No-Bake Chocolate Chip Cookie Peanut Butter Pie
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This No-Bake Peanut Butter Pie is a creamy, easy dessert with layers of fluffy peanut butter filling, chocolate chips, and a chocolate chip cookie crust. It’s the perfect way to use leftover cookies while making a simple no-bake pie that feels rich, cool, and homemade. If you’re looking for an easy peanut butter pie recipe for holidays, parties, summer gatherings, or make-ahead desserts, this one checks every box with classic chocolate and peanut butter flavor in every bite.
Why You’ll Love This Chocolate Chip Cookie Peanut Butter Pie
- No-Bake Magic: This pie is your hero when cravings hit, but the oven feels like a distant memory. No preheating, no fuss, just delicious layers in under 20 minutes.
- Cookie Crust Dream: Who can resist a dessert that starts with a chocolate chip cookie crust? It’s the perfect balance of chewy and crumbly, and it’s so easy to make.
- Peanut Butter Paradise: The creamy peanut butter filling is like a hug in a bowl. It’s rich, satisfying, and pairs perfectly with the chocolate pudding layer.
- Chocolatey Goodness: The chocolate pudding adds a smooth, decadent touch. It’s the perfect way to finish off this delicious and fun dessert.
- Endless Possibilities: Feeling adventurous? Swap the chocolate chip cookies for Oreos or pretzels, or add chopped Reese’s Pieces for a peanut butter cup explosion. Make it your own!
Ingredients
- Chocolate chip cookies
- Butter
- Cream cheese
- Creamy peanut butter
- Powdered sugar
- Milk
- Instant chocolate pudding mix
- Milk (use less than directed on the package)
- Whipped topping
How To Make No-Bake Chocolate Chip Cookie Peanut Butter Pie
- Make the Crust: Crumble the chocolate chip cookies and press them into a 7×10-inch baking dish. Drizzle the melted butter over the cookie crumbs and press down to form a firm crust.
- Make the Peanut Butter Filling: In a mixing bowl, whip together the cream cheese, peanut butter, powdered sugar, and milk until smooth and creamy. Spread the peanut butter mixture over the cookie crust.
- Make the Chocolate Pudding Layer: Prepare the instant chocolate pudding according to the package directions, but use half the amount of milk recommended. Pour the chocolate pudding over the peanut butter layer and spread it out evenly.
- Top it Off: Spread the whipped topping over the chocolate pudding layer.
- Chill and Enjoy: Refrigerate the pie for at least a few hours before serving to allow the layers to set.
Variations & Substitutions
With so many allergens and food sensitivities, I am always looking for ways to make my recipes accessible to everyone. If you or one of your friends or family have a tree nut allergy, the peanut butter in this recipe can be replaced with sunflower seed butter.
Or if you want to omit any type of nut butter completely, you can opt for a cream cheese layer instead!
Commonly Asked Questions
Choose your chocolate chip cookies based on personal preference—soft-baked or crunchy, both complement the recipe. I lean towards crunchy for added texture; soft-baked stays soft, while crunchy softens after a couple of days.
No problem! Omit it for a delightful cream cheese layer.
My top pick is sunflower butter—similar consistency and flavor. Try cashew butter, almond butter, or chocolate hazelnut spread for a chocolaty twist.
Absolutely on both! For the pudding, make sure it’s cooled before incorporating it into the recipe.
Absolutely! We love making our browned butter chocolate chip cookies for this recipe.
You can also use other types of cookies. Get creative! No-bake desserts are flexible—use what’s on hand. I adore peanut butter cookies, sugar cookies, snickerdoodles, or even graham crackers.
Absolutely! It keeps well in the fridge for 5 to 7 days. For gatherings, hold off on adding whipped cream until the last minute to prevent any color changes near the pudding-cream interface—it won’t affect the flavor.
Wrap it up and keep it chilled in the fridge. Freezing is not recommended because it tends to get soggy.
No-Bake Chocolate Chip Cookie Peanut Butter Pie
Equipment
- 7×10-inch baking dish
Video
Ingredients
- 3 cups chocolate chip cookies (crumbled)
- 4 tablespoons butter (melted)
- 1 cup creamy peanut butter
- 1 1/4 cups powdered sugar
- 1/4 cup milk
- 16 ounces cream cheese (room temperature)
- 5.9 ounces instant chocolate pudding mix (plus 2 1/2 cups of milk to prepare the pudding)
- 8 ounces whipped topping
Instructions
- Roughly crumble the chocolate chip cookies and spread onto the bottom of your 7×10-inch dish.
- Pour the melted butter over the top of the chocolate chip cookies.
- In a mixing bowl, add your peanut butter, powdered sugar, milk, and cream cheese. Mix until light and creamy, and the ingredients are combined.
- Spread the peanut butter cream cheese mixture over top of the cookies.
- Mix the chocolate pudding according to the package directions, but reduce the milk by 1/2 cup. If using dairy-free milk, use the mixer on high speed to help it set.
- Pour the chocolate pudding over the top of the peanut butter layer.
- Spread the whipped topping over the top of the chocolate pudding.
- Allow the dessert to chill. Enjoy!
Notes
- You can make the pie ahead of time, covered and refrigerated.
- This pie does not freeze well.
Nutrition
This No-Bake Chocolate Chip Cookie Peanut Butter Pie is a game-changer for anyone with a serious sweet tooth. It’s like having all your favorite treats in one place – chewy cookie crust, creamy peanut butter, and rich chocolate pudding. Plus, no baking means way less mess and way more time to relax.
I made this but could not find 5.9 oz pudding mix…used the small box & it was plenty & I think 8oz of cream cheese would be enough. My dish was overflowing…not a bad problem to have but hard to cover in the fridge. Can’t wait to eat this later!
Thanks for sharing your recipes!
Thank you, that’s definitely good to know. I may need to change the size of the recommended dish size. I will remake it in a new size. Hope you enjoy it, its one of our faves!
Could you please share what brand of chocolate chip cookies you used? I’m the Instagram video, they look so soft!
Hello, I used Lakanto. They are more of a crunchy chocolate chip. Thank you!
Super easy to make. My mom made this for my birthday this year! Would definitely make again!
So happy you enjoyed it for your Birthday!
Delicious. We all enjoyed this dessert. Will definitely make it again
So happy to hear!
Can you use a 9×13….never heard of a 7×10 pan!
Yes! you can 🙂
What could you sub to make this dairy free?
This is Dairy and Gluten Free. No substitutions needed
Are you sure? It’s got cream cheese and milk in it.
Yes. This is Dairy Free Cream Cheese and Dairy Free Milk.
Danielle likes Kite Hill for dairy free cream cheese.
Ripple for her milk
Thank you so much for sharing this recipe! My family will LOVE THIS ❤️
Did you ever change the pan size to make this? If so, could you repost the new recipe please?
This was made in a 7×10 pan