Childhood Memories

Never miss a recipe! Subscribe through email and I'll send you FREE healthy recipes straight to your inbox!

Mini No-Bake Chocolate Peanut Butter Pies | by Foods for the Soul


Waffles and peanut butter remind me of my dad. (But not together.)


As a little girl, I woke up early on the weekends, usually before the sun rose and the birds started singing. I padded softly down the stairs and shuffled across the carpet to sit next to Daddy on the sofa. Sometimes I crawled into his lap and pretended to read the newspaper too.  


Mini No-Bake Chocolate Peanut Butter Pies | by Foods for the Soul


After he drained his coffee cup, he’d make me breakfast if Mom was still jogging. I always asked for “Crazy Drink,” a mix of OJ, apple juice, and fizzy (carbonated) water, and I crossed my fingers for a waffle to go with it.


We only ate frozen Eggos (until we moved to the new house and rediscovered Mom’s ancient waffle iron in the packing process). But Daddy toasted them perfectly—no burned bits around the edges that occasionally appeared on Mom’s Eggo days—and he spread butter into every single square. (Mom usually rushed, leaving the outer holes bare.) After a few squirts of Aunt Jemima syrup, Daddy cut my waffle into 2×2-square pieces, and I slowly chewed each one, saving the most buttery bite for last.


Mini No-Bake Chocolate Peanut Butter Pies | by Foods for the Soul


Then at lunchtime, I’d wander in from the swings in our backyard and sit at the table for a peanut butter sandwich on red bread. (Mom bought Orowheat whole wheat bread, which had a red label. My name was much easier to say!) I only wanted peanut butter. No jelly, no jam, no bananas, no honey. Just plain creamy peanut butter.


Because Daddy ate crunchy PB, he stuck the knife into my jar first to keep any runaway peanut bits from contaminating my sandwich. He dug out a really big scoop, slathering it at least ½” thick across the bread. It was enough to glue my mouth shut, but I didn’t care. that was the way he made his sandwich too, and I wanted to be just like my daddy.


Mini No-Bake Chocolate Peanut Butter Pies | by Foods for the Soul


Both of those memories came rushing back into my mind while making these mini pies. As I filled each (pie shell) hole with a Daddy-sized amount of peanut butter filling, I smiled and nearly called him on the phone to say hi. But great minds think alike, and he actually beat me to it! After chatting for a bit, I sunk my teeth into the fudgy chocolate cookie dough crust and licked the sweet peanut butter from my fingers.


Daddy definitely would’ve approved!


Mini No-Bake Chocolate Peanut Butter Pies | by Foods for the Soul


Mini No-Bake Chocolate Peanut Butter Pies

Yield: 8 mini pies

Serving Size: 1 mini pie

Mini No-Bake Chocolate Peanut Butter Pies

Be sure to refrigerate after assembling; otherwise, the mini pies are very flimsy! Store in the refrigerator for up to 4 days.

6 tbsp all-purpose flour
3 tbsp unsweetened cocoa powder
1/16 tsp salt
½ tbsp butter or margarine, melted
2 tsp unsweetened applesauce
¼ tsp vanilla extract
¼ c brown sugar
2 tbsp creamy peanut butter, softened
6 tbsp cool whip free

  1. Lightly spoon the flour into measuring spoons, and level with a knife. Whisk together the flour, cocoa powder, and salt in a small bowl. In a separate bowl, stir together the butter, applesauce, and vanilla. Mix in the brown sugar, smearing any clumps along the side of the bowl. Add in the flour mixture, stirring just until incorporated. Shape the cookie dough into a ball, and freeze for 20-25 minutes (or until no longer sticky).
  2. Lightly coat a 8 mini muffin cups with nonstick cooking spray. Remove the cookie dough from the freezer, and divide into 8 balls. Working with one cookie dough ball at a time, press into the bottom of a mini muffin cup and halfway up the sides. Freeze for 45-60 minutes.
  3. In a small bowl, stir together the peanut butter and cool whip. Remove the muffin cups from the freezer, and gently remove the cookie dough cups using a sharp knife. Place each cookie dough cup in a paper mini muffin liner or on a small square of parchment paper. Fill each with 1 tablespoon of the peanut butter mixture. Refrigerate for at least 1 hour before serving.

