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I’m 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, I topped it with a delicious chocolate frosting, more chopped Reese’s and chocolate sauce.
Hold on while I the wipe the drool off of my keyboard…
An Irresistible Peanut Butter Chocolate Cake
Needless to say, this cookie cake didn’t last long. I could barely keep my hands off of it while I took pictures.
In an effort to not eat the entire thing and add another pound to the scale, I took most of it to our small group to get a little help from my friends. Of course, I had to leave some behind for the hubs (he’d like to add lbs to the scale) and then hide it from myself. Give that a try. Not so easy to hide things from yourself.
Anyways, this cookie cake recipe has been hanging around waiting to be shared for a while. I originally made it months ago – minus the Reese’s. Totally wouldn’t be the same, right? It never got posted because the holidays rolled around and I wanted to share holiday stuff.
Then I got a new camera for Christmas and decided my old pictures weren’t good enough.
When considering how to make a new version of it even better, this thing of beauty came to be. I’d say it was meant to be! I won’t even bother with showing you the old pictures – these new ones are way better. And now I’m glad it never got posted before!
Part of what’s so great about cookie cakes is that they are so easy to make.
Easier than a cake because there’s none of the layering and fancy icing involved. There’s also usually less ingredients.
Easier than cookies because you don’t have to make a bunch of balls and watch the oven over and over to make sure that every batch cooks perfectly.
And this cookie doesn’t require any refrigeration. You just mix it all together and bake it. Then slather that delicious chocolate icing on it, pile on some Reese’s and chocolate sauce and then face plant right into it. Toughest part is unwrapping all the Reese’s.
Too bad I don’t have any kids to recruit to do that. But then I’d probably end up missing half of my Reese’s…well actually they go missing anyways…
Don’t look at me! I don’t even like sugar. 😉
Ok, I’m not fooling you. Whatever. Give me the cake!
Truth be told, I originally made this with M&Ms baked into it. So if you want something more simple you could do that. The cookie is delicious on it’s own…it’s just even more delicious and tempting with the mountain of icing and Reese’s on top. You’re welcome.
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Thick and Chewy Oatmeal Raisin Cookie Cake with Cinnamon Maple Icing
This Reese’s Peanut Butter Chocolate Chip Cookie Cake is a moist and chewy peanut butter cookie stuffed with chocolate chips and chopped Reese’s. It’s topped with chocolate frosting, more chopped Reese’s and chocolate sauce.
- 1/2 cup butter
- 3/4 cup light brown sugar
- 1/4 cup sugar
- 3/4 cup peanut butter
- 1 egg
- 1 tsp vanilla extract
- 1 3/4 cups flour
- 3/4 tsp baking soda
- 1/2 cup peanut butter cups, chopped (from a 12 oz bag of Reeses)
- 1/2–3/4 cup chocolate chunks
ICING AND TOPPING
- 1/4 cup butter
- 1/4 cup shortening
- 2 cups powdered sugar
- 1/4 cup cocoa
- 1/2 tsp vanilla extract
- 1–2 tbsp water
- remainder of Reeses, chopped (from 12 oz bag)
- chocolate sauce, optional
WHILE COOKIE COOLS, MAKE ICING:
- Serving Size: 1 Slice
- Calories: 684
- Sugar: 56.1 g
- Sodium: 224.6 mg
- Fat: 39.6 g
- Carbohydrates: 79.1 g
- Protein: 10.4 g
- Cholesterol: 55.9 mg