Reese’s Peanut Butter Chocolate Chip Cookie Cake

Raven Higheagle


I have become completely obsessed with this Reese’s Peanut Butter Chocolate Chip Cookie Cake. It’s a moist and chewy peanut butter cookie stuffed with chocolate chips and chopped Reese’s. And as if that wasn’t enough, It's topped it with a delicious chocolate frosting, more chopped Reese’s and chocolate sauce.


☆☆☆☆☆ 0 votes

Serves 8 to 10
35 Min
20 Min



  • 1/2 c
  • 3/4 c
    light brown sugar
  • 1/4 c
  • 3/4 c
    peanut butter
  • 1 large
  • 1 tsp
    pure vanilla extract
  • 1 3/4 c
  • 3/4 tsp
    baking soda
  • 1/2 c
    peanut butter cups, chopped (from a 12 oz bag of reeses)
  • 3/4 c
    chocolate chunks

  • 1/4 c
  • 1/4 c
  • 2 c
    powdered sugar
  • 1/4 c
  • 1/2 tsp
    pure vanilla extract
  • 1 to 2 tsp
  • ·
    remainder of reeses, chopped (from 12 oz bag)
  • ·
    chocolate sauce

How to Make Reese’s Peanut Butter Chocolate Chip Cookie Cake


  1. Cream butter and sugars together until light and fluffy, about 3-4 minutes.
  2. Mix in peanut butter, egg and vanilla extract.
  3. Add flour and baking soda and combine.
  4. Stir in Reese's, peanut butter cups and chocolate chunks.
  5. Preheat oven to 350 degrees. Line a 9 inch cake pan with parchment paper and grease the sides so that the cookie doesn't stick.
  6. Press dough evenly into the pan cake.
  7. Bake for 18-20 minutes, or until edges are slightly brown.
  8. Remove cookie from oven and allow to cool for 15-20 minutes in pan.
  9. Remove from pan and cool completely.
  10. While cookie cools, make icing:

    Beat the shortening and butter until smooth.
  11. Slowly add 1 cup of powdered sugar. Mix until combined.
  12. Mix in the vanilla and 1 tablespoon of water.
  13. Add the cocoa and the rest of the powdered sugar and mix until smooth. Add more water to get the right consistency.
  14. To finish:

    When cookie cake has cooled, spread chocolate icing on the top.
  15. Add Reese's to the top of the icing.
  16. Drizzle chocolate sauce on top of Reese's.
  17. Store in an airtight container.

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