Cookie Pie Recipes

GIANT HOT COOKIE PIE

Steps:

• First, make the cookie dough by beating the sugar and butter in a stand mixer until light and fluffy. Add the vanilla paste and beat again until well combined. Tip in the flour and beat slowly until coming together. Once a dough has formed, tip in the chocolate chips and beat again until all the flour is incorporated, then add the milk and mix until combined. Turn out into a disc, wrap in cling film and leave to chill in the fridge while you make the brownie. If you're getting ahead, leave in the fridge overnight (maturing it will make the cookie even tastier).
• Next, make the brownie. Fill a saucepan a quarter full with hot water and sit a bowl on top so it doesn't touch the water. Add the chocolate and softened butter and put over a low heat. Stir every now and again until melted evenly.
• Remove the bowl from the pan and leave to cool a little. Meanwhile, heat oven to 180C/160C fan/gas 4 and remove the cookie dough from the fridge. Cut off and set aside 150g of the cookie dough.
• Line the base of your pan with the slightly chilled cookie dough (if making in advance, bring it up to temperature a little before doing this, so it is easier to handle). Press the cookie dough into the base and up the sides of the pan, lining it like a pastry tart case. There's no need to do this neatly, as once it bakes it will all spread and puff up slightly. Bake in the oven for 15 mins.
• While the cookie dough is baking, whisk the eggs and sugar together for the brownie until pale and foamy. Pour the cooled melted chocolate and butter mix over and fold together until well mixed. Finally, fold in the flour until well incorporated.
• Remove the cookie base from the oven. Use the back of a spatula or spoon to push it down and back up the sides. Pour over the brownie mixture and return to the oven for 30 mins.
• Meanwhile, roll the 150g reserved cookie dough into cherry-tomato-sized balls. You should get about 24. Place, finger-width apart, on one or more large baking sheets lined with baking parchment. In the final 10 mins of the pie baking, bake the cookie balls for 5-8 mins or until golden and cooked through. Set aside to cool.
• Remove the pie from the oven and leave to cool in the pan for a few mins before serving. The middle should have a molten, slightly runny centre and the edges should be chewy and crispy. Pile balls of vanilla ice cream in the middle of the pie and top with the mini cookies and a dusting of cocoa powder. Take to the table and dig in.

CHOCOLATE CHIP COOKIE PIE

Steps:

• Start with the crust by beating the butter until fluffy and add in the sugar.
• Then, add in the flour and lightly mix. Add in the extract and baking powder and mix until mixture is crumbly.
• Press into a 9" or 10" pie dish, up the sides and make a nice crust and bake in a preheated 350 degree oven for 10 minutes.
• Let the crust cool before adding the filling.
• To make the chocolate chip cookie pie filling, beat the butter, brown sugar and white sugar in a blender until light and fluffy.
• Add in the eggs and continue to beat. Adding vanilla and salt.
• Slowly add in the flour and blend on low. Add in the chocolate chips.
• Pour the batter into the pie crust and bake in a 325-degree oven for 40-50 minutes (every oven is different so you'll need to keep an eye on the timing) until the pie is golden brown. Do not overbake, remember this is a pie, not a cookie, so you want it to be gooier like a pie.

COOKIE BUTTER PIE

Steps:

• In a large bowl, beat cream cheese, cookie spread and confectioners' sugar until combined. Fold in 1 carton whipped topping. Divide mixture between crusts. Top with remaining container whipped topping. Drizzle with syrup; sprinkle with cookie crumbs. Freeze, covered, until firm, at least 4 hours.

CHOCOLATE CHIP COOKIE PIE

Steps:

• Preheat oven to 350°F. Generously grease a 9 1/2 inch pie dish and line the bottom with a round of parchment paper. Set aside.
• With a hand mixer or stand mixer, beat butter and sugars for several minutes, until light and fluffy. Add egg and vanilla extract, beat to combine, scraping the sides of the bowl as necessary.
• In a separate bowl, combine flour, cornstarch, baking soda, and salt. With the mixer on low, slowly add the the dry ingredients, mixing until combined. Be sure to mix in the dry ingredients for at least a full minute.
• Using a rubber spatula or wooden spoon, stir in all but 1 tablespoon chocolate chips. Press the dough evenly into the prepared dish (dampen your fingers with water, if necessary). Sprinkle the remaining 1 tablespoon of chocolate chips onto the top of the dough, lightly pressing them down.
• Bake for 23-25 minutes, until the edges are light golden brown., and the center is still slightly underdone. Cool completely.
• Beat butter, cocoa powder, powdered sugar, vanilla extract, and 1 tablespoon of milk for several minutes. If necessary, add an additional tablespoon of milk to thin the frosting.
• Using a pastry bag with a decorating tip, pipe the frosting around the outside edge of the cooled cookie. Decorate with sprinkles.

