- 1 stick (8 tablespoon) butter, unsalted melted
- 1/2 cup Cookie Butter
- 1 XL egg
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 18 Reese’s Peanut Butter Easter eggs (bite-sized) or 9 regular-sized ones
- 1 tablespoon coarse sanding sugar
- Preheat oven to 350F with the rack in the middle.
- Take 15 of the Mini Easter eggs and cut in half. Set the remaining 3 aside.
- Spray a 9-inch glass pie dish non-stick cooking spray.
- Place the melted butter and cookie butter in a microwave safe bowl and microwave for 30 seconds just until the Cookie Butter can be mixed to a smooth consistency with the butter.
- Set aside for 30 seconds to allow the mixture to cool.
- Add in the egg and mix until well combined.
- Add in the brown and granulated sugar and mix until smooth.
- Add the flour and salt, and stir just until there are no traces of flour. Do not overmix and do not use a mixer.
- Gently fold in 3/4’s of the chopped (mini peanut butter eggs). The cookie dough will have almost a thicker consistency. Just fold in gently.
- Place the dough out into prepared pie dish, gently pressing down to make level.
- Take the remaining 1/4 chopped peanut butter eggs and gently push them down into the dough just so they are flush with the top of the dough.
- Sprinkle coarse sanding sugar on top.
- Bake for about 26-28 or until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs.
- Remove the cookie pie from the oven and place on a cooling rack.
- Allow pie to cool in dish for at least 30 minutes before slicing and serving. The pie will have crisper edges with a soft center. If you prefer a crispier cookie all the way through, cook for a few more minutes.
- While the pie is cooling taking the remaining 3 Easter eggs (non-cut) and garnish on top in the middle for decoration.
- Store in an airtight container.
The Cookie Butter can be ordered here: Cookie Butter