Disclosure: “The Eggland’s Best coupon, information, and two gift packs have been provided by Eggland’s Best.”
I’ve been up to my ears in cookies lately! So, I decided it was time to bake a pie. A REALLY delicious pie. A pie I’m still dreaming about.
After all, is there anything better than chocolate and peanut butter? Not really.
Thanks to Eggland’s Best, I baked this pie that is simply a cookie in a crust. Yep, it tastes as great as it sounds. Not only is it soooo good, but it’s super easy, and can even be made ahead and frozen for later.
The folks at EB sent me some great stuff, and now I want to have them send it to you! One lucky reader will win a gift pack from Eggland’s Best, including:
– one coupon for a free carton of Eggland’s Best eggs
– an EB branded whisk, spatula, bowl scraper, tote bag and plush egg
This giveaway will end on Monday, December 16th at 11:59PM EST. Open to US residents only.
Enter using the Rafflecopter below!
Peanut Butter Chocolate Chip Cookie Pie
adapted from Taste and Tell
1/2 cup butter, room temperature
2 Eggland’s Best eggs
2 teaspoons pure vanilla extract
1 cup sugar
1/2 cup AP flour
1/2 teaspoon salt
1 cup semisweet chocolate chips
1 cup peanut butter chips
1 pie crust, unbaked (homemade or store bought)
whipped cream or ice cream for topping
Preheat oven to 350 degrees. Place pie crust in pie dish and set aside.
Beat butter, eggs and vanilla together. Add sugar, flour and salt and beat all until combined. Fold in chocolate and peanut butter chips.
Pour into crust and bake for 45-55 minutes, or until golden brown. Cool for at least an hour. Reheat if desired before serving. Top with whipped cream or ice cream.