Peanut Butter Cookie Crust Recipe

Name: Peanut Butter Cookie Crust
Prep time: 10 min
Total time: 10 min
Yield: one 9-inch crust
Cuisine: American
Ingredients: 1 1/2 cups finely crushed peanut butter cookies (about 18 cookies); 5 tablespoons unsalted butter, melted; 2 tablespoons granulated sugar

American · Dessert · 10 min total

Peanut Butter Cookie Crust recipe videos

A buttery, salty-sweet crust made with peanut butter cookies, perfect for no-bake pies or cheesecakes. Ready in minutes with just 3 ingredients.

10
min prep

8
servings

180
kcal/serving

Ingredients

1 1/2 cups finely crushed peanut butter cookies (about 18 cookies)
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar

Instructions

Place the peanut butter cookies in a food processor and pulse until finely ground. Alternatively, place them in a sealed bag and crush with a rolling pin.
In a medium bowl, combine the crushed cookies and sugar. Pour the melted butter over the mixture and stir with a fork until all crumbs are moistened.
Transfer the mixture to a 9-inch pie plate or springform pan. Press firmly and evenly into the bottom and up the sides using the bottom of a measuring cup or your fingers.
Refrigerate for at least 30 minutes before filling, or freeze for 15 minutes for a firmer crust.

Tips

For a gluten-free crust, use gluten-free peanut butter cookies.
If the crust is too crumbly, add an extra tablespoon of melted butter.
Store leftover crust (unfilled) in the refrigerator for up to 5 days, or freeze for up to 3 months.

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