Chocolate Chip and Peanut Butter Cookie Pie

It’s the annual day for me to try to share a new pie recipe…which is hard, given I don’t eat many pies. This year, I actually made this on purpose to have a Pi Day post. And then I realized (after making it) that I had just made another pie, albeit a savory one. Oops! That one will have to get shared, too…or saved for next year? Haha. Anyway, I like that this one is as easy as making cookies…but even easier since you just spread the batter in a pan and don’t have to chill it/scoop it/do multiple trays of cookies/etc. So simple. And, bonus? There is peanut butter in it! It’s a bit subtle with the peanut butter, compared to some other recipes I’ve made, but just enough for you fellow chocolate/peanut butter lovers.

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You don’t want to bake this pie all the way through. You want it to still be a bit soft as it is above.

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As it cools, the pie sets up nicely and is like one giant cookie. You definitely need a tall dish for it, so if you don’t have a deep dish pie pan (I don’t), a springform pan can also work, assuming yours is tall on the sides like mine.

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You can microwave the slices to get them ooey gooey again if you like. Entirely up to you. I ate it both ways.

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A peek inside before it baked….

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And what happens when you slide it off the bottom of the springform pan early…

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The Fudgelet and I ate that piece quickly. No one had to know. Except now you do.

Directions for Chocolate Chip and Peanut Butter Cookie Pie

Adapted slightly from Food Folks and Fun

  • 1 cup butter, room temperature
  • 1 cup creamy peanut butter
  • 3/4 cup granulated sugar
  • 1 cup brown sugar (light or dark)
  • 2 eggs, room temperature
  • 1 Tablespoon vanilla extract
  • 2.5 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 cups semi-sweet chocolate chips
  • About 8 mini Reese’s peanut butter cups (the ones about an inch across), cut into quarters

Preheat the oven to 350 degrees and prepare a 9-inch deep dish pie plate, or a 9-inch springform pan. My springform pan is glass and silicone, so I didn’t spray it.

Beat together the butter and peanut butter until fluffy and combined (about 1 minute on medium speed with your mixer).

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Add both sugars and beat for another 2-3 minutes, again until fluffy.

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Add the eggs one at a time, beating for about 30 seconds in-between, then the vanilla. Beat for one more minute.

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Meanwhile, whisk together the flour, baking soda, and salt. Stir in the dry ingredients into the butter/egg mixture, just before it is combined.

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Then, stir in the chocolate chips and mix until combined.

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Press about half of the dough into the bottom of the baking dish. Then, sprinkle the peanut butter cups on top, spreading them out evenly.

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Place the remaining dough on top, pressing down and making sure you cover the peanut butter cups, and that the top is smooth.

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Bake for about 50-55 minutes until the top is lightly browned and dry, and the inside is set but still gooey. Let the pie cool for 30 minutes before serving. If baking it ahead of time, you can microwave slices for about 15-20 seconds to make them gooey again, serve them as is for a more firm/cookie-like slice, or rewarm the entire pie pan in the oven.

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Directions for Chocolate Chip and Peanut Butter Cookie Pie (without pictures)

Adapted slightly from Food Folks and Fun

  • 1 cup butter, room temperature
  • 1 cup creamy peanut butter
  • 3/4 cup granulated sugar
  • 1 cup brown sugar (light or dark)
  • 2 eggs, room temperature
  • 1 Tablespoon vanilla extract
  • 2.5 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 cups semi-sweet chocolate chips
  • About 8 mini Reese’s peanut butter cups (the ones about an inch across), cut into quarters

Preheat the oven to 350 degrees and prepare a 9-inch deep dish pie plate, or a 9-inch springform pan. My springform pan is glass and silicone, so I didn’t spray it.

Beat together the butter and peanut butter until fluffy and combined (about 1 minute on medium speed with your mixer). Add both sugars and beat for another 2-3 minutes, again until fluffy. Add the eggs one at a time, beating for about 30 seconds in-between, then the vanilla. Beat for one more minute.

Meanwhile, whisk together the flour, baking soda, and salt. Stir in the dry ingredients into the butter/egg mixture, just before it is combined. Then, stir in the chocolate chips and mix until combined.

