Reese’s Peanut Butter Chocolate Chip Cookie Cake

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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…

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 I originally made it months ago – minus the Reese’s. Totally wouldn’t be the same, right?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

      Is it suppose to look raw when flipped out of pan? Center seems raw and not sure if I should bake longer or let it cool completely that it will set. Did 20 min in oven on 350 In a 9 inch cake pan 

      1. Lindsay

        So there can be variation by oven. It’s possible that you could bake it a little longer next time. But it also is normal for it to look a little undercooked in the middle. These days I like to let it cool completely in the pan before removing it just to make sure it’s completely cool and firm. It should firm up when cool and if it doesn’t, then it may have been undercooked by a bit.

  1. Karen S.

    I have made this cake three times now to take to family functions and it gets rave reviews every time!! It is very easy to make and gives great results! Just do not over bake the cake! What makes it so great is that soft, chewy PB cookie base!! The dark choc Hershey sauce on top gives a nice finishing touch. Tried a milk choc sauce and it was not as good- too sweet!

  2. Lor

    I have made this several times for my husband, co workers and friends and it’s always been a smash hit. I grease a cupcake pan and make mini cakes. Never a single one left ????

  3. Stephanie

    I made this last night for my little sister’s 24th birthday and she absolutely LOVED it!!! Thank you for sharing all your wonderful recipes. I can’t wait to make more of them

  4. Georgina

    These are the absolute best chocolate chip cookies ever!! I lost this recipe and had to try about ten others (ridiculous I know) until i gave up.. Until now!! Thank you so much for reposting it!!!

  5. Barbell Bunny

    This looks exponentially better than it tastes. I’m typically very sensitive to sweets, but was totally disappointed with the cookie dough, which is insipid, boring, and crumbly. I was incredibly hesitant upon tasting the batter, and the baked product was even more lackluster. Total bummer, waste of money, and now I have to whip up something else for a birthday treat.


      I’m really sorry you had a bad experience. I’ve used this cookie dough dozens of times and always have success with it.

  6. Kate

    Hi there! Hoping to make this for a birthday this week. Curious as to what kind of chocolate sauce you used. Did you buy a squeeze bottle or one of those glass jars with fudge you typically microwave?

    Thank you!



      I used Smuckers Chocolate Sundae Syrup. It’s in a squeeze bottle. But I’ve also used the Hersheys sauce that comes in a jar and that’s great too.

  7. Elana

    Hi There- I’m planning to make this yummy-looking cookie cake this weekend. A couple of questions for you– 1. When you say to line the cake pan w parchment paper, do you line just the bottom of pan? Then you say to grease the sides… does this mean the sides of the cake pan (where only the bottom was lined?). A bit confusing!
    2. Can the mini pb cups from Trader Joes be used? This would make it so much easier than having to chop the Reeses pb cups that come in the bag! Thanks.!


      Yes, line the bottom of the pan with parchment paper and grease the sides of the pan. Mini pb cups should be fine.

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