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Peanut Butter Red Velvet Cookie Cake

Irresistible Peanut Butter Red Velvet Cookies & Cookie Cake with Cream Cheese Frosting: A Reese’s Inspired Delight

Prepare your taste buds for an extraordinary treat! These Peanut Butter Red Velvet Cookies offer a delightful surprise in every bite. Far from being just simple red velvet, they are infused with a rich cocoa flavor, studded with sweet white chocolate chips, and boast a creamy peanut butter core. This easy cookie recipe captures the nostalgic taste of your favorite Reese’s peanut butter cups, making them an instant crowd-pleaser. For those truly special moments, like Valentine’s Day or any festive gathering, you can elevate these cookies into a magnificent layered cookie cake, generously frosted with an absolutely delicious cream cheese frosting.

How to Make Peanut Butter Red Velvet Cookies: Your Guide to a Decadent Treat

Creating these sensational peanut butter red velvet cookies is simpler than you might imagine. This recipe combines classic baking techniques with a few clever twists to deliver a cookie that’s both visually stunning and incredibly flavorful. Whether you’re a seasoned baker or just starting out, our detailed steps will guide you through the process, ensuring perfectly chewy cookies or a show-stopping cookie cake every time.

Ingredients for Ultimate Flavor

Gathering the right ingredients is the first step to baking success. Here’s what you’ll need for these rich peanut butter red velvet cookies and their irresistible cream cheese frosting.

For the Peanut Butter Red Velvet Cookies:

  • Unsalted Butter (Room Temperature): Essential for a tender crumb and rich flavor.
  • Peanut Butter: Creamy peanut butter adds a distinctive nutty flavor, reminiscent of Reese’s.
  • Granulated Sugar: Provides sweetness and helps create that perfectly crisp edge.
  • Egg (Room Temperature): Binds the ingredients together and adds moisture.
  • Vanilla Extract: Enhances all the other flavors.
  • Red Gel Food Dye: To achieve that iconic vibrant red velvet hue. Gel dye provides a more intense color without altering consistency.
  • Cocoa Powder: Gives the red velvet its subtle chocolatey depth.
  • All-Purpose Flour: The structural base of our cookies.
  • Baking Soda: Our leavening agent, ensuring soft, chewy cookies.
  • Salt: Balances the sweetness and enhances flavor.
  • Mini White Chocolate Chips: Adds pockets of creamy sweetness that complement the peanut butter and red velvet.

For the Cream Cheese Frosting:

  • Cream Cheese (Room Temperature): The star of a truly authentic red velvet frosting.
  • Unsalted Butter (Room Temperature): For a smooth, rich, and stable frosting.
  • Powdered Sugar: Gives the frosting its sweetness and smooth texture.
  • Vanilla Extract: A touch of vanilla elevates the cream cheese flavor.

Essential Baking Equipment

Having the right tools can make all the difference in your baking experience. Here’s the equipment you’ll need to master these delicious red velvet treats:

  • Baking Sheet: For baking your cookies or cookie cake layers evenly.
  • Mixing Bowls: You’ll need at least two – one for wet ingredients and one for dry.
  • Stand Mixer with Paddle Attachment, Wooden Spoon, or Hand Mixer: Crucial for creaming butter and sugar until light and fluffy, and for making silky smooth frosting.
  • Measuring Spoons: For accurate measurement of smaller ingredients like vanilla and baking soda.
  • Whisk: To thoroughly combine dry ingredients and prevent lumps.
  • Kitchen Scale (Recommended) or Measuring Cups: A kitchen scale offers the most accurate measurements for consistent baking results, especially for flour and sugar.
  • Parchment Paper: Prevents sticking and makes for easy cleanup.
  • Cooling Rack: Allows air to circulate around baked goods, preventing soggy bottoms.
  • Spatula: For scraping down bowls and gently folding in chocolate chips.

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Crafting the Perfect Peanut Butter Red Velvet Cookie Dough

  • Preparation is Key: Before you begin, ensure your butter and egg are at room temperature. This is a crucial step for achieving that light, fluffy, and well-combined dough texture. Room temperature ingredients emulsify better, leading to a smoother batter and a more consistent bake.
  • Creaming the Wet Ingredients: In a large mixing bowl, cream together the softened unsalted butter, creamy peanut butter, and granulated sugar. Beat them vigorously with your stand mixer (paddle attachment recommended), hand mixer, or a wooden spoon for about 3 minutes. The mixture should become noticeably lighter in color and fluffier in texture. This step incorporates air, which contributes to the cookies’ softness.
  • Adding Flavor and Color: Next, incorporate the egg, vanilla extract, and red gel food dye. Add them one at a time, mixing well after each addition to ensure everything is thoroughly combined. The red gel food dye will give your cookies that signature red velvet look; adjust the amount to achieve your desired shade.
  • Combining Dry Ingredients: In a separate bowl, whisk together the cocoa powder, all-purpose flour, baking soda, and salt. Whisking ensures these dry ingredients are evenly distributed, preventing pockets of leavening agents or salt in your finished cookies.
  • Gradual Mixing: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined. It’s important to stop mixing when only a couple of flour streaks are visible. Overmixing develops the gluten in the flour, which can lead to tough cookies.
  • Folding in the Chips: Finally, gently fold in the mini white chocolate chips using a spatula. This ensures they are evenly distributed throughout the dough without being crushed.

