There’s something wonderfully satisfying about a crust that feels homemade but doesn’t require hours in the kitchen. This peanut butter cookie crust fits that bill perfectly. It’s one of those things you might not think to make until the very last minute, but once you try it, it becomes a go-to for whenever you want a quick but tasty base for pies, cheesecakes, or tarts. It’s rich, a little crunchy, and brings that familiar peanut butter flavor that makes every bite feel cozy and special.
I remember the first time I made this crust—it was a rushed afternoon, and I hadn’t planned on making dessert at all. I was rummaging through the pantry when I spotted a bag of peanut butter cookies sitting quietly in the back. I crushed them up with a rolling pin, which took a bit longer than I thought because I kept getting distracted by the smell wafting through the kitchen. The butter melted a little unevenly, too, so my mixture was a bit lumpy at first, but once it came together and baked, it turned into this perfectly golden, crisp crust that held up beautifully under a creamy filling. It wasn’t perfect, but it was delicious enough to make everyone ask for seconds.
Why You’ll Love It:
- It’s quick to make—ideal for spontaneous dessert cravings or when you’ve forgotten to buy a traditional crust.
- The peanut butter cookie crumbs add a nostalgic crunch that’s different from the usual graham cracker crusts.
- It’s simple—and that’s kind of the point. No complicated steps or fancy equipment needed.
- Because it’s made from cookies, it’s a bit sweeter, so you might want to adjust the filling accordingly.
Even if you’ve never made a cookie crust before, this one is forgiving and straightforward. Just be aware it’s a little more fragile than a standard pie crust, so handle with care when filling and slicing.
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Peanut Butter Cookie Crust
- Total Time: 20 minutes
- Yield: 8 1x
Description
A delicious and easy-to-make peanut butter cookie crust perfect for pies, cheesecakes, and tarts. This crust combines crunchy peanut butter cookies with melted butter to create a rich and flavorful base.
Ingredients
1 1/2 cups peanut butter cookies, crushed into fine crumbs
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
Instructions
Preheat the oven to 350°F (175°C).
Place the peanut butter cookies in a food processor and pulse until they form fine crumbs. Alternatively, place cookies in a sealed plastic bag and crush with a rolling pin until finely ground.
In a medium bowl, combine the crushed peanut butter cookies, melted unsalted butter, and granulated sugar. Stir until the mixture is evenly moistened and holds together when pressed.
Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie pan or tart pan to form the crust.
Bake the crust in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden and set.
Remove the crust from the oven and allow it to cool completely before filling.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Kitchen Notes: I usually bake this crust right in my go-to pie pan, and it works well every time. If you don’t have a food processor, crushing the cookies in a sealed bag with a rolling pin works just fine—though a bit messier. For a fun twist, I’ve tried swapping half the peanut butter cookies for chocolate ones once, but it was a bit richer than I expected. Sometimes I add a pinch of cinnamon or a splash of vanilla to the mix, but honestly, the simple version is my favorite. Serving it with a drizzle of chocolate ganache or fresh berries on top can elevate it without any fuss.
FAQ:
Can I make this crust ahead of time? Yes, you can bake it and store it wrapped in plastic wrap in the fridge for up to three days. Just bring it back to room temperature before filling.
What if I don’t have peanut butter cookies? You could try a similar cookie if you like, but the flavor will change quite a bit.
Is it okay to skip the sugar? You can, but the sugar helps balance the flavors and gives the crust a nice texture.
Ready to try this crust? It’s a simple way to add a little extra comfort and crunch to your next dessert. Save it, print it, and see how it changes your pie game.