If you’re craving a warm, homemade dessert, this gluten-free peanut butter cookie cake is the perfect treat. It’s full of rich peanut butter flavor and studded with colorful M&Ms, baking to golden edges and a soft, chewy center. This simple cookie cake is ideal for birthdays, holidays, or any celebration.
❤️ Sandi’s Recipe Summary
- This cookie cake can be decorated for birthdays or holidays like Easter and Christmas.
- It has a chewy peanut butter cookie texture with crisp edges and a soft center.
- Use any mix-ins you like — M&Ms, chocolate chips, nuts, or candy bits.
- A dairy-free version was tested successfully.
If you love peanut butter, this quick and easy gluten-free peanut butter cookie cake is a definite winner. Bake it in a tart pan or a cast-iron skillet for different presentations. If you enjoy cookie cakes, try other versions like a gluten-free chocolate chip cookie cake.
Ingredient Notes
See the recipe card below for the full ingredient list and amounts.
- Gluten-Free Flour Blend — Tested with Bob’s Red Mill 1:1 and King Arthur Measure for Measure. If your blend doesn’t contain binders like xanthan gum, add 3/4 teaspoon to help with structure. With King Arthur, reduce flour by 1 tablespoon if needed to avoid dryness.
- Brown Sugar — Light or dark brown sugar both work; dark brown adds a deeper molasses flavor.
- Baking Powder and Baking Soda — Give the cookie cake a slightly puffy, tender crumb while helping edges crisp.
- Peanut Butter — Use a no-stir, blended peanut butter (e.g., Skippy Naturals). Natural peanut butter with separated oil affects texture and spread and is not recommended.
- Butter — Unsalted butter provides richness and moisture; it helps with browning and a tender center.
- Mix-Ins — M&Ms, chocolate chips, sprinkles, nuts, or candy bar pieces are all great options.
A Note From My Kitchen
Birthdays are special in my family, so I tested this recipe with two different store-bought flour blends to ensure consistent results. Other blends can work, but you may need to adjust moisture. Avoid natural peanut butter because separated oils change the dough consistency. For a dairy-free option, Earth Balance worked well in testing.
How to Make a Gluten-Free Peanut Butter Cookie Cake (Step-By-Step)
Step 1: In a large bowl, whisk together the gluten-free flour blend, brown sugar, cane sugar, baking powder, baking soda (if used), and salt until evenly combined.
Step 2: Melt the butter in a microwave-safe dish, then whisk in the peanut butter, eggs, and vanilla until smooth.
Sandi says: You can mix the dough by hand or use a stand mixer with the paddle attachment. If using a mixer, fold in M&Ms by hand to avoid breaking them.
Step 3: Pour the wet ingredients into the dry mixture and stir in your chosen mix-ins until a soft cookie dough forms.
Step 4: Adjust the dough if needed: add more melted butter if it’s too dry, or more flour if it’s too wet. Different gluten-free blends absorb liquids differently.
Step 5: Spray a 9-inch round tart pan with removable bottom or a 9-inch springform pan with baking spray (important for fluted tart pans). Press the dough into the pan, pushing it into the edges. If using a 10-inch cast-iron skillet, you can omit the baking spray.
Step 6: Bake at 350°F (regular bake) for about 20 minutes. Baking time may vary by pan size—look for baked edges and a center that is set but still slightly soft.
Step 7: Remove from the oven and allow the pan to cool on a rack. Do not remove the cookie from the pan for 10 minutes to let it set. If baked in a cast-iron skillet, serve directly from the skillet.
Step 8: Once completely cool, decorate with frosting, sprinkles, candy, or chocolate drizzle. Wait until it is fully cooled to avoid melted frosting.
Tips For the Perfect Gluten-Free Peanut Butter Cookie Cake
- Measure flour correctly. Adding too much gluten-free flour can dry out the cookie. If dough is dry, add melted butter; if too wet, add flour.
- Let it cool before removing from the pan. Allow the cake to set for at least 10 minutes in its pan. For removable-bottom tart pans, cool fully before releasing the base. Serving from a skillet is charming and helps maintain shape.
Frequently Asked Questions
How do you keep the cookie cake from drying out?
Avoid overbaking. Remove the cake when the edges are set and the center is just slightly soft; it will continue to firm up while cooling. Also, measure the gluten-free flour accurately.
Can you make this ahead of time?
Yes. You can refrigerate the dough and bake the day you need it, or bake the cookie cake a day ahead, cool completely, cover tightly, and store at room temperature. Frost just before serving.
I made this for my cousin’s birthday and we all LOVED it! Half of the group had celiac, but the whole group enjoyed it and went back for seconds! The non-celiacs even asked for the recipe.” — Monet, blog comment.
More Gluten-Free Cookie Recipes
If you enjoy baking cookies, try other favorites like large gluten-free M&M cookies, gluten-free circus cookies, gluten-free oatmeal chocolate chip cookies, or gluten-free cream cheese sugar sprinkle cookies.
Chewy Gluten Free Peanut Butter Cookie Cake (For Any Celebration)
Author: Sandi Gaertner
Servings: 14 Prep: 15 mins Cook: 20 mins Total: 45 mins
This easy gluten-free peanut butter cookie cake is thick, chewy, and packed with peanut butter flavor. Customize with M&Ms, chocolate chips, or your favorite mix-ins. Perfect for parties and birthdays.
Ingredients
- 1 1/2 cups gluten-free flour blend* (see notes)
- 1 teaspoon baking powder
- 1/4 teaspoon salt (add only if using unsalted butter)
- 3/4 cup brown sugar
- 1/4 cup cane sugar
- 1 1/4 cups peanut butter (do not use natural peanut butter)
- 2 large eggs
- 12 tablespoons partially melted unsalted butter
- 1 teaspoon pure vanilla extract
- 1/2 cup M&Ms (or other mix-ins)
Equipment
- 9″ round tart pan with removable bottom, 9″ springform pan, or a 10″ cast iron skillet
Method
- Preheat oven to 350°F and position the rack in the center.
- Whisk together the flour blend, brown sugar, cane sugar, baking powder, and salt in a large bowl.
- Melt the butter, then whisk in the peanut butter, eggs, and vanilla until smooth.
- Pour wet ingredients into dry ingredients and fold in M&Ms or other mix-ins by hand.
- Mix into a soft cookie dough. Adjust with more butter if dry, or more flour if too wet.
- Press dough into the prepared pan, filling fluted edges if using a tart pan. If using a 10″ cast iron skillet, you can omit spray.
- Bake about 20 minutes, until edges look baked and the center is set but still slightly soft. Adjust time for different pans.
- Cool on a rack and do not remove from the pan for at least 10 minutes to let it set. Once fully cooled, decorate as desired.
Notes
- Tested with Bob’s Red Mill 1:1 and King Arthur Measure for Measure flour blends. Other blends may require small adjustments.
- If your blend lacks a binder, add 3/4 teaspoon xanthan gum.
- Mix-in ideas: M&Ms, nuts, chocolate chips, candy bits.
- Store leftovers in an airtight container up to 4 days, or freeze in a freezer-safe bag.
Gluten-Free Related Reading
Gluten-free baking has many variables. If you want to learn helpful techniques and tools to become a confident gluten-free baker, explore gluten-free baking tips, information about binders, and recommended flour blends.