Description
this Peanut Butter Cookie Pie brings the two together in one rich, gooey, irresistible dessert.
Imagine a thick, soft-baked peanut butter cookie with golden edges, a tender center, and an incredible buttery peanut butter flavor—all baked inside a pie crust and sliced like a classic pie.
It’s simple enough for an everyday dessert but special enough for holidays, family gatherings, potlucks, and celebrations.
Ingredients
For the Peanut Butter Cookie Pie
- 1 unbaked 9-inch pie crust
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup chocolate chips, optional
- ½ cup chopped roasted peanuts, optional
For Serving
- Vanilla ice cream
- Whipped cream
- Chocolate syrup
- Caramel sauce
- Extra chopped peanuts
- Warm melted peanut butter
Instructions
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C).
Place the unbaked pie crust into a 9-inch pie dish.
If using a refrigerated pie crust, allow it to sit at room temperature for a few minutes so it is easier to shape without cracking.
Set the prepared crust aside.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together.
Mix for approximately 2–3 minutes, until the mixture becomes creamy and slightly fluffy.
The brown sugar adds moisture and gives the finished cookie pie a delicious caramel-like flavor.
Step 3: Add the Peanut Butter
Add the creamy peanut butter.
Beat until the peanut butter is fully incorporated and the mixture is smooth.
For the best texture, use regular creamy peanut butter rather than a very runny natural peanut butter.
Step 4: Add the Eggs and Vanilla
Add the eggs one at a time.
Mix well after each egg.
Add the vanilla extract.
Continue mixing until the batter is smooth and creamy.
Step 5: Combine the Dry Ingredients
In a separate bowl, whisk together:
- All-purpose flour
- Baking soda
- Salt
This helps distribute the baking soda and salt evenly.
Step 6: Combine the Batter
Gradually add the dry ingredients to the peanut butter mixture.
Mix on low speed or stir gently until just combined.
Do not overmix.
The batter should be thick and cookie-dough-like.
Step 7: Add Chocolate Chips and Peanuts
If using chocolate chips and chopped peanuts, fold them into the batter.
Reserve a small handful of chocolate chips and peanuts for sprinkling over the top.
The combination of peanut butter and chocolate makes this pie especially decadent.
Step 8: Fill the Pie Crust
Transfer the peanut butter cookie dough into the prepared pie crust.
Spread it evenly with a spatula.
Gently smooth the surface.
Sprinkle the reserved chocolate chips and chopped peanuts over the top.
Step 9: Bake
Place the pie in the preheated oven.
Bake for approximately 35–45 minutes.
The edges should be golden brown and set, while the center should still look slightly soft.
Avoid overbaking if you want a chewy, gooey cookie center.
If the crust begins browning too quickly, cover the edges loosely with aluminum foil.
Step 10: Cool
Remove the pie from the oven.
Allow it to cool for at least 20–30 minutes before slicing.
The center will continue to set as it cools.
For the cleanest slices, allow the pie to cool almost completely.
Notes
The texture of this dessert depends heavily on baking time.
If you prefer a soft, gooey center, remove the pie once the edges are golden and the center still has a slight softness.
If you prefer a firmer cookie pie, bake for several additional minutes.
Remember that the pie continues cooking from residual heat after it comes out of the oven.
Also, don’t slice it immediately. Giving it time to cool allows the cookie filling to firm up enough to hold its shape.
- Prep Time: 20 minutes
- Cooling Time: 30 minutes
- Cook Time: 35–45 minutes
Nutrition
- Calories: 465
- Sugar: 30g
- Fat: 26g
- Carbohydrates: 52g
- Protein: 8g