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Loaded Peanut Butter Cookie Pie Recipe

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★★★★★

4.5 from 133 reviews

This Loaded Peanut Butter Cookie Pie is a decadent, crowd-pleasing dessert combining creamy peanut butter dough with festive sprinkles, Reese’s Pieces, and miniature peanut butter cups baked to perfection in a 9-inch pie plate. It offers a rich, chewy texture with bursts of chocolate and peanut butter flavor, perfect for fall celebrations or any peanut butter lover’s craving.

Ingredients

Scale

Base Ingredients

  • ½ cup unsalted butter (1 stick), melted
  • 1 large egg
  • 1 cup light brown sugar, packed
  • 1 tablespoon vanilla extract
  • Heaping 1/3 cup creamy peanut butter
  • 1 cup all-purpose flour
  • ½ teaspoon salt, or to taste

Mix-ins and Toppings

  • ½ cup brown and orange fall-themed sprinkles (substitute with chocolate jimmies if desired)
  • ½ cup Reese’s Pieces, plus more for sprinkling
  • About 10 to 12 miniature peanut butter cups, unwrapped

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9-inch glass pie plate with cooking spray and set aside to ensure easy removal of the pie after baking.
  2. Melt Butter and Combine Wet Ingredients: In a large microwave-safe bowl, melt the unsalted butter by heating on high for about one minute. Allow it to cool slightly before adding the egg to prevent scrambling. Then whisk in the egg, light brown sugar, and vanilla extract until the mixture is smooth and well combined.
  3. Add Peanut Butter: Stir the creamy peanut butter into the wet mixture until fully incorporated, creating a rich and creamy batter base.
  4. Incorporate Dry Ingredients: Add the all-purpose flour and salt to the batter and stir gently until just combined. Be careful not to overmix to maintain a tender texture.
  5. Fold in Sprinkles and Reese’s Pieces: Add the fall-themed sprinkles and ½ cup of Reese’s Pieces. Stir carefully to evenly distribute the colorful mix-ins throughout the dough.
  6. Transfer Batter to Pie Plate: Empty the cookie dough batter into the prepared pie plate and smooth the top lightly with a spatula for even baking.
  7. Add Miniature Peanut Butter Cups: Arrange 10 to 12 unwrapped miniature peanut butter cups evenly over the surface of the dough. Press them down gently so they sit flush with the dough’s surface.
  8. Top with Additional Reese’s Pieces: Sprinkle 1 to 2 tablespoons of extra Reese’s Pieces over the top for visual appeal. Lightly tap them into the dough to keep them secure while baking.
  9. Bake: Place the pie in the preheated oven and bake for 26 to 29 minutes, or until the center is set and a toothpick inserted comes out clean or with just a few moist crumbs—avoid underbaking to maintain structure.
  10. Cool and Serve: Remove the pie from the oven and transfer to a wire rack. Let it cool for at least 30 minutes before slicing to allow the cookie pie to set completely and enhance sliceability.

Notes

  • Storage: Keep the pie stored in an airtight container at room temperature for up to 1 week to maintain freshness.
  • Substitutes: Use chocolate jimmies instead of fall-themed sprinkles if preferred.
  • Do not overmix the dough once flour is added to prevent a tough texture.
  • Ensure peanut butter cups are unwrapped before arranging on top to avoid any melting wrappers.
  • Allow full cooling time for best slicing results and to avoid crumbling.

Keywords: peanut butter cookie pie, peanut butter dessert, loaded cookie pie, Reese’s Pieces cookie, fall dessert, party dessert, chocolate peanut butter pie

Find it online: https://cookwithlea.com/loaded-peanut-butter-cookie-pie-recipe/