Ingredients
Crust:
- 1 (7.9 oz.) container Udi's Gluten-free Soft & Chewy Chocolate Chip Cookies
- 2 Tbsp. brown sugar
- 1/3 cup unsalted butter, melted
Filling:
- 6 oz. cream cheese or Neufchâtel, room temperature
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups heavy whipping cream
- 3/4 cup mini chocolate chips or mini M&M's
Instructions
Crust:
- Spray pie plate with non-stick spray. Preheat oven to 375°.
- Using a food processor or food chopper, pulse the chocolate chip cookies until mixture is course crumbs with some larger chunks. (see photo in blog post).
- Transfer cookie crumbs to a medium size bowl. Add brown sugar and whisk.
- Pour melted butter over cookie mixture and whisk until well blended.
- Transfer cookie mixture into greased pie plate. Use a spatula or your fingers to press the cookie crumbs firmly across bottom of the pie plate.
- Bake in preheated oven at 375° for 9 minutes.
- Remove from oven and set aside to cool while you make the filling.
Filling and assembly:
- In the bowl of your electric mixer, beat the cream cheese, peanut butter, powdered sugar, and vanilla extract on medium speed until combined. Mixture look like a peanut butter cookie dough.
- In a separate bowl, use an electric mixer to whip the heavy whipping cream until soft peaks form.
- Scoop 1 heaping cup of the whipped cream and add to the peanut butter mixture. Beat on low speed until mixed thoroughly.
- Scoop remaining whipped cream into the peanut butter mixture and use a spatula to gently fold the whipped cream until mixed in.
- Gently stir in the mini chocolate chips.
- Scoop the filling into the cooled crust. Place in refrigerator for 4 hours or overnight.
- This is very rich so you'll want to slice this thinly -not like the slice in the photo!
- Keep leftovers refrigerated.
Notes
This recipe assumes the use of a peanut butter that has salt in it. If using a natural peanut butter without salt, add a pinch of salt in Step 1 of making the filling.