Loaded Peanut Butter Cookie Pie

Loaded Peanut Butter Cookie Pie 1/2 cup unsalted butter (1 stick), melted 1 large egg 1 cup light brown sugar, packed 1 tablespoon vanilla extract heaping 1/3 cup creamy peanut butter 1 cup all-purpose flour 1/2 teaspoon salt, or to taste 1/2 cup brown and orange fall-themed sprinkles (substitute with chocolate jimmies) 1/2 cup Reese’s Pieces, plus more for sprinkling about 10 to 12 miniature peanut butter cups, unwrapped Preheat oven to 350F, spray a 9-inch glass pie plate with cooking spray; set aside. To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth. Add the peanut butter and stir to combine. Add the flour, salt, and stir until just combined, don’t overmix. Add the sprinkles and stir to combine. Add the Reese’s Pieces and stir to combine. Turn batter out into prepared pan, smooth the top lightly with a spatula, and add the peanut butter cups, evenly spaced over the surface. Push them down so that they’re flush with the dough. Evenly sprinkle 1 to 2 tablespoons of extra Reese’s Pieces over the surface for visual appeal, lightly tapping them down. Bake for about 26 to 29 minutes, or until center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Allow pie to cool on a wire rack for at least 30 minutes before slicing and serving. Pie will keep airtight at room temp for up to 1 week.