Peanut Butter Cup Cookie PieBrooke McLay
And then there was Peanut Butter Cup Cookie Pie. It’s the end of the story, really. Because how can there be anything more climactic than a giant peanut butter cookie topped with a rich layer of peanut butter topped with cocoa buttercream topped with mounds of peanut butter cups and salted peanuts and mini chocolate chips. The perfect crunch of crust. The smooth saltiness of peanut butter. The chocolatey fluff of homemade buttercream. Candy, candy, and more candy. See? See how there is nothing more to say after something like that? Just grab a flippin’ fork and dig in.
Peanut Butter Cup Cookie Pie
- 1 pkg. Betty Crocker peanut butter cookie mix (made according to pkg. directions)
- 1 cup smooth peanut butter
- 4 cups powdered sugar
- 1/2 cup cocoa powder
- 1 stick butter
- 1 teaspoon vanilla
- 2-3 tablespoons milk
- 1 cup Reeses Peanut Butter Cups, chopped
- 1/2 cup salted peanuts
- 1/4 cup mini chocolate chips
Mix all the ingredients for the peanut butter cookie mix in a large bowl. Press the cookie dough into a 9″ deep dish pie pan lightly coated with non-stick cooking spray. Bake in an oven preheated to 350 degrees for 18-22 minutes, or just until the edges of the cookie crust are ever so slightly browned. Remove from oven and immediately spoon the peanut butter over the top of the cookie crust. Allow to melt slightly, then spread across the crust with a spatula. Allow to cool completely.
In an electric stand mixer, beat together the powdered sugar, cocoa powder, butter, vanilla, and milk. Beat until a light and fluffy frosting is formed. Spread atop the peanut butter layer. Sprinkle with Reeses Peanut Butter Cups, salted peanuts, and mini chocolate chips. Allow the frosting to set slightly before serving.