Get ready to experience a mind-blowing dessert that will make your taste buds dance with joy! Imagine the perfect collision of rich, creamy peanut butter, decadent Oreo cookies, and heavenly whipped topping - all packed into bite-sized cups that are impossibly easy to make. These Oreo Peanut Butter Pie Cups are about to become your new obsession, offering a no-bake treat that's so delicious, you'll want to hide them from everyone else. Whether you're a chocolate lover, a peanut butter fanatic, or just someone who appreciates an epic dessert, these cups are guaranteed to be your new guilty pleasure!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 12 cups
Ingredients
- 1 package Oreo cookies
- 1/2 cup creamy peanut butter
- 1/4 cup powdered sugar
- 1 cup whipped topping
- Chocolate syrup for drizzling
Instructions
- Start by gathering all your ingredients: 1 package of Oreo cookies, 1/2 cup of creamy peanut butter, 1/4 cup of powdered sugar, 1 cup of whipped topping, and chocolate syrup for drizzling.
- Take the Oreo cookies and place them in a food processor. Pulse the cookies until they are finely crushed, resembling a crumbly texture. If you don't have a food processor, you can place the cookies in a zip-top bag and crush them with a rolling pin.
- In a medium mixing bowl, combine the crushed Oreo cookies with 1/4 cup of melted butter (if desired for extra richness) and mix until the crumbs are evenly coated and can hold together when pressed.
- Using a muffin tin, line each cup with cupcake liners. Spoon about 1 tablespoon of the Oreo crumb mixture into the bottom of each liner, pressing down firmly to create a crust. You can use the back of a spoon or your fingers to ensure it is compact.
- In another bowl, mix together the creamy peanut butter and powdered sugar until well combined and smooth. This will create a sweet and creamy peanut butter filling.
- Fold in the whipped topping into the peanut butter mixture gently until fully incorporated. This will lighten the mixture and make it fluffy.
- Evenly distribute the peanut butter filling over the Oreo crusts in each muffin cup, smoothing the tops with a spatula or the back of a spoon.
- Once all the cups are filled, place the muffin tin in the refrigerator for at least 10 minutes to allow the filling to set slightly.
- After chilling, remove the cups from the refrigerator and drizzle chocolate syrup over the top of each pie cup for added flavor and decoration.
- Carefully remove the Oreo Peanut Butter Pie Cups from the muffin tin and serve immediately or store them in an airtight container in the refrigerator until ready to enjoy.
Tips
- For the smoothest Oreo crust, use a food processor if possible. If not, seal cookies in a zip-top bag and crush with a rolling pin, ensuring fine, even crumbs.
- Chill your mixing bowl and whisk before whipping the topping for extra fluffy results.
- Use room temperature peanut butter for easier mixing and a smoother filling.
- For a cleaner presentation, use a piping bag to fill the cups evenly and create a professional look.
- Experiment with different chocolate drizzles - try dark, milk, or white chocolate for variety.
- Make these ahead of time and store in the refrigerator for up to 3 days for a quick dessert option.
- For a fun twist, try different cookie bases like chocolate chip or graham crackers.
- Use a silicone muffin pan for easier removal if you don't want to use cupcake liners.Pro tip: These cups are best served chilled, so keep them refrigerated until just before serving for the perfect texture and taste!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 28g
Protein: 5g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 5mg
