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56/100 by 129 users
The Best Loaded Peanut Butter Cookie Pie

INGREDIENTS:

  • 1/2 cup unsalted butter (1 stick) melted
  • 1 large egg
  • 1 cup light brown sugar packed
  • 1 tablespoon vanilla extract
  • heaping 1/3 cup creamy peanut butter
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt or to taste
  • 1/2 cup brown and orange fall-themed sprinkles (substitute with chocolate jimmies)
  • 1/2 cup Reese’s Pieces plus more for sprinkling
  • about 10 to 12 miniature peanut butter cups unwrapped

DIRECTIONS:

  1. Preheat oven to 350F spray a 9-inch glass pie plate with cooking spray; set aside.
  2. To a large microwave-safe bowl add the butter and heat on high power to melt about 1 minute.
  3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg brown sugar vanilla and whisk until smooth.
  4. Add the peanut butter and stir to combine.
  5. Add the flour salt and stir until just combined don’t overmix.
  6. Add the sprinkles and stir to combine.
  7. Add the Reese’s Pieces and stir to combine.
  8. Turn batter out into prepared pan smooth the top lightly with a spatula and add the peanut butter cups evenly spaced over the surface. Push them down so that they’re flush with the dough.
  9. Evenly sprinkle 1 to 2 tablespoons of extra Reese’s Pieces over the surface for visual appeal lightly tapping them down.
  10. Bake for about 26 to 29 minutes or until center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter. Allow pie to cool on a wire rack for at least 30 minutes before slicing and serving. Pie will keep airtight at room temp for up to 1 week.

This article and recipe adapted from this site

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