The Ultimate Chocolate Peanut Butter Cookie Cake: Easy, Chewy & Perfect for Any Occasion

Are you a devoted fan of that classic combination of peanut butter and chocolate? Then get ready for your new favorite dessert: this incredible Peanut Butter Cookie Cake! Imagine a giant, super thick, incredibly soft, and wonderfully chewy cookie, perfectly sliceable and crowned with a luscious, easy-to-make chocolate peanut butter frosting. It’s truly a dream come true for anyone who adores the iconic flavors of a Reese’s peanut butter cup, transformed into a celebratory cookie cake.

Whether you’re planning a birthday party, looking for an impressive yet simple dessert, or just craving something spectacularly sweet, this homemade cookie cake delivers on all fronts. It’s significantly easier to prepare than a traditional layer cake, making it ideal for bakers of all skill levels. Get ready to bake a masterpiece that will have everyone asking for seconds!

Deliciously thick slice of Peanut Butter Cookie Cake with chocolate peanut butter frosting — A perfectly sliceable peanut butter cookie cake, generously frosted.

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Why You’ll Love This Easy Peanut Butter Cookie Cake Recipe

This isn’t just any cookie cake; it’s *the* peanut butter cookie cake. Here’s why this recipe will quickly become your go-to for all things sweet and satisfying:

Unrivaled Softness & Chewiness: Forget dry, crumbly cookies! This cookie cake boasts an incredibly soft, moist, and perfectly chewy texture, reminiscent of the very best homemade peanut butter cookies. The secret weapon? A touch of cornstarch in the dough, which works wonders to achieve that delightful, melt-in-your-mouth quality that lasts for days.
Effortlessly Sliceable: One of the biggest advantages of this recipe is how beautifully it slices. You’ll achieve clean, precise portions, allowing you to serve this giant cookie with elegance. Imagine serving each generous slice as a “peanut butter pizza” wedge, perhaps accompanied by a scoop of vanilla bean ice cream for an extra indulgent treat. It holds its shape perfectly, making serving a breeze.
The BEST Chocolate Peanut Butter Frosting: The frosting on this cookie cake is truly legendary. Based on a widely popular chewy s’mores cookie cake frosting, this adaptation brings the irresistible flavor of a Reese’s peanut butter cup straight to your palate, but in a creamy, spreadable form. It’s so good, you’ll be tempted to eat it with a spoon straight from the bowl! This buttercream also develops a lovely, delicate crust as it sets, adding another layer of texture.
Remarkably Easy to Make: Craving an impressive dessert without all the fuss? This peanut butter cookie cake is your answer. It’s significantly simpler and quicker than baking a traditional chocolate peanut butter layer cake, yet it delivers equally, if not more, on flavor and wow-factor. Minimal effort, maximum reward – that’s the motto for this easy cookie cake.

Close-up of the chewy texture of the peanut butter cookie cake — The irresistible chewy texture of this homemade peanut butter cookie cake.

Expert Tips and Tricks for Perfect Reese’s Cookie Pizza

Achieving a flawless peanut butter cookie cake is simple with these expert tips:

Avoid Over-Baking at All Costs: This is arguably the most crucial tip for a soft and chewy cookie cake. When you remove the peanut butter cookie cake from the oven, the center might still appear slightly soft or even underbaked. Don’t worry! This is exactly what you want. The residual heat from the pan will continue to cook the cookie as it cools, ensuring that perfect tender texture. Overbaking will lead to a dry, crumbly cookie.
Prioritize Room Temperature Butter and Eggs: For a smooth, well-combined dough and consistent texture, ensure your butter and eggs are at room temperature. This is especially vital for the butter, as cold butter will be difficult to cream properly with the sugars, leading to a lumpy dough. If you’re short on time, you can microwave the butter in 10-second intervals until slightly softened (but not melted), and place eggs in a bowl of warm water for about 10 minutes.
Cool Completely Before Slicing & Decorating: Patience is a virtue, especially when it comes to cookie cakes! A warm cookie cake is much more delicate and prone to crumbling when sliced. Allow your giant peanut butter cookie to cool completely – ideally for at least 1-2 hours – before attempting to slice or apply frosting. This ensures clean cuts and a stable base for your delicious buttercream.
Make it a Reese’s Birthday Cake Cookie: Elevate this cookie cake into a festive peanut butter birthday cake cookie! For extra generous frosting and decorating space, simply double the frosting recipe. You can then use various piping tips, or even number stencils, to personalize it for a special birthday celebration. Top with extra Reese’s Pieces or mini peanut butter cups for a truly decadent birthday treat!
Pan Preparation is Key: Whether using a dedicated cookie cake pan or a standard baking dish, ensure it’s generously greased. For easy removal and a flawless presentation, always line the bottom of your pan with parchment paper, allowing an overhang to create “handles.” This will make inverting the cooled cookie cake a breeze.

