Loaded Peanut Butter Cookie Cake Recipe

If you’re a peanut butter lover like me, you’re in for a treat with this Loaded Peanut Butter Cookie Cake Recipe. Imagine a giant, soft peanut butter cookie packed with chunks of Reese’s Pieces, sprinkles, and those irresistible mini peanut butter cups baked right in! It’s the kind of dessert that feels like a celebration every time you make it. Stick around because I’ve got some tips and tricks to help you nail it perfectly – your kitchen is about to smell amazing.

this …

Ingredients & Why They Work

The ingredients in this Loaded Peanut Butter Cookie Cake Recipe all come together to create that perfect nutty, chewy, and colorful cookie cake you just can’t stop eating. Each has its role, from the richness of butter to the fun mix-ins that make this dessert special. Here’s a little about why I choose each one.

• Unsalted Butter: Melting it helps combine flavors beautifully and keeps the texture soft and tender.
• Egg: Binds everything together, giving the cookie a cake-like but chewy texture.
• Light Brown Sugar: Adds moisture and a subtle caramel flavor that pairs brilliant with peanut butter.
• Vanilla Extract: Just a splash elevates the peanut butter, adding warmth and depth.
• Creamy Peanut Butter: The star of the show – creamy peanut butter blends perfectly into the batter for that classic flavor.
• All-Purpose Flour: Provides just the right structure without making the cookie tough.
• Salt: A pinch balances the sweetness and enhances the peanut flavor.
• Fall-Themed Sprinkles: Adds fun color and a touch of crunch. Chocolate jimmies work beautifully if you prefer less sweetness.
• Reese’s Pieces: Bring in bursts of chocolate and candy crunch throughout the cookie cake.
• Miniature Peanut Butter Cups: These go on top and melt slightly while baking, giving you those irresistible gooey bites.

Tweak to Your Taste

One of the best things about this Loaded Peanut Butter Cookie Cake Recipe is how easy it is to make your own. I’ve experimented quite a bit, and honestly, that’s part of the fun. Here are some ways I like to customize mine when I want something a little different or to suit dietary needs.

• Variation: I sometimes swap the Reese’s Pieces for dark chocolate chips for a richer, less sweet experience – totally delicious.
• Dairy-Free Option: Use dairy-free butter and a peanut butter brand without added milk products. The texture is just as satisfying.
• Crunch Factor: Adding chopped roasted peanuts in the batter gives an extra nutty crunch I crave sometimes.
• Festive Colors: Change sprinkles by season to match holidays – red and green for Christmas or pastels for spring.

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. Spray a 9-inch glass pie plate with cooking spray – I love using glass because it bakes evenly and lets you see how your cookie cake is doing on the sides. Set the pan aside while you mix the batter.

Step 2: Melt butter and combine wet ingredients

Pop the unsalted butter in a microwave-safe bowl and melt it on high for about 1 minute. Here’s a trick: Let it cool just a bit before adding the egg so you don’t end up scrambling it. Once cooled slightly, whisk in the egg, brown sugar, and vanilla extract until smooth. This mix is what makes the batter silky and rich.

Step 3: Add peanut butter and dry ingredients

Stir in the creamy peanut butter until fully combined – this gives the batter that unmistakable flavor. Then sprinkle in the flour and salt, stirring just until everything is mixed. Don’t overmix here; you want to keep the cookie tender, which means stopping as soon as the flour disappears.

Step 4: Fold in sprinkles and Reese’s Pieces

Now for the fun part: stir in the fall-themed sprinkles and Reese’s Pieces. These little pops of color and candy surprise add so much character and just a bit of crunch to the cookie cake.

Step 5: Assemble and bake

Dump the batter into your prepared pie plate and smooth the top with a spatula. Space out the miniature peanut butter cups evenly on top, pressing them gently so they sit flush with the batter – they’ll melt beautifully during baking. Scatter a few extra Reese’s Pieces on top for a pretty finish, pressing lightly to keep them from falling off.

Bake for about 26 to 29 minutes. The center should be set but still a little soft, and a toothpick inserted should come out clean or with just a few moist crumbs. Let the pan cool on a wire rack for at least 30 minutes before slicing – patience here really pays off!

How to Serve Loaded Peanut Butter Cookie Cake Recipe

Garnishes

I usually keep garnishes simple because the cookie cake is packed with goodies already. A light dusting of powdered sugar can make it feel a little fancier, and if I’m serving it to peanut butter aficionados, a drizzle of melted chocolate or peanut butter on top always scores extra points.

Side Dishes

This cookie cake is a dessert centerpiece on its own, but I love pairing it with a scoop of vanilla ice cream or a dollop of whipped cream – both add a lovely contrast to the dense richness. A hot cup of coffee or milk is also my go-to to balance all that sweetness.

Creative Ways to Present

For birthdays or parties, I sometimes place this peanut butter cookie cake on a festive cake stand and garnish with extra candy clusters arranged in a circle on top. Little flags or peanut-shaped toothpicks make it feel playful and personalized. You can even cut it into bars for easy serving at potlucks or picnics.

Make Ahead and Storage

Storing Leftovers

I usually let the cookie cake cool completely, then cover it tightly with plastic wrap or store it in an airtight container at room temperature. It stays fresh and soft for up to a week—perfect if you want to enjoy a slice slowly or share with friends over several days.

Freezing

This recipe freezes surprisingly well. I slice the cookie cake into portions and wrap each piece tightly in plastic wrap, then place in a freezer bag. When I want a treat, I thaw a slice overnight in the fridge — still delicious and moist.

Reheating

To warm leftovers, I pop a slice in the microwave for about 15 seconds or into a low oven (around 300°F) for 5-7 minutes. It’s best with a little scoop of ice cream because the cookie cake softens and the peanut butter cups get that melty, irresistible texture.

FAQs

Final Thoughts

This Loaded Peanut Butter Cookie Cake Recipe really feels like a hug in dessert form. Every time I bake it, I’m reminded how simple ingredients can come together to make something so joyful and comforting. Once you try it, I bet you’ll be sharing it with friends and family just like I do—because honestly, it’s that good. Go on, give it a whirl in your kitchen; you’ll thank yourself later!

Print