Chocolate Peanut Butter Cookie Pie


  • 1 (18oz.) pkg. Pillsbury refrigerated chocolate chip cookies with walnuts
  • 3 c. powdered sugar
  • 1 c. peanut butter
  • 2 Tbsp. butter or margarine, softened
  • 1/4 c. water
  • 1 c. milk chocolate chips, melted
  • 16 pecan halves, if desired
  1. Heat oven to 350º
  2. Remove cookie dough from wrapper. With floured fingers, press dough in bottom of ungreased 10 or 9 in. springform pan
  3. Bake at 350º for 14 to 18 minutes or until golden brown. Cool 15 minutes.
  4. In medium bowl, combine powdered sugar, peanut butter, butter and water; mix well. if necessary, add additional water 1 tsp. at a time until mixture is smooth. Drop spoonfuls of mixture over baked cookie crust; press evenly to cover crust.
  5. Spread melted chocolate chips over peanut butter mixture. If desired, carefully swirl chocolate with fork
  6. Garnish with pecan halves
  7. Refrigerate 1 hour or until chocolate is set


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