So, This Monster Cookie Peanut Butter Cheesecake Pie Happened…
I’ll be honest – the first time I made this, it was one of those happy accidents that didn’t look like the picture in my head but sure tasted like magic. My little brother declared it “a party in my mouth.” Pretty sure that’s high praise. You know when you’re torn between peanut butter cookies and cheesecake, and then just say, “Oh, what the heck, both”? That’s how this pie was born. Also, I might have sampled more dough than I should’ve (don’t judge – raw dough is my kryptonite). If you’ve got a sweet tooth, this one’s dangerous. Deliciously so. And, if you’re like me, you’ll want a cup of coffee, too—because who needs to sleep after dessert, right?
Why You'll Absolutely Want to Make This
Honestly, I make this when it’s been one of “those” weeks and I need a pick-me-up that’s got peanut butter and cookies in it (sometimes even for breakfast, but that’s between us). My family goes completely bonkers for it. Even my aunt, who’s “not really a dessert person” (wink wink), eats a suspiciously large slice. The first time I made it, I worried the middle wouldn’t set—spoiler, it always looks slightly jiggly but firms up in the fridge. Oh, and if you hate washing a ton of bowls, this is for you. Just one big mixing bowl and a lotta love.
Here’s What You’ll Need (but Don’t Stress the Details)
- 1 ½ cups peanut butter (creamy...unless you’re a crunchy rebel, sometimes I use both)
- 1 cup brown sugar (Grandma swore by dark brown, but I use whatever's in the cupboard)
- ½ cup unsalted butter, softened (margarine in a pinch, but butter is, well, better)
- 2 large eggs
- 1 ¼ cups old-fashioned oats (quick oats work too, in a bind)
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup mini chocolate chips (sometimes, I toss in M&Ms for the "monster" vibe – totally up to you; my neighbor uses butterscotch chips and says it’s amazing)
- 8 ounces cream cheese, softened
- ⅓ cup powdered sugar (or a heavy ¼ cup – accuracy's overrated here)
- 1 pre-made graham cracker crust (I sometimes make my own with graham crackers and too much butter, but storebought is fine)
This Is How You Pull It Off (Trust Me, Don’t Panic)
- Preheat your oven to 350°F (180°C-ish). Sometimes I forget and do this five minutes late. Still works.
- In a big bowl, mash together the peanut butter, softened butter, and brown sugar. Use a wooden spoon or get in there with clean hands (I do sometimes—feels more old-school). Add in the eggs and vanilla, then scrape down the sides. Don’t worry if it looks a bit odd right now.
- Toss in the oats, baking soda, and salt. Mix till it’s mostly uniform, then – and this is vital – dump in those chocolate chips. Sneak one or two if the mood strikes. Or three.
- Scoop out about ⅔ of this cookie dough and press it into the bottom of your pie crust. Set aside the rest (just on the counter, no need to fuss). If it sticks, wet your fingertips – the dough cooperates a little better that way.
- Now, in the same bowl (don’t waste another one), whip up that softened cream cheese with powdered sugar. You can use a hand mixer if you want but honestly a fork and some elbow grease do the trick. Spread this creamy layer gently over the cookie dough base. Go all the way to the edges – the first time I didn’t, and had weird bare spots.
- Make little patties of the leftover cookie dough and plop them on top of the cheesecake layer. Gaps are fine, they sort of melt together when baking. Looks rustic, which is just a nice way of saying “charmingly uneven.”
- Bake for about 30–35 minutes. The edges will look toasty, the middle’ll be a touch jiggly. Don’t be tempted to overbake. (I always am.)
- Let it cool on the counter till it’s not volcanic. Then toss it in the fridge for at least two hours—or overnight. Actually, I think this tastes even better the next day, but that might just be my weird brain talking.
Notes from Someone Who’s Made This a Lot
- The dough will be sticky. That’s normal. If it’s too dry, just a splash of milk brings it together (found that out after the third time when I misread my own handwriting).
