Peanut Butter Cup Cookie Cake

This Peanut Butter Cup Cookie Cake has everything you love about a Reese’s PB cup in a sliceable shareable cookie cake, perfect for birthday parties and celebrations!

Peanut Butter Cup Cookie Cake Slices with Peanut Butter Frosting

I think I outdid myself with this one.

It’s good. REALLY GOOD. Almost *too* good because a week later and I still can’t stop thinking about this freaking cookie cake.

This delicious dessert is slicable, shareable, and ready to rock your plate.

Let’s talk details!

The dough for this soft and chewy cookie cake is studded with a tasty combo of chocolate chips and Reese’s peanut butter chips. Because we’re going all out with PB cup flavor here, its topped with the most divine peanut butter frosting and, by adding a little cocoa powder to some of your frosting you actually get two frostings in one: creamy buttercream peanut butter frosting AND chocolate peanut butter frosting. Top the frosting with some mini peanut butter cups and get ready to faceplant!

This deliciousness is the perfect dessert for peanut butter lovers!

Even better? You can prep both the cookie dough and frosting ahead of time to make party planning and entertaining a breeze!

Peanut Butter Chocolate Chip Cookie Cake with mini peanut butter cups

Peanut Butter Chocolate Chip Cookie Cake Ingredients

  1. unsalted butter
  2. light brown sugar
  3. granulated sugar
  4. eggs
  5. vanilla extract
  6. all-purpose flour
  7. cornstarch
  8. baking soda
  9. salt
  10. chocolate chips
  11. peanut butter chips
  12. peanut butter frosting (recipe below)
  13. mini peanut butter cups

Be sure to use real butter for this recipe, as “buttery spreads” and margarine don’t behave the same way in baked goods and won’t work for this cookie cake.

Curious about the cornstarch?  It helps give the cookie cake a more tender, chewy texture just like the mall cookie cakes we all know and love! I always keep a small jar on hand for cookie cakes, brownies, and my favorite brown butter chocolate chip cookies.

Peanut Butter Buttercream Frosting in Piping Bags with Assorted Tips

Peanut Butter Frosting – Two Ways!

One batch of frosting can make two delicious versions! I love using a straight up peanut butter frosting for the edges and then adding some cocoa powder to a portion of the frosting to make little starbursts of chocolate peanut butter frosting.

Peanut Butter Buttercream

  • 1/2 cup unsalted butter softened to room temperature (113 grams)
  • 1/2 cup creamy peanut butter (123 grams)
  • 1 and 1/2 cups powdered sugar (188 grams)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1-2 Tablespoons heavy cream or milk, as needed

How to Make It:

In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the softened butter and peanut butter until smooth and creamy, scraping down the sides as needed. (approx. 1-2 minutes)

Add the powdered sugar and mix on low speed at first to incorporate then increase to medium speed and continue mixing for an additional 1-2 minutes or until fully combined. Add the heavy cream (or milk), vanilla extract, and salt and continue mixing on medium speed until everything is well-combined, smooth, and easy to pipe.

Chocolate Peanut Butter Frosting

If desired reserve a portion of the peanut butter buttercream frosting to make a heavenly chocolate PB frosting.

You can use dutch-processed unsweetened cocoa powder (a bit more intense chocolate flavor) or regular unsweetened cocoa powder. Add a tablespoon at a time and blend into the frosting until incorporated. Give it a little taste test and add extra cocoa powder to taste.

My typical go-to for plain unsweetened cocoa powder is Ghirardeli 100% Unsweetened Cocoa Powder. For dutch-processed cocoa powder, I love Hershey’s Special Dark Dutch-Processed Cocoa and The Fresh Market’s store brand is fabulous too. Feel free to use your favorite variety!

Chocolate Peanut Butter Cookie Cake with Reeses Cups and Chocolate Chips

Tools Needed

Cookies and cookie cakes are 100% the reason I asked for a stand mixer for my birthday years ago. It’s such a rockstar at creaming together butter and sugar and handling even the thickest of cookie doughs. If you have one, always suggest using a stand mixer for your cookie cake.

No stand mixer? A large bowl with an electric hand mixer may be used if needed. Ensure butter is softened to room temp for easier blending. After adding the flour mixture, the dough will get a little crumbly before coming together as a dough.

I made this cookie cake can be made in a nonstick 11-inch springform pan.

