Cookie Pie Overload Recipe
Introduction
Cookie Pie Overload is a rich, indulgent dessert that combines the best of cookie dough, peanut butter, Nutella, and marshmallow cream. Layered in a crust and baked to perfection, this pie is a showstopper for any sweet tooth craving an unforgettable treat.
Ingredients
- Cookie Dough:
- 200 g salted butter
- 225 g light brown sugar
- 100 g granulated sugar
- 1 egg plus 1 egg yolk
- 1 tsp vanilla extract
- 425 g all-purpose flour
- 2 tbsp cornstarch
- 1 ½ tsp baking soda
- ½ tsp kosher salt
- 400 g milk chocolate chips
- Filling:
- 400 g creamy peanut butter
- 200 g marshmallow cream
- 150 g Nutella
- Handful of white chocolate chips
- A few mini Toblerone candies, broken into triangles
- 6 mini Reese’s peanut butter cups
- Garnish:
- Dark chocolate chips, melted for drizzle
- Butterfinger pieces to sprinkle on top
- Mini Reese’s peanut butter cup, one per slice
Instructions
- Step 1: Beat the butter, light brown sugar, and granulated sugar together until creamy and smooth.
- Step 2: Add the egg, egg yolk, and vanilla extract to the mixture and blend well.
- Step 3: Stir in the all-purpose flour, cornstarch, baking soda, and kosher salt to form the cookie dough.
- Step 4: Fold in the milk chocolate chips until evenly combined.
- Step 5: Divide the dough into three equal portions, about 475 grams each.
- Step 6: Line the bottom of an 8-inch removable bottom or springform pan with parchment paper. Press one third of the dough evenly across the bottom.
- Step 7: Press another third of the dough along the edges of the pan, forming a high crust but not reaching the top.
- Step 8: Melt the creamy peanut butter until pourable (just a few seconds in the microwave) and pour it into the crust layer. Arrange the mini Reese’s peanut butter cups on top.
- Step 9: Freeze the pie for 10-15 minutes to firm up the peanut butter layer.
- Step 10: Soften the Nutella in the microwave briefly and spread it carefully over the frozen peanut butter. Sprinkle white chocolate chips on top and freeze again for 10-15 minutes.
- Step 11: Carefully spread the marshmallow cream over the Nutella layer using a spatula lightly wetted with water to ease spreading. Arrange the broken Toblerone pieces on top and freeze for 1 hour.
- Step 12: Press the remaining dough evenly over the top to seal the filling inside, gently pressing the edges down to prevent sinking during baking.
- Step 13: Freeze the assembled pie for another hour, then bake in a 350°F (175°C) convection oven for 30 minutes.
- Step 14: Let the pie cool to room temperature, then refrigerate overnight.
- Step 15: Remove the pie from the pan the next day, letting it sit a few minutes to help the sides release. Serve each slice with a mini Reese’s cup, a drizzle of melted dark chocolate, and sprinkle with Butterfinger pieces.
Tips & Variations
- Use parchment paper and consider lightly spraying the pan with non-stick spray to make removing the pie easier.
- Try substituting white chocolate chips with chopped nuts or dried fruit for added texture.
- If you don’t have a convection oven, bake at 350°F but expect the baking time may vary slightly.
- Wetting the spatula when spreading marshmallow cream prevents it from sticking and tearing the layer.
Storage
Store the Cookie Pie in an airtight container or covered with plastic wrap in the refrigerator for up to 5 days. Let the pie sit at room temperature for about 10-15 minutes before serving for the best texture. You can also freeze slices individually wrapped for up to 1 month; thaw in the fridge overnight before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pie ahead of time?
Yes, this pie can be assembled a day or two in advance and kept refrigerated. The flavors meld beautifully overnight, making it even more delicious the next day.
What if I don’t have all the candies listed for the filling?
The candies add texture and flavor, but you can personalize the pie with your favorites. Substitute with other peanut butter cups, chopped chocolate bars, or skip some for a simpler version.
