Where do I begin with Cookie Pie?! This is another one of those cornerstone recipes in my arsenal! It starts with homemade chocolate chip cookie dough. Next it’s layered with a mother-load of Reese’s, and is finished with more cookie dough on top. It is then baked to perfection with golden edges, and a slightly underdone gooey center. Top it with ice cream and my homemade Hot Fudge Sauce for one of the best sweet craving fillers on planet earth.
Reese’s Stuffed Cookie Pie is basically a Skookie for a crowd. It’s a lot easier than throwing five or six small skillets in the oven, but is the same idea. When it’s just My Cowboy and I around, or only a couple of extra’s, I generally use our five inch cast iron skillets for my Chocolate Chip Skookie. If we are feeding a number of people though, I have found it is easier and just as yummy to bake it in a pie plate, large skillet, or a cake pan.
Another thing I love about Cookie Pie is that it is so versatile! You can use any type of cookie base you want or mix it up with a brownie base. I have done all of the above and many versions in between. I will share some of those other versions with time, but no matter what variation of this recipe I try, we have decided we still love Reese’s Stuffed Cookie Pie the best. There is something about a butter-y chocolate chip cookie plum full of Reese’s that just makes My Cowboy and I both swoon.
Holy Mama Cow you need this dessert!
- -3/4 cup butter, soft
- -1/2 cup sugar
- -1/2 cup brown sugar
- -1 teaspoon vanilla
- -1 egg
- -1/2 teaspoon baking soda
- -2-21/2 cups flour
- -1/8 teaspoon salt
- -2 cups milk chocolate chips
- -12 snack size Reese's
- Preheat oven @ 325 degrees F. Cream the butter and sugars at least 2-3 minutes until smooth and creamy. Add vanilla and mix. Add egg and mix.
- In a separate medium sized bowl, mix baking soda, 2 cups flour, and salt. Gradually mix into the wet ingredients. Add remaining 1/2 cup flour if necessary. Dough shouldn't be sticky. Fold in milk chocolate chips.
- Grease a 8-9 inch cake pan, cast iron skillet, or pie plate. I prefer to use the 8 inch cake pan, because the pie plate doesn't cook it quite as "deep dish" style. I like how cast iron bakes, but will choose the cake pan over it for this recipe as well, because it takes up less storage space to store it in the cake pan.
- Press half of the cookie dough into the baking medium of choice. Unwrap the Reese's and place an even covering on top of the cookie dough. Scatter the remaining cookie dough over the Reese's by tablespoons. Bake 20-25 minutes, or until the edges begin to turn golden. You can try testing the center as well to ensure it is done. I always bake it so it is just a touch underdone. I like it just underdone enough it is gooey.
- Let cool about ten minutes. Top with ice cream and hot fudge. We also like to top it with caramel or melted peanut butter! Enjoy! I usually cover the cake pan with foil and squeeze it in a gallon Ziploc bag for storage.
