INGREDIENTS:
- 1/2 cup unsalted butter (1 stick), melted
- 1 large egg
- 1 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- heaping 1/3 cup creamy peanut butter
- 1 cup all-purpose flour
- 1/2 teaspoon salt, or to taste
- 1/2 cup brown and orange fall-themed sprinkles (substitute with chocolate jimmies)
- 1/2 cup Reese’s Pieces, plus more for sprinkling
- about 10 to 12 miniature peanut butter cups, unwrapped
DIRECTIONS:
- Preheat oven to 350F, spray a 9-inch glass pie plate with cooking spray; set aside.
- To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
- Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
- Add the peanut butter and stir to combine.
- Add the flour, salt, and stir until just combined, don’t overmix.
- Add the sprinkles and stir to combine.
- Add the Reese’s Pieces and stir to combine.
- Turn batter out into prepared pan, smooth the top lightly with a spatula, and add the peanut butter cups, evenly spaced over the surface. Push them down so that they’re flush with the dough.
- Evenly sprinkle 1 to 2 tablespoons of extra Reese’s Pieces over the surface for visual appeal, lightly tapping them down.
- Bake for about 26 to 29 minutes, or until center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Allow pie to cool on a wire rack for at least 30 minutes before slicing and serving. Pie will keep airtight at room temp for up to 1 week.
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