Mini No-Bake Chocolate Peanut Butter Pies


"No-Bake chocolate crust with delicious creamy peanut butter in the center!"
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90 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  1. Lightly spoon the flour into measuring spoons, and level with a knife.
  2. Whisk together the flour, cocoa powder, and salt in a small bowl.
  3. In a separate bowl, stir together the butter, applesauce, and vanilla.
  4. Mix in the brown sugar, smearing any clumps along the side of the bowl.
  5. Add in the flour mixture, stirring just until incorporated.
  6. Shape the cookie dough into a ball, and freeze for 20-25 minutes (or until no longer sticky).
  7. Lightly coat a 8 mini muffin cups with nonstick cooking spray.
  8. Remove the cookie dough from the freezer, and divide into 8 balls.
  9. Working with one cookie dough ball at a time, press into the bottom of a mini muffin cup and halfway up the sides.
  10. Freeze for 45-60 minutes.
  11. In a small bowl, stir together the peanut butter and cool whip.
  12. Remove the muffin cups from the freezer, and gently remove the cookie dough cups using a sharp knife.
  13. Place each cookie dough cup in a paper mini muffin liner or on a small square of parchment paper.
  14. Fill each with 1 tablespoon of the peanut butter mixture.
  15. Refrigerate for at least 1 hour before serving.


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