*This post may contain affiliate links. Please see my disclosure for more details!*
A simple yet decadent dessert for any occasion – chocolatey cookie base, creamy sweet filling and even more cookies on top!
Ever since I posted my recipe for my individual chocolate chip cookie dough desserts a few months ago, I have wanted to post a larger dessert that also involves cookies, but is maybe a tad more irresistible then other desserts can be… this led to this utter beauty.
A soft & chewy cookie base and side, full to the brim with chocolate chunks, topped with a creamy, sweet, and delicious mascarpone and cream filling – and topped with the world favourite Oreos, and more chocolate. HOW AMAZING DOES THAT SOUND!
Seriously though, I love this dessert. I have seen many american recipes and ideas that involve pies and such, which I would never have originally thought of as a pie, but how my mind has changed! They’re all amazing! I have SO many more ideas for desserts, I hope you don’t mind!
I love how versatile a pie recipe can be. Whether you are feeling in the mood for a sweet but fruity combination like my caramel apple pie, a very indulgent delight such as my peanut butter pie or just fancy a pure classic like my lemon meringue pie, you can create any flavour and it just works! This makes it the perfect dinner party dessert for all guests in attendance too!
I am OBSESSED with cookies, and my personal favourite cookie recipes of mine are my chocolate orange cookies and how could I forget my NYC cookie recipe. The simple chocolate flavour is my favourite however you can also make them minty, fruity or even add a little ginger to the mix!
I have worked on this recipe for some time, as I always wanted to get the giant cookie base to perfection and I believe this recipe is the one – I have now baked it countless times without fault! It has a soft base so that it doesn’t go to solid in the fridge when being stored, but the edges are slightly crispier to get the yummy cookieness, and to hold all the filling!
Lets go back to that giant cookie base – doesn’t that sound INCREDIBLE! You had me at giant cookie! If you are even as half obsessed about cookies like I am, you must check out my giant cookie recipe which can be used in place of cake for a great birthday alternative.
Not only do the Oreos on top look impressive, but they’re a world favourite in my opinion. However, I do understand that not all people like them – so simply sub them for your other favourite biscuits, or even bake some cookies or shortbreads to use instead!
The filling is very similar to a cheesecake filling but I like to use mascarpone and cream in this because I find the mascarpone suits it better and is creamier in my opinion! The cookie will rise evenly when baking, but when you remove it from the oven, it’ll sink back slightly in the middle, leaving the perfect amount of room for all the delicious filling!
Cookie Cream Pie!
- 140 g unsalted butter softened
- 75 g caster sugar
- 125 g light brown sugar
- 1 medium egg beaten
- 1 tsp vanilla extract
- 210 g plain flour
- 3/4 tsp bicarbonate of soda
- 1/2 tsp salt
- 175 g milk chocolate chopped
- 200 ml double cream
- 250 g mascarpone I used lighter mascarpone
- 100 g icing sugar
- 1/2 tsp vanilla extract
- 12 Oreos
- Crushed Oreos
- Chocolate curls
- Preheat your oven to 170C
- Grease a 8-9" quiche/tart tin with butter and leave to the side
- Using a stand mixer (or a wooden spoon and elbow grease) cream together the unsalted butter, caster sugar and light brown sugar until soft and creamy - can take up to a minute!
- Mix together the medium egg and vanilla extract and beat slowly into the sugar mix until all combined well
- Add in the plain flour, bicarbonate of soda and salt and mix again until combined - it shouldn't take too long at all!
- Once combined, add in the chopped milk chocolate and fold through till even
- Press down the cookie dough with your hands into the tart tin and bake in the oven for 16-18 minutes until golden on top, and cooked through
- Leave to cool in the tin completely!
- Once cooled completely, using a separate bowl and an electric whisk, whisk together the double cream, mascarpone, icing sugar, and vanilla extract for 2-3 minutes until thickened considerably and mousse like - its not essential for it to hold itself like a meringue, just to be thick!
- Remove the giant cookie from the tin, and fill with the cream mixture
- Add in the Oreos and sprinkle with crushed cookies and more chocolatey bits
- This dessert should be kept covered, and in the fridge for up to 3 days!
- This delicious dessert is best on the day its served, and if you find the cookie is quite hard around the edges once baked, remove from the fridge about 10 minutes before serving so its not quite so cold and easier to cut! (If the cookie is baked correctly, this won't be a problem!)
- You can always use dark/white chocolate, but milk is my all time favourite!
Find my other recipes on my Recipes Page!
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.