Chocolate Chip Cookies and Peanut Butter Pie!
What are my husband's two favorite desserts?
So what better way to honor him with a special dessert on Father's Day than to find a recipe that includes both of those in one?
This Chocolate Chip-Peanut Butter Cookie Pie did just that!
I don't even know where to begin...should I start at the top and make my way down?
The crispy cold chocolate?
The delicious dense filling of peanut butter that wasn't saturated with peanut flavor.
Or the chewy chocolate chip cookie crust?
Or the fact that I made my husband take the remainder of the pie with him to work, because I don't need to eat another 9 points in just one slice and ruin my diet?
What a wonderful dessert and a wonderful combination (and this is saying a lot from me because during my pregnancy peanut butter was one food I couldn't even smell without being nauseous and since that time I haven't wanted any).
Apparently, it was featured at the Pillsbury Bake-Off in 1998! The only gripe I had with it, is once the chocolate sets it makes it hard to cut without snapping the chocolate and squishing the slice.
But it was truly divine!
Maybe you will even see this as a "special" dessert at Cake Crazed (at the Rochester Public Market, of course!)
Chocolate-Peanut Butter Cookie Pie
Prep Time: 15 min ; Start to Finish: 1 hr 50 min
Makes: 16 servings
1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated chocolate chip cookies with walnuts
3 cups powdered sugar
1 cup peanut butter
2 tablespoons butter or margarine, softened
1/4 cup water
1 cup milk chocolate chips, melted
16 pecan halves, if desired
1 . Heat oven to 350°F. In bottom of ungreased 10- or 9-inch springform pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan. Bake 14 to 18 minutes or until golden brown. Cool 15 minutes.
2 . In medium bowl, mix powdered sugar, peanut butter, butter and water until well blended. (If necessary, add additional water 1 teaspoon at a time until mixture is smooth.) Drop spoonfuls of mixture over baked cookie crust; press evenly to cover crust.
3 . Spread melted chocolate chips over peanut butter mixture. If desired, carefully swirl chocolate with fork. Garnish with pecan halves. Refrigerate 1 hour or until chocolate is set.