October 13, 2016
Giant Cookie Pie!
*This post may contain affiliate links. Please see my disclosure for more details!*
An Easy, Simple, Giant Cookie Pie full of all your favourite Chocolate Sweets.
After the success of my Triple Chocolate Cookie Cake recipe that I posted the other day, along with my M&M Cookie Bars, and Rolo Cookie Bars I KNEW I had to post this one. I have made this recipe so many times that I can’t cope, and it never stops being delicious. I adore it. Something about a Giant Cookie, but in Pie form is just infinitely better! Obviously, its not really a pie… but we can ignore that part.
This recipe is similar in style to my Chocolate Chip Skillet Cookie as its basically a giant cookie baked in something (rather than a cake tin) and its beautiful. I’m sure this recipe would work in a cake tin, like with my Triple Chocolate Cookie Cake, but I adore it in the Pie dish. Something about baking in a dish like this makes it taste different and the texture different to a tin. But honestly, I have tried this with so many different chocolatey sweets that I didn’t really specify in the recipe, I just simply stated which ones I used in the Recipe Tutorial video and in the photos.
The longer you keep this in the oven, the chewier and crispier it’ll be… I prefer it to be slightly gooey, but definitely not undercooked. When its done, it shouldn’t really wobble in the middle apart from maybe the size of a 50p piece, but it should be softer compared to firm. The top will almost look dry in a way? You can try poking it with a skewer but to be honest, its just going to be covered in chocolate so that’s not much use.
However, if you do poke a skewer in and its covered in raw cookie dough, you know its not done. I wouldn’t really recommend putting in too much chocolate than I state in the recipe, as the more you put in, the more chances are that it won’t bake properly at all. For example, if you doubled the amount of chocolatey sweets, I’m pretty sure it’ll just be a mush once baked! Tasty, but probably not very healthy.
In nearly all of my cookie recipes I used Light Brown Sugar, or Granulated Sugar or a combination of both such as in this recipe. I think the Brown Sugar give it a nice taste, and bakes well within the cookie. I also believe the Brown Sugar along with the Granulated sugar helps the texture and bake in general.
For example, if you swapped out the Brown Sugar and Granulated sugar and just used caster sugar, it would be completely different. I don’t think it would bake as well, and personally it wouldn’t taste as good either. But aaaaanyway, I hope you adore this recipe like I do… ENJOY!
Giant Cookie Pie!
- 150 g Unsalted Butter
- 75 g Granulated Sugar
- 125 g Light Brown Sugar
- 2 Medium Eggs
- 1 tsp Vanilla Extract
- 220 g Plain Flour
- 1 tbsp Cornflour
- 1/2 tsp Bicarbonate of Soda
- 1/2 tsp Salt
- 350 g M&Ms
- Preheat your oven to 180C/160C Fan and Lightly Grease a 9″ Pie Dish – leave to the side for later.
- With your stand mixer, beat the Butter and two Sugars together until light and fluffy and fully combined.
- Add in the Eggs, Flour, Vanilla, Cornflour, Bicarbonate of Soda, and Salt and beat again till a cookie dough is formed. You will want to scrape down the sides to make sure its all incorporated well!
- Add in 85% of your M&Ms and fold them through. Spread the cookie dough into the pie dish, and add the last of the sweets on top for decoration. You don’t have to do this, but I think it looks far nicer!
- Bake in the oven for 30-35 minutes. If it looks really wobbly in the middle still, leave it in for another 5 minutes. (Some ovens can take longer!)
- Remove the pie from the oven and let it cool a little. Either eat warm, or let it cool and melt some chocolate over, and sprinkle on some extra sweets (optional)
- I used oodles of Chocolate M&Ms in this recipe, along with some Dark Chocolate Chips, Milk Chocolate Chips, and Milkybar Buttons, but you can use pretty much any chocolate sweet that you like. Different flavoured M&M’s would work, smarties, reeses pieces, etc!
- This amazing Giant Cookie Pie will last about 2-3 days, but is best on the day of making. If you want it the day after, I suggest microwaving it for 20 seconds, then adding a scoop of ice-cream as its DELICIOUS.
- I’ve never personally tried this mix as an actual cookie, but I don’t really think it’ll work too well. The mixture is too wet in my opinion… if you want a good cookie recipe, check out my Terry’s Chocolate Orange Cookies!
Find my other Cookie and Dessert Recipes on my Recipes Page!
You can find me on:
© 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.
Love this! Could I use mini eggs instead? Thinking of doing this for Easter!
I really wanted to make this as the NY cookies are amazing so wanted to try the cookie pie. But it took about an hour for it to not be wobbly, then when I cut into it, all the chocolates had sunk to the bottom and then left a layer of sponge on top instead. Could there be a reason for this?
Hiya! Are you sure you have used the correct sized dish? As we cant figure out what could have happened! x
I want to make this recipe but before I do I was wondering is it 350g of m and m’s then you add extra chocolate chips in or 350gs in total (m & ms and choc chips). Just want to make sure I use the right amount! Thankss 🙂
Hey, its 350g total!xx
Hi Jane. I love your recipes. Really would like to try this cookie pie recipe but was wondering could I possibly make several small pies out of this mixture instead using 41/4 inch round individual deep foil pie cases xx
I assume that it will work – I just haven’t tried that before with it! x