Peanut Butter Brookie Pie Topped with Chocolate Whipped Cream

Truly the most decadent and delicious dessert you’ll sink your teeth into – my new Peanut Butter Brookie Pie is made with a peanut butter and oat cookie crust, and filled with a no-bake peanut butter chocolate cheesecake filling, brownies, and Reese’s Peanut Butter Cups, and it’s all topped with my favorite chocolate whipped cream.

Peanut Butter Brookie Pie

Where are my peanut butter lovers at? This dessert is for you, my friend! My Peanut Butter Brookie Pie is filled with one of the best flavor combinations known to mankind – peanut butter and chocolate! As you bite into this one, you’ll get layers of cookie crust, peanut butter chocolate cheesecake filling, brownies, Reese’s peanut butter cups and chocolate whipped cream! Are you drooling yet?

Inspiration from Buzzy Bee Bakery

Inspiration for this brookie pie comes from Buzzy Bee Bakery in the UK. After recreating their Biscoff Yule Log and turning it into bars (check out the video and recipe HERE), I had a few friends on Instagram send in requests to recreate their brookie pie.

Buzzy Bee has a variety of delicious creations and is always coming up with fun, new flavor combinations. You’ll see their menu is ever-changing. Not too long ago, one of their brookie pies was filled with peanut butter and chocolate – and I knew immediately, I needed to create one just like it!

What Is a Brookie Pie?

A brookie pie is a delicious dessert that combines two classic treats: brownies and cookies. It features a cookie layer and thick, chewy brownie layer. These types of pies are often baked together in a pie or deep-dish style. The result is a rich, gooey, and indulgent dessert that offers the best of both worlds—fudgy chocolatey goodness from the brownie and a soft, slightly crispy texture from the cookie.

In my version, I also added a no-bake peanut butter cheesecake filling, Reese’s peanut butter cups, and topped it with chocolate whipped cream.

Ingredients You’ll Need for a Peanut Butter Brookie Pie

For this recipe, we’ll be using a few box mixes, as well as individual ingredients:

• 1 Box Brownie Mix – my favorite is the dark chocolate Ghirardelli.
• 1 16.5 ounce Pillsbury Cookie Dough roll – this is the exact one I get
• Peanut butter
• Reese’s peanut butter cups
• Old-fashioned rolled oats
• Cream cheese
• Heavy whipping cream
• Cocoa powder
• Oil, water, and egg (for the brownie mix)
• Powdered sugar
• Vanilla extract

Tips for Making this Peanut Butter Brookie Pie

• Give yourself time – a lot of things can be made ahead of time, or if you make everything all in one day, just make sure you give the brownies and the cookie crust time to cool completely to room temperature. You can also make the brownies, cookie crust, and even the cheesecake filling ahead of time. Store the brownies and cookie crust in airtight containers or wrapped with plastic wrap. Both can be left at room temperature. The cheesecake filling can be stored in an airtight container in the refrigerator.
• Spray your springform pan or pie dish with nonstick spray – this will help the cookie crust release from the pan as you cut and serve the pie.
• Bake the cookie crust with parchment and a 6-inch round cake pan on top (or you can use pie weights). The first time I attempted the crust, I didn’t use any kind of weight on it, and it didn’t hold it’s pie crust shape. Using the pan or the pie weights (on parchment) help to keep the cookie dough in a pie-crust shape.
• Let the cookie crust cool completely before removing the pan (or pie weights) and parchment. If you remove them too soon, the sides of the pie crust might crumble a little.
• Have fun with this one!

Peanut Butter Brookie Pie

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A chocolate peanut butter pie with a peanut butter and oat cookie crust, layered with brownies and Reese's peanut butter cups, and topped with chocolate whipped cream.

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Ingredients

  

For the Cookie Crust

• 16.5 oz. Pillsbury Ready to Bake sugar cookie dough roll
• 1/2 cup peanut butter
• 3/4 cup old fashioned rolled oats

For the Brownies

• 1 box Ghirardelli dark chocolate brownie mix
• 1 egg
• 1/4 cup vegetable oil
• 1/2 cup water

For the Cheesecake Filling

• 8 ounces cream cheese
• 1 cup peanut butter, smooth
• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• 2 tablespoons dark cocoa powder
• 1 teaspoon vanilla extract

For the Chocolate Whipped Cream

• 1 1/4 cup cream
• 1/3 cup powdered sugar
• 3 tablespoons cocoa powder

Add-Ins

• 10 Reese’s Peanut Butter Cups
• Chopped peanuts

Instructions

 

For the Cookie Crust

• Preheat the oven to 350 degrees F. Spray an 8-inch spring form pan or an 8-inch deep-dish pie pan with nonstick spray. Set aside.
• In a medium-size mixing bowl, mix together the cookie dough and the peanut butter until the peanut butter is fully incorporated. Stir in the oats.
• Press the dough into the springform pan or pie dish, making sure to push some of the dough up the sides of the pan. Alternately, you can roll the dough into a 10-inch circle and lay it into the pan. To do so, roll it out on parchment or a floured surface.
• To ensure the cookie crust holds its shape, cover the cookie crust with parchment paper and place a 6-inch cake pan on top. Refer to my video HERE on Instagram to see a tutorial.
• Bake (with the pan on the crust) for 25 minutes.
• Allow to cool completely before removing the pan and parchment.

For the Brownies

• Follow the instructions on the brownie box for an 8-inch by 8-inch pan. Allow to cool completely before adding to the pie.

For the Cheesecake Filling

• In a medium size bowl, combine the peanut butter and cream cheese and mix until combined. Mixture will be slightly thick. Set aside.
• In a stainless steel bowl, beat the whipping cream, powdered sugar, cocoa powder and vanilla on medium-high speed until still peaks form.
• Fold the whipped cream mixture into the peanut butter mixture until smooth.

For the Chocolate Whipped Cream

• In a chilled stainless steel bowl, combine the whipped cream, powdered sugar, cocoa powder and vanilla. Beat on medium-high speed until medium-stiff peaks form.

Assembly

• Spread 1/3 of the cheesecake filling over the cookie crust.
• Layer with the brownies. I cut the brownies into small pieces and placed them over the filling, patting them down into the filling a little.
• Spread another 1/3 of the cheesecake filling over the brownies.
• Cover with the Reese’s peanut butter cups. I used 8 regular size peanut butter cups and cut them in half before placing them on the filling.
• Cover the peanut butter cups with the remaining cheesecake filling.
• Cover with the chocolate whipped cream and sprinkle with remaining brownie pieces, peanut butter cup pieces, and peanuts.
• Best served cold.

Course: Dessert

Cuisine: Pie

Keyword: No bake pie, Peanut Butter Brookie Pie, Pie