For a festive and delicious addition to your Independence Day table, try making the SKIPPY® 4th of July Cookie Pie.
This cookie pie features SKIPPY® Natural Creamy Peanut Butter Spread, making it extra special. With red, white, and blue chocolate-covered candy pieces, it’s perfect for celebrating the holiday. The combination of the soft, chewy cookie and the creamy peanut butter frosting is sure to be a hit.
Ingredients
8 servings
| 1 | cup all-purpose flour |
| ½ | teaspoon baking powder |
| ½ | teaspoon salt |
| 1 | cup packed brown sugar |
| ⅓ | cup butter, softened |
| ⅓ | cup SKIPPY® Natural Creamy Peanut Butter Spread |
| 1 | egg |
| ½ | teaspoon vanilla |
| ½ | cup red, white and blue chocolate covered candy pieces |
| Frosting | |
| ⅓ | cup SKIPPY® Natural Creamy Peanut Butter Spread |
| 2 | tablespoons butter, softened |
| 1 | cup powdered sugar |
| 1 | tablespoon milk |
| Red, white and blue sprinkles if desired |
Directions
Heat oven to 350°F. Spray 9-inch pie plate with cooking spray. In small bowl, mix flour, baking powder and salt; set aside.
In large bowl, beat brown sugar, softened butter and peanut butter with electric mixer on medium speed until light and fluffy. Beat in egg and vanilla until blended. Stir in flour mixture until just blended. Spread batter evenly in baking dish. Sprinkle candy on top; press lightly into batter.
Bake 16 to 19 minutes or until center just jiggles slightly and edges are light brown. Cool completely, about 3 hours or until chocolate is set.
In medium bowl, beat frosting ingredients with an electric mixer until light and fluffy; adding more milk if necessary. Pipe or spread frosting on edges of cooled pie. Decorate with sprinkles as desired.
Cut into wedges. Store covered in airtight container at room temperature.
