Description
Reese’s Peanut Butter Cookie Pie is a chewy, gooey dessert pie made with a rich peanut butter cookie base, loaded with mini Reese’s Peanut Butter Cups, and finished with a chocolate drizzle for the ultimate indulgence.
Ingredients
- 1/2 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mini Reese’s Peanut Butter Cups, halved or chopped
- Optional: 1/4 cup chocolate chips or melted chocolate for drizzle
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9-inch pie dish or line with parchment paper.
- In a large bowl, cream together peanut butter, butter, granulated sugar, and brown sugar until smooth and fluffy.
- Add egg and vanilla; mix until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until a soft dough forms.
- Fold in most of the chopped Reese’s, reserving some for topping.
- Press dough evenly into prepared pie dish and sprinkle reserved Reese’s on top.
- Bake for 25–30 minutes, until edges are golden and center is just set.
- Let cool for 10–15 minutes, then drizzle with melted chocolate if desired.
- Slice and serve warm or at room temperature.
Notes
- Add chopped peanuts or pretzels for extra crunch.
- Try white chocolate or full-size Reese’s for variations.
- Top with vanilla ice cream for an indulgent dessert.
- No need to chill the dough before baking.
- Store at room temperature for 3 days or refrigerate for up to 5 days.
- Freeze slices for up to 1 month; reheat briefly before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 28g
- Sodium: 190mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
