When it comes to comfort food desserts pie, chocolate chip cookies, and peanut butter-anything make my list. Now when you combine all three of those you have the ultimate, bomb-digity, comfort food dessert: Deep Dish Peanut Butter Chocolate Chip Pie. 🙂
Sundays around our house are all about simple comforts. When we get home from church the rest of our day basically consists of naps, dinner, reading, a special treat, and a family dance party. Oh yeah and comfy clothes, comfy clothes are a must.
This past Sunday I whipped up this Deep Dish Peanut Butter Chocolate Chip Pie for our special treat and all of us L*O*V*E*D it! The top had an amazing, crackly crust and the center had just the right amount of ooey-gooey deliciousness. A tall glass of milk is a must with this pie!
The hardest part about making the pie? Waiting the 30 minutes for it to cool! This recipe makes quite a large dessert so make sure you invite some friends over to devour it with you.
- I used Ghiradelli Milk Chocolate Chips in this pie and I highly recommend them as they’re high in quality and taste and a bit larger than regular chocolate chips.
- You really need to let it cool the 30 minutes, or else you’ll have a gooey mess on your hands and the slices won’t come out with defined lines, but don’t worry it’ll still be warm and gooey-delicious in the center!
- If you prepare this ahead of time you can reheat the entire pie in a 350 degree oven for 5-10 minutes or individual slices in the microwave for about 15 seconds.
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2½ Cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 1 11.5 ounce bag milk chocolate chips
- ⅔ cup mini Reese's peanut butter cups
- vanilla ice cream or whipped cream
- Preheat oven to 350 degrees F. Spray a 9-inch DEEP DISH pie plate with cooking spray, set aside.
- In a large bowl, beat the butter and peanut butter on medium speed until fluffy, about 1 minute. Add the sugars and beat until well combined and fluffy, about 2 minutes. Add the eggs and vanilla and beat until just combined.
- In a medium bowl whisk together the flour, baking soda and salt. Add this to the butter mixture and beat until just combined. Add the bag of chocolate chips and mix until just combined.
- Press ⅔ of the dough into the bottom of the prepared pie plate. Sprinkle the dough with mini Reese's peanut butter cups and then place the rest of the dough on top of the peanut butter cups. Use your hands to smooth into an even layer.
- Bake for about 50-55 minutes. The top of the pie will have formed a nice crust and the rest of the pie will be set with a little bit of a gooey center. Let the pie cool 30 minutes before serving, don't worry it'll still be warm and gooey-delicious in the center!
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