M&M Peanut Butter Cookie Cake

If you love fresh-baked cookies but want the simplicity of a cake, this M&M Peanut Butter Cookie Cake is for you! With creamy peanut butter flavor and colorful M&M candies, it’s a fun, crowd-pleasing dessert perfect for any occasion.

If you’re looking for other desserts that involve cookies, take a look at our Birthday Sugar Cookie Cake, Easy Sugar Cookie Bars, and Cookies and Cream Poke Cake.

What’s To Love About A Peanut Butter Cookie Cake

• Satisfies peanut butter cravings in every bite—think of it as a giant peanut butter cookie!
• Incredibly Easy. There are no fancy techniques or ingredients necessary to make this simple recipe.
• Feeds a Crowd. This cake is the perfect treat for parties, potlucks, or large gatherings.
• While it’s shaped like a cake, this dessert has the irresistible texture of chewy soft homemade cookies.

What’s In A Homemade Peanut Butter Cookie Cake.

Grab a mixer, a 9-inch tart pan, round cake pan, giant cookie pan, or 10-inch spring form pan, and let’s whip up a peanut butter cookie cake that’s sure to make your taste buds celebrate!

• Baking Spray
• All-Purpose Flour
• Baking Soda
• Coarse Kosher Salt
• Unsalted Butter (Softened)
• Creamy Peanut Butter
• Light Brown Sugar (Packed)
• White Sugar
• Large Egg (Room Temperature)
• Vanilla Extract
• M&M’s (Divided)
• Peanut Butter Chips
• Chocolate Frosting

For specific amounts, please refer to the printable recipe card at the bottom of the post.

Simple Peanut Butter Cookie Cake Directions

Making this cookie cake is a piece of cake—just a few simple steps! The real struggle? Not sneaking a bite while it cools!

When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.

1. Add the dry ingredients into a bowl with the wet ingredients and combine. 
2. Fold in the peanut butter chips and M&M candies.
3. Press the cookie dough into a greased pan. 
4. Sprinkle a few M&M’s on top and press them into the cookie batter. 
5. Bake until edges are golden. Let it cool briefly and invert onto a wire rack. 
6. Once cooled frost with your favorite chocolate buttercream or store-bought frosting and garnish with more M&M’s.

Kitchen Tip

After adding the cookie dough to the pan, use a piece of parchment or wax paper to press it down, keeping your hands clean and mess-free!

Storage Suggestions

Store covered at room temperature for up to 3 days. FYI clean (never used) pizza boxes work great for storing a cookie cake.

Refrigerate/Leftovers

Cover the entire cake with plastic wrap or aluminum foil, or transfer it to an airtight container, and keep it fresh for up to 5 days in the fridge. Be sure to bring it back to room temp before eating.

Freeze

If you’d like to freeze your giant cookie, leave off the frosting and double wrap in plastic wrap and one layer of foil. Store in the freezer for up to 3 months. Thaw in the fridge, then decorate.

Recipe Notes + Tips

• Avoid overbaking — ensure that the edges are a light golden brown and that the cake is still soft in the center.
• Use room temperature ingredients. In a pinch, you can quickly bring the egg to room temperature by placing it in a glass of warm water for 10 minutes.
• Skip natural peanut butter. Creamy regular peanut butter will work best to achieve the perfect chewy texture.
• Use unsalted butter or omit the kosher salt. 
• For a thinner cookie cake, use a 9×13 cake pan or 12-inch pizza pan and check for doneness after 12 minutes.
• Slice the cake up into rectangles to make handheld, portable peanut butter cookie bars.
• To make topping the cake easier, use a piping bag + tip to apply the frosting.
• No piping bags? Just cut a corner off a disposable zip-top bag!

Featured Product Giant Cookie Pan

This pan is helpful for making cookie cakes! Also great for brownies and pizza.

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Recipe Variations

Feel free to get creative! Here are a few fun ways to add your own twist to this cookie cake recipe!

• Candy – Use seasonal M&M’s or use semisweet chocolate chips or chopped up peanut butter cups
• Frosting – Use canned vanilla frosting or make Peanut Butter Frosting.
• Topping – Drizzle with chocolate or caramel sauce.
• Sprinkles – Skip the M&M candies on the top and use sprinkles instead.

If you’re craving a fun and easy dessert, this Peanut Butter Cookie Cake with M&M candies is a winner. It’s quicker than making a batch of cookies and more affordable than store-bought, all while giving you that homemade goodness everyone loves! Perfect for parties or a sweet family treat.

Like This Recipe?

I’d love to hear what you think! Leave a review below and let me know how you liked the recipe!

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Peanut Butter Cookie Cake

Yield: 8-12 servings
Prep Time: 10 minutes
Bake Time: 16 minutes
Total Time: 26 minutes

If you’re craving a fun and easy dessert, this Peanut Butter Cookie Cake with M&M candies is a winner. It’s quicker than making a batch of cookies and better than store-bought.

Ingredients

• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon coarse kosher salt
• ½ cup unsalted butter, softened
• ¾ cup creamy peanut butter
• ¾ cup light brown sugar, packed
• ¼ cup white granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 cup M&M's, divided
• ½ cup peanut butter chips

Instructions

1. Preheat the oven to 350° F. and grease a 9-inch cake pan (or tart pan) with baking spray. Set aside. 
2. In a medium bowl mix the flour, baking soda, and salt using a fork or wire whisk to combine. Set aside. 
3. In a large mixing bowl add the butter, peanut butter, sugars, egg, and vanilla extract. Cream together with an electric mixer on medium speed until well combined (about 4 minutes). Use a spatula to scrape down the sides halfway through mixing.
4. Add the dry ingredients to the wet ingredients. Mix on low speed for 10 seconds then increase speed to medium and mix just until combined. 
5. Fold in  ½ cup of M&M’s and the peanut butter chips using a rubber spatula.
6. Transfer the cookie dough to the pan. Use your hands to press the dough out evenly until flat. 
7. Press ¼ cup of M&M’s into the top of the cake.
8. Bake for 16-20 minutes or until the edges of the cookie are just starting to turn golden brown. Do not over bake, you want the cookie to be soft in the center. Remove cookie from oven and cool about 10 minutes on a wire rack, then run a knife around the edges of the pan to loosen cookie and invert onto rack to finish cooling completely before frosting. 
9. Once cooled frost the cake to your liking. You can drizzle icing or use store-bought or homemade frosting to pipe onto the cookie cake. 
10. Sprinkle the remainder of the M&M’s onto the frosting.

Notes

Store your cookie cake at room temp, covered, for up to 3 days (clean pizza boxes work great!).

For leftovers, wrap or store in an airtight container in the fridge for up to 5 days. Bring to room temp before serving.

To freeze, skip the frosting and double wrap in plastic and foil. Freeze for up to 2 months, then thaw and decorate.

Here’s a quick tip: After placing the cookie dough in the pan, press it down using parchment or wax paper to avoid a sticky mess on your hands!

Nutrition Information:

Yield: 12
Serving Size: 1

Amount Per Serving: Calories: 408
Total Fat: 22g
Saturated Fat: 10g
Trans Fat: 0g
Unsaturated Fat: 10g
Cholesterol: 38mg
Sodium: 194mg
Carbohydrates: 47g
Fiber: 2g
Sugar: 30g
Protein: 8g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.