Reese’s Peanut Butter Cookie Pie

Reese’s Peanut Butter Cookie Pie is a rich, indulgent dessert that combines the best of cookies, candy, and pie into one unforgettable treat. With a soft, chewy peanut butter cookie base studded with chunks of Reese’s and topped with a drizzle of melted chocolate, this pie is a chocolate-peanut butter lover’s dream.

Why You’ll Love This Recipe

I love how ridiculously easy this dessert is to put together, yet it tastes like something straight from a bakery. The cookie pie bakes up with a golden edge and a soft, gooey center, while the Reese’s cups melt slightly into the dough, adding pockets of creamy peanut butter and chocolate. It’s the kind of treat I bake when I want maximum flavor with minimal effort—and it’s always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Creamy peanut butter

• Unsalted butter (softened)

• Granulated sugar

• Brown sugar

• Egg

• Vanilla extract

• All-purpose flour

• Baking soda

• Salt

• Mini Reese’s Peanut Butter Cups (halved or chopped)

• Optional: chocolate chips or melted chocolate for drizzle

Directions

1. I preheat the oven to 350°F and lightly grease a 9-inch pie dish or line it with parchment paper.

2. In a large bowl, I cream together the peanut butter, butter, brown sugar, and granulated sugar until smooth and fluffy.

3. I add the egg and vanilla and mix until combined.

4. In a separate bowl, I whisk together the flour, baking soda, and salt.

5. I gradually mix the dry ingredients into the wet ingredients until a soft dough forms.

6. I gently fold in most of the chopped Reese’s, reserving a few for topping.

7. I press the dough evenly into the pie dish, then sprinkle the remaining Reese’s on top.

8. I bake the pie for 25–30 minutes, or until the edges are golden and the center is set but still soft.

9. After baking, I let it cool for 10–15 minutes before drizzling with melted chocolate, if using.

Servings and timing

This pie serves about 8 to 10 people. It takes around 15 minutes to prep and 25–30 minutes to bake. I usually let it cool for 15 minutes before serving.

Variations

When I want even more texture, I add chopped peanuts or pretzels into the dough. I’ve also swapped the mini Reese’s for chopped full-size cups or tried it with white chocolate Reese’s for a twist. Sometimes I add a scoop of vanilla ice cream on top for an over-the-top dessert that’s totally worth it.

storage/reheating

I store the pie covered at room temperature for up to 3 days, or in the fridge for up to 5. If I want to reheat it, I warm individual slices in the microwave for about 10–15 seconds to bring back the gooey texture. It also freezes well—just wrap tightly and store for up to a month.

FAQs

Can I use natural peanut butter?

I prefer regular creamy peanut butter for the best texture. Natural peanut butter can separate and make the dough greasy or crumbly.

Do I need to chill the dough?

No chilling is needed for this recipe—I love how it goes straight from bowl to oven.

Can I use a cookie mix instead?

Yes, if I’m in a pinch, I’ve used a peanut butter cookie mix as a shortcut and just added the chopped Reese’s.

How do I keep the pie from overbaking?

I watch for the edges to turn golden while the center remains slightly soft. It continues to firm up as it cools.

Can I make this in a different pan?

Yes, I’ve made it in an 8×8-inch square pan for a more bar-like version, or in a cast iron skillet for a rustic look.

Conclusion

Reese’s Peanut Butter Cookie Pie is the kind of dessert that never lasts long in my house. It’s warm, gooey, and full of everything I love—peanut butter, chocolate, and that chewy cookie texture. Whether I’m making it for a party or a weeknight treat, this pie always delivers sweet satisfaction with every bite.