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 tablespoon vanilla extract; heaping 1/3 cup creamy peanut butter; 1 cup all-purpose flour; ½ teaspoon salt, or to taste; 1 cup light brown sugar, packed; ½ cup brown and orange fall-themed sprinkles (substitute with chocolate jimmies if desired); ½ cup Reese’s Pieces, plus more for sprinkling; about 10 to 12 miniature peanut butter cups, unwrapped

Jump to Recipe· 4.5 from 20 reviews

If you’re anything like me and have a soft spot for peanut butter desserts, then you *have* to try this Loaded Peanut Butter Cookie Cake Recipe. It’s like the ultimate peanut butter dream come true—a thick, chewy cookie cake loaded with peanut butter goodness, Reese’s Pieces, and those little peanut butter cups that just scream decadence. Trust me, this isn’t just any cookie cake; it’s the kind of treat you’ll want to make over and over again (and maybe sneak a few bites before anyone else sees!). Stick with me, I’ll walk you through making this fan-freaking-tastic dessert that’ll wow your family and friends.

❤️

Why This Recipe Works

Load of Peanut Butter: Using creamy peanut butter in the batter plus peanut butter cups on top creates layers of that signature flavor and richness.
Perfectly Chewy Texture: Melted butter combined with brown sugar keeps the cookie cake tender and chewy.
Fun Mix-ins: The Reese’s Pieces and festive sprinkles add bursts of color and chocolate-peanut butter pop in every bite.
Simplicity Meets Showstopper: Minimal ingredients but maximum wow factor—great for both beginners and experienced bakers.

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

This Loaded Peanut Butter Cookie Cake Recipe is all about harmony between simple, familiar ingredients and some go-to pantry favorites—plus the added surprise fun of candy mix-ins. Here’s why each plays a starring role.

Unsalted butter: Melted butter gives the base a rich, tender crumb and helps blend everything seamlessly.
Egg: Acts as a binder and adds moisture without weighing down the cookie cake.
Light brown sugar: Its molasses content brings chewiness and that wonderfully subtle caramel note.
Vanilla extract: Brings warmth and boosts the peanut butter flavor without competing.
Creamy peanut butter: The real hero here—preferably a smooth style for even mixing.
All-purpose flour: The structure builder, making sure your cookie cake holds together but stays soft.
Salt: Enhances all the sweetness and balances those rich flavors perfectly.
Fall-themed sprinkles: Adds a festive, colorful twist, but you can swap for chocolate jimmies for a more classic look.
Reese’s Pieces: These candy bursts bring texture and that iconic peanut butter-chocolate combo.
Miniature peanut butter cups: Popping these into the top before baking creates gooey, melty pockets of pleasure.

📝

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

I love playing around with this Loaded Peanut Butter Cookie Cake Recipe—sometimes I swap the sprinkles for mini chocolate chips (because chocolate makes everything better, right?) or add a sprinkle of sea salt on top for a sweet-salty vibe. Feel free to make this recipe your own!

Nut-Free Version: Use sunflower seed butter instead of peanut butter, and swap Reese’s Pieces for your favorite dairy-free candy to keep the festive feel.
Extra Chocolatey: Mix in some semi-sweet chocolate chunks for that melty, gooey goodness.
Seasonal Swaps: Try swapping the fall sprinkles for holiday colors or pastel shades depending on the occasion.
Skip the Candy: If you want a purer peanut butter cookie, leave out the mix-ins and enjoy the peanut flavor in its purest.

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

Step 1: Melt and Mix the Foundations

First things first: preheat your oven to 350°F and spritz a 9-inch glass pie plate with cooking spray so nothing sticks. Then, melt that butter in a microwave-safe bowl—it usually takes me about a minute on high, but keep an eye so it doesn’t bubble over. After the butter’s melted and slightly cooled (this part is important because you don’t want to scramble the egg in the next step!), whisk in the egg, packed light brown sugar, and vanilla extract until your mixture is wonderfully smooth and glossy.

Step 2: Bring in the Peanut Butter and Dry Ingredients

Now stir in the creamy peanut butter—this is where the batter really starts to feel indulgent. Once combined, add the flour and salt. Here, go easy: mix until just combined so you don’t overwork the dough and end up with a tough cookie cake. It should look thick but spreadable, almost like peanut butter fudge batter.

