Peanut Butter Cookie Pie
If you love peanut butter desserts, this Peanut Butter Cookie Pie is about to become a new favorite. It combines everything I love about a soft, chewy peanut butter cookie with the ease and simplicity of a pie. The filling is rich, buttery, and packed with peanut butter flavor, baking up with golden edges and a soft center that's hard to resist. Served on its own or topped with a scoop of vanilla ice cream, this dessert is perfect for holidays, family gatherings, game days, or anytime you're craving a classic peanut butter treat.
Peanut Butter Cookie Pie Recipe
Prep: 30 min | Bake: 50 min | Total: 3 hr 40 min (includes pie dough chilling)
Yields 6-8 servings
Ingredients
Crust (Single 9-inch crust)
1 ¼ cups all-purpose flour
1 ½ tsp granulated sugar
½ tsp salt
½ cup (1 stick) unsalted butter, cold and cubed
¼ - ½ cup cold water
Cookie Filling
¼ cup unsalted butter, melted
½ cups white sugar
½ cups light brown sugar
2 eggs
¾ cup creamy peanut butter
1 teaspoon vanilla bean paste or extract
¾ cup all purpose flour
½ teaspoon salt
1 cup chocolate chips
Instructions
1. Make the Pie Crust
In a food processor, combine the flour, sugar, and salt. Add cold, cubed butter and pulse until the mixture resembles coarse crumbs. Slowly add cold water, 1 tablespoon at a time, until the dough begins to clump together. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
2. Prepare the Filling
In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined.
Add the eggs, peanut butter, and vanilla extract, whisking until smooth and creamy.
Add the flour and salt, then stir until combined. Fold in chocolate chips.
3. Assemble the pie
On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer to a 9-inch pie dish and gently press into place. Trim and crimp the edges. Pour the cookie filling into your prepared pie crust and spread evenly.
4. Bake the Pie
Bake at 350°F for 35-45 minutes or until the center is mostly set with a slight jiggle and the crust is golden.
5. Cool and Serve
Allow the pie to cool completely on a wire rack before slicing.
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