Triple Peanut Butter Cookie Pie
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Triple Peanut Butter Cookie Pie — This fast and easy cookie pie has peanut butter worked in three different ways. If you’re a peanut butter lover, this pie is for you!
Easy 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&M’s. 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&M’s 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.
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.
What’s in Peanut Butter Cookie Pie?
To make this peanut butter cup cookie pie, you’ll need:
- Unsalted butter
- Light brown sugar
- Vanilla extract
- Creamy peanut butter
- All-purpose flour
- Mini peanut butter cups
- Peanut butter M&M’s
How to Make a Giant Cookie Pie
This cookie cake pie comes together much like a regular batch of cookies would! Whisk together the melted butter, egg, brown sugar, peanut butter, and vanilla.
Add the dry ingredients and stir until just combined.
Turn the cookie dough into a greased pie plate, then insert the peanut butter cups into the batter, pushing them down so the top is almost flush with the surface of the dough. Insert the M&M’s next.
Then, it’s just a matter of baking the cookie cake pie until done!
Can I Use Natural Peanut Butter?
No, natural and homemade peanut butters are often too runny and too oily for baked goods. I recommend using a ‘classic’ peanut butter brand like Jif or Skippy.
Can I Use Chunky Peanut Butter?
I personally prefer the consistency of creamy peanut butter in my baked goods, but you’re welcome to use chunky peanut butter if desired.
How to Store Peanut Butter Cookie Pie
This cookie cake pie will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months. Note that the color may leech from the M&M’s if you freeze it.
How to Reheat Cookie Pie
If you want to reheat leftover cookie pie to make it nice and gooey again, I recommend gently heating the portion you’re going to consume in the microwave in 10-second intervals. Don’t reheat portions you’re not going to consume because then it will get hard.
However, this peanut butter cookie pie is so soft naturally, we enjoy it at room temperature.
Tips for Making Peanut Butter Cookie Pie
If you don’t have peanut butter cups or Peanut M&M’s 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.
For optimal results, cool this cookie pie overnight because it gives the flavors a chance to marry and the pie to really set up fully.
- 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).
Amount Per Serving: Calories: 593Total Fat: 40gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 44mgSodium: 310mgCarbohydrates: 48gFiber: 4gSugar: 28gProtein: 15g
More Peanut Butter Cookie Recipes:
Peanut Butter S’mores Cookie Pie — Underneath a layer of lightly toasted marshmallows and melted chocolate chips is a graham cracker crumb-peanut butter cookie.
Chocolate Chip Peanut Butter Oatmeal Skillet Cookie — This cast iron skillet cookie combines three of my favorite cookies into one! Chocolate chips, peanut butter, and oatmeal are combined to make the best cookie I’ve eaten in a long time!
Easy 4-Ingredient Perfect Peanut Butter Cookies — These 4-ingredient peanut butter cookies are made with a secret ingredient…and lots of peanut butter, of course! These are so easy and fast to make!
Big Soft and Chewy Peanut Butter Crinkle Cookies — These soft peanut butter cookies are the peanut butter version of a molasses crinkle. They’re soft, supremely chewy, and have an old-fashioned peanut butter cookie flavor!
The BEST Flourless Peanut Butter Cookies — Soft, chewy and they’ll be your new fave PB cookies!! One bowl, no mixer, no butter, naturally gluten-free! Love it when something so easy tastes so amazing!!
Reese’s Pieces Soft Peanut Butter Cookies — The cookies are soft, moist, with irresistibly tender centers, a slight bit of chewiness to the edges, loaded with Reese’s Pieces, and oozing, melted chocolate chips.
Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting — Similar to Lofthouse Soft-Frosted Sugar Cookies, but these are for peanut butter fans. I added peanut butter and frosted them with peanut butter buttercream.
Originally posted January 25, 2014 and reposted August 26, 2020 with updated text.
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