With a soft texture and a subtle sweetness from the peanut butter, this cookie cake is a great alternative to store bought. I love using a large 16" round cake pan for cookie cakes, because you can spread the dough out thin for that signature cookie cake texture.
1 ½cupsReese's Pieces¾ c. chopped for inside dough, ½ cup whole for inside dough, ¼ cup for topping
Mini Reeses Cups for Topping
Frosting of choice for Topping
Instructions
In a large mixing bowl, cream butter(1 cup, i.e., 2 sticks), peanut butter (½ cup), granulated sugar (½ cup), and light brown sugar(1 cup).
Add eggs(2 large), baking soda(1 teaspoon), salt(½ teaspoon), and vanilla extract (1 ½ teaspoons) and mix until combined.
Slowly add in all-purpose flour(2 ¼ cups) and mix until incorporated. Stir in ¾ cup chopped Reese's Pieces and ½ cup whole Reese's Pieces.
Spray large circle pan well with cooking spray and evenly spread dough into pan using a spatula. (I use a large round pan to bake these in so they aren't too thick.)
Bake at 350℉ for 16-18 minutes. I like mine to be more chewy and less crunchy so I just watch them closely to make sure they don't get too brown.
Once cooled, pipe on frosting and add decorative Reese's pieces & cups to top.