- Don’t skip cooling! If you cut in early, it’ll ooze everywhere. Still tasty, just a mess.
- Those pre-made crusts crack easily. If that happens, just patch it up with extra dough. No one’s inspecting—we’re not on Bake Off here.
If You Want to Tweak It (Like I Do, Probably Too Much)
- Mini M&Ms in the dough? My niece swears by them for "rainbow pie." It works!
- Tried it once with Biscoff spread instead of peanut butter...didn’t love it. Takes over the whole show.
- Use gluten-free oats and a gluten-free crust if that’s your jam. Still monster-licious.
- You can halve the brown sugar for a less sweet vibe. Not everyone’s cavity prone like me.
All the Gear You Need (But Don’t Fret)
- A big bowl (if you don’t have one, split into two, it’s just more arm work)
- Mixing spoon or spatula, or clean hands work in a pinch
- A 9-inch pie plate or a storebought crust (once, I used a round cake tin & just pressed foil for a makeshift crust...not pretty, but boy, it worked)

Storing Leftovers (Assuming You’ll Have Any…)
Pop leftovers in the fridge, covered tight with cling film or tucked in a container. It’s honestly better the next day (once the flavors chill out together), but in my house, it never lasts longer than a day and a half. Freezing? Haven’t tried, but I reckon a slice wrapped up would survive for a few weeks.
How We Like to Serve This in My House
We cut huge slices and dollop with extra whipped cream. Sometimes, I drizzle chocolate syrup, but usually, just cold milk gets the job done. Oh, and birthdays? Stick a candle in – voila, it’s a cake. The dog always circles in hope, but sorry, Fido – no chocolate for you!
Pro Tips (Learned the Hard Way…)
- Once, I rushed the chill time and the middle squished out when I cut it. Don’t be like me.
- Actually, I find it works better if you use room temp cream cheese – straight form the fridge just leaves lumps no matter how much you beat it.
- Don’t overbake or the cookie topping gets crunchy as a gravel road. Not a win.
Stuff Folks Always Ask Me (For Real)
- Do I have to use a storebought crust?
- Nope! But it does save heaps of time. Homemade’s fun if you’ve got extra graham crackers lying around, but honestly? Use what ya got.
- Can I use natural peanut butter?
- Sure, just stir in any oil sitting on top (or don’t, but then the base gets dry). Actually, I think it’s fussier to work with, but you do you.
- My dough is super sticky. Did I mess it up?
- Probably you’re just fine. Add a dust of oats, or wet your hands. It’s always weird at this step!
- Can I freeze it?
- I get this one a lot—I haven’t done it myself, but I read at Serious Eats that cheesecake pies freeze great. Maybe wrap tight, then try a test slice.
- Can I double this and make it in a 9x13 pan?
- I’ve done it! It’s a wee bit thicker, but works just fine. You’ll need a bit longer to bake. Keep an eye and jiggle test the middle. By the way, Sally’s Baking Tips are a lifesaver for pan swaps, too.
Anyway, if you make this, send me a message—unless you eat it all yourself, which is honestly what I’d do. Oh, quick side note: last time I made it, my cat tried to lick the cream cheese...don’t let yours help unless you really want fur in your pie.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 2 large eggs
- ½ cup mini chocolate chips
- ½ cup mini M&Ms
- 1 teaspoon vanilla extract
Instructions
-
1Preheat oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs with melted butter and press the mixture into the bottom of a 9-inch pie dish to form a crust.
-
2In a large mixing bowl, beat the cream cheese and peanut butter until smooth. Add sugar and continue to beat until well combined.
-
3Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
-
4Fold in mini chocolate chips and mini M&Ms gently to incorporate.
-
5Pour the filling into the prepared crust and smooth the top. Bake for 40 minutes or until the center is almost set.
-
6Let the pie cool to room temperature, then refrigerate for at least 3 hours before serving. Garnish with additional chips and M&Ms if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!