Beautifully decorated Peanut Butter Cookie Cake with piped frosting and Reese's cups — A close-up of the delicious and decorative chocolate peanut butter frosting.

Ingredient Notes & Substitutions for Your Best Peanut Butter Cookie Cake

Every ingredient plays a vital role in creating this spectacular peanut butter cookie cake. Here’s a closer look at what you’ll need and why:

Unsalted Butter: Always opt for real butter for the best flavor and texture. Margarine simply won’t yield the same rich results. While unsalted butter is preferred to control salt levels, salted butter can be used; just remember to omit the extra salt from the recipe. Ensure it’s softened, but not melted, for proper creaming.
Creamy Peanut Butter: For this recipe, creamy peanut butter is essential. We’ve specifically tested with standard creamy peanut butter, as natural peanut butter (the kind that separates) can be too oily and behave differently during baking, potentially leading to a cookie cake that’s too soft or greasy. Stick with classic creamy for guaranteed success!
Brown Sugar & Granulated Sugar: The magic is in the mix! After extensive testing, we discovered that a combination of light brown sugar and granulated sugar provides the ideal balance of softness and chewiness, while also ensuring the cookie cake maintains enough structural integrity to be perfectly sliceable. Brown sugar adds moisture and chew, while granulated sugar contributes to spread and a crispy edge.
1 Whole Egg + Extra Egg Yolk: This is a key secret for that ultra-chewy texture! The extra egg yolk adds richness and fat, which contributes significantly to the cookie cake’s desirable chewiness without making it cakey. Don’t skip it for the best results!
Cornstarch: We highly, highly recommend including cornstarch. It’s a game-changer for achieving that soft, chewy, and yet durable texture. While the cookie cake will still be good without it, we found that the addition of cornstarch kept the cookie cake softer for longer and gave it a superior, more tender crumb.
Vanilla Extract, Baking Soda, and Salt: Standard baking essentials. Vanilla enhances all the sweet flavors, baking soda provides the necessary lift, and salt balances the sweetness and brings out the nutty flavor of the peanut butter. If using salted butter, remember to omit the ¼ teaspoon of added salt.
All-Purpose Flour: The foundation of our cookie cake. We have not yet tested this recipe with gluten-free flour blends, but if you give it a try, please let us know your results!
Semisweet Chocolate Chips & Peanut Butter Chips: This classic duo creates the iconic Reese’s flavor profile. While semisweet chocolate chips are a great choice, feel free to use your favorite type of chocolate chips (milk chocolate, dark chocolate, etc.). The important thing is to maintain the specified chip ratios, as the gooey chips contribute to the dough’s structure and bind it together beautifully. You can also swap some or all for Reese’s Pieces or mini peanut butter cups within the dough for an extra burst of flavor.
Unsweetened Cocoa Powder for the Frosting: This is for the chocolate component of our decadent chocolate peanut butter buttercream. We used and highly recommend Hershey’s Unsweetened Cocoa Powder for its rich, classic chocolate flavor.

Mixing the cookie dough in a bowl for the peanut butter cookie cake — All the delicious ingredients coming together to form the cookie dough.

How to Make Peanut Butter Chocolate Chip Cookie Cake: Step-by-Step

Creating this irresistible chocolate peanut butter cookie cake is straightforward. Follow these steps for a perfectly baked and beautifully decorated dessert:

Step 1: Prepare the Oven and Mix the Dough

Begin by preheating your oven to 350°F (175°C). While the oven heats, gather your ingredients and ensure butter and eggs are at room temperature. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This step is crucial for the cookie’s texture. Next, beat in the creamy peanut butter until well combined. Then, incorporate the whole egg, extra egg yolk, and vanilla extract. Finally, mix in the dry ingredients – baking soda, salt, all-purpose flour, and cornstarch – until just combined. Fold in your semi-sweet chocolate chips and peanut butter chips.

