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You are here: Home / Dessert / Stuffed Cookie Pie

Stuffed Cookie Pie

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

February 24, 2022 by Hugs & Cookies xoxo 2 Comments

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Stuffed Cookie Pie

Stuffed Cookie Pie

You may need:

Fat Daddio’s 8 inch removable bottom pan

food scale   (Or you can use a google converter for cups. I do love the scale because it is so precise.)

Callebaut white chocolate chips

Print
Cookie Pie Overload
 
Ingredients
Cookie Dough
  • 200 g salted butter
  • 225 g light brown sugar
  • 100 g granulated sugar
  • 1 egg plus 1 egg yolk
  • 1 tsp vanilla
  • 425 g all-purpose flour
  • 2 T. cornstarch
  • 1½ tsp. baking soda
  • ½ tsp kosher salt
  • 400 g milk chocolate chips
Filling
  • 400 g creamy peanut butter
  • 200 g marshmallow cream
  • 150 grams nutella
  • handful of white chocolate chips
  • a few mini Toblerone candies broken up into triangles
  • 6 mini Reese's peanut butter cups
Garnish
  • dark chocolate chips, melted for a drizzle
  • butterfinger pieces to sprinkle on top
  • mini Reese's, one per slice
Instructions
  1. Beat butter and sugar until creamy.
  2. Add the egg, yolk and vanilla and blend.
  3. Add in the flour, cornstarch, baking soda and salt to form your cookie dough.
  4. Add the chocolate chips and beat until all combined.
  5. Divide dough into 3 equal portions (475g each)
  6. Line the bottom of an 8 inch removable bottom cheesecake pan (Mine is 8x3) with parchment or use a springform.
  7. I did not grease the pan but next time I will try using Pam as it was a slight challenge removing the sides. A knife around the edges helped to release it just fine and letting it sit at room temp a few mins.
  8. Press ⅓ of the dough in the bottom.
  9. Press another third around the edges-not all the way to the top but pretty high.
  10. Melt the peanut butter just a few seconds until pourable and pour into the crust.
  11. Top with your Reese's (you don't want the pb too hot or the chocolate will melt)
  12. Pop in the freezer to firm up 10-15 mins.
  13. Microwave the nutella a few seconds to soften and spread carefully over the frozen peanut butter layer. Sprinkle on a few white chocolate chips and freeze again 10-15 mins.
  14. Carefully spread the marshmallow on next. (Tip: lightly wet the back of an offset spatula to help it spread) Lay the Tobelrones on top.
  15. Freeze the cookie pie at this point for one hour.
  16. Next, press the last third of dough on top to close everything in. Try pushing the edges down a bit to reduce the "sinking" look after it bakes.
  17. Freeze for another hour and then bake at 350 convection for 30 mins.
  18. Cool to room temp and place in fridge overnight.
  19. Remove the next day and let sit a few mins to help sides release.
  20. Serve slices with a peanut butter cup, melted chocolate drizzle and some butterfinger pieces!
3.5.3251

Adapted from Jane’s Patisserie

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Filed Under: Cookies, Dessert, Pie/Tart

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Julie Kennis says

    April 3, 2022 at 6:07 pm

    Call me stupid but what does the “g” stand for?

    Reply
    • Hugs & Cookies xoxo says

      April 3, 2022 at 8:07 pm

      haha not stupid!!! grams!!! use a food scale

      Reply

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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