This pie brings the best of two favorites together: a chocolate chip cookie crust and a creamy peanut butter filling. It’s rich, smooth, and surprisingly easy to make—no baking required once the crust is done. The texture hits all the right notes: crunchy, silky, and a little chocolatey.
If you’re feeding a crowd, this is the kind of pie that disappears fast. Make it ahead, chill it, slice it, and watch it go.
Why This Recipe Works
This pie keeps things simple without sacrificing flavor. The chocolate chip cookie crust adds a buttery, familiar bite that plays perfectly with the peanut butter filling.
The filling itself is airy and creamy thanks to a mix of cream cheese and whipped cream, which keeps it light instead of heavy.
It also holds its shape well after chilling, so your slices look neat and clean. And because it’s a no-bake filling, you cut down on effort and stress. Minimal work, maximum payoff—that’s the charm of this dessert.
Ingredients
- For the crust:
- 2 cups chocolate chip cookie crumbs (from crunchy store-bought cookies or homemade, finely crushed)
- 6 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar (optional, for extra sweetness)
- Pinch of salt
- For the filling:
- 8 ounces cream cheese, softened
- 1 cup creamy peanut butter
- 3/4 cup powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1 1/4 cups cold heavy whipping cream (or 1 tub of whipped topping, thawed)
- Pinch of salt
- For the topping (optional but excellent):
- 1/2 cup mini chocolate chips
- Warm chocolate sauce or melted chocolate for drizzling
- Crushed peanuts or extra cookie crumbs for garnish
Step-by-Step Instructions
- Prep the crust. Crush the chocolate chip cookies into fine crumbs using a food processor or a sealed bag and rolling pin. Stir in the melted butter, sugar, and a pinch of salt until the mixture looks like damp sand.
- Form and set the crust. Press the crumb mixture firmly into a 9-inch pie dish, going up the sides.
Use a flat-bottomed glass to compact it well. Bake at 350°F (175°C) for 8–10 minutes, or chill for 20 minutes if you prefer a no-bake crust. Let cool completely.
- Beat the cream cheese. In a large bowl, beat the softened cream cheese with a hand mixer until smooth, about 1–2 minutes.
Scrape the bowl as needed.
- Add peanut butter and sugar. Mix in the peanut butter, powdered sugar, vanilla, and salt. Beat until creamy and fully combined. It should be thick and smooth.
- Whip the cream. In a separate bowl, whip the heavy cream to stiff peaks.
Don’t overbeat—stop when it holds peaks that stand up. If using whipped topping, skip this step.
- Fold to lighten the filling. Gently fold the whipped cream into the peanut butter mixture in two additions. Keep it light and airy; don’t stir vigorously.
- Fill the crust. Spoon the filling into the cooled crust and smooth the top with a spatula.
The filling should mound slightly in the center.
- Chill to set. Cover and refrigerate for at least 4 hours, ideally overnight. The longer chill gives cleaner slices and a better texture.
- Add toppings. Right before serving, sprinkle mini chocolate chips on top and drizzle with chocolate. Add crushed peanuts or cookie crumbs for crunch.
- Slice and serve. Use a warm, dry knife for clean slices.
Wipe between cuts for neat edges.
Keeping It Fresh
Refrigerate the pie tightly covered for up to 4 days. The crust stays crispest for the first two days, then softens slightly—but it’s still delicious. For extra protection, store slices in airtight containers to prevent fridge odors.
You can freeze the whole pie (without the drizzle) for up to 2 months.
Wrap it well in plastic, then foil. Thaw in the fridge overnight and add toppings just before serving.
Health Benefits
This is a dessert, so it’s indulgent—but there are a few perks. Peanut butter brings protein, healthy fats, and some fiber, which helps with fullness.
Using real cream cheese and heavy cream avoids artificial stabilizers that often show up in ultra-processed desserts.
Want to lighten it a bit? Use reduced-fat cream cheese and swap part of the heavy cream for Greek yogurt. You can also cut the powdered sugar to 1/2 cup for a less sweet filling without losing structure.
What Not to Do
- Don’t skip cooling the crust. A warm crust melts the filling and ruins the set.
- Don’t overbeat the cream. Overwhipped cream gets grainy and makes the filling dense.
- Don’t use natural peanut butter with separated oils unless stabilized. It can make the filling greasy.
