Chocolate Chip Cookie Peanut Butter Cream Pie

This rich chocolate chip cookie peanut butter cream pie is an easy dessert that tastes like a little slice of heaven! The pie crust is a homemade chocolate chip cookie, and the peanut butter filling is made with peanut butter, pudding, and whipped cream. The pie is topped with homemade whipped cream, chopped peanuts, chocolate chip cookies, and melted chocolate. Pure chocolate decadence. Plus, a step-by-step video below! 

This–this right here–is the pie of my dreams (probably yours as well, but, you know, I don’t want to be too presumptuous and all that).

I’m pretty sure I made this recipe back in October or November, and somehow the pictures got lost somewhere in the archives (aka the black hole) of my computer. I stumbled across them (and the video) somewhere in January, but you know, New Year’s Resolutions and all that (I also didn’t want to be too presumptuous and assume you all abandoned your resolutions day week 3 like me), so I waited until this precise moment.

Because after a long weekend, I think we could all use some pie to re-adjust back to real life. If you’re like me, and need some really, really good pie to re-adjust, then this Chocolate Chip Cookie Peanut Butter Cream Pie is what you need in your life.

Trust me. Chocolate + Peanut Butter = True love forever.

Back in 5th grade, we learned how to balance checkbooks, and as an ongoing lesson, our teacher had us balance checkbooks all year. We’d earn money by completing certain tasks in class, and every once in a while, we’d have an auction where we would all bring in cool prizes and we’d bid on them with the money we had earned.

It was actually a super fun project, because not only do I rock adulthood by balancing my checkbook like a boss 😉, we also had an incentive to participate in class in order to earn money. This story is neither here nor there, but during one of the auctions, I won a giant chocolate chip cookie. I outbid like 4 of my friends to win that thing, but it was so worth it.

There’s just something about eating a cookie in a non-traditional way that’s amazing and ridiculously fun. Using a giant chocolate chip cookie for the base of this recipe just adds a unique twist to this dessert, while also tasting amazing. To date, this might be my decision ever.

All the heart eyes for this pie.

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Chocolate Chip Cookie Peanut Butter Cream Pie

Prep Time

40 mins

Cook Time

20 mins

Total Time

1 hr

 

This rich chocolate chip cookie peanut butter cream pie is an easy dessert that tastes like a little slice of heaven! The pie crust is a homemade chocolate chip cookie, and the peanut butter filling is made with peanut butter, pudding, and whipped cream. The pie is topped with homemade whipped cream, chopped peanuts, chocolate chip cookies, and melted chocolate. Pure chocolate decadence. Plus, a step-by-step video below!

Course: Dessert

Cuisine: American

Keyword: Chocolate Chip Cookie Peanut Butter Cream Pie

Servings: 12 -14 Slices

Author: A Latte Food

Ingredients

Homemade Chocolate Chip Cookie Crust (or, you can use a pre-made cookie dough like Toll House or cookie dough mix like Betty Crocker, following the directions & ingredients on the back of the mix)

• 1/2 cup butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 egg
• 2 tsp vanilla extract
• 1 1/2 cups all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup chocolate chips

Peanut Butter Cream Filling

• 1 3.4 oz instant vanilla pudding mix
• 1 1/3 cups milk
• 1/2 cup creamy peanut butter
• 1 1/2 cups heavy cream
• 1 1/2 tsp vanilla extract
• 1/4 cup powdered sugar* (optional)

Toppings

• Melted chocolate
• crushed peanuts
• extra chocolate chip cookies

Instructions

Homemade Chocolate Chip Cookie Crust

1. Preheat oven to 350 degrees.
2. Mix butter, granulated sugar, and brown sugar together until light and fluffy. Add in the egg and vanilla extract; mix until combined.
3. Add in flour, baking soda, and salt. Mix until combined. Add in chocolate chips.
4. Press 3/4 of the cookie dough in a 9” pie plate, like a crust. Bake for 20-22 minutes, until the edges of the cookie are slightly golden brown. Use a rubber spatula to push the cookie back into a crust shape (it’ll puff up a bit in the oven). Let it cool.
5. Bake the rest of the cookie dough into small cookies to add to the top of the pie (probably about 6 cookies) for about 13-14 minutes, or until golden brown.

Peanut Butter Cream Filling

1. Whisk instant pudding and milk together until it thickens up. Add in peanut butter and mix (it’ll be pretty thick). Set aside.
2. Beat the heavy cream into soft peaks, and add in vanilla extract and powdered sugar.* Beat the whipped cream until everything is incorporated and it has thickened up.
3. Add half of the whipped cream to the peanut butter pudding and fold until combined.
4. Pour the peanut butter cream into the cookie crust. Top with remaining whipped cream. Cut cookies into fourths, and add them to the top of the pie.
5. Drizzle with melted chocolate and add crushed peanuts, if desired.
6. Refrigerate for at least 3-4 hours (this will firm up the filling).
7. Enjoy!

Recipe Notes

The powdered sugar is optional based on how sweet you like your desserts. If using a sugary peanut butter, you might not need the additional powdered sugar. If using a natural peanut butter, the filling will not be quite as sweet and you might want the powdered sugar.

Here are some other cream pies you might love!

No Bake Chocolate Coconut Cream Pie

No Bake Mocha Cream Pie

No Bake Tropical Cream Pie