Description
This Loaded Peanut Butter Cookie Cake is a decadent dessert featuring creamy peanut butter, brown sugar, and festive sprinkles, loaded with Reese’s Pieces and miniature peanut butter cups. Baked in a 9-inch pie plate, it’s perfect for sharing and guaranteed to satisfy peanut butter lovers.
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
- ½ cup brown and orange fall-themed sprinkles (substitute with chocolate jimmies)
- ½ cup Reese’s Pieces
Topping
- About 10 to 12 miniature peanut butter cups, unwrapped
- 1 to 2 tablespoons extra Reese’s Pieces for sprinkling
Instructions
- Preheat oven and prepare pan. Preheat your oven to 350°F and spray a 9-inch glass pie plate with cooking spray; set aside to ensure your cookie cake doesn’t stick.
- Melt butter. In a large microwave-safe bowl, melt the butter on high power for about 1 minute, ensuring it’s fully liquid but not browned.
- Add egg and sugar mixture. Let the melted butter cool briefly to avoid scrambling the egg. Then add the egg, brown sugar, and vanilla extract to the bowl and whisk until smooth and combined.
- Incorporate peanut butter. Stir the creamy peanut butter into the wet mixture until fully blended.
- Add dry ingredients. Add the all-purpose flour and salt to the wet ingredients, stirring gently until just combined to prevent overmixing.
- Mix in sprinkles and Reese’s Pieces. Fold in the brown and orange sprinkles along with the ½ cup of Reese’s Pieces to add texture and festive color.
- Transfer batter to pan and add toppings. Spread the batter evenly into the prepared pie plate, smoothing the top lightly with a spatula. Arrange the unwrapped miniature peanut butter cups evenly across the surface, pressing them down so they sit flush with the dough.
- Add extra Reese’s Pieces. Sprinkle 1 to 2 tablespoons of additional Reese’s Pieces over the top for decoration, lightly tapping them down so they stay in place.
- Bake the cookie cake. Place the pie plate in the oven and bake for 29 minutes, or until the center is set and a toothpick inserted into the middle comes out clean or with a few moist crumbs but no wet batter.
- Cool before serving. Remove from oven and allow the cookie cake to cool on a wire rack for at least 30 minutes before slicing and serving to ensure the texture sets properly.
Notes
- Storage: Store the cookie cake in an airtight container at room temperature for up to 1 week.
- Substitution: Use chocolate jimmies instead of fall-themed sprinkles if desired or for a different seasonal look.
- Pan type: A glass pie plate is recommended for even baking, but a metal 9-inch round pan can be used as well.
- Do not overmix the batter once flour is added to keep the cookie cake tender.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 45 mg
