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
- Egg
- Light brown sugar
- Vanilla extract
- Creamy peanut butter
- All-purpose flour
- Salt
- 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.
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Triple Peanut Butter Cookie Pie
Ingredients
- ½ 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
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
Cookie pies are on my list of things to try. A peanut butter version is perfect! This looks so chewy and dense – just how I like my blondies too.
Such a great idea to use a blondie like a pie, I would happily slip into a peanut butter coma while consuming this. Looks so good :D
PB LOVAHS REJOICE!!! I love it, Averie!
This looks so moist and wonderful! I love how fun it looks too!
“purpose flour” I don’t understand what is that ingredients?
all-purpose flour
As opposed to cake flour, bread flour, brown rice flour, etc.
Hi Averie, I’ve never commented before but have made a few of your recipes. I am in trouble when I do because I want to eat ALL of it:) Just wanted to say thank you. I love your photography style. This may sound strange but I also love your cutting board…very rustic and complimentary to all of your yummy looking goodies!
Thanks for trying many of my recipes and finally saying hi! I am glad you love this board – me too! I bought it about 2 years ago. It’s from the 1860s and was a dough board that I sourced from rural Pennsylvania. Probably an old Amish woman’s. I paid a small fortune for it but I truly love it :) I shot a ton, ton, ton of my recipes for my blog and cookbook on it in 2012-13 and tried to stop using it as much in the past 6 mos but for this post I thought it would be perfect :)
Triple the peanut butter – triple the fun! This pie looks so fun! Pinned!
And thanks for pinning!
I’m making these right now….but where/when does the actual peanut butter go in?
Did you read step 3. of the directions from the blog post? It goes in right there.
I’m sure you figured that out by now if you already made them and hopefully are enjoying them!
I know this question is bound to be met with some flack, seeing as how most of this entire blog is dedicated to the deliciousness of peanut butter, but how would I go about cutting down the amount of peanut butter used in the recipe? (I know, I know!) This looks amazing and I really want to make it, but I have some non-peanut butter-lovers in my life. I think I can get away with the cups, use plain m&ms and maybe a portion of the creamy peanut butter, but what would you suggest to substitute?
If you don’t like PB or have people who don’t, I wouldn’t make a recipe with ‘Triple PB’ as the title :) I would find a different recipe. There are lots of other blondies recipes https://www.averiecooks.com/tag/blondies-2 that are based on similar principles, most without as much PB. I would start with one of those. There are 29 to choose from!
When I was in England last I was craving blondies but didn’t have a square pan so used a pie dish and well, nothing is like a cookie pie/cake. Devoured the whole thing all too quickly! The pb cups in your pie look gorgeous, I am so fussy with resses pb cups ( I taste good and bad ones some people think they all taste the same but not me #issues ) so seeing them look soooo good in your pie is making me want to go get some right now!!
I totally know what you mean. I think they are made in different plants, factories, etc. and you never know what you’re going to get until you open the bag!
Yes! This has birthday party written all over it! Love!
I just love that you baked the blonde in a pie dish! The pb cups and colorful M&M’s are just the perfect way to jazz up the top too! Girl, this is down right fabulous! Pinned :-)
Thanks for pinning :)
I used to beg my mom for a cookie cake for my birthday. From the Great Cookie Co at the mall….YUM.
This looks so fun!
the Great Cookie Co (omg!!! haven’t thought about that place in a couple decades!)
They had one at a mall I used to go to (super small town) and the mall was literally too small for a Mrs Field’s so they had that instead! The memories and I know EXACTLY what you’re talking about!
Right now I have a triple peanut butter cookie pie sitting on my cooling rack! I wanted to bake today but was feeling so lazy, so I grabbed my iPad to read Averie Cooks, and low and behold a super easy pie! Even a laze ball could make!! I followed the recipe to a T, but did not hold out for the 30 minute cooling time, because remember I’m lazy today and waiting 30 more minutes wasn’t in my cards. I grabbed a fork and dove in, and I’m so glad I did, because this is such an easy fix for someone wanting baked goods but lacking in the energy department ;) the taste is YUMMY with a Capitol Y!! I took 2-3 bites and can now feel happy and satisfied enough to let the cooling process commence, thanks Averie! You made my day!
I’m thrilled you’re so happy with it, short cooking period and all :)
I might be missing something, but when do you add the peanut butter?
Thanks so much – love your recipes!!
I noticed it didn’t say to add the peanut butter too, but I assumed it would be added when the vanilla and such was added, and mine turned out super delicious!
Thanks for the catch, I updated the recipe. And you were correct. And so glad you tried it the same day I posted it! WOW…awesome! :)
With the egg, brown sugar & vanilla. Recipe updated :)
This is just the cuties peanut pie I have seen! It looks amazing!
Thanks, Paula :)