Take your cookies to a whole new level of amazing! These Reese’s Overload Cookie Layer Cakes are outrageously delicious!
You all are is serious luck today. You are getting two killer recipes for the price of one. These Reese’s Peanut Butter Cup Cookies are incredible on their own – seriously one of the best cookies I’ve ever eaten!
They are soft and chewy, and completely addictive. When making the cookie dough, I toss the peanut butter cups in whole. When you gently turn on the mixer to stir them through the batter, they break apart in all different sizes. This makes for an awesome cookie. Some bites have big chunks of peanut butter, others are more loaded with chocolate. The peanut butter breaks up enough that you taste it in every bite, and I just love the texture of these cookies!
Like I said, the cookies alone are stellar. You need to make them!
Just to put these cookies over the top, I decided to make the cookie version of a layer cake.
Best. Idea. Ever.
I stacked the cookies with my favorite chocolate fudgy frosting, then smothered them in even more peanut butter cups and a drizzle of chocolate. Seriously scrumptious!!!
I think it would be such a fun idea to make mini cookies and make individual Reese’s Overload Cookie Layer Cakes for a party! Everyone gets their own impressive dessert
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Reese’s Overload Cookie Layer Cakes
|Prep time||20 minutes|
|Cook time||8 minutes|
|Total time||28 minutes|
- 1 cup butter (softened)
- 1 teaspoon vanilla extract
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 tablespoons cornstarch
- 2 1/4 cups flour
- 10oz mini peanut butter cups
- 1 cup chocolate chips
- 1/2 cup butter (softened)
- 1/3 cup cocoa powder
- 1 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons cream
|Preheat oven to 350 |
In a large mixing bowl cream together butter and the sugars until light and fluffy. Add the eggs, vanilla, and salt and mix until smooth. Gradually add in baking soda, cornstarch, and flour until incorporated. Add peanut butter cups, reserving 8 or so for topping, if desired. With the mixer on low, blend until the peanut butter cups are broken and well incorporated. Stir in chocolate chips.
Drop by the spoonful on a cookie sheet 2" apart. Bake for 6-8 minutes or until lightly golden. Do not over bake. Let cool before filling.
|Chop reserved peanut butter cups and set aside for topping. |
In a medium bowl cream the butter with cocoa and vanilla. Add in powdered sugar and cream, beat until smooth. If too thick add in another TBS of cream.
Pipe or spread the frosting onto a cooled cookie. Top with another cookie, frosting, cookie, frosting, and another cookie. Sprinkle chopped peanut butter cups on top. Repeat with remaining cookies.