Chocolate Chip Peanut Butter Cookie Pie
- Prep Time 10 minutes
- Cook Time 40 minutes
- Total Time 50mins
- Yield 1 9 inch pie
- Category dessert
- Method oven
- Cuisine american
Chocolate Chip Peanut Butter Cookie Pie
Step aside pumpkin pie, this chocolate chip peanut butter cookie pie is the star of your thanksgiving dessert spread this year!
- Prep Time 10 minutes
- Cook Time 40 minutes
- Total Time 50mins
- Yield 1 9 inch pie
- Category dessert
- Method oven
- Cuisine american
Ingredients
Units
- 1 Belmont Deep Dish Pie Crust
- 2 large eggs, at room temperature
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 3/4 cup peanut butter
- 1/4 cup unsalted butter, melted
- 2 teaspoons Stonemill Pure Vanilla Extract
- 3/4 cup Bakers’ Corner All Purpose Flour
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F and place the Belmont Deep Dish Pie Crust on a cookie sheet. Set aside.
- In a stand mixer fitted with the whisk attachment, combine the eggs, brown sugar, and granulated sugar.
- Beat on medium speed until light and fluffy and pale yellow in color, about 2 minutes.
- Add the peanut butter, melted butter, and vanilla extract and beat on medium speed until smooth and combined, about 30 seconds.
- Add the flour and salt and mix to combine. Last, add the chocolate chips, using a silicone spatula to fold into the batter.
- Spoon the peanut butter cookie batter into the pie crust, spreading into an even layer.
- Bake until the pie is golden brown all over and only wiggles slightly in the center when you jostle the pan, 30 to 45 minutes.
- Let the pie cool for at least 1 hour before slicing and serving!
Find it online: https://bromabakery.com/chocolate-chip-peanut-butter-cookie-pie/
- Prep Time 10 minutes
- Cook Time 40 minutes
- Total Time 50mins
- Yield 1 9 inch pie
- Category dessert
- Method oven
- Cuisine american