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This peanut butter chocolate chip cookie pie has a golden outside, with a thick and chewy inside!

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I think a cookie pie can be confusing to some, what’s the point, right? You could make cookies OR you could make pie. But once you try cookie pie, then you’ll understand why someone would want to make a cookie pie!

A cookie pie is everything you love about cookies – but thicker, softer and chewier!
The outside of the cookie pie is crispy and golden. The inside is thick and perfectly chewy, with amazing peanut butter flavor and tons of chocolate chips.

Plus it’s way easier to eat ice cream with a piece of cookie pie rather than with a single cookie.

This peanut butter cookie pie would be a delicious alternative to a birthday cake. Just grab some icing from the store and write “Happy Birthday!”

I saved some of the chocolate chips for the top of the cookie pie – just press them into the top of the cookie before putting the pan in the oven.

The great thing about cookies are that they are adaptable. You could reduce the amount of chocolate chips and add in walnuts, pecans, peanut butter chips, M&MS, etc! Make it as loaded as you want with extra add-ins. And don’t forget the the ice cream, my fav is vanilla bean!

slice of peanut butter chocolate chip cookie pie

Total Time Required

  • 8 minutes to prep the cookie pie dough
  • 40-45 minutes to bake until golden
  • 20 minutes to cool

How to Properly Measure Flour

  • Fluff the flour with a fork
  • Use a spoon to scoop the flour into your measuring cup
  • Use a butter knife to level off the flour in the measuring cup

Sticking the measuring cup straight into the bag of flour will result in too much flour to be packed into the cup, which can result in dry cookies.

4.88 from 8 ratings

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By: Beth
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 12 servings
This peanut butter chocolate chip cookie pie has a golden outside, with a thick and chewy inside!


  • 1 cup all purpose flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 cup sugar
  • 1 stick unsalted butter, 1/2 cup
  • ½ cup creamy peanut butter
  • 2 large eggs
  • 1 tsp vanilla
  • 1 cup semi-sweet chocolate chips


  • Preheat the oven to 350ºF.
  • In a small mixing bowl, combine the flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, beat the sugar and butter with an electric mixer, about 1 minute.
  • Add in the peanut butter, eggs and vanilla, beat to combine.
  • Add the chocolate chips (reserve half for the top!) and gradually add the dry ingredient mixture, mixing with a spatula until the batter is combined.
  • Spray a pie pan with non-stick cooking spray. Press the cookie batter into the pan. Add the remaining chocolate chips to the top of the cookie and press them into the dough. Bake for 40-45 minutes or until the top of the cookie pie is golden in color.
  • Allow the pie to cool, then serve. Top with ice cream if desired.



This recipe turned out great using gluten free flour too! We love King Arthur Gluten Free Measure for Measure Flour.


Calories: 333kcal | Carbohydrates: 35g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 179mg | Potassium: 181mg | Fiber: 2g | Sugar: 23g | Vitamin A: 288IU | Calcium: 32mg | Iron: 2mg
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About Beth

I believe that everyone should have a go-to dessert to bring to parties! With hundreds of recipes, I'll help you find yours!

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4.88 from 8 votes (8 ratings without comment)

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  1. All I have on hand is salted butter ????
    Wanted to try and make tonight, on a whim.
    Any alterations to the recipe with salted butter or should I wait until I go to the store again for unsalted butter? Thanks!

    1. Hi Kristin! Salted butter will be fine, just omit the additional salt.

    1. Hi Jess! I haven’t tried substituting raw cane sugar, so I’m not sure how it would affect the recipe.