Chocolate Peanut Butter Brookie Pie

What You'll Need

For Crust

• 1 refrigerated pie crust (I used Pillsbury)

For Brownie Layer

• 1/2 cup of butter (1 stick), cut up
• 1/2 cup of milk chocolate chocolate chips
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2/3 cup all purpose flour
• 1/2 cup peanut butter chips

For Cookie Layer

• 1 1/4 cups all purpose flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 cup (1 stick) butter, softened
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup creamy peanut butter
• 1 tsp vanilla extract
• 1 egg
• 1/2 cup milk chocolate chips

How to Make It

1. Preheat the oven to 350 degrees and take your pie crust out of the refrigerator and set aside.
2. Start the brownie layer by melting 1/2 cup of butter (cut up) and 1/2 cup of milk chocolate chips together in the microwave. Make sure it is throughly stirred and combined. Set aside.
3. Whisk together the two eggs, 1 tsp of vanilla, 1 cup of sugar, 1/2 tsp baking powder, and 1/4 tsp salt until thoroughly combined. Whisk in the butter and chocolate mixture. Whisk in the 2/3 cup flour until throughly combined.
4. Stir in the peanut butter chips. Set the batter aside.
5. Start the cookie layer by whisking together 1 1/4 cup flour, 1/2 tsp salt, and 1/2 tsp baking powder.
6. In a separate bowl beat together 1/2 cup butter, 1/2 cup brown sugar, and 1/2 cup granulated sugar until light and fluffy, about three minutes. Beat in the 1/2 cup peanut butter until well combined. Then one at a time, beat in the egg and the teaspoon of vanilla.
7. Gradually beat in the flour mixture until fully combined. Stir in the 1/2 cup milk chocolate chips.
8. Spread the pie crust into a deep 9 inch pie plate. Pour in the brownie batter, and gently spread it so it is an even layer. Plop chunks of cookie dough on top of the brownie batter so that it is evenly distributed.
9. Bake for 40 minutes, turning halfway through the baking process.

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