Go Back
Chocolate Chip Cookie Peanut Butter Pie

Chocolate Chip Cookie Peanut Butter Pie

Patricia Collins
A rich and easy no-bake dessert made with a chocolate chip cookie crust, creamy peanut butter filling, thick chocolate pudding, and fluffy whipped topping. Perfect for holidays, potlucks, and make-ahead family desserts.
Print Recipe Pin Recipe
Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Servings 10
Calories 450 kcal

Ingredients
  

For the Cookie Crust

  • 3 cups chocolate chip cookies roughly crumbled
  • 4 tablespoons melted butter

For the Peanut Butter Layer

  • 16 ounces cream cheese softened
  • 2 cups powdered sugar
  • 1 cup creamy peanut butter
  • ¼ cup oat milk

For the Chocolate Layer

  • 1 package 5.9 ounces instant chocolate pudding mix
  • Milk for pudding preparation reduced by ½ cup from package directions

For the Topping

  • 8 ounces whipped topping
  • Extra cookie crumbles for garnish
  • Chocolate syrup for drizzle
  • Peanut butter drizzle for topping

Instructions
 

Make the cookie crust:

  • Roughly crumble the chocolate chip cookies into a 7x10 baking dish. Pour the melted butter over the cookies and gently press the mixture into the bottom of the dish to form a crust.

Prepare the peanut butter filling:

  • In a large mixing bowl, beat the softened cream cheese, powdered sugar, creamy peanut butter, and oat milk until smooth, fluffy, and creamy. Spread evenly over the cookie crust.

Prepare the chocolate pudding:

  • Make the instant chocolate pudding according to the package directions, but reduce the milk by ½ cup for a thicker texture. Beat until slightly thickened, then spread evenly over the peanut butter layer.

Add the topping:

  • Spread the whipped topping evenly over the chocolate pudding layer. Sprinkle with extra cookie crumbles and drizzle with chocolate syrup and peanut butter drizzle.

Chill:

  • Cover and refrigerate for at least 4 hours, or overnight for the best texture.

Serve:

  • Scoop or slice into servings and serve chilled.

Notes

  • Use fully softened cream cheese for the smoothest peanut butter filling.
  • Chilled whipped topping is easier to spread and gives a firmer finish.
  • For the best texture, chill overnight before serving.
  • For a nut-free option, use sunflower seed butter instead of peanut butter.
  • If using dairy-free milk for the pudding, beat on high speed to help it set properly.