Ingredients:

  • 24 standard chocolate sandwich cookies
  • 5 tbsp unsalted butter, melted
  • 1/4 tsp fine sea salt
  • 8 oz full-fat brick cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 8 oz whipped topping, thawed
  • 2 tbsp roasted salted peanuts, crushed
  • 1 oz semi-sweet chocolate, melted

Instructions:

  1. Pulse the chocolate cookies in a food processor until they reach a fine texture. Add melted butter and salt, pulsing until combined.
  2. Press the cookie mixture firmly into the bottom and up the sides of a 9-inch pie plate. Place in the freezer for 10 minutes to set.
  3. In a large bowl, beat the softened cream cheese and creamy peanut butter together until smooth and emulsified.
  4. Add the powdered sugar and vanilla extract; beat until light and fluffy.
  5. Gently fold in the whipped topping using a rubber spatula, taking care not to deflate the air bubbles, until no white streaks remain.
  6. Spread the filling into the chilled crust and smooth the top with an offset spatula.
  7. Drizzle with melted chocolate and sprinkle with crushed peanuts. Chill in the refrigerator for at least 4 hours before slicing.