Peanut Butter Cookie Pie

(Adapted from NYT Cooking recipe by Erin Jeanne McDowell)
Servings 12


  • Crust
  • 1 cup unsalted butter room temperature
  • ½ cup light brown sugar
  • 1 teaspoon vanilla extract
  • cups all-purpose flour
  • ½ teaspoon fine sea salt
  • Filling
  • 6 tablespoons unsalted buter room temperature
  • cups regular creamy peanut butter
  • 1⅓ cups sifted confectioners’ sugar
  • 1 teaspoon vanilla extract
  • Pinch salt
  • Chocolate Glaze
  • 12 ounces semi-sweet chocolate not chips
  • 6 ounces whole milk
  • tablespoons salted butter
  • 1 tablespoon coconut oil


  • Heat oven to 350 degrees. Spray a 9” springform pan with cooking spray, or brush with pan release.
  • Prepare the crust: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 4 to 5 minutes. Add the vanilla and mix to combine. Reduce the speed to low. Add the flour and salt and mix until evenly combined. Transfer the dough to the prepared pan and press into an even layer. Prick the shortbread all over with a fork. Bake until baked through, set and lightly golden, 22 to 26 minutes. Cool completely and remove outer ring from the springform pan. Place on a cooling rack set over a baking sheet.
  • Prepare the filling: Wipe out the bowl for the mixer. Using the paddle attachment, cream the butter, peanut butter, and confectioners’ sugar until light and fluffy, 3 to 4 minutes. Add the vanilla and salt and mix to combine.
  • Spread the filling on top of the cooled shortbread, leaving it slightly more mounded in the center than at the edges. Transfer to the refrigerator while you make the glaze.
  • Prepare the glaze: Place a medium heat-safe bowl over a medium pot of simmering water. Add the chocolate, milk, and butter, and heat, stirring frequently, until just melted and combined. Add the coconut oil, remove from heat, and stir until melted. Cool 5 minutes.
  • Pour the glaze over the cooled cookie, using a small off set spatula to help coat the edges. If necessary, use the glaze that ran over the edges to fill any gaps. Once the cookie is fully glazed, use a large spatula to transfer to a serving platter. Refrigerate 45 minutes before slicing. Store covered, at room temperature, up to 3 days.