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What could be better than peanut butter chocolate chip pies? Mini peanut butter chocolate chip pies! These little morsels are SUPER easy + delicious, too!
It’s pretty well known that I have a sweet tooth. And one of the things I’ve been really missing since I became pregnant is cookie dough.
I know, I know. Don’t eat raw cookie dough. You’ll get sick, they say. It’s bad for you, they say. And to that I say: but it tastes so good.
But I’ve been good since I got that little plus sign. Despite all of the cravings to just whip out the cookie dough and devour it by the spoonful, I’ve stayed strong. But if I’m not going to eat raw cookie dough, what else would I do with it?
Definitely not make cookies. Because that’s waaaay too obvious.
Instead, you make mini pies!
Mini peanut butter chocolate chip pies, to be exact.
Let me tell you something about these mini peanut butter chocolate chip pies, too. They are amazing. And so easy. And perfect for pretty much any get-together, party, or just a little fun way to treat yo’self. The only thing that comes close to my love for sweet and salty treats is the mouthwatering combination of chocolate and peanut butter. Swoon.
And these bad boys are so so so easy. But there’s something really amazing about how these cook, too.
Because of the shape of the “cookies” or “pie crusts” or “pie crust cookies” – if you cook them just right, you get more of that gooey cookie inside all around. But you still have that slight crunch on the outside. Then you fill them with the peanut butter mixture and oh. my goodness.
Melt in your mouth, eat them all in a day madness ensues.
MINI PEANUT BUTTER CHOCOLATE CHIP PIES
- 1 16.5 oz Tube of Chocolate Chip Cookie Dough
- 1 Cup of Creamy Peanut Butter
- 2/3 Cup of Powdered Sugar
Preheat the oven to 350F and lightly grease a mini muffin pan.
Take 1 tbsp of the cookie dough and press into mini muffin spot. Using your fingers, create a bowl shape with raised sides for the filling.
Repeat until all 24 are filled.
Bake for 8-10 minutes, rotating halfway through if necessary, or until starting to change to golden brown.
Let cool for at least 5 minutes in the pan then move to cooling rack. Let fully cool before filling.
For the filling, combine the peanut butter and powdered sugar until creamy.
Using a piping bag or plastic bag, pipe the filling into each cup until it reaches the top of the pie.
Cookie pie crusts can be made ahead of time and filled later if necessary.
The thing that makes these peanut butter chocolate chip pies even more magical is how versatile they are.
Not craving chocolate? Opt for peanut butter cookie dough!
Want more chocolate? Mix some mini-chocolate chips into the peanut butter mixture.
I wanted to top these with some whipped topping, but the little nozzle was clogged on ours. Whomp whomp. I had great visions of this pretty little line around the edge of the pie of whipped topping and how delicious it would be. Instead, whipped topping went everywhere other than where I wanted it to go. So maybe try that, too. Just… with a non-clogged nozzle.
And as you know, it’s Thursday! That means it’s time for another Maker’s Mix-Up and this week’s theme is Miniature! Jessica and I want to see all of your mini foods and projects this week!
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- Brownies with Peanut Butter Cream Cheese Frosting
- Popcorn and Candy Movie Night Bites
- White Chocolate Cookie Dough Bark
- Mint Chocolate Chip Ice Cream