If using a 9-inch or 10-inch springform pan, the cookie cake will be slightly thicker. Adjust bake time from 16 minutes to 18-20 minutes. Check at 18 min then add additional time as needed. The edges will just begin to darken in color while the middle will appear to have just started to set while still a bit under-baked in the center. It will continue setting as it cools fully.

For the frosting you’ll want to use piping bags (disposable or reusable) with open star tips to decorate the cookie cake with little starburst designs.

Advance Prep Dough

Place prepared dough on a large sheet of plastic wrap and wrap securely *OR* place in a shallow airtight container with a lid. Refrigerate overnight or 1-3 days for make-ahead dough for your cookie cake. I find that the flavors and textures are amazing when I do this! When ready to bake, allow dough to soften on the counter for an hour until scoopable.

When your ready to bake, preheat oven and line the bottom of your nonstick springform pan with parchment paper for super easy cookie removal. Break off chunks of the dough and arrange in the pan, then press down into a smooth and even layer. I like to sprinkle a few extra chocolate chips on top before baking, then press my mini peanut butter cups in right after baking so they hold their shape.

Advance Prep Frosting

The peanut butter frosting (and chocolate PB frosting) can be made in advance and stored in the fridge for up to a week. Bring back to room temp and lightly mix before adding to a piping bag to decorate. Any leftover frosting can be frozen 1-3 months and defrosted when needed.

Peanut Butter Cup Cookie Cake

I tried to cover alllll the bases in this post so you’re armed and ready to create the chocolate peanut butter cookie cake of your dreams! As always, shoot me a comment if you have any questions or need to swap around pan types and I’ll be happy to help you out!

Let’s get our cookie cake on!

cookie cake with homemade peanut butter buttercream frosting

Peanut Butter Cup Cookie Cake

This Peanut Butter Cup Cookie Cake has everything you love about a Reese's PB cup in a sliceable shareable cookie cake, perfect for birthday parties and celebrations!
5 from 3 votes
Course: Dessert
Cuisine: American
Keyword: Chocolate Peanut Butter Cookie Cake, Peanut Butter Cup Cookie Cake
Prep Time: 20 minutes
Cook Time: 16 minutes
Total Time: 35 minutes
Servings: 14 slices
Author: Jenn Laughlin – Peas and Crayons

Equipment

Ingredients

  • 1 ½ sticks unsalted butter (170 grams) (12 TBSP) softened to room temp.
  • ¾ cup light brown sugar (150 grams)
  • ¼ cup granulated sugar (50 grams)
  • 1 large egg
  • 2 tsp pure vanilla extract
  • 2 cups unbleached all-purpose flour (240 grams)
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ cup semi-sweet chocolate chips (mini or regular)
  • ⅓-½ cup peanut butter chips
  • ¼ cup mini peanut butter cups for decorating

PEANUT BUTTER FROSTING

  • ½ cup unsalted butter softened to room temperature (113 grams)
  • ½ cup creamy peanut butter (123 grams)
  • 1 ½ cups powdered sugar (188 grams)
  • ½ tsp vanilla extract
  • ¼ tsp salt
  • 1-2 TBSP heavy cream or milk as needed

Instructions

  • Preheat oven to 350°F. Line the bottom of the springform pan with parchment paper or lightly grease with butter.
  • Bring butter and eggs to room temp. The butter is ready when a light imprint can be left in the stick of butter with your thumb. To soften faster, slice into chunks.
  • Measure flour by weight for best results. No scale? First fluff the flour with a spoon then gently spoon it into a dry measuring cup. Use a butter knife or bowl scraper to scrape the excess so its level with the top edge of the measuring cup.
  • In a medium-large bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
  • Cream together softened butter and both sugars in a stand mixer with the paddle attachment. Start at the lowest speed and increase as needed for 2 minutes.
  • Add in the egg and vanilla and continue to beat with the mixer to incorporate into the dough, approx. 30-45 seconds.
  • Add flour mixture to the larger bowl slowly while you continue to beat on low.
  • Once dough is mixed (taking care not to over-mix), use the beater to mix or fold in chocolate chips and peanut butter chips.

READY TO BAKE?

  • Break off chunks of dough and arrange in the pan. Press together to create an even layer of cookie dough in the pan. Press some extra chocolate chips into the top of the dough before baking.
  • Place the pan on the center rack of the oven and bake at 350°F for 16-17 minutes until the dough has fluffed up and is just slightly starting to darken in color.
  • Remove from oven and place on a wire cooling rack. Press some mini peanut butter cups into the top of the cake then allow cookie cake to completely cool. You can remove the springform ring (the sides) to help it cool faster. It should be set and cool enough to frost after one hour. While it cools, make your frosting and plan for the fun part – the decorating!

