Stuffed Cookie Pie

Stuffed Cookie Pie

This stuffed cookie pie was so fun to bake! The cookie dough is delicious and each slice has the perfect blend of goodies. A scoop of vanilla ice cream wouldn’t hurt, either. You can make this easily right in your stand mixer with your large mixing bowl. This would certainly be a perfect birthday cake for someone you love. The taste is outrageous and can be served at room temperature. Cookie cakes seem to be all the rage now and these cookie pies are next level. You will bake this dessert in your oven carefully following the directions below. The recipe and ingredients for this chocolate chip cookie  pie are listed for you and a food scale makes it very simple. We won’t discuss the calories or nutritional information for obvious reasons but every single bite is worth it! Just be sure to follow the chilling instructions carefully. You may also enjoy Caramel Stuffed Brownie Cookiesand Peanut Butter Stuffed Cookies.

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

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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
• 1 ½ 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 1/3 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