Finally, a cookie big enough to be shared with others, too. This chocolate chip cookie pie, like its original counterpart, is crunchy on the outside and chewy on the inside – the perfect texture for you to dig in with a spoon especially when topped with ice-cream.
- 250 g butter, softened
- 2 tsps vanilla extract
- 1 cup caster sugar
- 1 cup (220 g) brown sugar
- 2 eggs (beaten lightly)
- 3½ cups (525 g) self-raising flour
- 180 g dark chocolate, chopped coarsely
- 30 M&Ms, approximately
StepsHide all images
Preheat the oven to 160 C (140 C fan-forced).
Beat butter, vanilla and sugars in a large bowl with an electric mixer until smooth and creamy. Gradually add the eggs and beat until combined. On low speed, add flour in batches, beat until combined then add chocolate.
Press the cookie mixture into a greased and lined skillet or frying pan (22 cm base, 26 cm top measurement) smooth surface. Press assorted M&Ms into top of pie.
Bake on lower shelf for about 45 mins or until puffed and browned lightly. Cool in the pan.
TIP Baked and unbaked cookie pie suitable to freeze. Serve it warm as a shared dessert with scoops of ice-cream on top and spoons for everyone. If you’re not comfortable eating from the same pan, let it cool, cut into wedges and serve individual portions. You can use this cookie dough to make individual cookies on a baking paper lined oven tray. Roll mixture into golf-sized balls and bake for about 15 mins or until golden.