Press about half of the dough into the bottom of the baking dish. Then, sprinkle the peanut butter cups on top, spreading them out evenly. Place the remaining dough on top, pressing down and making sure you cover the peanut butter cups, and that the top is smooth.

Bake for about 50-55 minutes until the top is lightly browned and dry, and the inside is set but still gooey. Let the pie cool for 30 minutes before serving. If baking it ahead of time, you can microwave slices for about 15-20 seconds to make them gooey again, serve them as is for a more firm/cookie-like slice, or rewarm the entire pie pan in the oven.

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Lactation Chocolate Chip Cookies

A friend recently had her baby and was worried about her milk supply. So yeah, when I said lactation in the title, I meant….lactating moms. Does lactating sound odd to you? It does to me, but I think because the term isn’t used all over the place as often as “breastfeeding” or “nursing”. Lactating makes me feel more like a cow. When a (different) friend commented how I am still lactating, I was all “whooooaaa….oh yeah, I guess so, haha.” And I guess there is the whole idea that you might even be lactating but not breastfeeding. So, maybe these should be called Breastfeeding Chocolate Chip Cookies? Anyhoo, the friend with the baby (who also has a toddler) was going to make herself some cookies. I volunteered, and she still said “I think I might have some time, and I have the supplies”. After I pushed a bit more, she willingly let me make them for her, since I have half the number of kids she does, so therefore triple the amount of free time. And baking is one of my “things”, so it was nice to be able to help out with a hobby. She sent her husband over with the Brewer’s yeast and flaxseed (who then handed them over to K at the door since I was putting the Fudgelet down for bed, which felt like a drug deal, haha), and gave me a recipe she used previously. I changed the recipe a bunch, partly because the original one wasn’t super clear with the directions. Also, I ended up making two batches, so I changed the ratios a bit the second time since I now knew how the cookies would turn out.

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Malted Candy and Chocolate Chip Cookies

This is the time for cookies, I think. Clearly I am a fan of chocolate in my cookies, but I occasionally branch out to other flavors…as long as I still keep some chocolate in there, haha. Over the summer, I made a chocolate malt ice cream. I had to go and buy the malted milk powder, but I figured it was a chance to try something new, but still satisfy my chocolate craving. Well, it did the second, but not really the first. I couldn’t taste any of the malt flavor. The only malt flavor I really know is from the Whopper candies, and I don’t really like them that much. But, I think part of that is how sweet they are, and not necessarily the malt flavor. So, I wanted to try again.

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Chocolate Chip Snack Cake

This doesn’t make the prettiest cake. I mean, it is a simple snack cake after all. But, let’s say you want to jazz it up a bit. You could! You could add a little frosting on top (chocolate or vanilla…maybe even a fancy caramel one?). Maybe some ganache? Just a bit of melted chocolate? Or you could leave it plain. Serve it with ice cream? Just warm it in the microwave for a gooey treat? (That last idea was my favorite.) Decide what you want to do.

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Cookie Butter Chocolate Chip Cookies

Today’s post comes to you from a Friday Favorites link! I loved that the recipe was easy and could be made and baked within an hour (less, really). No chilling required! It was really tasty, and a great last minute recipe for when a friend is going to drop by. Two reasons: you get to make it quickly and you have someone to share them with!

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Tips-y Tuesdays: Ultimate Chocolate Chip Cookie Update!

I get lots of requests for my chocolate chip cookies, but I still like to play around with the recipe. Sometimes I try completely new ones, and other times I take mine and tweak them. K had mentioned wanting the cookies to be a bit thicker and not spread as much. I also wanted to remove the ice cube part of my recipe because with my current fridge, getting ice cubes can be noisy. Usually I am making cookies during nap time, so I wanted a way of making the cookies in a quieter way. (Oddly enough, the mixer doesn’t usually wake the Fudgelet.)

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K wants the cookies bigger the next time I make them, but I was keeping them smaller for my dad. You can do whatever size you like, just know that you will need to adjust the baking time. These cookies do not spread as much as the original recipe, so you can put them a bit closer together.

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Tips-y Tuesdays: How to Make a Skillet Cookie Tower

I am sharing a recipe today, but the main focus is on the idea. Because really, you can do this with any skillet cookie recipe. You could even do it with bars. As long as you have cookie/biscuit cutters in a few sizes, you are good to go.

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