Back in 1984 I decided the best way to learn about computers was to get a job where I would use one on a regular basis. I had a paralegal job at that time, working on the Johns Manville asbestos litigation, but I found a weekend job as a bookkeeper at a Red Robin restaurant in the Denver area.

Here is their recipe for what they called Red Robin Chocolate Peanut Butter Cookie Crusher Monster Mudd Pie, now it's called Mountain High Mudd Pie. I guess they got tired of the long name.

Photo of Pitter Patter cookies

Red Robin Chocolate Peanut Butter Cookie Crusher Monster Mudd Pie

1 9 inch chocolate crumb pie shell
8 2-ounce scoops chocolate ice cream
7 2-ounce scoops vanilla ice cream
4 each Pitter Patter Cookies (Peanut butter filled) (see below)
2 ounces chopped nuts
8 ounces Hot Fudge cooled to 90 degrees
6 ounces peanut butter
2 ounces hot fudge

Serving:
2 ounces whipped cream
1/4 ounce chopped nuts
1 maraschino cherry

Pour 4 ounces warmed peanut butter into the pie shell. Place the vanilla ice cream around the bottom of the shell and crumble the cookies over the ice cream. Ladle 4 ounces cooled fudge over the cookies. Place the chocolate ice cream over the fudge and smooth over with a spatula. Using your hands, form the pie into a peak at the center. Sprinkle chopped nuts over the ice cream and ladle 4 ounces cooled fudge over the nuts. Place in the freezer for 15 minutes. Warm 2 ounces peanut butter in the microwave. Remove the pie from the freezer and drizzle the peanut butter over the top through a slotted spoon. Store in the freezer but not too cold.

Serving: Ladle 2 ounces hot fudge into an ice cream dish. Place 1/8 of the pie atop the fudge. At the back edge of the pie, add whipped cream, nuts and cherry. Place on a napkin-lined oval platter.

Googling, it looks like Pitter Patter cookies are no longer made, and foodies claim Nutter Butters don't come close. Here is a recipe for an peanut butter oatmeal ice box cookie that would probably work. Even if you don't make the pie, the cookies are good on their own, and the egg is optional if you don't have any on hand.

Ice Box Peanut Butter Oatmeal Cookies

1/4 cup peanut butter (chunky)
1/2 cup butter
1 cup flour
1/2 cup sugar
1/2 teaspoon salt
1/2 cup oatmeal
(1 egg)

Cream together peanut butter and butter in a large mixing bowl. Add remaining ingredients. Divide into half and shape into logs. Wrap each log in waxed paper. Refrigerate for at least 2 hours or up to 1 week, or freeze. Slice 1/4 inch thick and arrange slices on greased cookie sheets. Bake at 375 degrees until golden brown, approximately 10 minutes.

I think the egg would make them less tender; sometimes they are too crumbly, but if you're putting them in pie, it doesn't matter.