Chocolate Cookie Pie

Chocolate  Cookie  Pie


For the cookie pie:
  • 120g butter, softened (1/2 cup)
  • 100g soft light brown sugar (1/2 cup)
  • 95g of granulted sugar (1/2 cup)
  • 1 tsp vanilla extract
  • 1 large free range egg
  • 90g of your favourite peanut butter, crunchy or smooth (1/2 cup)
  • 210g plain l flour (all purpose 1 1/2 cups)
  • 1 tsp bicarbonate of soda (baking soda)
  • 130g semi sweet chocolate chunks (3/4 cup)
To serve:
  • vanilla bean ice cream
  • strawberry jam, lightly warmed
  • chocolate caramel sauce, lightly warmed
  • chopped roasted peanuts


  1. Preheat the oven to 180*C/350*F/gas mark 4.  Butter a 10-inch oven proof skillet.  Set aside.
  2. Cream together the butter, both sugars and the peanut butter until light and fluffy.  Beat in the egg and vanilla. Sift together the flour and soda.  Add to the creamed mixure and stir in until well combined. Stir in the  chocolate chunks.  Press into the prepared skillet.
  3. Bake in the preheated oven for 25 to 30 minutes until golden brown and set.  Remove from the oven and let cool in the pan for 10 minutes before cutting into wedges to serve.
  4. Top each warm cookie wedge with some icecream, your favourite toppings and some chopped nuts.  Delicious!

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