Tip: Feel free to customize your chips! You can use all chocolate chips, all peanut butter chips, or even add Reese’s Pieces or mini peanut butter cups. Just ensure the overall quantity of chips remains the same, as they help bind the dough and add moisture.

Mixing cookie cake dough in a stand mixer — The cookie dough should be well combined and ready for the pan.

Step 2: Press the Dough in Pan & Bake

Generously spray your 11″ cookie cake pan with cooking spray, then line the bottom with a circle of parchment paper for easy removal. Drop spoonfuls of the prepared dough evenly into the pan. Use clean hands or a piece of parchment paper on top to press the dough into a smooth, even layer across the entire pan. If desired, press a few extra chips on top for an enhanced visual appeal.

Place the pan in your preheated oven and bake for 16 to 18 minutes, or until the edges are just beginning to turn a light golden brown. Remember, the center should look slightly soft – this is crucial for a chewy cookie cake! Let the giant peanut butter cookie cool completely on a wire rack before moving on to decorating. This cooling period is vital to prevent crumbling.

Tip: No specialized cookie cake pan? No problem! You can use the DIY pan hack, or simply bake the dough in a standard 9×13 inch pan for 14-16 minutes. Your cookie cake will be a bit thinner, but just as delicious!

Baked peanut butter cookie cake cooling in the pan — The perfectly baked cookie cake, just out of the oven.

Step 3: Make the Frosting

While your peanut butter chocolate chip cookie cake is cooling, whip up the dreamy chocolate peanut butter buttercream frosting. In a stand mixer or with an electric hand mixer, cream the softened butter until smooth. Gradually beat in the vanilla extract, salt, unsweetened cocoa powder, powdered sugar, milk, and finally, the creamy peanut butter. Mix until it’s light, fluffy, and perfectly pipeable. Scoop the finished frosting into a piping bag fitted with your desired tip (a large star tip creates a classic look).

Tip: The key to perfect piping is consistency. If your frosting seems too thick, add a tiny bit more milk, one teaspoon at a time. If it’s too thin, gradually add more powdered sugar until it reaches the desired firmness for piping.

Piping chocolate peanut butter frosting onto the cookie cake — The creamy chocolate peanut butter frosting, ready to be piped.

Step 4: Decorate Your Giant Peanut Butter Cookie

Once the cookie cake is completely cool, it’s time for the fun part! Use your piping bag to create a beautiful border along the edge of the peanut butter cookie pizza. If you’re feeling creative, you can also pipe a personalized message or a simple design in the center. For the ultimate Reese’s experience, decorate with miniature Reese’s peanut butter cups, Reese’s Pieces, or a mix of extra chocolate and peanut butter chips. Arrange them artfully for a stunning finish.

Tip: For best adhesion, gently press the candies into the frosting immediately after piping. The buttercream will begin to set quickly, so prompt decoration ensures everything stays in place.

Finished Peanut Butter Cookie Cake decorated with Reese's candies — The finished, beautifully decorated peanut butter cookie cake – a true masterpiece!

Storage and Freezing Your Peanut Butter Cookie Cake

This delightful Reese’s peanut butter cake cookie is best enjoyed fresh, but it stores remarkably well! To keep it fresh, store the cookie cake in an airtight container in the refrigerator for up to 3 days. After this period, while still edible, it may begin to dry out slightly. For longer storage, you can freeze the cookie cake for 1 to 2 months. To freeze, wrap individual slices or the entire cooled, unfrosted cookie cake tightly in plastic wrap, then again in aluminum foil. Thaw at room temperature before serving or frosting (if frozen unfrosted). This makes it perfect for meal prep or saving a special treat for later!

Frequently Asked Questions:

Can I make this into a vegan peanut butter cookie cake?

Yes, absolutely! You can easily adapt this peanut butter cookie pizza recipe to be vegan-friendly. Simply substitute the dairy butter with a high-quality vegan butter stick (brands like Earth Balance often work well in baking). For the eggs, use a reliable vegan egg replacer according to the package directions. Ensure any chocolate or peanut butter chips you use are also certified vegan. The result will be a delicious vegan peanut butter cookie cake that everyone can enjoy!

