Reese’s Peanut Butter Chocolate Chip Cookie Cake

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…

Reese's Peanut Butter Chocolate Chip Cookie Cake slice on parchment paper

Reese's Peanut Butter Chocolate Chip Cookie Cake close-up

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.

Close-up of Reese's Peanut Butter Chocolate Chip Cookie Cake with a slice removed

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 I originally made it months ago – minus the Reese’s. Totally wouldn’t be the same, right?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.

Overhead view of Reese's Peanut Butter Chocolate Chip Cookie Cake

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!

A slice of Reese's Peanut Butter Chocolate Chip Cookie Cake with a bite removed

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.

Overhead view of Reese's Peanut Butter Chocolate Chip Cookie Cake

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.

Reese's Peanut Butter Chocolate Chip Cookie Cake on parchment paper

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!

Reese's Peanut Butter Chocolate Chip Cookie Cake slice on parchment

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.

Close-up of Reese's Peanut Butter Chocolate Chip Cookie Cake

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Reese's Peanut Butter Chocolate Chip Cookie Cake slice on waxed paper close up

Reese’s Peanut Butter Chocolate Chip Cookie Cake

  • Author: Lindsay
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8-10 Servings
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


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)
  • 1/23/4 cup chocolate chunks


  • 1/4 cup butter
  • 1/4 cup shortening
  • 2 cups powdered sugar
  • 1/4 cup cocoa
  • 1/2 tsp vanilla extract
  • 12 tbsp water
  • remainder of Reeses, chopped (from 12 oz bag)
  • chocolate sauce, optional


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 Reeses, 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.
9. Remove cookie from oven and allow to cool for 15-20 minutes in pan.
10. Remove from pan carefully and allow to cool completely.


1. Beat the shortening and butter until smooth.
2. Slowly add 1 cup of powdered sugar. Mix until combined.
3. Mix in the vanilla extract and 1 tbsp water.
4. Add the cocoa and the rest of the powdered sugar and mix until smooth. Add more water to get the right consistency.


1. When cookie cake has cooled, spread chocolate icing on the top.
2. Add Reese’s to the top of the icing.
3. Drizzle chocolate sauce on top of Reese’s.
4. Store in an airtight container.


  • 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

Keywords: cookie cake, chocolate cookie cake, peanut butter cookie cake, reeses peanut butter dessert

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  1. Barbara

    I made this and it’s delicious! Next time though I will make a bittersweet ganache instead of frosting and use for drizzle as well.

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  3. sarah yan

    This looks amazing! I can’t wait to make it. I was wondering if you had a recipe for chocolate sauce to share?


      Thank you! I actually don’t have a recipe for chocolate sauce. I’ve never made it from scratch. I’m sorry.

  4. Kate

    Made this for my friends and we all loved it! Followed the directions exactly (other than a simple pie plate instead of cake pan substitution. Only problem was that it was so rich we couldn’t finish our pieces for fear of sugar over load. Suggestions to tame down the richness without losing the flavor?


      I’m so glad you liked it! It’s definitely piled high with Reeses – I imagine you could add fewer of them if you wanted and maybe just ice the sides of the cake to cut down on the sweetness. The cookie itself isn’t nearly as sweet. 🙂

  5. Alice @ Hip Foodie Mom

    this explosion of a reeses-peanut-butter-chocolate-chip-cookie-cake is brilliant!!! These are my fave candy. Ever!!

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  8. Shuaib

    Hey Lindsay, I’m a first time patron to your website but I believe I will be back. I just made the Reese cookie cake and it is amazing! Only change I made was that I didn’t have shortening so I just used butter to make the icing. So just wanted to say, thanks for writing and for the recipes!

    As a person who doesn’t really bake, this recipe was easy to follow. I actually found out today that you can infact NOT melt butter for every purpose. Who knew! Anyways, keep up the blog!


      That’s a typo, sorry. It should say peanut butter cups in the directions. It’s 1/2 cup of peanut butter cups, like Reeses.

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29