This Peanut Butter Cookie Pie is everything you love about soft, chewy peanut butter cookies baked into a thick, sliceable dessert. Packed with peanut butter cup pieces and topped with rich chocolate frosting, this cookie pie is decadent, bakery-style, and unbelievably easy to make.
RECIPE ESSENTIALS
🍽️ Course: Dessert
⏱️ Cooking Time: 20 minutes bake time
🍴 Servings: 8 slices
🧄 Flavor Profile: Rich, nutty, chocolatey
🍚 Best Served With: Cold milk or vanilla ice cream
🧊 Make Ahead?: Yes, up to 2 days in advance
Summarize and Save This Content On
It's the kind of dessert that disappears fast at parties and always gets recipe requests. Plus, it comes together with simple pantry ingredients in under an hour, delivers bold flavor and perfect texture every time.
This was inspired by my chocolate peanut butter cheesecake and pairs well with this coffee milkshake.
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Why You Will Love This Recipe
- Thick & Soft Texture: Bakes up tender in the center with lightly crisp edges.
- Loaded with Peanut Butter Cups: Every bite has chocolate and peanut butter goodness.
- Simple One-Pan Dessert: No making individual cookies.
Ingredients
This Peanut Butter Cookie Pie uses simple baking staples and comes together quickly..
- Softened Salted Butter and Light Brown Sugar: Foundation of a soft, chewy cookie.
- Creamy Peanut Butter: Provides bold peanut flavor.
- Peanut Butter Cup Pieces: Adds chocolatey bursts throughout.
- Powdered Sugar and Cocoa Powder: Creates rich, smooth frosting.
See the recipe card below for the exact quantities of each ingredient.
Variations
- Chocolate Peanut Butter Cookie Pie: Make a chocolate cookie by simply adding ¼ cup unsweetened cocoa powder AND reduce the flour by ¼ cup. Your new dry measurements becomes 1½ cups all-purpose flour, ¼ cup cocoa powder and the same 1 teaspoon of baking soda.
- Caramel Peanut Butter Pie: Before baking add caramel chips to the batter and serve with a drizzle of caramel sauce.
- More Crunch: Use crunchy peanut butter instead of creamy to add texture. Both work well.
- Melt chocolate chips on top of cookie instead of using frosting: For a thinner, chocolate layer you'll need 1½ cups of melted chocolate chips and for a thicker layer use 2 cups. Sprinkle crushed peanuts on top while wet so nuts stick. Press cups along edge once chocolate has cooled somewhat but not set or they'll melt.
Try taking a peanut butter shot when enjoying this recipe. They pair together quite nicely.
How to Make Peanut Butter Cookie Pie
This cookie pie comes together in just a few simple steps and bakes at 350°F. in only 20 minutes.
Prepare your cookie dough. Combine the butter and brown sugar in a large mixing bowl. Use an electric hand mixer to beat the ingredients until smooth and creamy.
Add the egg and peanut butter. Beat again until the mixture is smooth and homogenous.
Gently blend the flour and baking soda in. Once the wet and dry ingredients are fully incorporated, fold in the peanut butter cup pieces.
Spread the cookie dough evenly into a 9 inch pie dish (it will be about an inch thick) and bake for 20 minutes, or until the edge begins to turn golden brown, not dark brown and the center looks slightly under cooked. Start checking cookie at 18 minutes to prevent over baking.
Remove your cookie pie from the oven and let it cool down while you prepare the frosting. Whisk together the softened butter, powdered sugar, and cocoa powder until homogenous.
Spread the frosting over your cookie pie, sprinkle with crushed peanuts and add full size peanut butter cups cut in half to edge. Slice and serve.
Recipe Tips
- Store your cookie pie on the counter for up to 5 days. It is easiest to cover it with plastic wrap, but you can also slice it and transfer it to an airtight container.
- Make sure the butter is softened for both the cookie dough and the frosting.
- You can pipe the frosting on with a bag and tip or just use a silicone spatula to spread it on.
- No need to grease baking dish because there's enough butter and peanut butter in recipe.
- Let pie totally cool before frosting to prevent melting.
- Use room temperature egg.
If you love recipes like this, you may also enjoy our chocolate chip cookie pie and this chocolate peanut butter pie with Oreos.
Serving Suggestions
- Serve warm with sprinkles ice cream or whipped cream on top and a sprinkling of chocolate shavings or more Reese's candies.
- Drizzle with melted chocolate or caramel.
- Serve with our easy dalgona cloud coffee or a glass of cold milk.
Recipe FAQs
Yes, bake in a square pan and slice into bars once cool.
Yes, you can double it and make cookie bars baked in a 9x13 pan.
It may have been overbaked or had too much flour.
Yes, a 9-inch skillet works well and gives crisper edges.
Definitely. Your pie will have a deeper molasses flavor and slightly softer, chewier result.
Try this old-fashioned peanut brittle and this no-bake chocolate peanut butter pie if you enjoy recipes that use peanuts and peanut butter.
More Peanut Butter Recipes
Do you love peanut butter desserts? Here are more rich and satisfying treats to try next.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Peanut Butter Cookie Pie
Equipment
Ingredients
Cookie
- ½ cup salted butter softened
- ¾ cup light brown sugar
- 1 large egg
- ¾ cup creamy peanut butter
- 1 teaspoon baking soda
- 1 ¾ cup all-purpose flour
- 1 cup chopped mini peanut butter cup pieces or ½-¾ cup chocolate chips
Frosting
- ½ cup salted butter softened
- 1 ¼ cup powdered sugar
- ⅓ cup cocoa powder
Topping
- ¼-⅓ cup crushed peanuts
- 8 Reese's Peanut Butter Cups
Instructions
- Preheat the oven to 350°F. Start by preparing your cookie dough. Combine the butter and brown sugar in a large mixing bowl. Use an electric hand mixer to beat the ingredients until smooth and creamy.
- Add the egg and peanut butter. Beat again until the mixture is smooth and homogenous.
- Gently blend the flour and baking soda in. Once the wet and dry ingredients are fully incorporated, fold in the peanut butter cup pieces.
- Spread the cookie dough evenly into a 9 inch pie dish (it will be about an inch thick) and bake for 20 minutes, or until the edge begins to turn golden brown, not dark brown and the center looks slightly under cooked. Start checking cookie at 18 minutes to prevent over baking.
- Remove your cookie pie from the oven and let it cool down while you prepare the frosting. Whisk together the softened butter, powdered sugar, and cocoa powder until homogenous.
- Spread the frosting over your cookie pie, sprinkle with crushed peanuts and add full size peanut butter cups cut in half to edge. Slice and serve.
Notes
- Store your cookie pie on the counter for up to 5 days. It is easiest to cover it with plastic wrap, but you can also slice it and transfer it to an airtight container.
- Make sure the butter is softened for both the cookie dough and the frosting.
- You can pipe the frosting on with a bag and tip or just use a silicone spatula to spread it on.
- No need to grease baking dish because there's enough butter and peanut butter in recipe.
- Let pie totally cool before frosting to prevent melting.
- Use room temperature egg.
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