Description
A soft and chewy peanut butter cookie cake packed with chocolate chips and Reese’s, finished with rich chocolate buttercream frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 1/2 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup chopped peanut butter cups
- 3/4 cup chocolate chips
- 1/2 cup unsalted butter (buttercream)
- 2 cups powdered sugar
- 1/4 cup cocoa powder
- 1/2 tsp vanilla extract
- 1–2 tbsp heavy cream
- 4–5 peanut butter cups (topping)
Instructions
- Preheat oven to 350°F and prepare a 9-inch cake pan with parchment and grease sides
- Mix flour, baking soda, and salt in a bowl
- Cream butter, peanut butter, and sugars until light and fluffy
- Add egg and vanilla extract and mix well
- Combine dry ingredients into wet mixture until just combined
- Fold in chopped peanut butter cups and chocolate chips
- Press dough evenly into prepared pan and add extra toppings if desired
- Bake for 18–22 minutes until edges are golden and center is set
- Cool completely in pan, then transfer to serving plate
- Beat butter for frosting until smooth
- Add powdered sugar, cocoa powder, vanilla, and cream and mix until smooth
- Pipe frosting around edges and decorate with peanut butter cups
Notes
- Do not overmix the dough to keep texture soft
- Avoid overbaking to maintain a chewy center
- Store at room temperature for 2 days or refrigerate after
- Serve at room temperature for best flavor
- Prep Time: 35 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 583
- Sugar: 55
- Sodium: 283
- Fat: 31
- Saturated Fat: 15
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 74
- Fiber: 2
- Protein: 7
- Cholesterol: 68