Print
Cookie Pie Overload Recipe
- Total Time: 14 hours (includes chilling and freezing times)
- Yield: 8 servings 1x
Description
Indulge in this decadent Cookie Pie Overload featuring layers of rich, buttery cookie dough filled with creamy peanut butter, Nutella, marshmallow cream, and studded with chocolate chips, Toblerone, Reese’s cups, and Butterfinger pieces. Baked to perfection and chilled overnight, this pie is a delightful treat for anyone craving a multi-layered chocolate and peanut butter dessert.
Ingredients
Scale
Cookie Dough
- 200 g salted butter
- 225 g light brown sugar
- 100 g granulated sugar
- 1 egg plus 1 egg yolk
- 1 tsp vanilla extract
- 425 g all-purpose flour
- 2 tbsp cornstarch
- 1 ½ tsp baking soda
- ½ tsp kosher salt
- 400 g milk chocolate chips
Filling
- 400 g creamy peanut butter
- 200 g marshmallow cream
- 150 g Nutella
- Handful of white chocolate chips
- A few mini Toblerone candies, broken into triangles
- 6 mini Reese’s peanut butter cups
Garnish
- Dark chocolate chips, melted for drizzle
- Butterfinger pieces, to sprinkle on top
- Mini Reese’s peanut butter cups, one per slice
Instructions
- Prepare the Cookie Dough: Beat the salted butter with light brown and granulated sugar until creamy and fluffy. Add the egg, egg yolk, and vanilla extract, mixing until fully incorporated. In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and kosher salt. Gradually add the dry ingredients to the wet mixture and combine into a dough. Stir in the milk chocolate chips evenly.
- Divide Dough and Line Pan: Divide the cookie dough into three equal portions, about 475 g each. Line the bottom of an 8-inch removable bottom cheesecake pan or springform pan with parchment paper. For easier removal, consider spraying the pan lightly with nonstick spray. Press one third of the dough firmly into the bottom of the pan.
- Form the Crust Edge: Press the second third of the dough around the edges of the pan, building the walls up but not all the way to the top—about three-quarters high. This will form the pie crust to hold the fillings.
- Add Peanut Butter Layer: Melt the creamy peanut butter briefly until pourable but not hot. Pour it evenly over the bottom crust. Arrange the mini Reese’s peanut butter cups over the peanut butter, taking care that the peanut butter is not too hot to avoid melting the chocolate cups. Freeze the pie for 10-15 minutes to set this layer.
- Spread Nutella Layer: Microwave the Nutella for a few seconds to soften it, then carefully spread it over the chilled peanut butter layer. Sprinkle on white chocolate chips for added texture and flavor. Return the pie to the freezer for another 10-15 minutes to firm up.
- Apply Marshmallow Cream and Toblerone: Using a spatula lightly wetted with water, spread the marshmallow cream evenly over the Nutella layer. Top with the broken mini Toblerone pieces. Freeze the pie for one hour to solidify this layer.
- Seal with Final Dough Layer: Press the last third of the cookie dough evenly on top of the pie, sealing in all the fillings. Press the edges down slightly to avoid shrinkage during baking. Freeze the assembled pie for one more hour to set.
- Bake the Pie: Preheat your oven to 350°F (175°C) convection setting. Bake the frozen cookie pie for 30 minutes until golden and cooked through. Let it cool to room temperature once baked.
- Chill Overnight: Refrigerate the cooled pie overnight to allow flavors to meld and the structure to set firmly.
- Serve and Garnish: Remove the pie from the pan and let it sit a few minutes at room temperature to ease removal from the sides. Serve each slice topped with a mini Reese’s peanut butter cup, drizzled with melted dark chocolate, and sprinkled with Butterfinger pieces for a crunchy finishing touch.
Notes
- To make removal easier, consider greasing the pan lightly with nonstick spray or butter before adding parchment.
- Be careful not to overheat the peanut butter or Nutella layers to prevent melting the chocolate components.
- Lightly wetting the back of the offset spatula helps spread sticky marshmallow cream more smoothly.
- Using an 8×3 inch pan is recommended to get the height and layer effect described.
- For best texture and flavor, chill the pie in the fridge overnight before slicing.
- Press dough edges firmly to avoid sinking during baking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cookie pie, peanut butter, Nutella, marshmallow cream, chocolate chips, dessert, layered pie, American dessert
