Peanut Butter and Chocolate Cookie Pie

My husband and I share birthdays exactly one week apart. We recently celebrated at my parent’s house with a fun cookout. I’ve talked before about how my mom goes all out for guests and this wasn’t an exception. We had talked about keeping things simple because she was going to be at a festival the day before. And while we chatted about the main meal, we didn’t discuss dessert. She just doesn’t know how to go small. She offered three amazing desserts and even apologized for not having time to make the fourth she had planned on. These comments always make me laugh. I suggested that two desserts is definitely sufficient, but you can’t stop her. She is seriously a force in the kitchen and we all benefit. This absolutely amazing Peanut Butter and Chocolate Cookie Pie was one of those desserts.

I wish I could take credit, but all I did was capture this fabulous dessert with my camera. This recipe was originally from Jenny Monfred as part of the Pillsbury Bake Off Contents back in 1998. You can see it here.

Print

Peanut Butter and Chocolate Cookie Pie

Course Dessert

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 16 servings

Author Pillsbury

Ingredients

• 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
• 1/4 cup water
• 1 cup milk chocolate chips melted
• 16 pecan halves

Instructions

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.

This recipe is rather quick and easy but certainly will impress guests.

I personally think it tastes best cold out of the fridge with a cup of coffee. Yum!

Be sure to pin this so you can make this later. You won’t regret trying this peanut butter and chocolate cookie pie.

Trust me.