If using, stir very well until uniform.
- Don’t rush the chill time. Under-chilled pie won’t slice cleanly.
- Don’t overload with toppings. Heavy toppings can weigh down the fluffy filling.
Alternatives
- Crust swaps: Try Oreo crumbs for a deep chocolate base, graham crackers for a classic vibe, or pretzel crumbs for a sweet-salty twist.
- Nut butter variations: Almond butter or cashew butter both work well. Choose creamy versions for the smoothest texture.
- Dairy-free: Use dairy-free cream cheese and whipped coconut cream. Check that your cookies and chocolate are dairy-free, too.
- Lower sugar: Reduce powdered sugar to 1/2 cup and use dark chocolate chips.
You can also pick cookies that aren’t too sweet for the crust.
- Texture boosters: Add a thin layer of melted chocolate on the crust before filling to create a crisp shell that stays snappy.
- Flavor add-ins: Fold in chopped peanuts, mini peanut butter cups, or a ripple of caramel for extra flair.
Can I make this pie ahead?
Yes, it’s perfect for making ahead. Prepare it up to 24 hours in advance and keep it chilled. Add toppings right before serving for the best look and texture.
What kind of cookies should I use for the crust?
Use crunchy chocolate chip cookies, not soft-baked.
They crush better and make a sturdier crust. Store-bought cookies work great and save time.
Can I use whipped topping instead of whipped cream?
Yes. Fold in one 8-ounce tub of whipped topping in place of the whipped cream.
The pie will be slightly sweeter and a bit more stable.
How do I keep the crust from crumbling?
Make sure the crumbs are fine and evenly mixed with melted butter. Press the mixture firmly into the pan and chill or bake it to set. A baked crust holds together best.
Why is my filling too soft?
It may need more chilling time, or the cream was under-whipped.
Also check that you measured peanut butter and cream cheese accurately. If needed, chill longer before slicing.
Can I make it gluten-free?
Yes. Use gluten-free chocolate chip cookies for the crust and confirm your other ingredients are gluten-free.
The filling is naturally gluten-free.
In Conclusion
This Chocolate Chip Cookie Peanut Butter Pie is rich, creamy, and simple enough for any day of the week. The cookie crust adds just the right crunch, while the peanut butter filling stays light and silky. It’s easy to customize, easy to make ahead, and always a hit.
Keep the steps simple, give it time to chill, and don’t skimp on that chocolaty finish.
One slice in, and you’ll see why this pie becomes a go-to dessert for birthdays, holidays, and casual gatherings alike.
Chocolate Chip Cookie Peanut Butter Pie – A Creamy, Crowd-Pleasing Dessert
Ingredients
Method
- Prep the crust. Crush the chocolate chip cookies into fine crumbs using a food processor or a sealed bag and rolling pin. Stir in the melted butter, sugar, and a pinch of salt until the mixture looks like damp sand.
- Form and set the crust. Press the crumb mixture firmly into a 9-inch pie dish, going up the sides.Use a flat-bottomed glass to compact it well. Bake at 350°F (175°C) for 8–10 minutes, or chill for 20 minutes if you prefer a no-bake crust. Let cool completely.
- Beat the cream cheese. In a large bowl, beat the softened cream cheese with a hand mixer until smooth, about 1–2 minutes.Scrape the bowl as needed.
- Add peanut butter and sugar. Mix in the peanut butter, powdered sugar, vanilla, and salt. Beat until creamy and fully combined. It should be thick and smooth.
- Whip the cream. In a separate bowl, whip the heavy cream to stiff peaks.Don’t overbeat—stop when it holds peaks that stand up. If using whipped topping, skip this step.
- Fold to lighten the filling. Gently fold the whipped cream into the peanut butter mixture in two additions. Keep it light and airy; don’t stir vigorously.
- Fill the crust. Spoon the filling into the cooled crust and smooth the top with a spatula.The filling should mound slightly in the center.
- Chill to set. Cover and refrigerate for at least 4 hours, ideally overnight. The longer chill gives cleaner slices and a better texture.
- Add toppings. Right before serving, sprinkle mini chocolate chips on top and drizzle with chocolate. Add crushed peanuts or cookie crumbs for crunch.
- Slice and serve. Use a warm, dry knife for clean slices.Wipe between cuts for neat edges.
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