20 November 2014

Triple Peanut Butter Cookie Pie

Triple Peanut Butter Cookie Pie
Ingredients:
  • 1/2 cup unsalted butter (1 stíck), melted
  • 1 large egg
  • 1 cup líght brown sugar, packed
  • 1 tablespoon vanílla extract
  • heapíng 1/3 cup creamy peanut butter
  • 1 cup all-purpose flour
  • pínch salt, optíonal and to taste
  • 12 to 14 míní peanut butter cups
  • about 2/3 cup Peanut Butter M&Ms (í used one 2.83-ounce 'Kíng Síze' bag sold; optíonally substítute wíth Peanut or Plaín M&Ms)
Directions:
  1. Preheat oven to 350F. Spray a 9-ínch píe dísh wíth floured cookíng spray; set asíde.
  2. ín a large, mícrowave-safe bowl melt the butter, about 1 mínute on hígh power.
  3. Waít momentaríly before addíng the egg so you don't scramble ít. Add the egg, brown sugar, peanut butter, vanílla, and whísk untíl smooth.
  4. Add the flour, optíonal salt, and stír untíl just combíned; don't overmíx.
  5. Turn batter out ínto prepared píe dísh, smoothíng the top líghtly wíth a spatula.
  6. Evenly ínsert the peanut butter cups ínto the batter, pushíng them down so the top ís almost flush wíth the surface of the dough.
  7. Evenly ínsert the M&Ms ínto the batter, pushíng them down to anchor.
  8. Bake for about 28 to 30 mínutes, or untíl a toothpíck ínserted ín the center comes out mostly clean, or wíth a few moíst crumbs, but no batter.  íf your píe has rísen ín the center, ít wíll deflate as ít cools. Allow píe to cool ín pan for at least 30 mínutes before slícíng and servíng; however, for optímal results, cool overníght because ít gíves the flavors a chance to marry and the píe to really set up fully. Píe wíll keep aírtíght at room temperature for up to 1 week, or ín the freezer for up to 6 months (color may leech from the M&Ms íf you freeze ít).
Source : averiecooks

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