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This is very, very rich!! But just perfect for those who like peanut butter & chocolate!

Source: This was a finalist recipe in the 38th Pillsbury Bake-Off (1998) submitted by Jenny Monfred of Wintersville, OH.


  • 1 18-oz. pkg. refrigerated chocolate chip cookie dough
  • 3 cups powdered sugar
  • 1 cup peanut butter
  • 2 TBS butter or margarine, softened
  • 1/4 cup water
  • 1 cup milk chocolate chips, melted
  • 16 pecan halves (optional)


  • Preheat oven to 350. Remove cookie dough from wrapper. With floured fingers, press dough in bottom of 9" or 10" springform pan. Bake at 350 for 14-18 min. or until golden brown. Cool 15 min.
  • In medium bowl combine powdered sugar, peanut butter, butter and water; mix well. If necessary, add additional water 1 tsp. at a time until mixture is smooth. Drop spoonfuls of mixture over baked cookie crust (cookie crust may still be warm); spread evenly over cookie crust.
  • Spread melted choc. chips over peanut butter mixture. If desired, carefully swirl chocolate with fork. Garnish with pecan halves if using. Refrigerate 1 hour or until chocolate is set.
  • 16 servings.

Categories: Dessert  Pie 
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