Peanut Butter Cookie Pie

This Peanut Butter Cookie Pie is thick, soft, loaded with peanut butter cup pieces, and topped with rich chocolate frosting. An easy dessert that tastes like a giant bakery cookie.

Prep Time20

Cook Time20

Total Time40

Servings:

Calories: 686kcal

Author: Karin and Ken

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.

Video

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.

Nutrition