CHOCOLATE CHIP COOKIE PIE

Steps:

• Preheat oven to 325°. In a large bowl, beat eggs until pale yellow and foamy, 2 to 3 minutes. Add flour, sugars and butter and mix until combined and fluffy. Stir in chocolate chips and walnuts.
• Grease a pie dish with cooking spray. Add refrigerated pie crust and fold up edges. Add cookie mixture and pat down to cover crust.
• Bake until a knife inserted into the center comes out clean and crust is golden, 55 minutes to 1 hour. Serve with vanilla ice cream.

CHOCOLATE CHIP COOKIE PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In large mixing bowl, beat eggs until light and foamy. Add flour, sugar and brown sugar and beat until well blended. Blend in melted butter. Stir in chocolate chips and nuts. Pour into pie shell.
• Bake at 325 degrees F (165 degrees C) for 1 hour. Remove from oven. Serve warm with whipped topping or ice cream.

COOKIE PIE

Steps:

• Spread a 1 inch layer of whipped topping into bottom of graham cracker crust. Cover whipped topping with a layer of cookies. Cover cookies with another layer of whipped topping. Continue to alternate layers until cookies and whipped topping are gone. Refrigerate for at least 24 hours to allow cookies to soften. Top with sprinkles just before serving.

M&M COOKIE PIE RECIPE

Steps:

• Preheat oven to 325 degrees F.
• In a large mixing bowl, cream together butter and brown sugar.
• Add in egg and vanilla and mix well.
• Add flour and baking soda and mix until completely incorporated.
• Fold in M & M's.
• Spread batter into a 9-inch pie pan sprayed with nonstick cooking spray.
• Bake for 25-30 minutes, or until a toothpick comes out clean.
• Let cool and cut into slices.
• Top with a scoop of ice cream and drizzle of chocolate syrup.

COOKIES & CREAM PIE (OREO)

Steps:

• Preheat to 350°F (177°C).
• In a food processor or blender, pulse 20 Oreos (including the cream filling) into a fine crumb. You should have about 2 cups, or 220g. Stir the Oreo crumbs and melted butter together. Press tightly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes. Allow to cool as you prepare the filling.
• Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4 minutes. Set aside. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners' sugar and vanilla extract and beat on medium-high speed until combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
• Using your mixer on low speed or a rubber spatula, fold the whipped cream and chopped Oreos into the cream cheese mixture until combined. This takes several turns of your rubber spatula. Combine slowly as you don't want to deflate all the air in the whipped cream.
• Spread filling into cooled crust. Use an offset spatula to smooth down the top.
• Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6 hours and up to 2 days. The longer refrigerated, the better the pie will set up. You could also freeze the pie for at least 4 hours and up to 3 months. The crust is a little difficult to eat frozen, though.
• Feel free to garnish the pie with whipped cream. I used Ateco 849 piping tip for the whipped cream in the pictured pie. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
• Cover and store leftover pie in the refrigerator or freezer for up to 5 days.

CHOCOLATE CHIP COOKIE PIE

Steps:

• Preheat oven to 325 degrees.
• Add the sugar, brown sugar and butter to a stand mixer, beating until lightened and fluffy, 2-3 minutes.
• Add in the eggs, one at a time, then the flour until just combined before just folding in the chocolate chips and spooning the mixture into the pie tin.
• Bake for 50-55 minutes and let cool at least 10 minutes before serving.

EASY PECAN PIE CRUST COOKIES

Steps:

• Preheat the oven to 400°F degrees and line a baking sheet with parchment paper, set aside.
• In a small bowl whisk together the granulated sugar and cinnamon.
• Chop pecans (if using) and set aside.
• Melt butter in a small microwavable bowl at 50 percent power until melted.
• Place pie crust dough on a lightly floured surface and gently roll the dough with a rolling pin in the the shape of a rectangle. Trim edges with a sharp knife as needed.
• Brush melted butter on the surface of the pie crust with a pastry brush.
• Sprinkle the cinnamon sugar mix over the pie crust. Top with pecans (if using).
• Seal the cookie dough with a little butter and pinch the edges to seal the seam.
• Starting with the short end roll the pie crust dough into a log. Slice into 12 pieces.
• Place on the prepared baking sheet and bake for 9-12 minutes or until the cookies are light golden brown.
• Cool on a baking rack and sprinkle with confectioners's sugar.