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Peaut Butter Chocolate Cookie Pie //

Peanut Butter and Chocolate Cookie Pie

  • Author: Elana Lepkowski
  • Prep Time: 20
  • Cooling Time: 15
  • Cook Time: 26
  • Total Time: 1 hour 1 minutes
  • Yield: 4 Peanut Butter and Chocolate Cookie Pies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Holiday


The classic combination of peanut butter and chocolate create a shareable treat that satisfies both your sweet and savory tastes in this oversized cookie “pie”. A Disneyland-inspired recipes.



Peanut Butter Base:

  • 1 stick butter (1/2 cup)
  • 1/2 cup (120 g) creamy peanut butter
  • 3/4 cup (150 g) light brown sugar
  • 1 egg
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 cup (120 g) flour
  • 1/2 cup (127 g) peanut butter chips
  • 1/4 cup (31 g) roasted peanuts, chopped

Fudge Frosting:

  • 1/4 cup (4 tablespoons) unsalted butter
  • 2 ounces (57 g) unsweetened baking chocolate, chopped
  • 1/2 pound (227 g) powdered sugar, sifted
  • 2 tablespoons unsweetened cocoa powder, sifted
  • 1/4 teaspoon pure vanilla extract
  • 4 tablespoons cream

Special Tools:


For the base:

  1. Preheat the oven to 350°f.
  2. Melt the butter in a small saucepan, or in the microwave.
  3. In a large mixing bowl, combine the melted butter, peanut butter, and brown sugar. Whisk until smooth.
  4. Mix in the egg, salt and vanilla extract until smooth.
  5. Stir in the flour until just combined.
    Peaut Butter Chocolate Cookie Pie //
  6. Fold in the peanut butter chips and chopped peanuts.
    Peaut Butter Chocolate Cookie Pie //
  7. Pour the mixture into 4 of the baking cups (the mixture will be on the stiff side), and smooth the tops.
    Peaut Butter Chocolate Cookie Pie //
  8. Bake for 25-30 minutes.
    Peaut Butter Chocolate Cookie Pie //
  9. When done, let fully cool before frosting. To help create a space for the frosting to sit, depress the center of the cookie pies with the back of a spoon.
    Peaut Butter Chocolate Cookie Pie //

For the fudge frosting and finishing:

  1. Melt butter and chocolate in a double boiler, or microwave, in a heat proof bowl. For a double boiler, stir constantly over a low simmer until melted and smooth. If using a microwave, do short bursts of 15-20 second intervals, stirring in-between, until fully melted and smooth.
  2. Stir together the powdered sugar, cocoa powder, and melted chocolate and butter. Add in the vanilla extract and cream.
  3. Whip together on medium high speed (8), until well combined and smooth.
  4. Transfer frosting to a piping bag fitted with the Wilton 1M tip.
  5. Pipe rosettes in middle of the peanut butter cookie pies.
    Peaut Butter Chocolate Cookie Pie //
  6. Enjoy!


  • You can also bake this in an 8×8″ baking pan lined with parchment.
  • If you’re using salted peanut butter, reduce salt in recipe to 1/4 teaspoon.
  • Extra frosting can be refrigerated up to 4 days in an air-tight container, or frozen up to 3 months. Re-whip once defrosted.
  • Bases can be wrapped with or without frosting and frozen for up to 3 months.

Keywords: peanut butter, chocolate, brownie, blondie, cookie, pie, Disneyland, Candy Palace, dessert, holiday

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