3-Ingredient Reese's Cookie Pie

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3-Ingredient Reese's Cookie Pie

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.

Prep Time10

Cook Time17

Total Time27

Course: Dessert

Cuisine: American

Servings: servings

Calories: 493kcal

Author: Chula King

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.

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.

Nutrition