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Peanut Butter Cookie Pie

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Are you ready for a little bit of decadence?   I know I sure am!   And whilst this is not over the top decadence, it is still a bit of a tasty treat.  If you love peanut butter cookies, and you love peanut butter and jam (or chocolate) then you will absolutely adore this simple and impressive dessert!

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I adore peanut butter cookies.  I think they are my favourites.   And this is essentially a big peanut butter cookie . . .  baked in a skillet (or round pie dish of that is what you have to use.)  You can either sprinkle the cookie with some granulated sugar prior to baking, or do like I have and dust it with some icing sugar afterwards. I also like to use crunchy peanut butter.  But smooth is equally as good.

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You cut it into wedges while it is still warm  . . .  and top it with a scoop of good vanilla ice cream!  But that's not where the decadence comes in . . .

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When I was a child one of our favourite desserts was when my mother gave us ice cream and then spooned strawberry preserves over top of it.   And we all know how delicious peanut butter and jam is together . . .  it is the quintessential combination of flavours  . . .  okay so yes that is the North American in me coming out . . . but  . . .

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Just look  . . . . doesn't that look fabulously delicious??

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How about this???

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Or this  . . . .  need I say more???  (Of course chocolate sauce is just as tasty!)  Go on  . . . treat yourself.  You know you want to.

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*Peanut Butter Cookie Pie*
Serves 8
Your favourite cookie in a pie.   Delicious served warm with vanilla ice cream and warmed strawberry jam spooned over top.  Chocolate sauce is also good.

For the Cookie Pie:
125g of butter, softened
95g of soft light brown  sugar (1/2cup)
100g of caster or granulated sugar (1/2 cup)
1 tsp vanilla
1 large free range egg
90g of peanut butter (smooth or crunchy, you decide 1/2 cup)
230g of plain flour (1 1/2 cups)
1 tsp bicarbonate of soda (baking soda)

To serve:
Vanilla Ice Cream
Warmed strawberry Jam or Chocolate Sauce (your choice!) 
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Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a 10 inch oven proof skillet or pie dish.   Set aside.

Cream together the butter, peanut butter and both sugars until well combined and fluffy.   Beat in the egg and vanilla.  Sift together the flour and soda.  Stir this in to make a soft dough.  Press the dough into the prepared skillet.

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Bake in the preheated oven for 25 to 30 minutes, until golden brown and well set.   Remove from the oven.  Cool in the pan for 10 minutes before cutting into wedges to serve with a scoop of vanilla ice cream on top and some strawberry or chocolate sauce.   Delicious!

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Marie Rayner
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