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Peanut Butter Cookie Pie


My husband is a huge fan of Peanut Butter, as well as chocolate.  For his birthday every year, he asks for a chocolate cake with peanut butter somehow incorporated into it.  This year we celebrated his birthday on Super Bowl weekend, and went with something new, but still loaded with peanut butter and chocolate. This cookie pie was a quick and easy way to combine chocolate with peanut butter…and who doesn’t like candy in their cookies?!  I do have to admit though, I would just use a regular Blonde/Butterscotch Brownie recipe, as the one I got from the original site was just too dense and rich.  But I gave it a shot, and some people liked…others felt the same as I did.

Serves 8 for about $0.30/slice


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1/2 cup unsalted butter (1 stick), melted – ($0.50)
1 large egg – ($0.10)
1 cup light brown sugar, packed
1 tablespoon vanilla extract
heaping 1/3 cup creamy peanut butter
1 cup all-purpose flour
pinch salt, optional and to taste
12 to 14 Mini Peanut Butter cups – ($0.87)
1/2 small pkg of M&M’s (I used plain, but PB would have been great too!) – ($0.39)


Preheat oven to 350F. Spray a 9-inch pie dish with floured cooking spray; set aside.

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Melt your butter.  In your mixer, add the egg, brown sugar, peanut butter, vanilla, and butter and whisk until smooth.

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Add the flour, optional salt, and stir until just combined; don’t overmix.

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Turn batter out into prepared pie dish, smoothing the top lightly with a spatula.

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Evenly insert the peanut butter cups into the batter, pushing them down so the top is almost flush with the surface of the dough.  Evenly insert the M&Ms into the batter, pushing them down to anchor.

Bake for about 28 to 30 minutes.  Let cool for at least 1 hour before slicing and serving.