Reese's Peanut Butter Cookie Pie
A deep dish cookie pie with a layer of peanut butter and Reese's mini cups. This fully loaded cookie is crisp and chewy on the outside and gooey in the centre. If you love peanut butter you are in for one heck of a treat!
Ingredients
- 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
Instructions
- 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)
Video
Notes
- 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.