Hello lovelies,
My main feed on instagram is filled to the brim with bakers & bakeries making, baking and sharing their cookie pie and it’s got me hooked.
Every time I scroll online it pops up with some kind of cookie pie and after the 30,000th post, I decided to take it as my sign to start creating cookie pies.
Now, you guys know me well enough by now to know that it doesn’t take much to convince me to create something unbelievably yummy when it comes to anything cookie related. I’m a cookie girl to my core and you best believe I am living for the rise in cookie pie demand.
A couple years back I shared my first ever cookie pie recipe with you but after that, I never made another. I’m not quite sure why that was but instagram has got me super excited to start experimenting more with cookie pies and sharing them with you guys.
I’m starting off with a simple yet utterly delicious white chocolate twix cookie pie.
I wanted to start simple with flavours but don’t let that deter you from this cookie pie as let me tell you straight, this cookie pie is what you call a white chocolate lovers dream!
It’s indulgent, chunky, sweet, rich, decadent and utterly scrumptious – I don’t think I need to say much more.
So, if this cookie pie has caught your attention and you want to know more, you know the drill by now. Keep on scrolling below and you’ll find today’s recipe.
Category: Desert / Sweet Treat
Servings: 8-12 Large Slices
Prep Time: 1 Hour
Bake Time: 30 Minutes
Chill Time: Overnight
Decorating Time: 10 Minutes
Overall Time: 8+ Hours
Ingredients You Need For The Cookie Dough:
- 200g Of Unsalted Butter
- 225g Light Brown Sugar
- 100g Of White Granulated Sugar
- 1 Medium Egg
- 1 Egg Yolk
- 2tsp Of Vanilla Bean Paste / Extract
- 365g Of Plain Flour
- 50g Of Cocoa Powder
- 1 1/2tsp Bicarbonate Of Soda
- 300g Of White Chocolate Chips
Ingredients You Need For The Filling:
- 690g Of White Chocolate Spread
- 4 x 46g Twix White Chocolate Bar, Chopped
Ingredients You Need For Decorating:
- 50g Of White Chocolate, Melted
How To Make The Cookie Dough:
- Firstly, gather together your equipment and ingredients and line the base of a 8” springform cake tin with parchment paper.
- Secondly, in a large bowl, beat together the 200g of unsalted butter, 225g of light brown sugar and 100g white granulated sugar until creamy.
- Next, add in 2 medium eggs, 1 egg yolk and 2tsp of vanilla bean paste and beat again.
- Add in the 365g of plain flour, 50g of cocoa powder and 1 1/2tsp of bicarbonate of soda and beat again until a thick cookie dough has formed.
- Add in the 300g of white chocolate chips and beat again until the chocolate chips are evenly distributed throughout the cookie dough.
- Weigh the cookie dough then divide into 3 equal portions (mine weighed around 425g each)
- Press the first third of the cookie dough onto the base of the cake tin.
- With the second third, press it around the edges of the cake tin evenly.
- Now, in a large microwaveable bowl, add the 690g of white chocolate spread and place into the microwave, in 10 second blasts, blast the spread until loosened slightly.
- Pour half of the white chocolate spread into the base of the cookie pie.
- Add the chopped white chocolate twix pieces into the spread.
- Top with the remaining half of the spread.
- Carefully place the cookie pie into the fridge for an hour to allow the spread to set.
- When nearing the end of the hour, preheat the oven to 200C / 180C Fan / Gas Mark 5.
- Once set, with the final third of the cookie dough, cover the top of the cookie pie, making sure to seal well.
- Place the cookie pie into the oven to bake for 30 minutes, until the pie is perfectly golden on the top.
- Leave the cookie pie to cool to room temperature in the tin before transferring to the fridge to chill overnight.
- The next morning, carefully remove the pie from the tin.
- Using a large sharp knife, portion the pie into 8-12 large pieces.
How To Decorate:
- In a microwaveable bowl, add the 50g of white chocolate, place into the microwave and in 10 second blasts, blast the chocolate until melted.
- Transfer the melted chocolate straight into a piping bag. Snip the very tip of the piping bag off and drizzle the chocolate over the cookie pie slices.
- Finally, allow the chocolate 10 minutes to set before serving.
That’s your White Chocolate Cookie Pie prepared, chilled, baked, chilled again, portioned and decorated, ready for you to enjoy!
Notes:
- This pie can be stored in the refrigerator for up to 5 days or in an airtight container at room temperature for 2-3 days.
- I used 3 jars of Black Milk Cereal Spread in Vanilla & White Chocolate: https://blackmilkcereal.com/collections/for-home/products/white-chocolate-spread
I’m so happy that cookie pies are taking the baking world by storm.
I love to see bakers share their unusual yet utterly genius ingredient combinations. It makes me so incredibly excited to experiment more myself and bring you along on my journey to making the most delicious cookie pies.
Watch this space, that’s all I’ll say for now…
Let me know in the comments below if you make this cookie pie yourself and if you do, what your thoughts are on it. Are you a cookie pie lover? Did you enjoy the overload of white chocolate?
Sending you all tons of love & hugs as always,
Elle xo
