top of the cake (this is optional, but it always looks nice to have a few chocolates on top).
  • Bake until a knife inserted in the center comes out with a few moist crumbs, 32 to 34 minutes.
  • Allow the cake to cool completely before adding frosting.
  • To make the frosting, in a standing mixer fitted with the paddle attachment (or using a hand mixer), beat the butter, cocoa powder, honey, and peanut butter until smooth. Add the powdered sugar and mix on low until combined and then beat on high until the frosting is very smooth.
  • When the cookie cake is completely cool use a piping bag to pipe frosting around the perimeter of the cake. Slice and serve!

Nutrition

Serving: 1slice | Calories: 506kcal | Carbohydrates: 53g | Protein: 9g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 304mg | Potassium: 241mg | Fiber: 2g | Sugar: 36g | Vitamin A: 512IU | Vitamin C: 0.01mg | Calcium: 45mg | Iron: 2mg