MAKE THE FROSTING

  • In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the softened butter and peanut butter until smooth and creamy, scraping down the sides as needed. (approx. 1-2 minutes)
  • Add the powdered sugar and mix on low speed at first to incorporate then increase to medium speed and continue mixing for an additional 1-2 minutes or until fully combined. Add the heavy cream (or milk), vanilla extract, and salt and continue mixing on medium speed until everything is well-combined, smooth, and easy to pipe.
  • Transfer to piping bags (disposable or reusable) fitted with assorted star tips to create cute starburst designs. Soft sprinkles and extra peanut butter cups can be added on top if you'd like – have fun with it!
  • NOTE: If desired reserve a portion of the peanut butter buttercream frosting to make some chocolate PB frosting. You can use dutch-processed unsweetened cocoa powder (a bit more intense chocolate flavor) or regular unsweetened cocoa powder. Add a tablespoon at a time and blend into the frosting until incorporated. Give it a little taste test and add any extra cocoa powder desired.

ADVANCE PREP INSTRUCTIONS

  • I almost always make my dough in advance, it's such a time saver! Place prepared dough on a large sheet of plastic wrap and wrap securely *OR* place in a shallow airtight container with a lid. Refrigerate overnight or 1-3 days for make-ahead dough for your cookie cake. I find that the flavors and textures are amazing when I do this! When ready to bake, allow dough to soften on the counter for an hour until scoopable.
  • When your ready to bake, preheat oven and line the bottom of your nonstick springform pan with parchment paper for super easy cookie removal. Break off chunks of the dough and arrange in the pan, then press down into a smooth and even layer. I like to sprinkle a few extra chocolate chips on top before baking, then press my mini peanut butter cups in right after baking so they hold their shape.
  • The frosting can be made in advance and stored in the fridge for up to a week. Bring back to room temp and lightly mix before adding to a piping bag to decorate.

Notes

If using a hand mixer, the dough ingredients will get crumbly before coming together as a dough.
If using a 9-inch or 10-inch springform pan, adjust bake time to 18-20 minutes. (check at 18 minutes and add additional time as needed.) Once the top is fluffy and appears to darken slightly in color it will be ready to remove.
Nutrition Facts below are estimated for the frosted cookie cake using an online recipe nutrition calculator. Adjust as needed based on slice sizing and enjoy!

Nutrition

Calories: 464kcal, Carbohydrates: 52g, Protein: 6g, Fat: 27g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 56mg, Sodium: 272mg, Potassium: 171mg, Fiber: 2g, Sugar: 35g, Vitamin A: 532IU, Vitamin C: 0.01mg, Calcium: 35mg, Iron: 2mg

COOKIE CAKE BAKING TIPS AND TRICKS

My first tip is to use a small, inexpensive digital kitchen scale to measure flour and sugar. If you’ve had repeated issues with cookies and cakes not turning out – the scale will be a lifesaver and revolutionize your baking game!

If you don’t have a scale for accuracy, use the second most accurate method of measuring flour: the spoon and level technique. First fluff the flour with a spoon then gently spoon it into a dry measuring cup. Use a butter knife or bowl scraper to scrape the excess so its level with the top edge of the measuring cup. Packing the four into the cup or using the measuring cup to scoop itself full of flour will make the cake dry/crumbly instead of tender and chewy.

Q: CAN I USE STORE-BOUGHT CAKE FROSTING?

You absolutely can! Feel free to pick up frosting from the grocery store or, better yet, if you need to purchase vs make your frosting, pop over to the bakery section to purchase the frosting the bakery uses for cakes and cupcakes. My super target actually sells their frosting and I’m sure other bakeries follow suit.

Crazy for Cookie Cakes? Try these next!

  1. M&M Cookie Cake
  2. Giant Chocolate Chip Cookie Cake
  3. Sheet Pan Cookie Cake Recipe
  4. White Chocolate Macadamia Cookie Cake

If you get a chance to try this peanut butter cup cookie cake, let me know!

Leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your tasty creations and see how you decorated your cake!

Jenn Laughlin Peas and Crayons Author
About The Author:

Jenn Laughlin

Hi! I’m Jenn and I’m here to help you eat your veggies! It’ll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.

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