Chocolate Chip Cookie Peanut Butter Cream Pie
This rich chocolate chip cookie peanut butter cream pie is an easy dessert that tastes like a little slice of heaven! The pie crust is a homemade chocolate chip cookie, and the peanut butter filling is made with peanut butter, pudding, and whipped cream. The pie is topped with homemade whipped cream, chopped peanuts, chocolate chip cookies, and melted chocolate. Pure chocolate decadence. Plus, a step-by-step video below!
Servings: 12 -14 Slices
Ingredients
Homemade Chocolate Chip Cookie Crust (or, you can use a pre-made cookie dough like Toll House or cookie dough mix like Betty Crocker, following the directions & ingredients on the back of the mix)
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 2 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
Peanut Butter Cream Filling
- 1 3.4 oz instant vanilla pudding mix
- 1 1/3 cups milk
- 1/2 cup creamy peanut butter
- 1 1/2 cups heavy cream
- 1 1/2 tsp vanilla extract
- 1/4 cup powdered sugar* (optional)
Toppings
- Melted chocolate
- crushed peanuts
- extra chocolate chip cookies
Instructions
Homemade Chocolate Chip Cookie Crust
- Preheat oven to 350 degrees.
- Mix butter, granulated sugar, and brown sugar together until light and fluffy. Add in the egg and vanilla extract; mix until combined.
- Add in flour, baking soda, and salt. Mix until combined. Add in chocolate chips.
- Press 3/4 of the cookie dough in a 9” pie plate, like a crust. Bake for 20-22 minutes, until the edges of the cookie are slightly golden brown. Use a rubber spatula to push the cookie back into a crust shape (it’ll puff up a bit in the oven). Let it cool.
- Bake the rest of the cookie dough into small cookies to add to the top of the pie (probably about 6 cookies) for about 13-14 minutes, or until golden brown.
Peanut Butter Cream Filling
- Whisk instant pudding and milk together until it thickens up. Add in peanut butter and mix (it’ll be pretty thick). Set aside.
- Beat the heavy cream into soft peaks, and add in vanilla extract and powdered sugar.* Beat the whipped cream until everything is incorporated and it has thickened up.
- Add half of the whipped cream to the peanut butter pudding and fold until combined.
- Pour the peanut butter cream into the cookie crust. Top with remaining whipped cream. Cut cookies into fourths, and add them to the top of the pie.
- Drizzle with melted chocolate and add crushed peanuts, if desired.
- Refrigerate for at least 3-4 hours (this will firm up the filling).
- Enjoy!
Notes
The powdered sugar is optional based on how sweet you like your desserts. If using a sugary peanut butter, you might not need the additional powdered sugar. If using a natural peanut butter, the filling will not be quite as sweet and you might want the powdered sugar.