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Mini Peanut Butter Cookies Recipe

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★★★★★

4.6 from 379 reviews

These Mini Peanut Butter Pies are a delightful no-bake treat featuring a crunchy Oreo cookie crust and a creamy, fluffy peanut butter filling. Perfect as individual-sized desserts, they combine the rich flavors of peanut butter and cream cheese with a sweet and smooth texture that pleases any crowd. Easy to prepare and chilled to perfection, these mini pies make an ideal dessert for parties or a sweet indulgence at home.

Ingredients

Scale

Crust

  • 2 cups Oreo cookie crumbs
  • 2 tablespoons unsalted butter (melted)

Peanut Butter Filling

  • 8 ounces cream cheese (softened)
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream

Garnish

  • Chopped Reese’s (optional)
  • Chocolate syrup (optional)
  • Melted chocolate (optional)

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine Oreo cookie crumbs with melted unsalted butter and mix thoroughly until evenly moistened. Press the mixture firmly into the bottom of a mini cheesecake pan or muffin pan lined with paper liners to create an even crust layer. Bake for 10 minutes to set, then remove from the oven and allow to cool.
  2. Make the Peanut Butter Filling: While the crust is baking, in a medium bowl, beat the softened cream cheese and creamy peanut butter together until you achieve a smooth and creamy consistency. Gradually add the powdered sugar and vanilla extract and continue mixing until fully combined.
  3. Whip the Cream: In a separate small bowl, whip the heavy whipping cream until stiff peaks form, being careful not to over whip to avoid turning it into butter.
  4. Combine Filling and Whipped Cream: Gently fold the whipped cream into the peanut butter mixture until just incorporated, ensuring that the mixture remains airy and fluffy.
  5. Assemble the Pies: Spoon the peanut butter filling evenly over the cooled Oreo crusts, filling each mini pan or muffin cup completely.
  6. Chill to Set: Place the assembled pies in the refrigerator and chill for at least 6 hours, or alternatively, freeze them for 3 hours to speed up the setting process.
  7. Garnish and Serve: Before serving, optionally garnish each mini pie with chopped Reese’s, drizzle with chocolate syrup, or decorate with melted chocolate for an extra special touch. Serve chilled and enjoy!

Notes

  • For a quicker chilling process, freeze the pies for 3 hours instead of refrigerating for 6 hours.
  • Use paper liners if making these in a muffin pan for easier removal and presentation.
  • Do not over whip the heavy cream to avoid curdling.
  • These mini pies can be stored in the refrigerator for up to 3 days or frozen for longer storage.
  • For a peanut butter alternative, try using almond or cashew butter if preferred.

Keywords: mini peanut butter pies, oreo crust, no bake peanut butter dessert, creamy peanut butter filling, easy party dessert

Find it online: https://zarameals.com/mini-peanut-butter-cookies-recipe/