These Peanut Butter Pie Cookies have a soft chocolate cookie base and are filled with peanut butter cream filling that is packed with chopped peanut butter cups.
Quick Tips
- Use a large cookie dough scoop if you have one to measure out and spoon the cookie dough on to the cookie sheet (the dough will be wet, so you’ll need to spoon it and not roll it)
- Use the back of the cookie scoop or the back of a tablespoon to make an indent on the cookies immediately after you take them out of the oven
- Top the cookies with chopped peanut butter cups, whipped cream and/or chocolate sauce
Equipment
- Hand or stand mixer
- Mixing bowls
- Measuring cups and spoons
- Cookie sheet(s)
- Silicone spatula
- Large cookie dough scoop (optional)
- Kitchen scale (optional)
Ingredient Notes
- Unsalted butter: salted is OK too, just omit added salt
- Cream cheese: you will need 12 ounces total, 8 ounces for the cookies and 4 ounces for the peanut butter pie filling
- Granulated sugar
- Eggs
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Salt: omit this if you’re using salted butter
- Creamy peanut butter: I recommend using Jif or any other non-natural creamy peanut butter. Natural peanut butter is runnier and will affect the final texture of the pie filling
- Powdered sugar
- Heavy cream
- Vanilla extract
- Peanut butter cups: these are chopped up and added to the peanut butter pie filling and can be used for garnish on top of the cookies
Love these Peanut Butter Pie Cookies? Try these other delicious pie cookies!
How to make Peanut Butter Pie Cookies
These peanut butter pie cookies are super easy to make and assemble! Just follow the two steps below.
- Make the chocolate cookies
- Make the peanut butter pie filling and assemble the cookies
How to make the chocolate cookies
Preheat the oven to 350 degrees, use convection bake if you have it. Line the cookie sheets with parchment paper or grease well with baking spray. Set aside.
Add softened butter and cream cheese to a medium-sized mixing bowl and use a hand or a stand mixer to blend until smooth.
Add the granulated sugar and beat on medium-high speed for 1-2 minutes or until smooth. Then add the eggs and mix until combined. Scrape down the bowl once complete.
In a separate bowl, whisk together the dry ingredients (flour, cocoa powder, baking powder and salt).
Add the dry ingredients to the wet ingredients in 2-3 portions, mixing well after each addition. Scrape down the bowl once complete.
Use a large cookie scoop to spoon the cookie dough on to prepared cookie sheets, leaving at least 2 inches between each cookie.
Bake the cookies for 20-25 minutes or until the cookies begin to crack (they should bake for at least 20 minutes – it’s hard to tell when they are done!). Remove them from the oven and use the cookie scoop or the back of a large spoon to immediately make an indent in each cookie. Allow the cookies to cool to room temperature before adding the filling.
How to make the peanut butter pie filling and assemble the cookies
Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the cream cheese and peanut butter until smooth.
Add ½ cup of powdered sugar and mix until smooth, then set aside. The powdered sugar is divided – some will go into the whipped cream mixture to give it volume.
In a separate bowl, using a hand or stand mixer, whip the heavy cream, ¼ powdered sugar and vanilla extract until stiff peaks form.
Fold the whipped cream mixture into the peanut butter cream mixture using a silicone spatula.
Chop the peanut butter cups into small pieces and fold them into the peanut butter pie filling (reserve some for topping the cookies, if desired).
To assemble the pie cookies, spoon the peanut butter pie mixture into indents in the cooled chocolate cookies.
Top with the reserved chopped peanut butter cups, chocolate sauce and whipped cream (if desired). Store these cookies in the fridge (they are best enjoyed chilled!).
Try these other peanut butter desserts!
- Chocolate Peanut Butter Pie
- Puppy Chow Topped Peanut Butter Brownies
- Ultimate Peanut Butter Cheesecake
Variations & Substitutions
- Try using my recipe for a soft graham cracker cookie base instead of a chocolate cookie base! Cookie recipe is included in this recipe
- Reserve a small amount of whipped cream to top the cookies with – you could also melt some peanut butter and drizzle it on top of the cookies as well!
Peanut Butter Pie Cookies
Ingredients
Equipment
Method
- Preheat the oven to 350 degrees, use convection bake if you have it. Line the cookie sheets with parchment paper or grease well with baking spray. Set aside.
- Add softened butter and cream cheese to a medium-sized mixing bowl and use a hand or a stand mixer to blend until smooth.
- Add the granulated sugar and beat on medium-high speed for 1-2 minutes or until smooth. Scrape down the bowl once complete.
- Add the eggs and mix until combined.
- In a separate bowl, whisk together the dry ingredients (flour, cocoa powder, baking powder and salt).
- Add the dry ingredients to the wet ingredients in 2-3 portions, mixing well after each addition. Scrape down the bowl once complete.
- Use a large cookie scoop to spoon the cookie dough on to prepared cookie sheets, leaving at least 2 inches between each cookie.
- Bake for 20-25 minutes or until the tops and edges begin to crack (most cookies should bake for at LEAST 20 minutes – it's hard to tell when they're done!)
- Remove them from the oven and use the cookie scoop or the back of a large spoon to immediately make an indent in each cookie. Allow the cookies to cool to room temperature before adding the filling.
- Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the cream cheese and peanut butter until smooth.
- Add ½ cup of powdered sugar and mix until smooth, then set aside.
- In a separate bowl, using a hand or stand mixer, whip the heavy cream, ¼ powdered sugar and vanilla extract until stiff peaks form.
- Fold the whipped cream mixture into the peanut butter cream mixture using a silicone spatula.
- Chop the peanut butter cups into small pieces and fold them into the peanut butter pie filling (reserve some for topping the cookies, if desired).
- Spoon the peanut butter pie mixture into indents in the cooled chocolate cookies.
- Top with the reserved chopped peanut butter cups, chocolate sauce and whipped cream (if desired).
- Store these cookies in the fridge.
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