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Mini Chocolate Peanut Butter Pies

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These mini chocolate peanut butter pies feature a rich chocolate cookie crust and a light, creamy peanut butter filling, perfect for a bite-sized dessert.

Ingredients

Scale
  • 1 cup chocolate cookie crumbs
  • 2 tablespoons granulated sugar
  • 3 tablespoons melted butter
  • 1/2 cup heavy whipping cream
  • 1/2 cup creamy peanut butter
  • 4 ounces cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F. Combine chocolate cookie crumbs, 1 tablespoon granulated sugar, and melted butter in a bowl. Stir until well combined.
  2. Spray a cupcake pan with baking spray. Scoop a rounded tablespoon of the cookie crumb mixture into each cup and press firmly to form the crust.
  3. Bake for 5-7 minutes, or until set. Remove and let cool completely.
  4. In a chilled bowl, whip 1/2 cup heavy cream until soft peaks form.
  5. In a separate bowl, beat peanut butter, cream cheese, confectioners' sugar, and vanilla extract until smooth and fluffy.
  6. Gently fold the whipped cream into the peanut butter mixture until just combined.
  7. Transfer filling to a piping bag and fill each cooled crust generously.
  8. Chill for at least 30 minutes before serving.

Notes

For best results, use room temperature cream cheese and chilled mixing bowl for whipping cream. You can substitute any chocolate sandwich cookie for the crumbs. These mini pies can be frozen for up to 1 month.

Nutrition

Find it online: https://www.rapidrecipes.blog/mini-chocolate-peanut-butter-pies-7/