With so many dessert recipes on my blog, it’s no surprise the Dekker family has a serious sweet tooth. I’m always searching for quick, delicious desserts I can make with pantry staples so I don’t have to run to the store for a single missing ingredient.
A little while ago I was craving chocolate and found a bag of double chocolate chunk cookie mix in the pantry. Rather than bake another batch of plain cookies, I decided to turn the mix into a layered dessert and add peanut butter — because chocolate and peanut butter is a classic for a reason.
The result was a rich, creamy, crunchy treat that’s easy to assemble and can be made ahead for parties. It took under an hour of total work, broken into small steps throughout the day, and it freezes well if you want to serve it like an ice-cream dessert.
Double Chocolate Peanut Butter Dessert (Easy, No-Fuss)
{print this recipe}
Crust Ingredients:
- 1 bag double chocolate chunk cookie mix
- Oil and eggs called for on the cookie mix package
Filling Ingredients:
- 1 (8 oz) package cream cheese, softened
- 1/4 cup granulated sugar
- 1 (8 oz) container frozen whipped topping, thawed
- 1/2 bag mini Reese’s Peanut Butter Cups, chopped (adjust to taste)
Topping Ingredients:
- 1/4 cup creamy peanut butter (single-serve packet or from the jar)
- 1/4 cup milk
- 2 tablespoons sugar
- Chocolate syrup, for drizzling
- 1 cup roasted peanuts, chopped
Directions
Preheat the oven to 350°F (175°C). In a mixing bowl, combine the double chocolate chunk cookie mix with the oil and eggs according to the package directions. Press the cookie dough evenly into the bottom of an ungreased 9″ x 13″ baking pan to form the crust.
Bake the crust for 12–15 minutes, then remove from the oven and allow it to cool completely.
In the same bowl (fewer dishes!), beat the softened cream cheese and 1/4 cup sugar until smooth. Gently fold in the thawed whipped topping and the chopped mini peanut butter cups until evenly combined. Spread this filling over the cooled cookie crust in an even layer.
To make the peanut butter drizzle, whisk together the peanut butter, milk, and 2 tablespoons sugar in the same bowl. It may take a minute for the milk to fully incorporate with the peanut butter; be patient and whisk until smooth. Microwave the mixture 30–45 seconds on high to loosen it up if needed, then pour or spread a thin coat over the cream cheese layer.
Sprinkle the chopped roasted peanuts evenly over the top, then finish with a generous drizzle of chocolate syrup. Refrigerate the dessert for at least 1–2 hours to chill and set. Serve chilled.
This dessert balances sweet and salty, creamy and crunchy, with a gooey peanut butter layer and a fudgy cookie base. It looks impressive but is surprisingly simple to assemble.
Freezer Instructions:
You can freeze this dessert for a more ice-cream-like experience. The cookie crust will firm up when frozen, so I recommend cutting the dessert into portions before freezing. When ready to serve, let pieces sit at room temperature for about 15 minutes to soften slightly for easier biting.
I loved it so much I made it three times in three weeks — it’s that good and very family-friendly.
Tips, Variations, and Serving Ideas
- For extra crunch, fold some chopped peanuts into the cream cheese layer as well as sprinkling them on top.
- Swap mini peanut butter cups for chopped peanut butter-filled candies, or increase/decrease the candy amount to taste.
- To make this dessert ahead, assemble and refrigerate up to 24 hours before serving; add the chopped peanuts and final chocolate drizzle just before presenting to keep the toppings crisp.
- For a slightly lighter version, use reduced-fat cream cheese and light whipped topping.
What’s your favorite quick dessert? Check my virtual recipe box for more simple, family-friendly recipes and inspiration.