Double Chocolate Cookie Mini Peanut Butter Pies

Makes: 4 mini pies
Prep time
15
Total time
30
Chocolate Cookie Peanut Butter Pie

Method

  1. Pre-heat oven to 350 degrees.

  2. Crumble double chocolate cookies into a food processor and process until ground into a fine crumb. Some of the chocolate chips will not grind down, that is ok.

  3. In a bowl, mix together cookie crumbs, melted butter and salt until combined.

  4. Divide cookie mixture into four and distribute amongst mini pie/tart pans.

  5. Press cookie crust into pan evenly pushing up the sides of the pan forming a bowl.

  6. Bake for 7-10 minutes and remove from oven and allow to cool completely.

  7. Make whipped cream. Using a hand blender, beat 1 cup of whipped cream in a bowl until stiff peaks are formed about 2-5 minutes.

  8. Using a hand blender or mixer, beat together the peanut butter and cream cheese until smooth.

  9. Using a rubber spatula, fold in 1 cup of whipped cream until incorporated.

  10. Add in the powdered sugar and beat until combined and smooth.

  11. Pour the filling into the cooled crust. Level tops with a knife or off set spatula.

  12. Top with additional whipped cream and chocolate shavings.

  13. Chill for at least an hour before serving.

Ingredients

Ingredients
  • 6 Otis Spunkmeyer Double Chocolate Cookies
    • 1 teaspoon salt
      • 2 tablespoons melted butter
        • 3 cup creamy peanut butter
          • 1 8oz package cream cheese, softened
            • 1 cup powdered sugar
              • 2 cups whipped cream (one for filling, one to top)
                • 1 cup semi sweet chocolate shavings