3-Ingredient Reese's Cookie Pie is a quick dessert that delivers big on flavor. A Reese's Peanut Butter Cup is nestled inside a mini graham cracker crust and topped with chocolate chip cookie dough. It's baked until golden brown and irresistible.
The result is a warm cookie pie with layers of chocolate, peanut butter, and buttery graham cracker crust. Serve it warm with a scoop of vanilla ice cream for a quick and easy dessert. It's perfect for family dinners, cookouts, game day, Father's Day celebrations, or any time you're craving something sweet and delicious.
Best of all, it takes just minutes to assemble and uses ingredients that are readily available at any grocery store.
Quick Look at the Recipe
- Prep Time: 5 minutes
- Cook Time: 17 minutes
- Difficulty Level: Easy
- Make-ahead Friendly: Yes
- Kid Friendly: Yes
- Best Served: Warm with a scoop of ice cream, or at room temperature for a hand-held dessert
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Why You'll Love This Recipe
- Three simple ingredients
- Perfect individual-sized dessert
- Can be assembled ahead of time
- Delicious warm with ice cream or at room temperature
- Great for cookouts and family gatherings
Ingredients - Here All You Need
Simple Step-by-Step Instructions
- Prepare the Crust: Preheat the oven to 350°F. Brush the rim of the graham cracker crust with melted butter. Bake empty for 3 minutes. Remove from the oven and allow to cool.
- Add the Reese's Cup: Unwrap a Snack-size Reese's Peanut Butter Cup and remove the paper liner. Place the peanut butter cup in the center of the cooled graham cracker crust, top side up.
- Top with Cookie Dough: Flatten approximately 2½ portions (1.7 ounces) of refrigerated chocolate chip cookie dough into a disk. Place the dough over the Reese's cup and gently press to cover the candy, leaving the rim uncovered. For extra visual appeal, sprinkle a few mini chocolate chips on top - purely optional.
- Bake: Bake the cookie pie in a preheated 350°F oven for approximately 14 minutes or until the cookie is golden brown.
- Cool and Serve: Allow the cookie pie to cool for about 15 minutes. Then, remove it from the aluminum pan. Serve warm with a scoop of vanilla ice cream.
Optional Raspberry Sauce
Want to make this dessert feel extra special? Heat ¼ cup of raspberry preserves with 1 ½ teaspoons of water until smooth. Strain in a wire mesh strainer. Transfer the raspberry sauce to a squeeze bottle and place small dots around the plate, close to the edge. Draw a toothpick through the center of the dots.
The 3-Ingredient Reese's Cookie Pie proves that simple desserts can be the star of the show. With a buttery graham cracker crust, a hidden Reese's Peanut Butter Cup, and a golden chocolate chip cookie topping, this easy dessert feels much more impressive than the ingredient list suggests.
Whether you're serving them warm from the oven with a scoop of vanilla ice cream or making them for your next c!
Chula's Test Kitchen Tips
- My first attempt at making the cookie pies was pretty much a disaster because of the loose crumbs around the rim of the graham cracker crust. To solve this crumb problem, I brushed the rim with melted butter and baked the crust for 3 minutes at 350°F. The result? No more crumbs!
- I experimented with different amounts of the chocolate chip cookie dough. I found that 2 portions were not enough dough, but 3 portions were too much. The sweet spot was 2 ½ portions.
- I included pictures of the cut cookie pie to show that the Reese's Peanut Butter Cup retained its structure rather than melting into a mess in the center.
- This isn't shown in the pictures, but I also tried drizzling raspberry and chocolate sauce over the vanilla ice cream instead of the raspberry dots. All three variations worked well.
Recipe Variations
- Peanut Butter Lover's Version: Substitute peanut butter cookie dough for the chocolate chip cookie dough.
- Double Chocolate Version: Substitute brownie cookie dough for the chocolate chip cookie dough, and top with chocolate ice cream, then drizzle with chocolate.
- Red, White, and Blue Cookie Pie: For a fun summer dessert, substiture red, white, and blue sprinkled cookie dough for the chocolate chip cookie dough.
- S'mores Cookie Pie: Replace the Reese's Peanut Butter Cup with a chocolate candy nugget and a spoonful of marshmallow fluff.
Frequently Asked Questions
Yes. Assemble the cookie pies several hours in advance and refrigerate until ready to bake. Bake just before serving for the best warm, gooey texture. If baking directly from the refrigerator, add 1 to 2 additional minutes to the baking time.
Yes. For a gooey dessert, serve warm. However, for cookouts and other outings, let the cookie pies come to room temperature and store them in an airtight container for up to three days.
No. However, removing the foil pan creates a more polished presentation and makes it easier to plate with ice cream and raspberry sauce. Otherwise, removing the foil pan is totally optional.
Other Easy Desserts
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3-Ingredient Reese's Cookie Pie
Ingredients
- 6 Mini Graham Crusts
- 1 teaspoon butter, melted
- 6 Reese's Snack Size Peanut Butter Cups
- 16.5 ounce package Toll House Chocolate Chip Cookie Dough
Instructions
- Preheat oven to 350°F.
- Brush the rims of the mini graham crust with melted butter. Bake at 350°F for 3 minutes. Allow to cool. (See Tip 1)
- Remove the Reese's peanut butter cups from the packaging and the paper liner. Place 1 Reese's peanut butter cut in the center of each of the mini graham crusts, top side up.
- Roll 2 ½ portions (approximately 1.7 ounces) of the cookie dough into a ball and flatten into a disk. Press the dough over the Reese's Peanut Butter Cup, leaving the rim of the crust uncovered.
- Bake in a preheated 350°F oven for 14 minutes or until golden brown.
- Optional raspberry sauce: Heat ¼ cup of raspberry preserves and 1 ½ teaspoons of water in a saucepan over medium-low heat until well combined. Pour into a wire mesh strainer to remove the seeds. Place the raspberry sauce in a squeeze bottle. Squeeze dots around the perimeter of the serving plate; draw a toothpick through the dots.
- Allow the cookie pies to cool for 15 minutes. Remove the foil pan; top the cookie pie with vanilla ice cream and serve. (See Tip 2)
- Yield: 6 Cookie Pies.
Video
Tips/Notes
- The mini Graham crusts tend to be crumbly around the edges. Brushing the rim with melted butter and baking the crust for 3 minutes at 350°F solves the crumb problem.
- Alternatively, allow the cookie pies to come to room temperature; store in an airtight container for up to 3 days and serve at room temperature.
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