Loaded Peanut Butter Cookie Pie Recipe

I whipped up a Peanut Butter Desserts creation that pairs three layers of peanut butter magic. Creamy peanut butter, unsalted butter, granulated and brown sugars blend with vanilla and an egg. Mini peanut butter cups and Reese’s Pieces add pockets of irresistible flavor in this uniquely satisfying treat.

I love creating peanut butter desserts that are as fun to make as they are to eat. This Loaded Peanut Butter Cookie Pie is something special for anyone who adores peanut butter in every bite.

I mix 1/2 cup unsalted butter with 1/2 cup creamy peanut butter for that extra peanut butter kick along with 1/2 cup granulated sugar and 1/2 cup packed brown sugar. Then i add 1 large egg and 1 tsp vanilla extract before stirring in 1 1/2 cups all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt.

The best part? It gets loaded with 1 cup mini peanut butter cups and 1/2 cup Reese’s Pieces.

The result is a cake that has a super soft center with chewy edges and an aroma that fills the kitchen with promise. It’s the perfect twist on classic cookie recipes that makes you wanna take another bite, again and again.

Why I Like this Recipe

I really like this recipe for a bunch of reasons. First, I love that peanut butter is used in three different ways – its in the dough, mixed in as peanut butter cups, and even sprinkled as Reese’s Pieces. That just gives it a cool layered flavor that you don’t see every day.

Second, I like how easy it is to make. You dont even need a mixer and the instructions are super simple which makes it fun to whip up even when im in a hurry.

Third, I really appreciate the texture. The cookie pie has a soft, chewy center with slightly crunchy edges that keep it interesting with every bite.

Lastly, the overall taste is just amazing. The mix of sugars, butter, and peanut butter all comes together to create a flavor that’s both rich and satisfying.

Ingredients

• Unsalted Butter: Adds creamy richness and smooth texture in every bite.
• Peanut Butter: Loaded with protein and healthy fats, giving it a nutty kick.
• Granulated Sugar: Pure carbs that lend a straightforward, crisp sweetness overall.
• Brown Sugar: Moist and flavorful with a caramel nuance that deepens the taste.
• Mini Peanut Butter Cups: Brings an extra peanut butter punch with a chocolate crunch.
• Reese’s Pieces: Fun, sugary bits offering bursts of texture and vibrant flavor.
• Vanilla Extract: A subtle aromatic spice that naturally enhances the sweetness.
• Egg: Acts as a binder, helping the flavors meld into one delightful treat.

Ingredient Quantities

• 1/2 cup unsalted butter, softened
• 1/2 cup creamy peanut butter (for that extra peanut butter kick)
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup mini peanut butter cups, roughly chopped
• 1/2 cup Reese’s Pieces

How to Make this

1. Preheat your oven to 350°F and grease a pie pan so nothing sticks.

2. In a large bowl, cream together 1/2 cup softened unsalted butter, 1/2 cup creamy peanut butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar until it looks light and smooth.

3. Beat in 1 large egg and 1 tsp vanilla extract until mixed in well.

4. In another bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt.

5. Slowly add the dry ingredients to the wet mixture and stir until just combined (don’t overmix).

6. Gently fold in 1 cup roughly chopped mini peanut butter cups and 1/2 cup Reese’s Pieces until they are evenly distributed.

7. Press about half of your cookie dough evenly into the bottom of the greased pie pan.

8. Sprinkle a little extra Reese’s Pieces on top of the dough if you want an extra pop of color and crunch.

9. Carefully spread the remaining dough over the top, making sure to cover the Reese’s Pieces layer.

10. Bake for about 20-25 minutes, until the edges are a bit golden and the center feels soft when lightly pressed. Let it cool a little before slicing and enjoying your loaded peanut butter cookie pie!

Equipment Needed

1. Oven
2. Pie pan
3. Large mixing bowl
4. Electric hand mixer (or a sturdy spoon if you’re doing it by hand)
5. Medium mixing bowl for dry ingredients
6. Whisk
7. Measuring cups and spoons
8. Chopping board and knife for roughly chopping the peanut butter cups
9. Spatula for folding and spreading dough

FAQ

Loaded Peanut Butter Cookie Pie Recipe Substitutions and Variations

• Butter: You can use margarine or even coconut oil in place of unsalted butter if you dont have any around
• Peanut butter: Try almond butter or cashew butter for a different, but still creamy, flavor
• Granulated sugar: Coconut sugar works fine and might even give your pie a richer taste
• Mini peanut butter cups: You could substitute these with dark chocolate chunks if thats what you prefer
• Reese’s Pieces: If you want a twist, crushed peanut butter candy or peanut M&Ms can do the job too

Pro Tips

1. Try chillin the dough in the refrigerator for at least 30 minutes before you press it in the pan. It makes it way easier to work with and helps the flavors marry better.
2. Make sure you dont overmix your dough once you add the dry ingredients. Overmixing can make your cookie pie tough instead of soft and chewy.
3. When you’re folding in the peanut butter cups and Reese’s Pieces, do it gently to keep the pieces from melting too much into the dough.
4. Keep an eye on the pie while it’s baking. Every oven is different so if the edges start to look too brown early, give it a couple minutes less in the oven. Enjoy!