Can I make these into mini cookie cakes?

Indeed! Mini cookie cakes are a fantastic idea for individual servings or party favors. To create them, bake the dough in a 9×13 inch pan for 14-16 minutes (as mentioned in the tips). Once completely cooled, freeze the large cookie for about 30 minutes to firm it up. Then, use a 3 to 3.5 inch round cookie cutter to cut out individual mini cookie cakes. If you go this route, you’ll likely want to halve the frosting recipe, as you won’t need as much for decorating smaller portions.

How can I turn this into a candy pizza recipe?

Transforming this Reese’s peanut butter dessert into a show-stopping candy pizza is super fun and easy! Instead of piping a border, spread the chocolate peanut butter frosting evenly over the entire cooled cookie cake, leaving about a 1-inch margin around the edges for a crust effect. Then, unleash your creativity! Top it generously with an assortment of your favorite peanut buttery candies: chopped peanut butter cups, Reese’s Pieces, Take 5 bars, Snickers, or any other chocolate and peanut butter candy combination you love. It’s a fantastic, customizable dessert for any candy enthusiast!

What kind of pan is best for this cookie cake?

An 11-inch round cookie cake pan is ideal for achieving the perfect thickness and shape as seen in the photos. However, as noted in the tips, a 9×13-inch metal baking pan works wonderfully for a rectangular cookie cake (it will be slightly thinner). You can also use a smaller 8-inch or 9-inch round pan for a thicker cookie cake, but you’ll need to adjust the baking time longer until the edges are golden and the center is set but still soft. Always remember to grease well and use parchment paper on the bottom!

Looking for other creative cookie cakes?

If you loved this peanut butter cookie cake, you’re in for a treat! Explore these other delightful cookie cake recipes that are just as easy and delicious:

Oreo Cookie Cake
White Chocolate Raspberry Cookie Cake
Chewy Funfetti Cookie Cake
Easy Easter Cookie Cake

Peanut Butter Cookie Cake

This Peanut Butter Cookie Cake is gloriously thick, perfectly chewy, and delivers an irresistible Reese’s peanut butter cup flavor in every bite! It’s an utterly delicious and incredibly easy dessert that will impress everyone.

For the best results, ensure you closely follow the baking times and pan size instructions provided below.

5 from 13 votes

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Total Time: 30 minutes

Servings: 12

By: Melissa Rose

Ingredients

½ cup unsalted butter softened, not melted
¾ cup creamy peanut butter do not use natural peanut butter, as it will result in a cookie that is too soft and oily
¾ cup light brown sugar packed
¼ cup granulated sugar
1 large egg room temperature
1 egg yolk (you will be using 1 whole egg + 1 extra egg yolk), room temperature
1 teaspoon vanilla extract
½ teaspoon baking soda
¼ teaspoon salt (omit if using salted butter)
1 ½ cups all-purpose flour
1 tablespoon cornstarch
½ cup semi-sweet chocolate chips + extra for garnish
½ cup peanut butter chips + extra for garnish

Chocolate Peanut Butter Buttercream Frosting:

½ cup unsalted butter slightly softened or microwaved for 10 seconds, room temperature
2 teaspoons vanilla extract
¼ teaspoon salt
½ cup unsweetened cocoa powder I used Hershey brand for rich flavor
2 cups powdered sugar sifted, if lumpy
2 tablespoons milk (plus more as needed for desired consistency)
3 tablespoons creamy peanut butter

