Description
A decadent Loaded Peanut Butter Cookie Cake featuring creamy peanut butter, Reese’s Pieces, mini peanut butter cups, and festive sprinkles baked into a rich, chewy cookie base. Perfect for a fun dessert or celebration treat.
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter, 1 stick, melted
- 1 large egg
- 1 tablespoon vanilla extract
- heaping 1/3 cup creamy peanut butter
Dry Ingredients
- 1 cup all-purpose flour
- ½ teaspoon salt, or to taste
- 1 cup light brown sugar, packed
Add-ins
- 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
Instructions
- Preheat and Prepare Pan. Preheat oven to 350 degrees Fahrenheit. Spray a 9-inch glass pie plate with cooking spray and set aside.
- Melt Butter. In a large microwave-safe bowl, heat the unsalted butter on high power for about 1 minute until melted.
- Combine Wet Ingredients. Let the melted butter cool slightly so it doesn’t scramble the egg, then add the egg, light brown sugar, and vanilla extract. Whisk until the mixture is smooth and well combined.
- Add Peanut Butter. Stir in the creamy peanut butter until fully incorporated.
- Mix Dry Ingredients. Add the all-purpose flour and salt to the wet mixture. Stir gently until just combined, being careful not to overmix to keep the cookie tender.
- Add Sprinkles and Reese’s Pieces. Fold in the fall-themed sprinkles and the ½ cup Reese’s Pieces until evenly distributed throughout the dough.
- Transfer Batter to Pan. Spread the cookie dough evenly into the prepared pie plate, smoothing the top lightly with a spatula.
- Top with Mini Peanut Butter Cups. Arrange the miniature peanut butter cups on top of the dough, spacing them evenly and pushing them down so they are flush with the surface.
- Add Extra Reese’s Pieces. Sprinkle 1 to 2 tablespoons of additional Reese’s Pieces over the top for decoration, pressing them lightly into the dough.
- Bake the Cookie Cake. Bake for 29 minutes, or until the center is set and a toothpick inserted in the middle comes out clean or with a few moist crumbs but no wet batter.
- Cool Before Serving. Allow the cookie cake to cool on a wire rack for at least 30 minutes before slicing and serving to ensure proper set and easy slicing.
Notes
- Store the cookie cake in an airtight container at room temperature for up to 1 week to maintain freshness.
- Use a glass pie plate as directed for even baking; metal pans may alter cooking time.
- Substitute sprinkles with chocolate jimmies for a different flavor and look if desired.
- Allow the melted butter to cool briefly before adding the egg to prevent scrambling and ensure a smooth batter.
- Do not overmix the dough once the flour is added to avoid a tough texture.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 50 mg
