The sheer delight of a cookie pie! A layer of cookie, yummy filling another layer of cookie and melted marshmallows to top it all! Could anything else be more indulgent?
I have suggested a filling of Jam, Nutella or Peanut Butter or a combination of them.
This recipe makes two 18cm cookie pies. You can make them both at the same time or pop half the cookie dough in the fridge or freezer for another day. Just remember to allow the dough to reach room temperature before using to achieve an even bake.
You Will Need:
- 200g Butter
- 300g Caster Sugar
- 1 tsp Vanilla Essence
- 1 Egg
- 350g Plain Flour
- ½ tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 150g Chocolate Chips or Chunks
Filling (for each cookie pie)
- 40g Peanut Butter
- 50g Chocolate Spread (I used Nutella)
- 60g Jam
Topping (for each cookie pie)
- 100g Marshmallows (either mini or the larger ones cut into smaller pieces)
- Line and grease 18cm loose bottom tins. (or two tins if you are making two together)
- Pre heat the oven to 180degrees.
- Cream together the butter and sugar until light and fluffy.
- Add the vanilla essence and the egg and mix until well incorporated.
- Sift the flour, baking powder and bicarbonate of soda together, then add this with the chocolate chips and fold through thoroughly, I like to get my hands in at this point.
- This will come together to form a soft dough.
- Divide in two, then divide each half into two again. (you should now have 4 equal sized balls of cookie dough).
- Take one of the balls of cookie dough and press it over the bottom of one of the prepared cake tins.
- Try and get this layer as flat and even as possible. I used the back of a spoon to do this.
- Choose your filling, I used a combination of Peanut Butter and Chocolate Spread. Because the peanut butter is thicker I put this on first and using the back of a spoon ease it out to cover the cookie dough leaving 2cm clear around the perimeter.
- Add the chocolate spread over the top of the peanut butter. (in the winter when the ambient temperature is colder you may need to warm your chocolate spread up a little to make it easier to spread).
- Take a second ball of the cookie dough. Break little pieces off (about the size of a pingpong ball), press these small pieces flat between your fingers and lay them over the chocolate spread. Repeat this until you have formed a ‘pie lid’ with your cookies dough. Make sure there are no large gaps and your ‘lid’ is fairly flat. You don’t want to disturb the filling too much.
- Bake for 20 mins or until golden.
- Remove from the oven and start heating your grill up.
- Scatter the marshmallows over the top of your still hot cookie pie.
- Grill for a couple of minutes until the marshmallows start to colour and bubble.
- It is best to stand and watch this and it will suddenly brown on the top.
- Carefully remove from your tin and serve hot, on its own, with chocolate sauce or icecream.
- This is also very nice cold as well.
If you are making two just repeat with the second set of two balls of cookie dough, alternatively you can cover them and pop them in the fridge of freezer for another day.
If you are keeping half for another day, do allow the cookie dough to reach room temperature prior to using to achieve an even bake. If the cookie dough is still cold then the middle can be under baked (still very yummy though).