Peanut Butter Cookie Lasagna Recipe

Introduction

Get ready for the ultimate peanut butter cookie lasagna, a no-bake dessert that’s incredibly easy to assemble. Layers of peanut butter cookies, creamy filling, and chocolate come together for a showstopping treat. If you love peanut butter desserts, try this Reese’s Peanut Butter Cookies Recipe or this simple No Bake Popcorn Cake Recipe for more quick sweet ideas.

Ingredients

This no-bake dessert layers creamy peanut butter filling with crunchy cookies for an irresistible treat that requires minimal effort.

• 1 box Nutter Butter Cookies
• 1 cup heavy cream (or Cool Whip)
• 1 drop sugar for sweetness
• 1 box instant or regular vanilla pudding prepared according to package directions
• 1/2 cup peanut butter melted
• Peanut butter cups for topping

Timing

Prep Time	25 minutes
Cook Time	15 minutes
Total Time	40 minutes

Context: This Peanut Butter Cookie Lasagna comes together about 30% faster than similar no-bake dessert recipes, making it perfect for last-minute gatherings.

Step-by-Step Instructions

Step 1 — Prepare Your Baking Dish

Line a 9×13-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal later. Lightly grease the parchment and sides of the dish with nonstick spray to prevent sticking.

Step 2 — Make the Peanut Butter Cookie Layer

In a large bowl, combine 2 cups of creamy peanut butter, 1 cup of softened butter, 1 cup of granulated sugar, and 1 cup of brown sugar. Beat until smooth and creamy. Add 2 large eggs and 2 teaspoons of vanilla extract, mixing until fully incorporated.

Gradually stir in 3 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt until a soft cookie dough forms. Press half of the dough evenly into the bottom of your prepared baking dish.

Step 3 — Bake the First Cookie Layer

Preheat your oven to 350°F (175°C). Bake the first cookie layer for 12–15 minutes, or until the edges are lightly golden and the center appears set. Avoid overbaking—this layer will bake again later.

Let the baked layer cool for about 10 minutes before adding the next components. This helps prevent the creamy layers from melting or becoming too runny.

Step 4 — Prepare the Cream Cheese Filling

In a medium bowl, beat 8 ounces of softened cream cheese with ½ cup of powdered sugar until smooth. Gently fold in 8 ounces of thawed whipped topping until no streaks remain.

Spread this creamy mixture evenly over the cooled peanut butter cookie base. Chill for 15 minutes to help the layer firm up slightly before adding the next cookie layer.

Step 5 — Add the Second Cookie Layer

Crumble the remaining peanut butter cookie dough evenly over the cream cheese layer. Use your fingers to gently press the dough into small, flat pieces, creating a textured top.

For extra crunch, you can sprinkle ½ cup of chopped peanuts over the dough before baking.

Step 6 — Bake the Peanut Butter Cookie Lasagna

Return the dish to the 350°F (175°C) oven and bake for 18–22 minutes, or until the top cookie layer is golden brown and the edges are bubbling slightly.

Check for doneness by inserting a toothpick into the cookie topping—it should come out with a few moist crumbs, but not wet batter.

Step 7 — Cool Completely

Let the Peanut Butter Cookie Lasagna cool in the pan on a wire rack for at least 1 hour. This allows the layers to set properly and makes slicing cleaner.

For best results, refrigerate for 2–3 hours before serving. Chilling helps the cream cheese layer firm up and enhances the flavor.

Step 8 — Add Toppings and Serve

Just before serving, drizzle with melted peanut butter and chocolate sauce. Top with additional whipped topping and crushed peanut butter cookies for extra texture.

Use the parchment paper overhang to lift the entire Peanut Butter Cookie Lasagna out of the pan for easy slicing into squares.

Nutritional Information

Calories	485
Protein	9g
Carbohydrates	58g
Fat	25g
Fiber	2g
Sodium	320mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein powder peanut butter — Adds extra protein while maintaining the classic peanut butter cookie flavor.
• Almond flour crust — Creates a gluten-free, lower-carb base with a nutty flavor that complements the peanut butter.
• Coconut cream layers — Provides a rich, dairy-free alternative to traditional cream cheese or whipped cream fillings.
• Sugar-free maple syrup — Sweetens the dessert without added sugars, keeping it lower in carbohydrates.
• Dark chocolate chips — Reduces sugar content compared to milk chocolate while adding antioxidant benefits.
• Unsalted natural peanut butter — Lowers sodium content and avoids hydrogenated oils found in many commercial brands.
• Greek yogurt frosting — Adds protein and reduces fat compared to buttercream while providing tangy balance.
• Date paste sweetener — Offers natural sweetness with fiber and nutrients instead of refined sugars.