View Nutrition Information


Father-Daughter Oakland A's Game | by Foods for the Soul


Love you Daddy!



*Disclosure: Some of the links included in this post may be affiliate links and I will earn a small commission if you purchase through those links. I really appreciate your support!


  1. Brittany says on August 7, 2013 at 7:42 am

    LOVE the photo at the end, perfect touch to the post!! I used to put so much butter on my waffles as a kid, and I too, saved the most buttery bite for last!! SO good! I have actually really been craving waffles lately and I NEED to buy a waffle iron. I love the quick on the go grab ability of these pies!

    • Amy says on August 7, 2013 at 10:53 pm

      Thank you Brittany! :) I haven’t used my waffle iron in AGES; I definitely need to change that. Back in high school, Mom started to make homemade waffles once a week. It was a great Wednesday morning tradition!

  2. Andrea says on August 7, 2013 at 10:46 am

    Cutest story ever!! And these sounds so yummy! And easy!! I go crazy for chocolate and peanut butter together 😉 don’t have cool whip… Maybe I’ll sub for Greek yogurt and add some sugar?

    • Amy says on August 7, 2013 at 10:54 pm

      I like that substitution idea, Andrea! I hadn’t thought of doing that, but that’d make it healthier. (And is that my fault for making you buy Greek yogurt? 😉 )

  3. laurasmess says on August 8, 2013 at 12:49 am

    This is a completely gorgeous post Amy! Love the fact that food can remind us of wonderful events in our lives… complete with sights, smells and people! The photo of you and your dad is sweet. He definitely would approve of these wonderful treats! x

    • Amy says on August 8, 2013 at 11:07 pm

      Thank you Laura! I love the memories that food evokes too; it makes the dishes and treats taste that much sweeter!

  4. Pamela @ Brooklyn Farm Girl says on August 10, 2013 at 8:00 pm

    This is definitely on the list to make, I absolutely love these are no bake!

    • Amy says on August 12, 2013 at 5:53 pm

      Thank you Pamela! It’s been unbelievably hot here this summer — too many days over 100°! — so I’ve tried to come up with some fun no-bake (and non-ice cream) treats to avoid turning on my oven. I hope you enjoy them!

  5. Alexandra @ Confessions of a Bright-Eyed Baker says on November 7, 2013 at 8:56 pm

    These sound so good! Chocolate and PB are always a perfect match. :)
    Your story is so cute and reminded me of how my dad always made the perfect chocolate-y chocolate milk. We always liked it when he made it, rather than my mom, who never put enough! haha

    • Amy says on November 7, 2013 at 10:22 pm

      Thanks Alexandra! :) That’s such a sweet story about your dad and chocolate milk! Dads seem to have the magic touch when it comes to making their kids’ food. Maybe it’s because our moms thought a little more about our health and nutrition!

  6. Jasmine says on February 1, 2014 at 12:08 pm

    Is there a way to adapt these to be made the size of full sized muffins instead of mini ones

    • Amy says on February 1, 2014 at 2:46 pm

      Of course! Instead of dividing the dough into 8 balls for the mini muffin cups, divide it into 4 instead for the regular-sized muffin cups, and fill each with twice as much peanut butter filling. I hope you enjoy them Jasmine! :)

  7. Mary says on April 6, 2015 at 5:31 am

    These are SO good!!! I made them for our Easter Dinner dessert. The dough is sticky to work with – But – that creates a creamy texture to enjoy with the peanut butter filling. YUM!!!

    • Amy says on April 6, 2015 at 11:48 am

      I’m so glad you enjoyed them Mary! I hope you had a wonderful Easter with your loved ones!

Leave a Comment