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Peanut Butter Punk ‘n’ Cream Pie Cookie

  • Author: Chef Derrick Fox
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 1 serving 1x





  • ¾ Cup (7oz) Granulated Sugar 
  • ¾ Cup (7oz) Brown Sugar 
  • 1 cup (227g) Unsalted Irish Butter 
  • 1 cup of Creamy Peanut butter 
  • 2 large eggs
  • 1 tsp vanilla extract 

Mix -ins 

  • 6 oz Peanut Butter Chips 

Frosting Filling

  • 1 cup of butter 
  • 4 cups powdered sugar 
  • 1 TBSP vanilla Extract 


  • 1 ¼ cup Flour 
  • ¾ cup granulated sugar 
  • ½ cup Brown Sugar (packed)
  • ½ tsp baking soda 
  • 1 tsp Spiceology Pumpkin Spice 
  • Pinch of salted 
  • 7 TBSP melted Butter 


Make the Topping and Frosting first.


  1. Mix all dry ingredients in a bowl.
  2. With a rubber spat, mix in melted butter until crumbled together 


  1. Whip butter in stand mixer.
  2. Add powdered sugar until mixed well.
  3. Add vanilla to smooth out.
  4. If too thick, add a tbsp of milk or water at a time to get the consistency of frosting. 

Making the Cookie:

  1. In a stand mixer fitted with a paddle attachment, cream butter, peanut butter and sugars for 4 minutes.
  2. Then add the eggs and cream on high for 6 minutes.
  3. Then add in Base ingredients and slowly whisk until incorporated.
  4. Remove bowl and mix in by hand the peanut butter chips with a rubber spatula. 

To assemble. 

  1. If you are making Epic Mega-sized Cookies you will need a 6 inch silicone mold.
  2. Place 6 oz of dough in the bottom of the mold.
  3. Then in the center, pipe in a tight circle, 1 oz of frosting.
  4. Then add 6.5 oz of dough on top to cover frosting. Pinch around the edges to seal in frosting. Top with streusel then Bake at 400º for 25-27 mins

For small cookies:

  1. Make a 1 oz ball of dough and smash into flat circle.
  2. Pipe a dollop of frosting and cover with another ounce of dough.
  3. Top with streusel and bake at 350º  for 10-12 minutes depending on how gooey you like your cookies.