Baking Individual Peanut Butter Red Velvet Cookies

  • Shaping Your Cookies: Once your dough is ready, roll it into 1-2 inch balls. For uniform size, a cookie scoop can be incredibly helpful. Place these dough balls on baking sheets lined with parchment paper, ensuring they are spaced a couple of inches apart to allow for spreading.
  • Optional Topping: For an extra touch of deliciousness and visual appeal, gently press a few more mini white chocolate chips onto the tops of your cookie dough balls before baking.
  • Baking Time: Bake the cookies in a preheated oven at 350°F (175°C) for 10-13 minutes. Keep a close eye on them – they are perfectly done when their centers are slightly cracked and the edges appear firm. Avoid overbaking if you desire a soft, chewy interior.
  • Cooling Process: Allow the baked cookies to cool on the baking sheet for a few minutes. This crucial step helps them set and firm up before you transfer them. After a few minutes, carefully move them to a wire cooling rack to cool completely.

Creating a Stunning Peanut Butter Red Velvet Cookie Cake

  • Dividing the Dough: For a layered cookie cake, you’ll need uniform large cookie rounds. A great way to achieve this is to weigh four 180g dough balls. Flatten each ball into an even circle, about ½ inch tall, directly on separate parchment-lined baking sheets. These will bake to approximately 6 inches in diameter. You’ll likely have enough leftover dough for about 4 smaller cookies, or get creative and make a heart-shaped cookie as a decorative accent! Alternatively, for slightly larger layers, you can evenly divide all the dough into 4 parts and flatten them into ½-inch tall circles.
  • Add Toppings: Just like with the smaller cookies, you can sprinkle the tops of your giant cookie dough rounds with extra mini white chocolate chips for added texture and visual appeal (optional).
  • Baking Your Cookie Cake Layers: Bake these giant cookies at 350°F (175°C) for 12-15 minutes. The same doneness cues apply: centers will be slightly cracked and edges firm. Due to their size, they might take a minute or two longer than individual cookies.
  • Cooling the Layers: Let the cookie cake layers cool on their baking sheets until they are firm enough to handle and transfer without breaking. Then, carefully move them to a cooling rack to cool completely. It’s essential they are fully cooled before frosting to prevent the frosting from melting.
  • Preparing the Cream Cheese Frosting: While your cookie layers are cooling, prepare the rich cream cheese frosting. In a mixing bowl, combine the room temperature cream cheese, unsalted butter, powdered sugar, and vanilla extract. Beat until the mixture is smooth, creamy, and free of lumps. This can take a few minutes on medium-high speed in a stand mixer.
  • Assembling Your Cookie Cake: Once the cookie layers are completely cool, it’s time for assembly! Place one cookie layer on your serving plate or cake stand. Spread a generous layer of cream cheese frosting over it, then carefully top with the next cookie layer. Repeat this process until all layers are stacked, finishing with a beautiful top layer of frosting. Serve immediately and enjoy this spectacular dessert!

Tips for Storing Your Peanut Butter Red Velvet Cookies & Cookie Cake

Proper storage is essential to maintain the freshness and deliciousness of your homemade treats. Here’s how to keep your cookies and cookie cake tasting great for longer:

  • Storing Individual Cookies: For the un-frosted cookies, store them at room temperature in an airtight container. A little trick to keep them extra soft and chewy is to add half a slice of fresh bread (or a smaller piece for fewer cookies) to the container. The cookies will absorb moisture from the bread, helping them stay tender for several days.
  • Storing the Cookie Cake: Due to the luscious cream cheese frosting, the cookie cake must be stored in the refrigerator. Place it in an airtight container to prevent it from drying out or absorbing odors from other foods. It’s best enjoyed within 3-4 days. For optimal flavor and texture, let it sit at room temperature for about 15-30 minutes before serving to soften the frosting slightly.
  • Freezing Options: Both the individual cookies (un-frosted) and the assembled cookie cake can be frozen. Wrap individual cookies tightly in plastic wrap and then place them in a freezer-safe bag or container. For the cookie cake, you can freeze individual slices or the whole cake (if unfrosted, or fully assembled and then carefully wrapped). Thaw at room temperature or in the refrigerator overnight.

