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Chocolate-Peanut Butter Cookie Pie

Chocolate-Peanut Butter Cookie Pie
  • Prep 15 min
  • Total 1 hr 50 min
  • Ingredients 7
  • Servings 16
Refrigerated cookie dough is pressed into a company-special dessert! Have you had your chocolate fix today?
Updated April 29, 2021
Make With
Make With
Pillsbury™ Cookie Dough
Bake-Off® Contest 38, 1998
Bake-Off® Contest 38, 1998
Jenny Monfred
Wintersville, Ohio

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
  • 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. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.) 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 Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
7g
35%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
180mg
7%
Potassium
130mg
4%
Total Carbohydrate
49g
16%
Dietary Fiber
1g
5%
Sugars
40g
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
1/2 Starch; 0 Fruit; 3 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.
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