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MySweetCreations Peanut Butter Cookie Pie

By: MySweetCreations

"Smooth peanut butter mixture on a baked chocolate cookie and cinnamon crust in a springform pan. Serve with peanut butter cups, whipped cream, chocolate, and caramel syrup topping."

Rate/Review | Read Reviews (28)

Prep Time:
20 Min

Cook Time:
10 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 9-inch pie

Ingredients

18 cream-filled chocolate sandwich cookies (such as Oreo®), crushed
1 1/2 tablespoons butter
1/2 teaspoon ground cinnamon
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup creamy peanut butter
3 cups frozen whipped topping, thawed
3/4 cup frozen whipped topping, thawed
2 tablespoons chocolate sundae syrup (such as Smucker's®)
2 tablespoons caramel sundae syrup (such as Smucker's®)
4 peanut butter cups (such as Reese's®), chopped

Directions

Preheat an oven to 350 degrees F (175 degrees C). Mix the chocolate cookies with the butter and cinnamon in a bowl. Press mixture firmly into the bottom of a 9-inch springform pan.
Bake in the preheated oven until the crust hardens, about 8 minutes. Set aside to cool.
Beat together the cream cheese, confectioners' sugar, and vanilla extract. Stir in the peanut butter until well blended, then fold in 3 cups whipped topping until the mixture is light and fluffy. Transfer the mixture onto the cooled cookie crust, spreading evenly on top.
Place the remaining 3/4 cup whipped topping into a pastry bag with a tip. Pipe the topping on the pie decoratively. Drizzle the chocolate and caramel syrups on top, and sprinkle with chopped peanut butter cups.