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Reeses Peanut Butter Cookie Cake

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.
Course Dessert
Cuisine Cookie
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 16
Calories 386kcal

Ingredients

  • 1 cup butter softened
  • ½ cup creamy peanut butter
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 ½ cups Reese's Pieces ¾ 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.

Nutrition

Calories: 386kcal | Carbohydrates: 45g | Protein: 6g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 328mg | Potassium: 163mg | Fiber: 1g | Sugar: 29g | Vitamin A: 385IU | Calcium: 36mg | Iron: 1.2mg