• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Broken Oven Baking
  • Recipes
  • Contact
  • About
  • Resources
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
  • Easter
  • Recipes
  • Newsletter
  • Coaching
  • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Easter
    • Recipes
    • Newsletter
    • Coaching
    • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Broken Oven Baking » Recipes » Cookies

    Peanut Butter Red Velvet Cookies+Cake

    Published: Jan 25, 2021 · Modified: Jun 18, 2021 by Kayla Burton · This post may contain affiliate links · Leave a Comment

    566 shares
    • Facebook
    • Twitter
    Jump to Recipe

    These red velvet cookies have a tasty surprise inside! They're not just flavored with cocoa and white chocolate chips, there's peanut butter as well! This cookie recipe is so easy to make and taste like Reese's peanut butter cups. You can get fancy and turn them into a cookie cake which is perfect for special occasions (like Valentine's Day)! The cookie cake is layered with cream cheese frosting and it is absolutely delicious!

    How to Make Peanut Butter Red Velvet Cookies

    Ingredients:

    Peanut Butter Red Velvet Cookies:

    • Unsalted butter
    • Peanut butter
    • Granulated sugar
    • Egg
    • Vanilla extract
    • Red gel food dye
    • Cocoa powder
    • All-purpose flour
    • Baking soda
    • Salt
    • Mini white chocolate chips

    Cream Cheese Frosting:

    • Cream cheese
    • Unsalted butter
    • Powdered sugar
    • Vanilla extract

    Equipment:

    • Baking sheet
    • Mixing bowls
    • Stand mixer with paddle attachment, wooden spoon, or hand mixer
    • Measuring spoons
    • Whisk
    • Kitchen scale (recommended) or measuring cups
    • Parchment paper
    • Cooling rack
    • Spatula

    At no cost to you, I may earn from qualifying purchases made through affiliate links on this page.

    • Before you start, you'll want to take out the butter and egg to let them adjust to room temperature.
    • When ready, cream together the softened butter, peanut butter, and sugar until it's light and fluffy (about 3 minutes of mixing).
    • Mix in the egg, vanilla, and red dye until they're combined very well.
    • In a separate bowl, whisk together the cocoa powder, flour, baking soda, and salt. Then, gradually mix them into the wet ingredients until only a couple of flour streaks are visible.
    • Finally, stir in the white chocolate chips!

    If you're making cookies:

    • Roll the dough into 1-2 inch balls and space them out on baking sheets lined with parchment paper.
    • Top them with mini white chocolate chips (optional).
    • Bake the cookies 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 them to a cooling rack.

    If you're making a 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 make a heart shaped cookie like I did below! Alternatively, you can evenly distribute all the dough into 4 balls and flatten them 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 the giant cookies 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 cookies with cream cheese frosting and enjoy!

    How to Store the Cookies & Cookie Cake:

    • Store the cookies at room temperature in an airtight container with half of a piece of bread (or smaller). The cookies will absorb the moisture from the bread and stay soft longer.
    • The cookie cake will need to be stored in the refrigerator because of the cream cheese frosting.
    • Both the cookies & cookie cake can also be stored in the freezer.

    More Recipes You'll Love:

    • Cowboy Cookie Cake
    • Spiced Carrot Sheet Cake
    • Chocolate Peanut Butter Rice Krispies
    • Snickerdoodle Rolls

    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 1 vote
    Print Recipe Pin Recipe Save for LaterSaved!
    Prevent your screen from going dark
    Prep Time 20 mins
    Cook Time 12 mins
    Cooling Time 10 mins
    Total Time 42 mins
    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

    Ingredients
     
     

    Peanut Butter Red Velvet Cookies:

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

    Cream Cheese Frosting:

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

    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!

    Notes

    The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.

    Nutrition

    Calories: 383kcalCarbohydrates: 49gProtein: 4gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 49mgSodium: 164mgPotassium: 113mgFiber: 1gSugar: 40gVitamin A: 464IUVitamin C: 1mgCalcium: 39mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More Perfect Cookie Recipes

    • Oatmeal chocolate chip bars cut into squares.
      Chewy Oatmeal Chocolate Chip Cookie Bars
    • A stack of white chocolate chip key lime cookies.
      White Chocolate Chip Key Lime Cookies
    • A stack of sour cream cookies with vanilla buttercream frosting.
      Soft and Easy Sour Cream Cookies with Frosting
    • Oatmeal raisin cookies in a basket.
      Old Fashioned Oatmeal Raisin Cookies

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    About Kayla

    Hey, I'm Kayla! I'm a self-taught baker, recipe developer & food photographer in Chicago! This blog is a way for me to share recipes, tips, and everything I love related to baking & photography. If you have any questions or want to connect, I'd love to hear from you!
    About Kayla →

    Featured On

    Good Morning America logo
    Sur La Table logo

    Bake & Learn With Me!

    Easter Brunch and Dessert Recipes

    • Top view of mini egg blondies cut into squares.
      Easy Mini Egg Blondies (Quick Easter Dessert)
    • A slice of blueberry sour cream coffee cake sticking out of a bundt cake.
      Best Blueberry Sour Cream Coffee Cake
    • A stack of sour cream cookies with vanilla buttercream frosting.
      Soft and Easy Sour Cream Cookies with Frosting
    • Mini lemon cheesecakes with lemon curd, whipped cream, and Biscoff cookie crust.
      No Bake Mini Lemon Cheesecakes

    Favorite Cookies

    • Soft Almond Sugar Cookies
    • Classic Chocolate Chip Cookies
    • Top view of espresso chocolate chip cookies with flaky salt.
      Salted Espresso Chocolate Chip Cookies
    • Lucky Charms Cookies
    • Sourdough Discard Chocolate Chip Cookies
    • Soft M&M Sugar Cookies

    Trending Recipes

    • Mini Brownie Bites
    • No Bake Cheesecake Bites
    • Easy Raspberry Cream Cheese Danish Recipe
    • Cinnamon Streusel Muffins

    Did you try a recipe?
    Tag @brokenovenbaking and #brokenovenbaking on Instagram, Facebook, & TikTok!

    Join our Instagram baking collab!

    Be a part of our fun & supportive baking community where we choose a theme and share our bakes on Instagram every month!

    Baking & Photography Essentials!

    Let's Connect!

    • Facebook
    • Instagram
    • Pinterest
    • TikTok

    Footer

    ↑ back to top

    About

    About Me
    Privacy Policy
    Terms of Service
    Accessibility Policy

    Let's Connect!

    Newsletter
    Work With Us
    Food Blog Coaching
    Free Food Blogging Tips

    Contact

    Contact Page
    Baking Collaboration

    At no cost to you, I may earn from qualified purchases made through affiliate links on my website.

    Copyright © 2023 Broken Oven Baking Company LLC