These Cookie Crusted Peanut Butter Pretzel Pies are a fun and memorable dessert for anyone who loves the sweet-and-salty combination of peanut butter, chocolate, cookies, and pretzels. Each mini pie starts with a soft chocolate chip cookie crust, then gets topped with a creamy peanut butter pudding filling and crunchy chocolate covered pretzels. They are simple to make, easy to serve, and just the right size for an individual dessert.
Peanut Butter Chocolate Chip Cookie Pies
Mini desserts always feel special, and these peanut butter chocolate chip cookie pies are a great example. Instead of using a traditional graham cracker crust or pastry crust, this recipe uses pre-made cookie dough pressed into small pie plates or ramekins. As the cookie dough bakes, it becomes a rich, chewy base that pairs beautifully with the cool peanut butter filling.
The filling is just as easy as the crust. Vanilla instant pudding is whisked with cold milk until thick, then folded together with Cool Whip and creamy peanut butter. The result is light, smooth, and full of peanut butter flavor without being too heavy. Crushed chocolate covered pretzels add texture and a little salty crunch, making every bite more interesting.
This is a great recipe when you want a dessert that looks playful but does not require complicated steps. The mini pies can be served chilled, and the filling can be prepared while the cookie crusts cool. They are especially nice for parties, family desserts, or anytime you want a quick peanut butter dessert with a chocolate cookie twist.
The ingredient list is short, simple, and easy to work with.
Chocolate covered pretzels bring the crunchy, salty, chocolatey finish that makes these mini pies stand out.
How to Make These Mini Pies
Start by dividing the cookie dough between four mini pie plates or small ramekins. About 1/4 cup of dough works well for each crust.
While the cookie crusts cool, prepare the pudding filling and crush the chocolate covered pretzels.
Fold the crushed pretzels into the pudding, Cool Whip, and peanut butter mixture.
Stir gently until everything is combined and the filling is creamy with bits of chocolate pretzel throughout.
Spoon generous dollops of chilled peanut butter filling over each cooled cookie crust.
Finish each mini pie with a chocolate covered pretzel on top and serve cold.
Cookie Crusted Peanut Butter Pretzel Pies
Equipment
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Oven
Ingredients
- 1 cup pre-made cookie dough chocolate chip was used
- 1 small box vanilla instant pudding mix
- 2 cups cold milk
- 1 1/2 cups Cool Whip
- 1/4 cup creamy peanut butter
- 2 packages chocolate covered pretzels crushed, with extra for topping
Instructions
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Preheat the oven to 350 degrees F. Divide the cookie dough evenly between 4 mini pie plates or small ramekins, pressing it into the bottom of each dish to form a crust.
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Bake for 12 to 15 minutes, or until the cookie crusts are baked through. Remove from the oven and let them cool completely before adding the filling.
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Whisk the vanilla instant pudding mix with the cold milk until thickened. Fold in the Cool Whip and creamy peanut butter until smooth, then stir in the crushed chocolate covered pretzels. Refrigerate the filling for 30 minutes.
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Spoon the chilled peanut butter filling over each cooled cookie crust. Top each mini pie with a chocolate covered pretzel and serve cold. Save any remaining filling for another use.
Nutrition
Carbohydrates: 19g |
Protein: 9g |
Fat: 14g |
Saturated Fat: 5g |
Cholesterol: 17mg |
Sodium: 167mg |
Sugar: 14g
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Enjoy these sweet, salty, creamy mini peanut butter pies served cold.
Disclosure: This is a sponsored post for COOL WHIP, but the recipe and thoughts are my own.