Cookie Crusted Peanut Butter Pretzel Pies

These Cookie Crusted Peanut Butter Pretzel Pies are such a unique dessert! They’re tasty little peanut butter pies with a chocolatey pretzel and an even chocolatier cookie crust!

Peanut Butter Chocolate Chip Cookie Pies

I am in love with these simple peanut butter pies with cookie crusts! I created this recipe as inspiration for the Cool Whip Fan Dessert of the Month Contest on Facebook. Be sure to upload your own original dessert photograph by the end of this month to the Cool Whip Facebook Page for the chance to win $500. There will be one ONE Grand winner each month till Dec 31,2012. Please note photos should be used for inspiration purposes only, don’t forget to use your own. Visit for complete details outlined in the Official Rules.

Let’s take a look at the little pies I created πŸ™‚

Here’s my line up of ingredients. Nice and simple!

I used Snackwells Fudge Pretzels in my dessert. Mmmm!

How to Make These Mini Pies

Start by baking 1/4 cup cookie dough into small pie plates or ramekins.

Take your Snackwells Fudge Pretzels and…..

….crush them into your pudding/Cool Whip mix.

Give it all a nice stir.

Place dollops of filling over cooled cookie crust.

Here you have adorable simple little pies! Enjoy πŸ™‚


Image of a Cookie Crusted Peanut Butter Pretzel Pie

Cookie Crusted Peanut Butter Pretzel Pies

These Cookie Crusted Peanut Butter Pretzel PiesΒ are such a unique dessert! They're tasty little peanut butter pies with a chocolatey pretzel and an even chocolatier cookie crust!
Course: Dessert
Cuisine: American
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Servings: 4 mini pies
Calories: 233kcal
Author: Jenny
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  • Oven


  • 1 cup pre-made cookie dough I used chocolate chip
  • 1 small box vanilla instant pudding mix
  • 2 cups cold milk
  • 1 1/2 cups cool whip
  • 1/4 cup creamy peanut butter
  • 2 pkg chocolate covered pretzels Snackwells, crushed


  • Preheat oven to 350 degrees F. Divide cookie dough between 4 mini pie plates or small ramekins.
  • Bake until baked through 12-15 minutes. Let cool completely.
  • Whisk together the pudding mix and cold milk until thick. Fold in Cool Whip and peanut butter. Refrigerate for 30 minutes.
  • Spoon filling over each cookie crust and top with a chocolate pretzel. Serve cold. Save remaining pie filling for another use.


Calories: 233kcal | Carbohydrates: 19g | Protein: 9g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 167mg | Potassium: 296mg | Fiber: 1g | Sugar: 14g | Vitamin A: 247IU | Calcium: 175mg | Iron: 1mg
Keywords: best pie recipe, easy peanut butter pies, easy pies recipe, homemade pies, mini pies recipe, peanut butter pies recipe


Have a great day! Come back soon πŸ™‚

**Disclosure:  This is a sponsored post for COOL WHIP, but recipe and all thoughts are my own.


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27 Responses
  1. Oh man! I need to make these soon! They really look amazing! I am a huge fan of chocolate covered pretzels! I will be searching for those Snackwells pretzels when I get back to the USA. I cant wait! I absolutely love all the dessert combos you come up with! πŸ™‚

  2. The fact that this Peanut butter Pretzel pie looks so delicious and is SO easy to make is a little bitter sweet … sweet that I’m going to want it all the time now πŸ˜‰ lol but bitter because its swimsuit season … hmmm looks like I’ll have to invest in a coverup πŸ˜‰

  3. I like this idea! Too bad we dont get cool whip here in south africa, but i would like to try these anyway, I love cookie crusts πŸ™‚ A simple dessert is always the best – and everyone enjoys it just as much as one you have spent hours on!

      1. If you can get heavy whipping cream, you can make your own! I prefer it to cool whip when making sweet desserts. I simply whip it into whipped cream and omit all or most of the sugar. That way it cuts back on the overall sweetness.

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