Peanut Butter and Chocolate Cookie Pie
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16 servings
  • 1 roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies with walnuts
  • 3 cups powdered sugar
  • 1 cup peanut butter
  • 2 tablespoons butter or margarine, softened
  • ¼ cup water
  • 1 cup milk chocolate chips, melted
  • 16 pecan halves
  1. Preheat oven to 350°F.
  2. Crumble cookie dough into bottom of 10 or 9 inch springform pan (ungreased).
  3. Flour your fingers and press dough evenly in pan.
  4. Bake approximately 14 to 18 minutes or until golden brown.
  5. Cool in pan for 15 minutes.
  6. Beat powdered sugar, peanut butter, butter and water until well blended in medium bowl. (Mixture should be smooth so add additional water 1 teaspoon at a time if needed.)
  7. Drop peanut butter mixture by spoonfuls over cooled crust and press evenly down.
  8. Spread melted chocolate chips over peanut butter mixture and gently swirl chocolate with fork. Garnish with pecan halves around the edge.
  9. Refrigerate at least 1 hour or until chocolate is set.
  10. Cut into 16 slices, using pecan halves as a guide.
Recipe by Oh My! Sugar High at