A deep dish cookie pie with an oozing layer of peanut butter and Reese's mini cups. This fully loaded cookie is crisp and chewy on the outside and deliciously gooey in the centre. If you love peanut butter you are in for one heck of a treat!
I enjoy making cookies as much as the next person, but give me a giant monster cookie pie as big as my actual head and I'm in heaven!
If you don't like peanut butter then I don't know what you're even doing here because this cookie pie is LOADED with PB flavour.
From the Reese's peanut butter chips in the actual cookie to the oozing gooey layer of peanut butter in the centre. Oh and let's not forget all those Reese's mini cups.
Yah! There are peanut butter cookie pies and then there's THIS version. I'm not gonna lie, it's a little bit extra but you're going to love it.
Reese's peanut butter chips and mini cups
I found the Reese's peanut butter chips in the baking aisle in Asda. You can substitute them with white, milk or dark chocolate chips if you need to.
The Reese's mini cups I bought in a large bag from Lidl. There was a mixture of white, milk and dark peanut butter cups.
If you can't find the mini ones you can use the regular-sized Reese's peanut butter cups and chop them up.
Baking tin or skillet?
I find making cookie pies way easier than cookies. For starters, you don't need to chill the dough and there's no messing around finding multiple baking sheets to bake cookies on.
I make my cookie pies in an 8-inch shallow cake tin with a depth of 2 inches. The cookie pie will bubble up and once baked will have a depth of 2 inches. You can use a skillet or any cake tin you have handy.
If you are going to make this in a tin or skillet smaller than 8 inches make sure it's deeper than 2 inches, otherwise, the cookie will spill over.
You can make it in a tin or skillet larger than 8 inches but it will not be as deep.
Baking time varies for a gooey or set centre
The baking time will need to be adjusted depending on how soft and gooey you want the centre to be.
If you like your cookie pie oozing and gooey then baking for 30 minutes is going to be right for you. But you're probably not going to be able to turn it out from the baking tin. You'll need to grab a spoon and dig right in, in the tin!
If you want it to be sliceable then you'll need to bake it for 35 minutes and leave it to cool in the tin before you attempt to turn it out.
For a cookie pie that's cooked in the centre, then shoot for 40 minutes. Again, let it cool in its tin before you turn it out and slice it.
If you make this recipe, I’d love to know how it went. Feel free to post a pic on my Facebook Page or tag me @amytreasureblog so I can share your wonderful creations on social media!
I would really appreciate it if you could rate the recipe below and leave me a comment. Thank you so much x
Reese's Peanut Butter Cookie Pie
- 200 g unsalted butter softened
- 200 g granulated sugar
- 100 g soft light brown sugar
- 2 medium eggs
- 1 tsp vanilla extract
- 350 g plain flour
- 1 tbsp cornflour
- 1 tsp bicarbonate of soda
- 0.5 tsp salt
- 200 g Reese's peanut butter chips
- 150 g smooth peanut butter
- 200 g Reese's mini cups chopped
- Preheat the oven to 180ºc/160ºc fan/Gas 4/350ºF. Line an 8 inch cake tin with baking paper.
- Add the softened butter and sugars to a large mixing bowl and cream together.
- Add the eggs and vanilla extract to the creamed mixture and beat until light and fluffy.
- In a separate bowl, combine the flour with the cornflour, bicarbonate of soda and salt.
- Add the flour to the creamed mixture and beat until combined.
- Add the peanut butter chips and fold through evenly.
- Transfer half of the cookie dough mixture into the prepared cake tin. Use your hands to press it down evenly. Spread the peanut butter on top of the cookie dough, then add the Reese's mini cups. Add the remaining cookie dough, pressing it down with your hands as before.
- Bake in the centre of the preheated oven for 30-40 minutes depending on how baked you would like the centre of your cookie pie (see notes on timings)
- The cornstarch is optional but it does add a lovely chewy and soft texture to the cookie.
- Bake for 30 mins if you like a gooey centre. Bake for 40 minutes if you'd like the centre of your cookie pie to be firmer set.