We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Chocolate-Peanut Butter Cookie Pie

(161)
  5 reviews
  • 15 min prep time
  • 1 hr 50 min total time
  • 7 ingredients
  • 16 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Refrigerated cookie dough is pressed into a company-special dessert! Have you had your chocolate fix today?

Bake-Off® Contest 38, 1998
Jenny Monfred
Wintersville, Ohio

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies with walnuts
3
cups powdered sugar
1
cup peanut butter
2
tablespoons butter or margarine, softened
1/4 cup water
1
cup milk chocolate chips, melted
16
pecan halves, if desired

Steps

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
Calories from Fat
170
% Daily Value
Total Fat
19g
29%
Saturated Fat
6g
28%
Trans Fat
1g
1%
Cholesterol
10mg
4%
Sodium
180mg
8%
Total Carbohydrate
49g
16%
Dietary Fiber
1g
5%
Sugars
39g
39%
Protein
6g
6%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved