This Deep Dish Peanut Butter Chocolate Chip Pie is some serious comfort food! The inside is soft and gooey, and the outside has a delicious crispy crust.
Course Dessert
Cuisine American
Keyword cookie pie, milk chocolate, peanut butter
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Cooling Time 30 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 12people
Calories 677kcal
Cost $7.74
Equipment
9-inch deep-dish pie plate
mixing bowls
whisk
stand mixer
rubber scraper
cookie sheet
wire cooling rack
Ingredients
2 ½cupsall-purpose flour
1teaspoonbaking soda
2teaspoonsbaking powder
½teaspoontable salt
1 ¼cupcreamy peanut butterI used JIF
1cupunsalted buttersoftened
1cupgranulated sugar
1cupdark brown sugar
1teaspoonvanilla extract
2largeeggs at room temperature
1largeegg yolk at room temperature
11.5ouncesbag milk chocolate chipsI use Ghirardelli milk chocolate chips
Move oven rack to lower-middle position. Preheat oven to 375 degrees F. Lightly grease a deep-dish 9-inch pie plate with nonstick cooking spray and set aside. (The pie plate should be 9 inches in diameter and at least 1.62" deep. Alternatively, you can use a 9-inch cast-iron skillet).
In a medium bowl whisk together the dry ingredients: the flour, baking soda, baking powder, and salt. Set aside.
In the bowl of a stand mixer (or in a large bowl if you're using hand beaters), cream the butter, peanut butter, and sugars on medium speed for 2-3 minutes, or until nice and fluffy. Add in the vanilla and the eggs, one at a time, until well mixed.
Add the dry ingredients and mix slowly until just combined. Add the chocolate chips and mix until just combined.
Transfer the dough to the prepared pie plate (Note: the dough will be filled to the brim!). Smooth the dough into an even layer.
Place the pie plate on top of a cookie sheet and bake for 40-50 minutes or until the top is golden and puffed up.
Transfer the cookie pie to a wire rack and cool for at least 30 minutes before serving!
Slice and serve with vanilla ice cream and a glass of milk!
Notes
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.