Chocolate And Peanut Butter Cookie Dough Pie Recipes

CHOCOLATE PEANUT BUTTER PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
• For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
• Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

CHOCOLATE AND PEANUT BUTTER COOKIE DOUGH PIE

Steps:

• 1. Pre-heat oven to 325 degrees.
• 2. Cream butter and sugar until light and fluffy. Add eggs and mix thoroughly. Fold in vanilla. Then, fold in flour.
• 3. Fold chocolate and peanut butter chips into batter and bake for 45 - 60 minutes until top of pie is golden brown.
• 4. I baked mine for exactly 45 minutes to leave the inside with a cookie dough-like texture. I suggest you do the same if you want to experience HEAVEN!

PEANUT BUTTER PIE COOKIES

Steps:

• Preheat oven to 350°. For filling, in a small bowl, beat the first five ingredients until smooth; set aside., For cookies, in a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg white. In another bowl, mix crushed cookies, flour and baking powder; gradually beat into creamed mixture., Shape rounded tablespoons of dough into 1-1/2-in. balls; place 2-in. apart on ungreased baking sheets. Flatten slightly to 1/2-in. thickness. Press a deep indentation in center of each with your thumb. Fill each with 1 rounded teaspoon filling., Bake 10-12 minutes or until filling is almost set. Cool on pan 5 minutes. Remove to wire racks to cool completely., Drizzle generously with melted chocolate. If desired, sprinkle with confectioners' sugar. Refrigerate leftovers.

CHOCOLATE PEANUT BUTTER PIE

Steps:

• In a medium, microwave-safe bowl, combine butter and peanut butter. Heat in the microwave until soft; mix well. Gradually stir in confectioners' sugar until the mixture resembles a soft dough. Spread mixture into 2 pie crusts.
• In a small bowl, mix the milk with the instant pudding. Pour over the peanut butter mixture in each crust. Chill until firm.
• Top pies with whipped topping when ready to serve.

CHOCOLATE-PEANUT BUTTER COOKIE PIE

Steps:

• Heat oven to 350 degrees.
• Remove cookie dough from wrapper.
• With floured fingers, prss dough in bottom of ungreased 10 or 9 inch springform pan.
• Bake cookie dough at 350 degrees for 14 to 18 minutes or until golden brown.
• Cool baked cookie for 15 minutes.
• In medium bowl, combine powdered sugar, peanut butter, butter and water; mix well.
• (If necessary, add additional water 1 t. at a time until mixture is smooth.) Drop spoonfuls of mixture over baked cookie crust; press evenly over crust.
• Spread melted chocolate chips over peanut butter mixture.
• If desired, swirl chocolate with a fork.
• Garnish with pecan halves.
• Refrigerate 1 hour or until chocolate is set.

CHOCOLATE COOKIE CRUST PEANUT BUTTER PIE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Crush cookies into crumbs, setting aside some crumbs for garnish.
• Add crushed cookies into a bowl and mix with melted butter.
• Pour crumbs into pie dish and pat down to form a crust.
• Bake crust for 5 minutes or until set.
• In a bowl mix the cream cheese and peanut butter until smooth.
• Add in the whipped cream and powdered sugar, mix again until smooth.
• Pour mixture over crust and smooth out the top.
• Refrigerate or freeze until set, about 1 hour.
• Sprinkle the top with remaining cookie crumbs.
• Slice and serve.
• Enjoy!