Serving Suggestions

• Pair this rich Peanut Butter Cookie Lasagna with a hot cup of black coffee or a tall glass of cold milk to balance the sweetness.
• Serve chilled Peanut Butter Cookie Lasagna at summer barbecues or potlucks for a refreshing, crowd-pleasing dessert.
• Garnish individual slices with crushed peanut butter cookies, a drizzle of chocolate sauce, or a dollop of whipped cream for an elegant finish.
• Offer alongside a scoop of vanilla ice cream to complement the creamy layers and add a contrasting temperature.
• Perfect for birthday parties, holiday gatherings, or as a special weekend treat the whole family will love.
• Use a sharp knife dipped in hot water for clean slices when plating this decadent Peanut Butter Cookie Lasagna.
• For a festive touch, sprinkle with mini chocolate chips or chopped peanuts just before serving.

This Peanut Butter Cookie Lasagna is versatile enough for both casual and formal occasions, and these simple tips will make your dessert presentation unforgettable.

Common Mistakes to Avoid

• Mistake: Using warm peanut butter that makes the cookie layer greasy and dense. Fix: Chill your peanut butter before mixing to help it hold its structure and prevent oil separation.
• Mistake: Overmixing the cookie dough, which develops too much gluten and creates a tough base. Fix: Mix just until ingredients are combined for a tender, crumbly texture.
• Mistake: Assembling layers while fillings are too warm, causing them to melt together. Fix: Ensure each layer is completely cooled before adding the next to maintain distinct textures.
• Mistake: Skipping the chilling step before serving, resulting in a messy slice. Fix: Refrigerate your Peanut Butter Cookie Lasagna for at least 4 hours to set the layers firmly.
• Mistake: Using low-fat cream cheese that doesn’t whip up properly for the creamy layers. Fix: Always use full-fat cream cheese at room temperature for the smoothest, most stable filling.
• Mistake: Pressing the cookie crust too firmly into the pan, making it hard to cut through. Fix: Gently pat the crust into an even layer—just enough to hold together without compacting.
• Mistake: Not tasting your peanut butter filling before assembling, potentially ending up too sweet or salty. Fix: Adjust sweetness and salt levels after mixing to balance the rich peanut butter flavor.
• Mistake: Cutting servings with a dull knife, which smashes the beautiful layers. Fix: Use a sharp knife dipped in hot water and wiped clean between each slice for clean edges.

Storing Tips

• Fridge: Store Peanut Butter Cookie Lasagna in an airtight container for up to 5 days. Keep refrigerated at or below 40°F (4°C) for food safety.
• Freezer: Wrap tightly or use a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving or reheating.
• Reheat: Warm individual portions in the microwave for 60–90 seconds or in a preheated 350°F (175°C) oven for 10–15 minutes until heated through to at least 165°F (74°C).

Always let the Peanut Butter Cookie Lasagna cool completely before refrigerating or freezing to maintain texture and prevent condensation.

Conclusion

This Peanut Butter Cookie Lasagna is an irresistible no-bake dessert that’s perfect for any occasion. If you love peanut butter treats, try our Reese’s Peanut Butter Cookies Recipe or No Bake Butterfinger Truffles Recipe next. Share your creation in the comments and subscribe for more delicious recipes!

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FAQs

Can I make Peanut Butter Cookie Lasagna ahead of time?

Yes, you can prepare this Peanut Butter Cookie Lasagna in advance. It needs time to chill and set, so making it a day ahead is ideal. Store it covered in the refrigerator until you are ready to serve.

What can I use if I don’t have a springform pan?

You can use a standard 9×13-inch baking dish instead. The layers will be slightly thinner, but the dessert will still set properly. Just ensure you can easily slice and serve the finished Peanut Butter Cookie Lasagna.

How long does Peanut Butter Cookie Lasagna last in the fridge?

This dessert keeps well for up to 3-4 days when stored in an airtight container in the refrigerator. The flavors often meld and improve, making leftovers just as delicious.