peanut butter chocolate chip cookie pie

Forget spending hours in the kitchen or resorting to store-bought options that always feel like a compromise. Get ready to experience pure bliss with my Peanut Butter Chocolate Chip Cookie Pie! This isn't your average dessert. It's the perfect marriage of gooey peanut butter cookie goodness and decadent chocolate chips, all baked into a gloriously easy pie. What makes it truly special? It’s surprisingly quick to whip up, uses wholesome ingredients so you can feel good about indulging, and delivers an explosion of flavor that will have everyone asking for seconds. I’ve been making this for years, and it’s the dessert that always saves the day, whether it's a last-minute craving or a get-together with friends.

Why You Will Love This Recipe

This pie brings back such warm memories for me. Every time I make it, I’m instantly transported back to my grandmother’s kitchen. She wasn’t a fancy baker, but her peanut butter cookies were legendary. When I was a kid, and she’d be making them, the aroma would fill the entire house. This pie is my modern twist on that comforting feeling. It’s like a giant, shareable cookie, bringing together the simple joy of my childhood with the satisfying ease of a pie. It’s our go-to for family movie nights and a guaranteed hit whenever we have unexpected guests.

Ingredients

• For the Cookie Dough:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup creamy peanut butter
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1 cup semi-sweet chocolate chips

• For the Pie Crust:

  • 1 refrigerated unbaked 9-inch pie crust

Step-by-Step Instructions for Making the Recipe

1. Preheat your oven to 350°F (175°C). Gently press the unbaked pie crust into a 9-inch pie plate.
2. In a large bowl, cream together the softened butter and creamy peanut butter until light and fluffy.
3. Add the granulated sugar and light brown sugar. Beat until well combined.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. In a separate small bowl, whisk together the baking soda and salt.
6. Gradually add the flour to the wet ingredients, mixing until just combined. Be careful not to overmix.
7. Stir in the chocolate chips until they are evenly distributed.
8. Spread the cookie dough evenly into the prepared pie crust.
9. Bake for 30-35 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs (not wet batter).
10. Let the pie cool on a wire rack for at least 15-20 minutes before slicing and serving. This allows it to set up properly.
11. Serve warm or at room temperature. It's delicious on its own, or with a scoop of vanilla ice cream!

Peanut Butter Chocolate Chip Cookie Pie

Forget spending hours in the kitchen or resorting to store-bought options that always feel like a compromise. Get ready to experience pure bliss with my Peanut Butter Chocolate Chip Cookie Pie! This isn’t your average dessert. It’s the perfect marriage of gooey peanut butter cookie goodness and decadent chocolate chips, all baked into a gloriously easy pie. What makes it truly special? It’s surprisingly quick to whip up, uses wholesome ingredients so you can feel good about indulging, and delivers an explosion of flavor that will have everyone asking for seconds.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Cooling Time 20 minutes mins

Total Time 50 minutes mins

Servings: 8 slices

Course: Dessert, Pie

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup creamy peanut butter
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1 cup semi-sweet chocolate chips
• 1 refrigerated unbaked 9-inch pie crust

Equipment

• 9-inch pie plate
• Large Bowl
• Small Bowl
• Wire rack

Method

 

1. Preheat your oven to 350°F (175°C). Gently press the unbaked pie crust into a 9-inch pie plate.
   1 refrigerated unbaked 9-inch pie crust
2. In a large bowl, cream together the softened butter and creamy peanut butter until light and fluffy.
   1 cup (2 sticks) unsalted butter, softened, 1 cup creamy peanut butter
3. Add the granulated sugar and light brown sugar. Beat until well combined.
   3/4 cup granulated sugar, 3/4 cup packed light brown sugar
4. Beat in the eggs one at a time, followed by the vanilla extract.
   2 large eggs, 1 teaspoon vanilla extract
5. In a separate small bowl, whisk together the baking soda and salt.
   1/2 teaspoon baking soda, 1/2 teaspoon salt
6. Gradually add the flour to the wet ingredients, mixing until just combined. Be careful not to overmix.
   1 1/2 cups all-purpose flour
7. Stir in the chocolate chips until they are evenly distributed.
   1 cup semi-sweet chocolate chips
8. Spread the cookie dough evenly into the prepared pie crust.
9. Bake for 30-35 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs (not wet batter).
10. Let the pie cool on a wire rack for at least 15-20 minutes before slicing and serving. This allows it to set up properly.
11. Serve warm or at room temperature. It’s delicious on its own, or with a scoop of vanilla ice cream!