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+ servings
5 from 1 vote

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
Category Cookie
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 16
Calories 386 kcal
Author Melissa Rose


  • 1 cup butter softened
  • 1/2 cup creamy peanut butter
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 tsp. vanilla
  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups Reese's Pieces 3/4 c. chopped for inside dough, 1/2 cup whole for inside dough, 1/4 cup for topping
  • Mini Reeses Cups for Topping
  • Frosting of choice for Topping


  1. In a large mixing bowl, cream butter, peanut butter, white sugar, and brown sugar.
  2. Add eggs, baking soda, salt, and vanilla and mix until combined.
  3. Slowly add in flour and mix until incorporated. Stir in 3/4 cup chopped Reese's pieces and 1/2 cup whole Reese's pieces.
  4. 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.)
  5. 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.
  6. Once cooled, pipe on frosting and add decorative Reese's pieces & cups to top.
Nutrition Facts
Reeses Peanut Butter Cookie Cake
Amount Per Serving
Calories 386 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 11g55%
Cholesterol 50mg17%
Sodium 328mg14%
Potassium 163mg5%
Carbohydrates 45g15%
Fiber 1g4%
Sugar 29g32%
Protein 6g12%
Vitamin A 385IU8%
Calcium 36mg4%
Iron 1.2mg7%
* Nutritional information is estimated from a online calculator and can vary based on ingredients. Percent Daily Values are based on a 2000 calorie diet.