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
- 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
For the base:
- Preheat the oven to 350°f.
- Melt the butter in a small saucepan, or in the microwave.
- In a large mixing bowl, combine the melted butter, peanut butter, and brown sugar. Whisk until smooth.
- Mix in the egg, salt and vanilla extract until smooth.
- Stir in the flour until just combined.
- Fold in the peanut butter chips and chopped peanuts.
- Pour the mixture into 4 of the baking cups (the mixture will be on the stiff side), and smooth the tops.
- Bake for 25-30 minutes.
- 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.
For the fudge frosting and finishing:
- 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.
- Stir together the powdered sugar, cocoa powder, and melted chocolate and butter. Add in the vanilla extract and cream.
- Whip together on medium high speed (8), until well combined and smooth.
- Transfer frosting to a piping bag fitted with the Wilton 1M tip.
- Pipe rosettes in middle of the peanut butter cookie pies.
- 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