Description
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
- Preheat oven to 350°F. Combine chocolate cookie crumbs, 1 tablespoon granulated sugar, and melted butter in a bowl. Stir until well combined.
- 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.
- Bake for 5-7 minutes, or until set. Remove and let cool completely.
- In a chilled bowl, whip 1/2 cup heavy cream until soft peaks form.
- In a separate bowl, beat peanut butter, cream cheese, confectioners’ sugar, and vanilla extract until smooth and fluffy.
- Gently fold the whipped cream into the peanut butter mixture until just combined.
- Transfer filling to a piping bag and fill each cooled crust generously.
- Chill for at least 30 minutes before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg