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Chocolate Chip Cookie Peanut Butter Slab Pie

Chocolate Chip Cookie Peanut Butter Slab Pie served in the pan with one piece missing.

 

Chocolate Chip Cookie Peanut Butter Slab Pie!!

That’s a mouthful, right? (Pun absolutely intended).

This is a dessert beast, you guys. SO much flavor. INCREDIBLY rich. LOVED by kids and adults alike!

I started with a good chocolate chip cookie dough mix but you can use homemade dough, too. I loooove this mix because it turns out cookies that actually taste homemade. The mix is also gluten-free, in case that’s important to you. We’re not a gluten-free household but it’s nice to be able to whip up a batch of cookies and know that more friends and family can enjoy them.

So that’s the base. Chocolate chip cookies that taste like your regular ol’ homemade chocolate chip cookies. Then I top that cookie base with hot fudge. Once that’s all cooled off, we’re gonna go ahead and add a peanut butter pie filling and more hot fudge. Sprinkle on some chopped peanuts, too, if that’s your thing.

 

Chocolate Chip Cookie Peanut Butter Slab Pie served in the pan with one piece missing.

 

This Chocolate Chip Cookie Peanut Butter Slab Pie will absolutely become a family favorite! It’s rich, I’ll warn you now. I can only have a small, delectable slice. Which is perfect since I actually mean it when I say I don’t want another piece, yet I’m perfectly satiated. The perfect dessert!

 

Chocolate Chip Cookie Peanut Butter Slab Pie served in the pan with one piece missing.

Chocolate Chip Cookie Peanut Butter Slab Pie

Yield: 12
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients

  • 1 package Bob's Red Mill Chocolate Chip Cookie Mix, prepared according to package directions (you'll need butter, and egg and a little water)
  • 1 8-ounce container hot fudge
  • 1 8-ounce package cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 16-ounce container whipped cream
  • 1/2 cup chopped peanuts, optional, for topping

Instructions

  1. Prepare chocolate chip cookies according to package directions. Spread onto a greased 11x9 cookie sheet. Bake at 375F for 10-12 minutes, or until golden brown and cooked through. Remove from oven and allow to cool completely (sometimes I'll toss it on the fridge to speed this up).
  2. Meanwhile, beat cream cheese, peanut butter and powdered sugar until smooth. Fold in whipped cream. Place in fridge to chill while the cookies cool.
  3. Spread half the hot fudge over the cookie base. Spread peanut butter pie mixture on top of hot fudge, taking care to cover base completely. Drizzle with remaining hot fudge (heat slightly in microwave to make it easier) and chopped peanuts, if using. Chill for at least two hours or overnight before enjoying.
Kristy Bernardo
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