Name: Loaded Peanut Butter Cookie Cake Recipe
Prep time: 5 min
Cook time: 29 min
Total time: 1 h
Cuisine: American
Ingredients: ½ cup unsalted butter, 1 stick, melted; 1 large egg; 1 cup light brown sugar, packed; 1 tablespoon vanilla extract; heaping 1/3 cup creamy peanut butter; 1 cup all-purpose flour; ½ teaspoon salt, or to taste; ½ cup brown and orange fall-themed sprinkles (substitute with chocolate jimmies); ½ cup Reese’s Pieces, plus more for sprinkling; 10 to 12 miniature peanut butter cups, unwrapped

Jump to Recipe· 4.5 from 10 reviews

If you’re a peanut butter lover like me, you’re going to flip for this Loaded Peanut Butter Cookie Cake Recipe. Imagine a soft, chewy cookie baked in a pie plate, bursting with peanut butter goodness, festive sprinkles, and swirled with Reese’s Pieces and mini peanut butter cups. It’s basically peanut butter heaven in one luscious, shareable dessert, and I promise, once you try it, it’ll become your new go-to sweet treat. Ready to make one for yourself? Let me walk you through it!

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Why This Recipe Works

Perfect Peanut Butter Balance: This recipe blends creamy peanut butter with butter and sugar for unbelievably rich flavor and soft texture.
Fun Loaded Mix-ins: Sprinkle and candy add both texture and delightful surprises in every bite—think crispy, chewy, and gooey all at once.
Easy Bake in a Pie Plate: It’s a cookie cake that requires no layering or frosting, just a quick mix and bake that’s foolproof.
Perfect Make-Ahead Treat: Keeps well at room temperature, making it the ultimate dessert to prep ahead and impress guests.

A large round cookie pie with a golden brown baked surface, dotted with colorful candy pieces in orange, yellow, and brown scattered evenly throughout. On top, there are nine large peanut butter cup chocolates placed in a circular pattern across the cookie's surface. The cookie is set inside a clear glass pie dish resting on a white marbled surface with a few additional candy pieces scattered around. The cookie looks soft and slightly crinkled with small chocolate bits baked inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in this Loaded Peanut Butter Cookie Cake Recipe plays a crucial role in bringing out that soft, chewy, and delightfully nutty profile. Plus, a few extras like sprinkles and candies make it feel festive and fun. Here’s why I love these choices and a few tips for picking the best versions for your kitchen.

Unsalted Butter: Melting the butter creates a wonderfully tender texture—go for real butter for the best flavor.
Large Egg: Acts as a binder and adds moisture; always use fresh eggs for lift.
Light Brown Sugar: Brings a deep caramel note and keeps the cookie moist and chewy.
Vanilla Extract: A splash enhances all flavors—pure vanilla extract is worth it.
Creamy Peanut Butter: Opt for a smooth one so the batter blends easily; it gives the cookie that signature taste.
All-Purpose Flour: Keeps the cookie sturdy but soft—don’t overdo it or your cookie cake will be tough.
Salt: Just a pinch brightens the sweetness and rounds out the flavors perfectly.
Fall-Themed Sprinkles: Adds color and light crunch; if you don’t have sprinkles, chocolate jimmies work fine too.
Reese’s Pieces: These bring candy bursts and more peanut butter punch, plus a little crunch.
Miniature Peanut Butter Cups: The star garnish that melts just right, creating pockets of melty goodness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Loaded Peanut Butter Cookie Cake Recipe is super adaptable, and I encourage you to make it your own. Sometimes I add chopped peanuts for extra crunch or swap out sprinkles depending on the season. It’s fun to experiment, and every tweak makes it feel like a new adventure.

Nutty Crunch Upgrade: I’ve tossed in roasted, salted peanuts before, which added a fun texture contrast without overpowering the peanut butter flavor.
Seasonal Sprinkles: Switching up the sprinkles to match holidays or moods turns this cookie cake into a showstopper—red and green for Christmas or pastel for spring.
Chocolate Lovers’ Dream: Swap the Reese’s Pieces for miniature chocolate chips or Swirl in melted chocolate for a double chocolate peanut butter treat.
Allergy Friendly: For those avoiding nuts, I once made it with sunflower seed butter instead—still tasty but a totally different vibe.

Step-by-Step: How I Make Loaded Peanut Butter Cookie Cake Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Grab a 9-inch glass pie plate and give it a good spray with cooking spray to make sure the cookie cake slips out easily at the end. Having everything ready upfront saves time and irritation later, trust me on this one.

Step 2: Melt Butter and Mix Wet Ingredients

Pop the butter into a microwave-safe bowl and heat it for about a minute until melted. Here’s a little trick: after melting, let the butter cool for a moment before adding the egg—that way, you won’t end up with scrambled egg bits in your batter. Whisk the egg, brown sugar, and vanilla in until smooth and creamy.

