Calling all peanut butter lovers, this cookie cake is for you! As well as for anyone looking for a fast, easy, no mixer dessert that’s a guaranteed hit. It’s basically a giant cookie, minus the hassle of rolling and chilling the dough. Peanut butter is incorporated three ways — in the dough, with Reese’s Pieces, and with peanut butter cups. And if that wasn’t enough, I broke out some fun chocolate and orange sprinkles because sprinkles make everything better. If you don’t impulse buy and hoard seasonal sprinkles at Target like I do, use regular chocolate jimmies. The PB cookie cake is slightly crisp around the edges and buttery soft and chewy in the center. There’s lots of texture from the sprinkles, the crunchy Reese’s Pieces shells, and it’s exploding with big time peanut butter flavor. It’s just irresistible.
Recipe Ingredients
I know this homemade cookie ‘cake’ is made in a pie plate, but it required a deeper baking dish since it’s so fully loaded. Whatever you want to call this giant peanut butter cookie masterpiece, here’s what you’ll need to make it:
Unsalted butter Egg Light brown sugar Vanilla extract Creamy peanut butter All-purpose flour Salt Sprinkles Reese’s Pieces Mini peanut butter cups
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make a Peanut Butter Cookie Cake
If you know how to make regular cookies, then you can definitely handle this cookie cake made with peanut butter. I actually think it’s easier than making regular PB cookies since there’s no need to roll the dough into balls! Here’s how the peanut butter cookie cake is made: Serve this cookie cake at your next special celebration or birthday party!
Storage Instructions
At room temp: Let the peanut butter cookie cake pie cool completely, then wrap tightly with foil. Leftovers will last up to 5 days. In the freezer: Cut the cake into slices and then seal in a freezer bag for up to 3 months. If your freezer often leaves baked goods with freezer burn, you might want to wrap each individual slice with plastic wrap and then seal in a freezer bag.
More Peanut Butter Desserts:
ALL OF MY PEANUT BUTTER RECIPES! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes! I wrote a Peanut Butter Cookbook with 100+ recipes using Peanut Butter! Triple Peanut Butter Monster Cookie Bars – Peanut butter used 3 different ways. Great for pantry odds-and-ends clean out! Peanut Butter Cup Peanut Butter Bars — Loaded with peanut butter, peanut butter cups and chocolate!! Soft, gooey and totally irresistible! Everything’s better with peanut butter cups! Peanut Butter Chocolate Chip Bars — Super soft bars that just melt in your mouth from all the peanut butter! And all the chocolate! Caramel Peanut Butter Chocolate Chip Gooey Bars – Keep the napkins handy for these soft, gooey bars dripping with the best caramel-peanut butter sauce! Peanut Butter Butterscotch Bars — Peanut butter and butterscotch is such an awesome flavor combination! The butterscotch flavor is prominent and really shines. The bars are sweet with a bit of saltiness! Peanut Butter Sandwich Cookie Bars — If you like big, bold, unabashed peanut butter flavor with rich, buttery undertones, you’re going to love these. There’s a layer of creamy peanut butter fudge sandwiched between peanut butter cookie bars! Peanut Butter Blossom Cookie Bars — Just like the classic cookies except made as cookie bars rather than individual cookies. Bars are faster, easier, there’s no dough to chill, they’re made in one bowl, and you don’t need a mixer! Originally posted Oct 19, 2016 and reposted October 29, 2021 with updated text.
