Refrigerated Cookie Dough Chocolate Peanut Butter Pie
A no-bake dessert featuring a chocolate chip cookie crust topped with creamy peanut butter filling and melted chocolate. The refrigerated cookie dough makes this an easy weeknight treat or last-minute dessert for gatherings. The combination of textures - crispy cookie base, smooth peanut butter layer, and rich chocolate topping - creates an indulgent pie that appeals to both chocolate and peanut butter lovers. Perfect for potlucks, birthday parties, or when you want bakery-style results with minimal effort.
Ingredients
- 1 roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough
- 3 cups powdered sugar
- 1 cup peanut butter
- 2 tablespoons butter or margarine, softened
- ¼ cup water
- 1 cup milk chocolate chips, melted
- 16 pecan halves(optional)
Instructions
- 1
Heat oven to 350°F and break up cookie dough in ungreased springform pan
- 2
Press dough evenly in bottom with floured fingers
- 3
Bake until golden brown and cool completely
- 4
Mix powdered sugar, peanut butter, butter and water until smooth
- 5
Drop spoonfuls over cookie crust and press evenly to cover
- 6
Spread melted chocolate chips over peanut butter mixture
- 7
Swirl chocolate with fork if desired and garnish with pecans
- 8
Refrigerate until chocolate sets
Tips
Add water gradually to peanut butter mixture - start with less and add teaspoon by teaspoon until smooth to avoid making it too thin.
Use floured fingers when pressing cookie dough to prevent sticking and ensure even coverage in the pan.
Let chocolate cool slightly before spreading to prevent melting the peanut butter layer underneath.
Good to Know
Refrigerate covered up to 3 days
Can assemble completely 1 day ahead - chocolate sets better overnight
Slice with sharp knife, wiping clean between cuts for neat pieces
Common Mistakes
Press cookie dough firmly to avoid gaps that cause filling to leak through
Let chocolate cool slightly before spreading to avoid melting peanut butter layer
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
FAQ
Can I use homemade cookie dough instead?
Yes, use about 2 cups of homemade chocolate chip cookie dough. Press into pan and bake until golden brown, checking for doneness.
What if my peanut butter mixture is too thick?
Add water one teaspoon at a time until smooth and spreadable. The mixture should hold together but spread easily.
How long will this keep in the refrigerator?
Store covered for up to 3 days. The cookie crust may soften slightly over time but remains delicious.