Triple Peanut Butter Cookie Pie
This is the fastest and easiest pie I’ve ever made.
And the only one with peanut butter incorporated three ways.
Except it’s not really a pie at all. I used my recipe for peanut butter blondies and baked it into pie dish, but not before topping with mini peanut butter cups and Peanut Butter M&Ms.
It’s my annual contribution to National Peanut Butter Day, which was January 24.
The pie turned out to be one of my favorite blondies recipes ever. According to my WordPress tags, I’ve tagged 29 recipes as blondies. Okay then, I’ve made more than a couple versions, but the base always starts out the same.
One stick of melted butter, 1 egg, 1 cup brown sugar, 1 tablespoon vanilla, with 1 cup flour stirred in. Truly a 5-minute batter. No-mixer, nothing complicated, or fussy. The opposite of what making a real pie tends to be.
The interior is squishy soft and supremely moist, while the edges are chewier with a slight crispiness. There’s no baking powder or baking soda in my blondies because I like them really dense and not at all cakey.
The peanut butter flavor is bold and pronounced, something you’d expect with as much peanut butter as there is packed into this pie.
The brightly colored M&Ms draw me in initially, but it’s the baked-in peanut butter cups that steal the show.
I can’t resist peanut butter cups and they add texture to the buttery soft dough, as well as just enough chocolate to satisfy my chocolate + peanut butter cravings.
If you don’t have peanut butter cups or Peanut M&Ms on hand, use what you do have. Chopped Twix, Snickers, Rolos, plain M&Ms, it’s all good.
Use the recipe as an excuse to clean out your pantry of random candy and half-opened bags of baking chips. If you wait until after Valentine’s to make it, you can clean out all those Valentine’s exchange candy remnants.
You’ll have your pantry widdled down just in time for the Easter Bunny, who brings more candy.
The pie would make a great base to top with ice cream or even as a fun ‘birthday cake’ for kids, and so much easier than cake since you don’t have to cream any ingredients or frost it.
Over the years of blogging and writing a cookbook devoted to peanut butter, I’ve combined peanut butter, chocolate, and candy in almost every imaginable combination and permutation, but never as a cookie pie.
Glad I can check that off my list now.
Triple Peanut Butter Cookie Pie
This pie isn’t really a pie but instead uses my go-to peanut butter blondies recipe and baked into a pie dish. The peanut butter flavor is bold and pronounced because peanut butter is incorporated 3 ways. The interior is soft and supremely moist, while the edges are chewier with a slight crispiness. The bright colored Peanut Butter M&Ms draw me in initially, but it’s the baked-in peanut butter cups that steal the show. They add texture to the buttery soft, dense dough, as well as just enough chocolate to satisfy chocolate + peanut butter cravings. Substitute with your favorite candy if you don’t have the types I used. View the recipe as a way to clean out your pantry odds and ends. Would make a great kiddie ‘birthday cake’ and such a fast and easy, no-mixer recipe to make.
1/2 cup unsalted butter (1 stick), melted
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
heaping 1/3 cup creamy peanut butter
1 cup all-purpose flour
pinch salt, optional and to taste
12 to 14 mini peanut butter cups
about 2/3 cup Peanut Butter M&Ms (I used one 2.83-ounce ‘King Size’ bag sold; optionally substitute with Peanut or Plain M&Ms)
- Preheat oven to 350F. Spray a 9-inch pie dish with floured cooking spray; set aside.
- In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
- Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, peanut butter, vanilla, and whisk until smooth.
- Add the flour, optional salt, and stir until just combined; don’t overmix.
- Turn batter out into prepared pie dish, smoothing the top lightly with a spatula.
- Evenly insert the peanut butter cups into the batter, pushing them down so the top is almost flush with the surface of the dough.
- Evenly insert the M&Ms into the batter, pushing them down to anchor.
- Bake for about 28 to 30 minutes, or until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter. If your pie has risen in the center, it will deflate as it cools. Allow pie to cool in pan for at least 30 minutes before slicing and serving; however, for optimal results, cool overnight because it gives the flavors a chance to marry and the pie to really set up fully. Pie will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months (color may leech from the M&Ms if you freeze it).
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I wrote a Peanut Butter Cookbook with 100+ recipes using Peanut Butter
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