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Chocolate Recipes Just Desserts

Peanut Butter and Chocolate Cookie Pie

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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.
Peanut Butter and Chocolate Cookie Pie

Peanut Butter and Chocolate Cookie Pie
 
Print
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
 
Author: Pillsbury
Recipe type: Dessert
Serves: 16 servings
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
  • ¼ 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.
3.3.3077

Chocolate Peanut Butter Cookie Pie Recipe

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

Peanut Butter and Chocolate Pie

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

Chocolate and Peanut Butter Cookie Pie RecipeBe sure to pin this so you can make this later. You won’t regret trying this peanut butter and chocolate cookie pie.

Trust me.Peanut Butter and Chocolate Cookie Pie

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2 Comments

« No Bake Cheesecake with Homemade Blueberry Ginger Sauce
Loaded Caramel Rice Krispie Treats »

Comments

  1. Cake Toppers says

    August 5, 2015 at 9:54 am

    This looks so delicious – I need to make this as soon as possible!

    Reply
  2. Joan Hayes says

    August 24, 2015 at 8:08 am

    I love cookie pies, and this one looks so delicious! Happy belated birthday to you and your husband! 🙂

    Reply

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