Topping

miniature Reese’s peanut butter cups or Reese’s Pieces for decorating

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Instructions

Preheat your oven to 350ºF (175°C). For optimal success, please be sure to read the detailed tips & tricks section above before you begin.
In a large mixing bowl, using a stand mixer or electric hand mixer, cream together the unsalted butter (½ cup, i.e. 1 stick), light brown sugar (¾ cup), and granulated sugar (¼ cup) on medium speed for 30-60 seconds, or until the mixture is light and fluffy. Thoroughly mix in the creamy peanut butter (¾ cup).
Next, stir in the whole egg (1 large), extra egg yolk (1 large), and vanilla extract (1 teaspoon). Follow this by adding the baking soda (½ teaspoon) and salt (¼ teaspoon – remember to omit if using salted butter). Mix until just combined.
Gradually mix in the all-purpose flour (1 ½ cups) and cornstarch (1 tablespoon) until no dry streaks remain. Then, gently fold in the semi-sweet chocolate chips (½ cup) and peanut butter chips (½ cup) until evenly distributed throughout the dough. Avoid overmixing.
Generously grease an 11″ cookie cake pan. If you intend to invert the cake onto a serving platter (which is recommended for a clean presentation), I highly recommend lining the bottom of the pan with a parchment paper circle. This will ensure the cookie cake easily releases from the pan after baking and cooling.
Evenly spread the prepared cookie dough into an even layer in the greased and lined pan. If desired, press a few extra chocolate and peanut butter chips onto the top of the dough for an attractive presentation.

Bake for 16 to 18 minutes. Do not overbake! The edges should be just slightly golden brown, and the center may still appear a little soft. This is correct, as the residual heat from the pan will continue to cook the cookie as it cools. Allow the cookie cake to cool completely on a wire rack before attempting to decorate or slice.

*If baking in a 9×13 inch pan, bake for a slightly shorter time, approximately 14-16 minutes.
Once the cookie cake is completely cool, prepare your chocolate peanut butter buttercream frosting (instructions below). Scoop the frosting into a piping bag fitted with a large star tip (or your preferred tip). Pipe a simple yet elegant buttercream border around the edges of the cookie cake. Immediately after piping, adorn the border and/or center with the extra chocolate chips, peanut butter chips, or miniature Reese’s peanut butter cups for a decorative and delicious finish.

To Make Chocolate Peanut Butter Buttercream Frosting:

In a medium mixing bowl, beat the softened unsalted butter (½ cup, i.e. 1 stick), vanilla extract (2 teaspoons), and salt (¼ teaspoon) together on medium-high speed for 1 minute until the mixture is smooth and creamy. Reduce the mixer speed to low and slowly add the unsweetened cocoa powder (½ cup) and powdered sugar (2 cups), mixing until just combined. You may need to stop occasionally and scrape down the sides of the bowl to ensure everything is fully incorporated. Gradually add the milk (2 tablespoons), one tablespoon at a time, followed by the creamy peanut butter (3 tablespoons).

Increase the mixer speed to high and beat for 2-3 minutes until the frosting is wonderfully creamy and has a good, pipeable consistency. If the frosting appears too runny, add a little more powdered sugar, one tablespoon at a time, until desired thickness is reached. If it’s too stiff, add a tiny bit more milk (½ teaspoon at a time) until it’s just right. This recipe yields approximately 1 ½ cups of frosting, which is enough for a decorative border. If you plan to write a message or decorate the entire center of the cake, consider doubling the frosting recipe.

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Notes

Cookie Cake Pan Options: If you don’t own an 11-inch round cookie cake pan, you can absolutely use a 9×13-inch metal pan for a rectangular cookie cake. This will result in a slightly thinner cake, so adjust your baking time to 14-15 minutes. Alternatively, for an even thicker cookie, you can bake it in a smaller 8″ or 9″ round pan, but be prepared to bake it for a longer duration until the edges are golden and the center is set. You can also make a DIY cookie cake pan by shaping foil in a round pan for a custom size.

Removing the cookie cake from the pan: For a perfect presentation, once the peanut butter cookie cake is completely cool to the touch, run a thin knife carefully along the edges of the pan to help loosen it. Place a flat platter or cutting board upside down on top of the pan, then quickly and confidently flip the pan and platter over together to release the cookie cake onto the board. Carefully lift the pan. If you wish to serve it right-side up, place your final serving platter over the inverted cookie cake and flip it again. Now your beautiful cookie cake is ready to be decorated!

Nutrition

We hope you thoroughly enjoy creating and devouring this fantastic Peanut Butter Cookie Cake! It’s truly a labor of love that brings so much joy. If you make this (and we highly recommend you do!), be sure to leave a comment below and tag us on Instagram @designeatrepeat. We absolutely LOVE seeing your delicious creations and hearing how much you enjoyed them!