More Delicious Recipes You’ll Love: Expanding Your Baking Horizons

If you enjoyed these Peanut Butter Red Velvet Cookies & Cake, be sure to explore more of our delightful recipes designed to bring joy to your kitchen and satisfy your sweet cravings. From comforting classics to inventive twists, there’s always something new to bake!

  • Cowboy Cookie Cake: A ruggedly delicious cookie cake packed with oats, chocolate chips, and pecans.
  • Spiced Carrot Sheet Cake: A moist and flavorful carrot cake, perfect for any occasion.
  • Chocolate Peanut Butter Rice Krispies: A quick and easy no-bake treat combining the classic duo of chocolate and peanut butter.
  • Snickerdoodle Rolls: A delightful fusion of a cinnamon roll and a snickerdoodle cookie, perfect for breakfast or dessert.

📖 Recipe

Peanut Butter Red Velvet Cookie Cake with Cream Cheese Frosting

Peanut Butter Red Velvet Cookies & Cake

Kayla Burton

These peanut butter red velvet cookies taste like Reese’s peanut butter cups and can be layered into a delicious cookie cake with cream cheese frosting!















5 from 2 votes
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Prep Time
20 minutes
Cook Time
12 minutes
Cooling Time
10 minutes
Total Time
42 minutes

Course
Dessert, Snack
Cuisine
American

Servings
20 cookies or 1 cookie cake
Calories
383 kcal

Equipment

  • Baking sheet
  • Mixing bowls
  • Stand mixer with paddle attachment, hand mixer, or wooden spoon
  • Measuring spoons
  • Whisk
  • Kitchen scale or measuring cups
  • Parchment paper
  • Cooling rack
  • Spatula
Kayla’s Top TipWeigh dry ingredients in grams (g) with a food scale for best results!
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Ingredients

Peanut Butter Red Velvet Cookies:

  • ½ cup (1 stick) (113.5 g) unsalted butter room temperature
  • ½ cup (135 g) creamy peanut butter
  • 1 cup (200 g) granulated sugar
  • 1 large (1 large) egg room temperature
  • 2 teaspoons (2 teaspoons) vanilla extract
  • ~1 teaspoon (~1 teaspoon) red gel food dye more/less to color to your liking
  • 3 tablespoons (15 g) cocoa powder
  • 1½ cups (187 g) all-purpose flour
  • 1 teaspoon (1 teaspoon) baking soda
  • ¼ teaspoon (¼ teaspoon) salt
  • 1 cup (175 g) mini white chocolate chips plus more for topping (optional)

Cream Cheese Frosting:

  • 8 oz (1 block) (226.8 g) cream cheese room temperature
  • ½ cup (1 stick) (113.5 g) unsalted butter room temperature
  • 4 cups (480 g) powdered sugar
  • 1 teaspoon (1 teaspoon) vanilla extract
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Instructions

Cookie Dough:

  • Preheat oven to 350°F and line baking sheet(s) with parchment paper.
  • Cream together butter, peanut butter, and sugar until light and fluffy.
  • Add the egg, vanilla, and red dye one at a time, mixing well after each addition.
  • In a separate bowl, whisk together the cocoa powder, flour, baking soda, and salt.
  • Gradually add the dry ingredients to the wet ingredients until just combined, and then gently stir in the chocolate chips.

Cookies:

  • Roll dough into 1-2 inch balls and place on baking sheet 2 inches apart. Top with extra mini chocolate chips (optional).
  • Bake at 350°F for 10-13 minutes. They’re done when the centers are slightly cracked and edges are firm.
  • Allow the cookies to cool on the baking sheet for a few minutes and then transfer to a cooling rack.

Cookie Cake:

  • Weigh four 180g dough balls and flatten them into even circles ½ inch tall on baking sheets. These will bake to be ~6 inches in diameter. There should be enough dough left for ~4 small cookies.

    Or, you can evenly distribute all the dough into 4 parts and flatten into ½ inch tall circles on baking sheets. These will be slightly larger than 6 inches wide.

  • Sprinkle the tops with mini white chocolate chips (optional).
  • Bake at 350°F for 12-15 minutes. They’re done when the centers are slightly cracked and edges are firm.
  • Allow the cookies to cool on the baking sheets until they’re firm enough to transfer to a cooling rack.
  • While they’re cooling, make the cream cheese frosting by mixing together the cream cheese, butter, powdered sugar, and vanilla until smooth.
  • Layer completely cooled giant cookies with cream cheese frosting and enjoy!

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Notes

The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.
Calories: 383kcalCarbohydrates: 49gProtein: 4gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 49mgSodium: 164mgPotassium: 113mgFiber: 1gSugar: 40gVitamin A: 464IUVitamin C: 1mgCalcium: 39mgIron: 1mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

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