Hello lovelies,
I mentioned in my last cookie pie recipe that I’ve been absolutely loving seeing all the incredible bakers online share their different ingredient combinations that their putting into their cookie pies.
It’s been getting my creative juices flowing and everyday I have to fight back the urge to bake yet another cookie pie… well that was until today anyway.
Now, if you love any bakes that fall under the category ‘Death by Chocolate’ then you are going to love today’s cookie pie! Let’s just say, it is the ultimate chocolate cookie pie for all you chocolate lovers out there.
A thick chocolate cookie dough which is crammed full of milk chocolate chunks and is filled with a silky smooth chocolate spread that has layers of rich, decedent homemade chocolate brownie and crunchy pieces of chocolate toblerone throughout – I mean, if your mouth isn’t watering at this point, I’m not sure when it ever will.
It’s chocolate upon chocolate upon chocolate but believe me when I say it’s worth every single bite as this really is the most utterly delicious ultra chocolatey cookie pie!
I suppose my question for you is… Do you love chocolate enough to make this ‘death by chocolate’ inspired cookie pie?
So, if the sound of this cookie pie has you wanting to recreate one of your own, you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: Desert, Sweet Treat
Servings: 10 Slices
Prep Time: 30 Minutes
Bake Time: 30-40 Minutes
Chill Time: Overnight
Overall Time: 12+ Hours
Ingredients You Need For The Cookie Dough:
- 200g Of Unsalted Butter
- 225g Of Light Brown Sugar
- 100g Of Granulated Sugar
- 1 Medium Egg
- 1 Egg Yolk
- 365g Of Plain Flour
- 50g Of Cocoa Powder
- 1.5tsp Of Bicarbonate Of Soda
- 200g Of Milk Chocolate, Chopped Small
Ingredients You Need For The Filling:
- 800g Of Milk Chocolate Spread
- Brownie Pieces
- 1x Original Toblerone Bar
How To Make The Cookie Pie:
- 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 1 medium egg, 1 egg yolk and 2tsp of vanilla bean paste and beat again.
- Add in the 375g of plain flour, 50g of cocoa powder and 1.5tsp of bicarbonate of soda and beat again until a thick cookie dough has formed.
- Add in the 200g of chopped milk chocolate and beat again until the chocolate pieces are evenly distributed throughout the cookie dough.
- Weigh the cookie dough then divide into 3 equal portions (mine weighed 447g 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 800g of milk chocolate spread and place into the microwave, in 10 second blasts, blast the spread until loosened slightly.
- Pour half of the milk chocolate spread into the base of the cookie pie.
- Scatter the brownie and toblerone pieces into the spread.
- Pour the remaining milk chocolate spread on top.
- 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 set 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.
- Finally, using a large sharp knife, portion the pie into 10 large pieces and serve.
That’s your Brownie & Toblerone Cookie Pie prepared, filled, chilled, baked, chilled again and cut into pieces, ready for you to enjoy!
Notes:
- This cookie pie can be stored in the refrigerator for up to 5 days or in a airtight container at room temperature for 2-3 days.
- I made a batch of my own fresh brownies, you can either buy them from your local supermarket bakery isle or here’s my recipe for my brownies: https://ellegracedeveson.com/2025/10/16/milky-way-ghost-brownies-recipe/
- You can totally adapt this cookie pie to your preferred taste. Use this as a base recipe and then completely make it your own with different spreads and fillings – the options are endless.
As I’ve mentioned above, we all know I’m a good ingredient combination lover and the combination of chocolate brownie and toblerone chocolate just works perfectly in today’s bake!
With each bite of this cookie pie you really experience each and every texture within the pie. The soft and chewiness of the cookie dough, the smoothness of the milk chocolate spread, the fudgyness from the brownie pieces and the crunchiness coming from the toblerone.
It really takes your tastebuds on an adventure and believe me, it’s an adventure you’re going to want to embark upon. Obsessed!
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 love all the chocolatey elements of today’s pie?
{Check out my other cookie pie recipes here: https://ellegracedeveson.com/?s=Cookie+pie}
Sending you all tons of love & hugs as always,
Elle xo
