Some evenings at home have a rhythm of their own. The kids settle in with homework at the dining table, my husband organizes tomorrow’s lunches, and I step into the kitchen looking for something simple that brings everyone together again. Peanut butter treats always have a way of doing that, so pulling out the ingredients for Peanut Butter Cookie Lasagna felt like an easy choice on a night when the house was buzzing in different directions.
I started layering the dessert still in my work uniform, hair barely clipped up after a long shift. Nothing about it felt demanding, the familiar scent of peanut butter, the soft folds of the whipped filling, and the quiet repetition of dipping cookies created a calm space in the middle of my busy evening. It reminded me of childhood snacks prepared without fuss, the kind that made an ordinary afternoon feel just a little brighter.
When the final layer went on, the dish looked surprisingly elegant for something that took more rhythm than effort. The kids kept opening the fridge to check its progress, hopeful for the moment it would be cold enough to slice. And when we finally served it, those softened cookies and creamy layers brought us together around the table in a way that marked the end of a long day with something sweet, easy, and memorable.
Short Description
Peanut Butter Cookie Lasagna a creamy, no–bake layered dessert made with peanut butter sandwich cookies, whipped peanut butter cheesecake filling, silky chocolate ganache, and fluffy whipped topping.
Key Ingredients
Cookie Layers
- 28–32 peanut butter sandwich cookies (Nutter Butters or similar)
- ½ cup milk, for dipping cookies
Peanut Butter Cheesecake Filling
- 8 oz (225 g) cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups whipped topping (Cool Whip or similar), thawed
Chocolate Layer
- 1 cup semi–sweet chocolate chips
- ½ cup heavy cream
Topping
- 2 cups whipped topping
- Crushed peanut butter cookies
- Optional garnishes: mini peanut butter cups (chopped), chocolate drizzle, peanut butter drizzle
Tools Needed
- Mixing bowls
- Hand mixer or stand mixer
- 9×9 or 9×13 dish
- Spatula
- Microwave–safe bowl
- Whisk
- Plastic wrap
Cooking Instructions
Step 1: Prepare the Dish
Lightly grease your dish or line it with parchment to help the slices come out clean and neat.
Step 2: Base Cookie Layer
Pour the milk into a shallow bowl. Dip each peanut butter cookie quickly—just enough to soften the surface without letting them fall apart. Arrange them tightly in the bottom of the dish.
Step 3: Mix the Peanut Butter Cheesecake Layer
Beat the softened cream cheese until smooth. Add peanut butter and powdered sugar, mixing until fully combined. Add vanilla extract. Gently fold in whipped topping to keep the mixture airy. Spread half of this mixture over the cookie layer.
Step 4: Second Cookie Layer
Dip more cookies in milk and place them on top of the filling, creating a second even layer.
Step 5: Remaining Peanut Butter Filling
Spread the last half of the peanut butter cheesecake mixture over the cookie layer. Smooth the top.
Step 6: Chocolate Ganache Layer
Heat the heavy cream for 45–60 seconds until hot. Add the chocolate chips and let them sit for 1 minute. Stir until glossy and smooth. Allow it to cool for a few minutes, then pour gently over the top layer.
Step 7: Whipped Topping Layer
Spread the whipped topping evenly across the chocolate.
Step 8: Chill
Cover with plastic wrap and refrigerate at least 4 hours. Overnight leads to the best cake–like texture.
Step 9: Garnish
Just before serving, add crushed cookies, chopped peanut butter cups, or drizzles of melted peanut butter or chocolate.
Why You’ll Love This Recipe
Easy, no–bake layers that come together quickly
A perfect balance of creamy, rich, and lightly sweet flavors
Kid–friendly, crowd–friendly, and ideal for gatherings
Customizable toppings and add–ins
Make–ahead dessert that tastes even better the next day
Mistakes to Avoid & Solutions
Too soggy cookies
Dipping cookies too long can cause them to crumble or lose structure.
Solution: Dip for only 1 second on each side so they soften gently without falling apart.
Lumpy peanut butter filling
Cold cream cheese doesn’t mix smoothly.
Solution: Let the cream cheese sit at room temperature for 20–30 minutes before beating.
Runny ganache
Overheating the cream can cause separation.
Solution: Heat to steaming but not boiling, and allow it to rest before stirring.
