Reese’s Peanut Butter Marshmallow Cookie Pie

I originally saw this recipe on Pinterest and thought it looked so fun and interesting. I added my own peanut butter cookie recipe but kept the same filling ingredients as the original recipe. You can use peanut butter dough like I did or use regular dough. You can also stuff the pie with whatever your heart desires..any chopped up candy bars, any kind of chocolate, sprinkles, oreos, etc. I baked mine in a pie dish and it bubbled over onto the bottom of the oven causing some serious smoke. It is best to bake it in a deep dish pie dish or make sure you put aluminum foil on the bottom of your oven. I also made a mini cookie pie so my mom could be my first taste tester!

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Ingredients:

  • 2 3/4 cps. flour
  • 1 1/2 tsp baking soda
  • 1 1/2 cps. butter, softened
  • 3/4 cp. creamy peanut butter
  • 3/4 cp. sugar
  • 3/4 cp. brown sugar
  • 1 1/2 tsp. vanilla
  • 2 eggs
  • 1/2 cp. chocolate chips (I used milk chocolate)
  • 12 Reese’s Peanut Butter Cups
  • 1 1/2 cps. marshmallows

Directions:

  1. Preheat the oven to 350 degree and make sure aluminum foil covers the bottom of the oven if baking in a regular pie dish.
  2. Spray pie pan with nonstick cooking spray
  3. Combine flour and baking soda in a small bowl.
  4. Beat butter, peanut butter, sugars and vanilla until creamy. Beat in eggs.
  5. Slowly add flour and beat in separate additions.
  6. Press 2/3 of the dough all over the bottom of the pie dish. Bake for 5-8 minutes to allow the dough to start to set but not to bake through
  7. Sprinkle chocolate chips evenly over the bottom of the dough, next add peanut butter cups, then add marshmallows (this is the step where you would add your own filling ingredients if you choose different ones)
  8. Press 1/4 sized balls of the remaining dough in the palm of your hand and carefully place on top of the pie. The dough may overlap each other but that is okay
  9. Bake 25-30 minutes. Bake until golden brown. Filling will still be gooey and needs to set 10 if you still want it warm and soft or 20 minutes before serving if you want it completely set. Be careful it may bubble over in the oven if not in a deep pie dish.

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Adapted from ohsweetbasil.com

 

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