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
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
- Beat butter and sugar until creamy.
- Add the egg, yolk and vanilla and blend.
- Add in the flour, cornstarch, baking soda and salt to form your cookie dough.
- Add the chocolate chips and beat until all combined.
- Divide dough into 3 equal portions (475g each)
- Line the bottom of an 8 inch removable bottom cheesecake pan (Mine is 8x3) with parchment or use a springform.
- 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.
- Press ⅓ of the dough in the bottom.
- Press another third around the edges-not all the way to the top but pretty high.
- Melt the peanut butter just a few seconds until pourable and pour into the crust.
- Top with your Reese's (you don't want the pb too hot or the chocolate will melt)
- Pop in the freezer to firm up 10-15 mins.
- 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.
- Carefully spread the marshmallow on next. (Tip: lightly wet the back of an offset spatula to help it spread) Lay the Tobelrones on top.
- Freeze the cookie pie at this point for one hour.
- 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.
- Freeze for another hour and then bake at 350 convection for 30 mins.
- Cool to room temp and place in fridge overnight.
- Remove the next day and let sit a few mins to help sides release.
- Serve slices with a peanut butter cup, melted chocolate drizzle and some butterfinger pieces!
Adapted from Jane’s Patisserie
Julie Kennis says
Call me stupid but what does the “g” stand for?
Hugs & Cookies xoxo says
haha not stupid!!! grams!!! use a food scale