Layers shifting during assembly
Warm fillings can cause cookies to slide.
Solution: Chill the first filling layer for 10 minutes if your kitchen is warm.
Loose or collapsing slices
Serving before it’s fully chilled results in mushy layers.
Solution: Chill for at least 4 hours, ideally overnight for clean cuts.
Serving and Pairing Suggestions
Serve chilled for the best texture.
Pair with fresh berries to balance the richness.
Add a small scoop of vanilla frozen yogurt for a lighter touch.
Great for potlucks, birthdays, holidays, or family–style dessert tables.
For a mini–dessert buffet, cut into small squares and top each with a tiny peanut butter cup.
Storage and Reheating Tips
Store covered in the refrigerator for up to 4 days.
Freeze individual slices wrapped tightly for up to 1 month; thaw in the fridge overnight.
Do not microwave—this dessert is meant to stay cold, and heating will melt the layers.
FAQs
1. Can I use a different type of cookie?
Yes—graham crackers, chocolate sandwich cookies, or Biscoff cookies also work well, though textures will vary.
2. Can I make this without Cool Whip?
You can use homemade stabilized whipped cream, but ensure it’s whipped to medium peaks to avoid deflating.
3. Will natural peanut butter work?
Only if it’s fully stirred and creamy. Oil–separated peanut butter can cause the filling to loosen.
4. Can I reduce the sugar?
Yes—cut the powdered sugar to ¾ cup for a less sweet filling.
5. How can I make cleaner slices?
Use a warm knife dipped in hot water, then wiped dry before each cut.
Tips & Tricks
Freeze the dish for 20 minutes before slicing for extra–clean edges.
Add a pinch of salt to the peanut butter filling for deeper flavor.
Use mini peanut butter cups between layers for a surprise bite.
For a firmer texture, reduce milk when dipping cookies.
Recipe Variations
Chocolate Peanut Butter Banana Lasagna: Replace the first cookie layer with thinly sliced bananas and add banana slices between the two peanut butter filling layers.
Salted Caramel Peanut Butter Lasagna: Drizzle ¼ cup salted caramel over each filling layer before adding the next cookie layer.
Mocha Peanut Butter Lasagna: Dip cookies in cooled coffee instead of milk and add 1 teaspoon espresso powder to the chocolate ganache.
Peanut Butter Pretzel Crunch Lasagna: Add crushed pretzels between layers for a salty–sweet bite, and use chocolate–covered pretzels as garnish.
Final Thoughts
Peanut Butter Cookie Lasagna brings a gentle mix of nostalgia and novelty to my kitchen, the kind of dessert that quietly invites everyone back to the table. The layering, cookie after cookie, then that creamy filling, has a way of slowing the pace of a long day, turning the process into a small moment of calm. Once it chills, the neat slices feel playful and inviting, perfect for a simple weekday treat yet polished enough to share at a gathering.
After a full night in the fridge, the cookies soften into a tender, cake-like base that pairs beautifully with the rich peanut butter filling and smooth chocolate top. Each bite carries just enough sweetness to make the whole table pause for a moment before the conversation naturally returns. My hope is that this dessert brings the same sense of connection to your home, those easy smiles, shared forks, and the feeling of everyone enjoying something together without any rush.
Peanut Butter Cookie Lasagna
Ingredients
Cookie Layers
- 28 –32 peanut butter sandwich cookies Nutter Butters or similar
- ½ cup milk for dipping cookies
Peanut Butter Cheesecake Filling
- 8 oz 225 g cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups whipped topping Cool Whip or similar, thawed
Chocolate Layer
- 1 cup semi–sweet chocolate chips
- ½ cup heavy cream
Topping
- 2 cups whipped topping
- Crushed peanut butter cookies
- Optional garnishes: mini peanut butter cups chopped, chocolate drizzle, peanut butter drizzle
Instructions
- Lightly grease or line your dish.
- Quickly dip peanut butter cookies in milk and line the bottom.
- Beat cream cheese, peanut butter, powdered sugar, and vanilla. Fold in whipped topping. Spread half over cookies.
- Add a second layer of milk-dipped cookies.
- Spread remaining peanut butter filling.
- Make ganache by mixing hot cream with chocolate chips; pour over top.
- Add a layer of whipped topping.
- Chill 4 hours or overnight.
- Garnish with crushed cookies or peanut butter cups.
