ingredients:

• 4 oreos/chocolate sandwich cookies
• 1 tbsp melted butter
• 1 egg yolk
• 1 tbsp all-purpose flour
• 1/8 tsp baking soda
• 1-2 tbsp chocolate chips
• 1 tbsp heavy whipping cream
• 1-2 tbsp peanut butter
• crushed chocolate peanut butter cups

instructions:

the cookie base:

1. Place the Oreo cookies in a zip lock bag and finely crush them with a rolling pin.
2. Transfer the crushed Oreos to a bowl and fold in melted butter, egg yolk, flour, and baking soda until a cookie dough forms.
3. Shape the dough into the edges of a small ramekin, then add a weight to help keep its shape. (I used an egg tart mold, but you can use a ball of foil) bake the cookie:
   • Air Fryer Method: Air fry at 325°F (165°C) for about 10 minutes.
   • Oven Method: Bake at 350°F (175°C) for about 10 minutes.
   • Let the cookie cool completely.
   chocolate drizzle:
4. Place the chocolate chips in a resealable plastic bag. Submerge the bag in hot water until the chocolate melts. Cut a small corner of the bag to use for piping.peanut butter mousse:
5. In a bowl, whip the heavy cream with powdered sugar until soft-medium peaks form. (it should start to stiffen up)
6. Gently fold in the peanut butter until well combined.assemble:
7. Spread the peanut butter mousse evenly into the center of the cookie pie.
8. Cut a small hole in the corner of the chocolate bag and drizzle the melted chocolate over the cookie.
9. Top with crushed peanut butter cup pieces.enjoy!