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
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
Add the granulated sugar and light brown sugar. Beat until well combined.
3/4 cup granulated sugar, 3/4 cup packed light brown sugar
Beat in the eggs one at a time, followed by the vanilla extract.
2 large eggs, 1 teaspoon vanilla extract
In a separate small bowl, whisk together the baking soda and salt.
1/2 teaspoon baking soda, 1/2 teaspoon salt
Gradually add the flour to the wet ingredients, mixing until just combined. Be careful not to overmix.
1 1/2 cups all-purpose flour
Stir in the chocolate chips until they are evenly distributed.
1 cup semi-sweet chocolate chips
Spread the cookie dough evenly into the prepared pie crust.
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).
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.
Serve warm or at room temperature. It's delicious on its own, or with a scoop of vanilla ice cream!