Step 3: Stir in Peanut Butter

Next, add your creamy peanut butter and stir well to combine. This is where your kitchen starts smelling amazing! The peanut butter integrates with the melted butter and sugar so beautifully, creating a luscious base.

Step 4: Incorporate Dry Ingredients and Mix-ins

Sift in the all-purpose flour and salt, then stir gently until just combined—overmixing will toughen your cookie cake, so mix with a light hand. Then, fold in your sprinkles and Reese’s Pieces, which add those irresistible pops of color and flavor.

Step 5: Transfer to Pan and Add Mini Peanut Butter Cups

Pour the batter into your prepared pie plate and smooth the top lightly with a spatula. Now, get those miniature peanut butter cups and evenly space them over the surface, gently pressing them in so they’re flush with the dough—this trick helps them stay put when baking. Finally, sprinkle a little extra Reese’s Pieces on top for that pro-looking finish.

Step 6: Bake and Cool

Bake for 26 to 29 minutes. You’re aiming for a set center with no raw batter, but a few moist crumbs are perfect—this keeps the cookie cake chewy and soft. Once out of the oven, be patient and let it cool on a wire rack for at least 30 minutes before slicing. This step is key to getting clean slices that hold together.

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Pro Tips for Making Loaded Peanut Butter Cookie Cake Recipe

Don’t Overmix: Stir the flour in only until just combined to keep your cookie cake soft and tender.
Cool Completely Before Slicing: Let the cookie cake rest so the edges set and you get clean slices every time.
Layer Candies Gently: Press the peanut butter cups just a bit under the batter surface to prevent them from sliding off while baking.
Watch Your Oven Temperature: Baking times vary; start checking at 25 minutes to avoid overbaking and drying out the cookie cake.

How to Serve Loaded Peanut Butter Cookie Cake Recipe

Loaded Peanut Butter Cookie Cake Recipe - Recipe Image

Garnishes

I usually add a little extra Reese’s Pieces sprinkled on top just before serving—they add a pop of color and a satisfying crunch. If I’m feeling fancy, a drizzle of melted peanut butter or a light dusting of powdered sugar makes it look irresistible. A scoop of vanilla ice cream on the side also pairs like a dream!

Side Dishes

Since this is a rich and sweet treat, I like to serve it alongside simple, fresh fruit like sliced apples or berries. The natural tartness helps balance all that peanut buttery goodness. When sharing with friends, a cup of strong coffee or milk completes the cozy vibe perfectly.

Creative Ways to Present

For birthdays or get-togethers, I’ve transformed this cookie cake into a mini party centerpiece by decorating the edges with piped peanut butter frosting or arranging more mini peanut butter cups around the sides. Sometimes I cut it into bite-size squares for easy snacking during game night. It’s a crowd-pleaser however you slice it!

Make Ahead and Storage

Storing Leftovers

I store leftover cookie cake in an airtight container at room temperature, and honestly, it stays soft and fresh for up to a week. Just make sure it’s well covered so it doesn’t dry out. It’s great for packing in lunches or for a quick afternoon snack.

Freezing

I’ve frozen slices individually wrapped in plastic wrap and then placed in a freezer bag. When thawed in the fridge overnight, they’re almost as good as fresh—just pop them in your lunchbox or grab a piece when peanut butter cravings hit.

Reheating

When you want to enjoy it warm, I recommend microwaving a slice for about 15-20 seconds to bring out that gooey texture or warming it in a low oven (around 300°F) for 5-7 minutes. Just don’t overdo it or it can dry out quickly.

FAQs

Can I make the Loaded Peanut Butter Cookie Cake Recipe gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free 1:1 baking flour blend. Just make sure it has xanthan gum included for structure. The texture might be slightly different but still delicious.
Can I use crunchy peanut butter instead of creamy?

You can, but the batter may have small peanut chunks which might affect the smoothness of the cake. If you love a little crunch, go for it! Otherwise, creamy peanut butter delivers the most consistent texture.
How do I know when the cookie cake is done baking?

Look for the edges pulling slightly away from the pan and the center set with no raw batter visible. A toothpick inserted should come out with a few moist crumbs but no wet batter. Don’t overbake or it will be dry.
Can I double this recipe for a bigger cake?

Definitely! Just double the ingredients and bake in a larger pan or divide between two pans. Adjust baking time accordingly and start checking doneness a bit earlier to avoid overbaking.

Final Thoughts

This Loaded Peanut Butter Cookie Cake Recipe brings me so much joy every time I make it because it’s simple, indulgent, and endlessly customizable. Whether it’s for a spontaneous sweet treat or a special celebration, it never disappoints. I hope you enjoy making and sharing it as much as I do—once you taste that rich peanut butter flavor dotted with melty candies, you’ll understand why it’s one of my absolute favorites. So go ahead, bake one today, and get ready for some serious yum!