This loaded peanut butter cookie pie is a rich and chewy dessert, bursting with the perfect combination of gooey sweetness and nutty flavor. Each slice is packed with melty chocolate chips and chunks of peanut butter cups, making it an irresistible treat for anyone who loves the classic peanut butter and chocolate duo.
Ingredients
1 cup creamy peanut butter
1/2 cup unsalted butter, softened
3/4 cup brown sugar, packed
1 large egg
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
1 cup chopped peanut butter cups
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish or line it with parchment paper.
In a large bowl, cream together the peanut butter, butter, brown sugar, and granulated sugar until smooth and fluffy.
Beat in the egg and vanilla extract until fully combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the peanut butter mixture, stirring just until incorporated.
Fold in the chocolate chips and chopped peanut butter cups evenly throughout the dough.
Spread the dough evenly into the prepared pie dish, smoothing the top with a spatula.
Bake for 20-25 minutes, or until the edges are set and golden, but the center remains slightly soft.
Allow the cookie pie to cool completely in the pan before slicing to ensure it sets properly. Serve with milk or vanilla ice cream for an extra indulgent touch.
Servings and timing
This recipe yields 8 servings. The total time from start to finish is about 40 minutes — 15 minutes for prep and 25 minutes for baking.
Variations
I like to switch things up sometimes by adding chopped nuts like peanuts or pecans for an extra crunch. You can also swap the semisweet chocolate chips for milk or dark chocolate chips depending on your preference. For a fun twist, try swirling in some caramel sauce before baking or topping the cooled pie with a drizzle of melted peanut butter or chocolate.
Storage/reheating
I store any leftovers covered tightly with plastic wrap or in an airtight container at room temperature for up to 3 days. If I want to keep it longer, I freeze the pie wrapped well in plastic and foil for up to 2 months. To reheat, I let the pie thaw at room temperature and then warm individual slices in the microwave for about 15-20 seconds to regain that soft, gooey texture.
FAQs
Can I use natural peanut butter instead of creamy?
I prefer creamy peanut butter for the smooth texture, but natural peanut butter can work as long as it’s well stirred. Just expect a slightly different texture and flavor.
What if I don’t have peanut butter cups?
No worries! You can substitute with extra chocolate chips or chopped Reese’s Pieces for a similar peanut butter and chocolate combo.
Can I make this gluten-free?
Yes! I substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend and the pie turns out just as delicious.
How do I know when the pie is done baking?
I look for golden edges with a set appearance while the center should remain slightly soft to ensure that chewy, gooey texture.
Can I prepare the dough ahead of time?
Absolutely. I sometimes prepare the dough and refrigerate it for up to 24 hours before baking. Just bring it to room temperature before spreading in the pan.
Conclusion
Making this loaded peanut butter cookie pie has quickly become one of my favorite go-to desserts when I want something comforting and chocolatey with minimal effort. It’s a great way to satisfy a sweet tooth while impressing friends and family with homemade goodness. Whether served warm with ice cream or just as it is, every bite delivers rich peanut butter flavor balanced perfectly with sweet chocolate — a true treat for any occasion.
Recipe:
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Loaded Peanut Butter Cookie Pie
- Total Time: 40 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A rich and chewy peanut butter cookie pie loaded with melty chocolate chips and chunks of peanut butter cups, delivering a perfect blend of gooey sweetness and nutty flavor.
Ingredients
1 cup creamy peanut butter
1/2 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
1 cup chopped peanut butter cups
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish or line it with parchment paper.
- In a large bowl, cream together the peanut butter, butter, brown sugar, and granulated sugar until smooth and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the peanut butter mixture, stirring just until incorporated.
- Fold in the chocolate chips and chopped peanut butter cups evenly throughout the dough.
- Spread the dough evenly into the prepared pie dish, smoothing the top with a spatula.
- Bake for 20-25 minutes, or until the edges are set and golden, but the center remains slightly soft.
- Allow the cookie pie to cool completely in the pan before slicing to ensure it sets properly.
- Serve with milk or vanilla ice cream for an extra indulgent touch.
Notes
For extra crunch, add chopped peanuts or pecans.
Swap semisweet chocolate chips with milk or dark chocolate chips as preferred.
Try swirling caramel sauce before baking or drizzle melted peanut butter/chocolate on top after baking.
Store leftovers covered at room temperature up to 3 days or freeze up to 2 months.
Reheat slices in microwave for 15-20 seconds for a soft, gooey texture.
Natural peanut butter can be used but expect different texture and flavor.
Substitute peanut butter cups with extra chocolate chips or chopped Reese’s Pieces if unavailable.
Make gluten-free by using a 1-to-1 gluten-free baking flour blend.
Dough can be prepared ahead and refrigerated up to 24 hours before baking; bring to room temperature before baking.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 40mg
