Description
This Loaded Peanut Butter Cookie Cake is a rich, indulgent dessert loaded with creamy peanut butter, colorful sprinkles, Reese’s Pieces, and miniature peanut butter cups, baked to a perfect gooey and chewy texture in a 9-inch pie plate.
Ingredients
Scale
Wet Ingredients
- 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
Dry Ingredients
- 1 cup all-purpose flour
- ½ teaspoon salt
Add-ins and Toppings
- ½ cup brown and orange fall-themed sprinkles (or substitute with chocolate jimmies)
- ½ cup Reese’s Pieces, plus 1 to 2 tablespoons more for sprinkling
- 10 to 12 miniature peanut butter cups, unwrapped
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F and spray a 9-inch glass pie plate with cooking spray; set aside.
- Melt the 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, then add the egg, brown sugar, and vanilla extract. Whisk until the mixture is smooth and uniform.
- Add peanut butter: Stir in the creamy peanut butter until fully incorporated.
- Add dry ingredients: Add the all-purpose flour and salt. Stir gently until just combined, taking care not to overmix the batter.
- Mix in sprinkles and Reese’s Pieces: Fold in the fall-themed sprinkles and ½ cup Reese’s Pieces evenly into the dough.
- Transfer batter to pan: Spread the batter evenly into the prepared pie plate and smooth the surface lightly with a spatula.
- Top with peanut butter cups: Arrange the miniature peanut butter cups evenly over the surface, pushing them lightly into the batter so they are flush.
- Decorate topping: Sprinkle 1 to 2 tablespoons of extra Reese’s Pieces on top for added color and lightly tap them down to adhere.
- Bake: Bake the cookie cake in the preheated oven for 29 minutes, or until the center is set and a toothpick inserted comes out clean or with a few moist crumbs but no raw batter.
- Cool and serve: Remove from the oven and allow the 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 1 week to maintain freshness.
- If you can’t find fall-themed sprinkles, substitute with chocolate jimmies or rainbow sprinkles.
- Be careful not to overbake; the center should still be slightly moist for the perfect chewy texture.
- For a nuttier flavor, use crunchy peanut butter instead of creamy.
- Use a glass pie plate as it helps bake the cookie evenly and allows you to monitor browning.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
