Chocolate-Peanut Butter Cookie Pie

My Father's Day dessert for my husband. His two favorite baking loves are Chocolate Chip Cookies and Peanut Butter Pie. This pie encompassed both of those.

 

It was so easy to make and it was so incredibly delicious. And I don't even like peanut butter all that much. (It was one of those smells that used to nauseate me when I was pregnant.)

 

I made him take the rest to work so I wouldn't eat it. One piece was enough for me and I think next time I would have even eaten a half of piece.

 

The only gripe I had with it, is after the chocolate sets it is hard to cut without cracking the chocolate. Next time I think I would cut BEFORE I set the chocolate.

 

Here's the recipe...

 

Chocolate-Peanut Butter Cookie Pie

Prep Time: 15 min ; Start to Finish: 1 hr 50 min

Makes: 16 servings

 

1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated chocolate chip cookies with walnuts

3 cups powdered sugar

1 cup peanut butter

2 tablespoons butter or margarine, softened

1/4 cup water

1 cup milk chocolate chips, melted

16 pecan halves, if desired

 

 

1 . Heat oven to 350°F. In bottom of ungreased 10- or 9-inch springform pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan. Bake 14 to 18 minutes or until golden brown. Cool 15 minutes.

2 . In medium bowl, mix powdered sugar, peanut butter, butter and water until well blended. (If necessary, add additional water 1 teaspoon at a time until mixture is smooth.) Drop spoonfuls of mixture over baked cookie crust; press evenly to cover crust.

3 . Spread melted chocolate chips over peanut butter mixture. If desired, carefully swirl chocolate with fork. Garnish with pecan halves. Refrigerate 1 hour or until chocolate is set.

 

Highest Explore Position #253

 

 

Done