Loaded Peanut Butter Cookie Cake
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
29 mins
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Additional Time
26 mins
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Total Time
1 hr
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Servings
8
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Calories
497 kcal
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Course
Baked Goods
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Cuisine
American
Loaded Peanut Butter Cookie Cake
Description
The cookie cake batter starts by melting unsalted butter and mixing it with egg, brown sugar, vanilla extract, and creamy peanut butter to create a smooth, rich base. Flour and salt are then added and folded in carefully to avoid overmixing, preserving a tender crumb. Sprinkles and Reese's Pieces candies are stirred through the batter, dispersing pops of color and flavor.
The batter is spread into a greased shallow glass pie dish, then topped evenly with unwrapped miniature peanut butter cups pressed just into the surface, followed by a light sprinkling of more Reese's Pieces to enhance appearance and texture. Baking at 350°F for about 26 to 29 minutes sets the edges and center to a soft, sliceable consistency with a slightly crinkled top.
This cookie cake combines the richness of peanut butter with the sweetness of candies and sugar, creating a festive dessert. It slices easily for sharing and keeps well stored at room temperature. The balance of chewy cookie and crunchy candy makes it appealing for celebrations or casual treats.
Storing the cookie cake airtight at room temperature preserves freshness for up to one week. This recipe is adapted from a Triple Peanut Butter Cookie Pie, focusing on layering peanut butter flavors with texture contrasts.
Ingredients
- ½ cup butter 1 stick, melted, unsalted
- 1 egg large
- 1 cup light brown sugar packed
- 1 tablespoon vanilla extract
- peanut butter creamy, heaping 1/3 cup
- 1 cup all-purpose flour
- ½ teaspoon salt or to taste
- ½ cup Sprinkles substitute with chocolate jimmies, brown and orange fall-themed
- ½ cup Reese’s Pieces plus more for sprinkling
- peanut butter cup unwrapped, about 10 to 12 miniature
Instructions
- Preheat oven to 350F, spray a 9-inch glass pie plate with cooking spray; set aside.
- To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
- Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
- Add the peanut butter and stir to combine.
- Add the flour, salt, and stir until just combined, don’t overmix.
- Add the sprinkles and stir to combine.
- Add the Reese’s Pieces and stir to combine.
- Turn batter out into prepared pan, smooth the top lightly with a spatula, and add the peanut butter cups, evenly spaced over the surface. Push them down so that they’re flush with the dough.
- Evenly sprinkle 1 to 2 tablespoons of extra Reese’s Pieces over the surface for visual appeal, lightly tapping them down.
- Bake for about 26 to 29 minutes, or until center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
- Allow pie to 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 one week to maintain freshness.
- Using a glass pie plate helps bake the cookie evenly and makes slicing easier.
- Carefully avoid overmixing the dough once flour is added to keep the final cookie tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 497kcal | 25% |
| Carbohydrates | 58g | 19% |
| Protein | 9g | 18% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 55mg | 18% |
| Sodium | 299mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 41g | 82% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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