Your chocolate in your peanut butter…your peanut butter in your chocolate…in mini pie form! This fantastic peanut-butter chocolate lover’s recipe is perfect to create an individual dessert makes an impact your taste buds will love. The delightfully crisp chocolate cookie cup is filled with a creamy peanut butter and topped with whipped cream. It’s the best way to satisfy your cravings!


4 mini pies


6 Otis Spunkmeyer® Double Chocolate Cookies

2 tablespoons melted butter

1/4 teaspoon salt

2 cups whipped cream 

3 cups creamy peanut butter

1 package (8 ounces) cream cheese, softened

1 cup powdered sugar

6 tablespoons semi sweet chocolate shavings

  1. Pre-heat oven to 350°F.
  2. Process the chocolate cookies in a food processor until they are ground into a fine crumb. Add the melted butter and salt and pulse until they are combined.
  3. Divide cookie mixture into four and distribute amongst mini pie/tart pans.
  4. Press cookie crust into each pan evenly pushing up the sides of the pan forming a bowl.
  5. Bake for 7-10 minutes and remove from oven and allow to cool completely.
  6. Beat the cream until medium peaks are formed.   Set 1 cup of the whipped cream aside.
  7. Beat the peanut butter and cream cheese together in the bowl of an electric mixer on medium-low until smooth.
  8. Add in the powdered sugar and continue beating until combined and smooth.
  9. Using a rubber spatula, fold in the remaining whipped cream until well blended.
  10. Transfer the filling into the cooled crusts. Smooth the tops with a knife or off set spatula.
  11. Top with the reserved whipped cream and chocolate shavings.
  12. Chill for at least an hour before serving.

Recipe provided by Let Me Eat Cake

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