A delicious and easy peanut butter cookie crust dessert featuring a rich peanut butter cookie base topped with creamy filling and optional toppings for a perfect treat.
1 1/2 cups peanut butter cookie crumbs (about 20 peanut butter cookies, crushed)
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1 cup cream cheese, softened
1/2 cup creamy peanut butter
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream, cold
2 tablespoons granulated sugar
1/2 cup chopped roasted peanuts (optional, for topping)
1/4 cup mini chocolate chips (optional, for topping)
Preheat the oven to 350°F (175°C).
In a medium bowl, combine the peanut butter cookie crumbs, 1/4 cup granulated sugar, and melted butter. Stir until the mixture is evenly moistened.
Press the cookie crumb mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish to form the crust.
Bake the crust in the preheated oven for 12 to 15 minutes, until set and slightly golden. Remove from oven and let cool completely.
In a large bowl, beat the softened cream cheese, peanut butter, powdered sugar, and vanilla extract together until smooth and creamy.
In a separate chilled bowl, whip the cold heavy cream with 2 tablespoons granulated sugar until stiff peaks form.
Gently fold the whipped cream into the peanut butter cream cheese mixture until fully combined and smooth.
Spread the peanut butter filling evenly over the cooled cookie crust.
Sprinkle chopped roasted peanuts and mini chocolate chips evenly over the top if desired.
Refrigerate the dessert for at least 2 hours before serving to allow it to set.
Slice and serve chilled.