PB Cup Salted Pretzel Cookie Pie

Looking for a dessert to bring to Thanksgiving that isn’t pumpkin pie? Try this quick and easy peanut butter cup, salted pretzel cookie pie. This is so easy to mix up and always a crowd pleaser. Serve it warm with vanilla ice cream or eat it plain for the perfect sweet and salty combo. 

What you need (makes 1 pie):

– Betty Crocker Chocolate Chip Cookie Dough Packet … 1 per pie 

– Salted Butter … 1 stick 

– Egg … 1

– Salted Pretzels … 2 cups

– Reese’s Mini PB Cups … 10-15

– Brown Sugar … 1/4 cup 

To make the pie:

1. Start by preheating the oven to 350. 

2. Peel Reese’s cups and cut them in half. If they are warm and sticking to the wrappers you can put them in the fridge for a little before handling. Set cut Reese’s aside. 

3. Place pretzels in a plastic bag and use a spoon or rolling pin to crush the pretzels into a course crumble the place in a bowl. 

4. Melt butter in a mug and add a splash to the pretzels. 

5. Add brown sugar to pretzels and mix together. 

6. Press pretzel bits into the bottom of pie tin and set aside. 

7. Make cookie dough according to package instructions. I use a packet instead of made dough because it is easier to mix and add the pb cups. 

8. Mix in the halved pb cups and combine thoroughly. 

9. Spoon cookie dough mixture over the pretzel crust. It’s okay if it isn’t even because the dough will spread as it bakes. 

10. Cook for about 25 minutes or until golden brown on top. 

11. You want it to be gooey in the middle so don’t over cook it. 

12. Let it cook a few minutes before cutting in and enjoy!




Happy Thanksgiving!!