Friday, April 16, 2010
I bought 3 types of candy for Easter baskets. We have used up the remaining PB bunnies and next up the milk chocolate mini eggs. I was going to make PB cookies and add these but, they are bigger then an m&m so, wasn't sure if they would over power. I opted for a large cookie pie with a PB flavor to compliment the chocolate. I came up with the recipe so, it still may need some further tweaks and I underestimated the cook time. I increased the cook time in the notes below. We all really liked it even if it is a tad sweet. We ate it warm with vanilla ice cream which in this house seemed to work. The little bean had a huge slice and was so excited because he felt like he was getting several desserts (cookies, candy and ice cream) ... oh my!
Easter Egg Cookie Pie
1 1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 TBSP peanut butter (creamy or chunky)
½ cup unsalted butter (room temperature)
1/2 cup granulated Sugar
1/2 cup packed brown sugar
2 large eggs
1 tsp vanilla extract
1 cup milk chocolate eggs
2/3 cup peanut butter chips
Preheat oven to 350 degrees.
Spray pie pan with non-stick cooking spray.
Whisk flour, baking soda, baking powder and salt together in a medium bowl and set aside.
Cream the butter, peanut butter and the sugars until fluffy.
Add eggs and vanilla and mix until combined.
Add the flour and mix until combined.
Stir in chocolate eggs and chips.
Transfer cookie dough to the pan and spread out evenly until the bottom of the pan is covered.
Bake for about 30 minutes. Stick knife in pie and if comes out clean remove. If crumbs appear then continue to bake for ~5minutes.
If top is looking brown then cover with foil for remaining cook time.
Remove and cool.