Step 3: Mix in the Fun Stuff

Time to fold in your festive sprinkles and Reese’s Pieces—this is where your cookie cake turns into a colorful peanut butter-confetti blast. Stir gently but thoroughly until those goodies are evenly distributed throughout your batter.

Step 4: Smooth, Top, and Bake

Pour your thick batter into the prepared pie plate and lightly smooth the top. This is where I press the miniature peanut butter cups all over the surface, pushing them just flush with the dough so they melt right in as it bakes. Then sprinkle an extra 1 to 2 tablespoons of Reese’s Pieces on top for that added pop of color and texture. Pop it in the oven and bake for about 26 to 29 minutes. You want the edges golden and the center set but still a bit soft—you can test by poking a toothpick in; it should come out with a few moist crumbs, never wet batter.

Step 5: Cooling and Serving

Once baked, let your cookie cake cool on a wire rack for at least 30 minutes. This resting time is crucial for the cookie to firm up and makes slicing easier without a melty mess. Then slice it up, serve it with milk or coffee, and watch it disappear.

💡

Pro Tips for Making Loaded Peanut Butter Cookie Cake Recipe

Cool Butter Slightly: Let the butter rest a minute after melting before adding the egg to avoid scrambled bits in your batter.
Don’t Overmix: Stir the flour just until combined to keep your cookie cake soft and chewy, not tough.
Evenly Distribute Candy: Press peanut butter cups down so they don’t just sit on top—they melt right into the cake for gooey pockets of yum.
Watch Your Bake Time: Check your cake a few minutes before time’s up since ovens vary; you want it set but still moist in the middle.

How to Serve Loaded Peanut Butter Cookie Cake Recipe

Loaded Peanut Butter Cookie Cake Recipe - Recipe Image

Garnishes

I usually keep it classic with a little extra sprinkle of Reese’s Pieces before serving—it just makes the cookie cake look so inviting and colorful. Sometimes, I dust a tiny bit of powdered sugar or add a drizzle of melted chocolate on top for extra flair, especially if I’m serving to guests.

Side Dishes

This Loaded Peanut Butter Cookie Cake pairs beautifully with a cold glass of milk or a cup of rich coffee. For an extra special dessert spread, I like to add some vanilla ice cream or whipped cream on the side to soften the cookie’s richness.

Creative Ways to Present

For birthdays or parties, I’ve tried serving this cookie cake right in the pie plate but topping it with a few dollops of peanut butter frosting and colorful sprinkles—it’s an instant showstopper! You could even cut it into bite-sized squares for an easy dessert table addition.

Make Ahead and Storage

Storing Leftovers

After cooling completely, I keep this cookie cake airtight at room temperature for up to a week. It’s surprisingly durable and stays chewy—not drying out even after a few days. Just make sure to cover it well so it doesn’t pick up any fridge odors.

Freezing

If you want to stash some for later, I wrap leftover slices tightly in plastic wrap and pop them in a freezer-safe container. It freezes beautifully for up to 2 months, and thawing overnight in the fridge keeps it soft and ready to enjoy.

Reheating

I like to warm my slices gently in the microwave for 15 to 20 seconds, just enough to revive that fresh-baked softness. Be careful not to overheat or it can get greasy from the butter melting too much.

FAQs

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

Absolutely! Just replace the all-purpose flour with a 1:1 gluten-free baking flour blend. Be sure to check your peanut butter and mix-ins for any hidden gluten ingredients.
Can I use crunchy peanut butter?

You can! It will add some delightful texture to the cookie cake. Just keep in mind that crunchy peanut butter may change the smoothness and spread of the batter slightly.
How do I know when the cookie cake is done baking?

It’s done when the edges are golden and set, and a toothpick inserted near the center comes out with a few moist crumbs but no raw batter. Don’t worry if it looks a bit soft in the middle—it will firm up as it cools.
Can I substitute the Reese’s Pieces and peanut butter cups?

Definitely! You can swap for chocolate chips, M&Ms, or any candy you like. Just adjust quantities as needed, but this recipe is very forgiving.

Final Thoughts

This Loaded Peanut Butter Cookie Cake Recipe is a true favorite that always brings smiles—both because it’s delicious and because it’s super simple to throw together. Every time I make it, it’s the first dessert gone at the table, and it’s a comfort-food hug in cookie form. If you love peanut butter as much as I do, you really should give this recipe a whirl—grab your mixing bowl and get ready for some serious yum!