Introduction: Peanut Butter Chocolate Chip Cookie Brownie Pie

Peanut allergy warning

The perfect dish for parties and gatherings, this is the combination of two recipes I personally love. I've made each alone before, and they're even better as a combination!


Step 1: Gather Your Ingredients

  • 1 3/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 3/4 sticks unsalted butter, softened (plus more for greasing)
  • 1 cup granulated sugar
  • 1/3 cup lightly packed light brown sugar
  • 1 1/3 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup semisweet chocolate chips
  • 4 oz semisweet chocolate
  • 1/4 cocoa powder
  • 1/8 cup packed dark brown sugar
  • 2/3 teaspoons kosher salt
  • creamy peanut butter

1/3 the ingredients here

1/2 the ingredients here

Personally removed the ingredients I didn't have access to

Step 2: Start With the Dough

In a medium bowl, combine 1 1/2 cups flour, 1/2 teaspoon of baking soda, and 1/2 teaspoon sea salt.

In separate bowl, beat 1 stick of unsalted butter, 1/4 cup granulated sugar, and 1/3 cup lightly packed light brown sugar until until creamy. Add 1 teaspoon vanilla and 1 large egg. Gradually beat in your flour mixture. Fold in the chocolate chips.

Wrap the dough in plastic wrap and leave in the fridge while you prepare your brownie batter.

Step 3: Brownie Time, Melted Chocolate Mix

Take your 4oz of semisweet chocolate and roughly chop. Set aside 1/3 of this for later.

In a medium bowl, add the remaining chocolate and just less than 1/8 cup of cocoa powder, set this aside.

In a small pan over medium heat, bring the remaining butter (3/4 cup) to a vigorous simmer, occasionally stirring. When ready, immediately pour this over your cocoa powder and chocolate. Leave to set for 2 minutes then whisk until smooth and melted. Set this aside.

Step 4: Brownie Time, Finish Up the Batter

In a large bowl, combine the rest of your granulated sugar (3/4 cup), your packed dark brown sugar (1/8 cup), remaining vanilla extract (1/3 teaspoon), 2/3 teaspoons kosher salt, and your last 2 large eggs. Beat until light and fluffy, similar to the texture of thick pancake batter.

While the mixer is still on, gradually pour in your melted chocolate.

Remove your cookie dough from the fridge and preheat your oven to 350 F. Move a rack to the middle.
With the brownie batter, sift in your remaining flour and remaining cocoa powder to prevent lumps. Gently fold until combined. Grease your pie pan with some butter.

Step 5: Layers

With your cookie dough, pull off pieces to make this process easier and spread across the bottom of the pie pan, thinly. Enough to cover the entire bottom, but not too thick.

A spoon will make this easy. Scoop out some peanut butter and spread it across the top of the cookie dough.

Pour in your brownie batter and use a rubber spatula to even out the top. This shouldn't be less than a quarter inch from the top of the pan.

Step 6: Bake

Place in the middle rack of the oven and set your timer for 15 minutes.

Remove and tap on the counter a few times. Put it back in for another 3 minutes.

Remove and let sit for 3-5 minutes to let it cool. Serve and enjoy!