Description
This Loaded Peanut Butter Cookie Cake is a rich, indulgent treat packed with creamy peanut butter, sprinkles, Reese’s Pieces, and miniature peanut butter cups. Baked in a single pie plate, it delivers a chewy, flavorful dessert perfect for sharing.
Ingredients
Scale
Cookie Batter
- 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
Add-ins & Toppings
- 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
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and spray a 9-inch glass pie plate with cooking spray. Set aside.
- Melt Butter: Place the butter in a large microwave-safe bowl and heat on high for about 1 minute until melted.
- Mix Wet Ingredients: Wait a moment to cool the butter slightly, then add the egg, brown sugar, and vanilla extract. Whisk together until smooth.
- Add Peanut Butter: Stir in the creamy peanut butter until fully incorporated.
- Incorporate Dry Ingredients: Add the flour and salt, stirring just until combined. Avoid overmixing to keep the cookie tender.
- Add Sprinkles and Reese’s Pieces: Fold in the sprinkles and ½ cup Reese’s Pieces until evenly distributed.
- Prepare Batter in Pan: Pour the batter into the prepared pie plate and smooth the top lightly with a spatula.
- Add Peanut Butter Cups: Evenly space the miniature peanut butter cups over the surface, pressing them down so they sit flush with the dough.
- Top With Extra Reese’s Pieces: Sprinkle 1 to 2 tablespoons of extra Reese’s Pieces evenly over the top and gently tap them down for visual appeal.
- Bake: Bake in the preheated oven for 29 minutes or until the center is set and a toothpick inserted comes out clean or with moist crumbs but no batter.
- Cool: Remove the cookie cake from the oven and let it cool on a wire rack for at least 30 minutes before slicing and serving.
Notes
- Store the cookie cake airtight at room temperature for up to 1 week to maintain freshness.
- You can substitute the fall-themed sprinkles with chocolate jimmies for a different flavor profile.
- Press the peanut butter cups down gently so they bake flush with the cookie surface, preventing them from burning or sticking out.
- Do not overmix the flour to keep the cake tender and chewy.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 40 mg
