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Preheat oven to 170°C fan. Grease a baking dish (about 22cm diameter for round, or 22cm across for heart-shaped).
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Whisk melted butter, peanut butter, brown sugar and caster sugar until glossy. Whisk in both eggs and vanilla until smooth.
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Fold in flour, baking soda and salt just until combined. Fold through most of the chocolate and half of the raspberries, reserving the remainder for topping.
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Spoon the dough into your prepared dish and gently spread to the edges. Top with remaining chocolate and raspberries.
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Bake for 22-25 minutes, or until lightly golden but still gooey in the centre.
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Top with ice cream, chocolate sauce, a drizzle of peanut butter, raspberries and a sprinkle of pistachios. Enjoy hot.
Peanut Butter, Chocolate & Raspberry Cookie Pie
Ingredients
- 150g butter, melted & cooled slightly
- 180g Pic’s Smooth Peanut Butter, plus extra to serve
- 150g brown sugar
- 50g caster sugar
- 2 eggs
- 1½ tsp vanilla extract
- 225g plain flour
- ¾ tsp baking soda
- 1/2 tsp salt
- 175g dark chocolate, chopped
- 150g raspberries (fresh or frozen), plus extra to serve
- To serve: ice cream, chocolate sauce and chopped pistachios