chocolate peanut butter pie cookie

A Crumbl-inspired single-serve cookie recipe, ready in just 15 minutes! This treat features a rich cookies-and-cream base, topped with a creamy peanut butter mousse and extra chocolate and peanut butter cups for a delicious finishing touch.

chocolate peanut butter pie cookie

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!