- 1 1/4 C. all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 C. granulated sugar
- 1/4 C. brown sugar
- 1/2 C. (1 stick) butter
- 1 large egg
- 1/4 tsp. almond extract
- 2/3 C. semisweet chocolate chips
- 1 4 oz. individual serving chocolate puddings
- 1/3 C. peanut butter
- 1/3 C. vanilla yogurt
- Toppings as desired
- Topping ideas: whipped cream, chocolate whipped cream, 1/2 C. chocolate chips, 1/2 C. peanut butter chips, 1/2 C. toffee chips, M&M candies, maraschino cherries, gummy bears, gumdrops, cake decorations, miniature marshmallows, chopped peanuts, chocolate syrup
To make the crust, in a medium bowl, mix together the flour, baking powder, baking soda, and salt until well dispersed. Cream the sugars and butter together. Add the egg and beat until light and creamy. Add the extract. Add the dry ingredients to the creamed ingredients, mixing until combined. Add the chips. Press the cookie dough into an ungreased 10-inch springform pan. Bake the crust for 12-15 minutes or until it just starts to brown. Remove the pan from the oven and set it on a wire rack.
To make the filling, preheat the oven to 350 degrees. In a medium bowl, mix the pudding, peanut butter, and vanilla yogurt together. Spread the filling on the cooled crust. Spread whatever toppings that you desire on the filling. The dessert in the picture was topped with M&M candies, a sliced banana, chopped peanuts, and then drizzled with chocolate ice cream syrup. See the list below for other ideas. Cut into wedges and serve.
Note: If you are really into a party, doubling the recipe will make enough crust for a 14-inch pie. If you are making a 15-inch pie, consider tripling the recipe and making a couple cookies with the leftover dough.