Giant Cookie Pie Recipes

KINDER COOKIE PIE!

Steps:

• Add the unsalted butter, light brown soft sugar and white granulatted sugar to a bowl and beat together until creamy - I use my stand mixer with the beater attachment.
• Add in the egg, egg yolk, and vanilla extract and beat again.
• Add in the plain flour, cornflour, bicarbonate of soda, and salt and beat until a thick cookie dough is formed!
• Add in the chocolate chips and beat the cookie dough again until distributed well!
• Split the cookie dough into three equal portions (about 475g each).
• Line the bottom of a 8" springform cake tin (at least 2.75" in depth).
• Press the first third of cookie dough onto the bottom of the cake tin.
• Press the second third of cookie dough around the sides of the cake tin evenly.
• Melt the white chocolate hazelnut spread for 20 seconds in the microave to loosen slightly or mix in a bowl briefly to loosen. Pour into the cake tin inside the cookie dough case!
• Press the kinder chocolate/kinder bueno into the spread. Freeze the pie at this stage for an hour.
• Once frozen, cover the top of the Kinder Cookie Pie with the final third of cookie dough, making sure to seal it well!
• Freeze the Kinder Cookie Pie for another hour whilst you preheat the oven to 200°c for a regular oven, or 180°c for a fan oven like me.
• Once chilled and the oven preheated, bake the Kinder Cookie Pie for 30 minutes until the pie is lovely and golden on top. Leave to cool outside of the oven for an hour and do NOT remove from the tin.
• Once cooled for an hour, put the Kinder Cookie Pie in the fridge and chill for 5-6 hours (or preferably overnight!)
• Once it has been chilled, carefully remove from the tin!
• Using a large and sharp knife, portion the Kinder Cookie Pie!
• ENJOY!

GIANT COOKIE PIE!

Steps:

• Preheat your oven to 180C/160C Fan and Lightly Grease a 9″ Pie Dish - leave to the side for later.
• With your stand mixer, beat the Butter and two Sugars together until light and fluffy and fully combined.
• Add in the Eggs, Flour, Vanilla, Cornflour, Bicarbonate of Soda, and Salt and beat again till a cookie dough is formed. You will want to scrape down the sides to make sure its all incorporated well!
• Add in 85% of your M&Ms and fold them through. Spread the cookie dough into the pie dish, and add the last of the sweets on top for decoration. You don't have to do this, but I think it looks far nicer!
• Bake in the oven for 30-35 minutes. If it looks really wobbly in the middle still, leave it in for another 5 minutes. (Some ovens can take longer!)
• Remove the pie from the oven and let it cool a little. Either eat warm, or let it cool and melt some chocolate over, and sprinkle on some extra sweets (optional)

GIANT MONSTER COOKIES

Steps:

• In a large bowl, cream peanut butter, butter, sugar and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs, baking soda, vanilla and corn syrup. Add oats and mix well. Stir in chocolate chips and M&M's. Cover and refrigerate 1 hour., Preheat oven to 350°. Drop by 1/4 cupfuls 3 in. apart onto ungreased baking sheets. Bake 14-18 minutes or until edges are lightly browned. Cool 5 minutes before removing from pans to wire racks to cool completely. Store in an airtight container.

GIANT CHOCOLATE CHIP COOKIE

Steps:

• In large bowl, beat butter, granulated sugar, brown sugar, and vanilla until light and fluffy. Add eggs, one at a time, beating well.
• Gradually add flour, salt, and baking soda, beating until well blended. Stir in chocolate chips and nuts.
• Spread in greased 14 inch round pizza pan. Bake at 375 degrees F (190 degrees C) for 20-25 minutes. Cool cookie in pan on a cooling rack. Decorate as desired.

GIANT COOKIE CAKE

Steps:

• Heat oven to 200C/180C fan/gas 6 and grease a 22cm springform cake tin. Beat the butter and sugar in a large bowl until pale and fluffy, then mix in the egg, extra yolk and vanilla extract.
• Combine the flour, cornflour and baking powder, then fold into the butter mixture until fully incorporated - it will be quite thick. Add the chocolate chips and mix until evenly distributed.
• Spoon the mixture into the prepared tin and bake for 20-25 mins or until light golden brown. Leave to cool for 5 mins. Serve warm with vanilla ice cream.

GIANT HOT COOKIE PIE

Steps:

• First, make the cookie dough by beating the sugar and butter in a stand mixer until light and fluffy. Add the vanilla paste and beat again until well combined. Tip in the flour and beat slowly until coming together. Once a dough has formed, tip in the chocolate chips and beat again until all the flour is incorporated, then add the milk and mix until combined. Turn out into a disc, wrap in cling film and leave to chill in the fridge while you make the brownie. If you're getting ahead, leave in the fridge overnight (maturing it will make the cookie even tastier).
• Next, make the brownie. Fill a saucepan a quarter full with hot water and sit a bowl on top so it doesn't touch the water. Add the chocolate and softened butter and put over a low heat. Stir every now and again until melted evenly.
• Remove the bowl from the pan and leave to cool a little. Meanwhile, heat oven to 180C/160C fan/gas 4 and remove the cookie dough from the fridge. Cut off and set aside 150g of the cookie dough.
• Line the base of your pan with the slightly chilled cookie dough (if making in advance, bring it up to temperature a little before doing this, so it is easier to handle). Press the cookie dough into the base and up the sides of the pan, lining it like a pastry tart case. There's no need to do this neatly, as once it bakes it will all spread and puff up slightly. Bake in the oven for 15 mins.
• While the cookie dough is baking, whisk the eggs and sugar together for the brownie until pale and foamy. Pour the cooled melted chocolate and butter mix over and fold together until well mixed. Finally, fold in the flour until well incorporated.
• Remove the cookie base from the oven. Use the back of a spatula or spoon to push it down and back up the sides. Pour over the brownie mixture and return to the oven for 30 mins.
• Meanwhile, roll the 150g reserved cookie dough into cherry-tomato-sized balls. You should get about 24. Place, finger-width apart, on one or more large baking sheets lined with baking parchment. In the final 10 mins of the pie baking, bake the cookie balls for 5-8 mins or until golden and cooked through. Set aside to cool.
• Remove the pie from the oven and leave to cool in the pan for a few mins before serving. The middle should have a molten, slightly runny centre and the edges should be chewy and crispy. Pile balls of vanilla ice cream in the middle of the pie and top with the mini cookies and a dusting of cocoa powder. Take to the table and dig in.

GIANT COOKIE

Steps:

• Heat oven to 180C/160C fan/gas 4. Tip the butter and sugar into a large mixing bowl, beat until combined, then stir in the yolks and vanilla. Tip in the flour, baking powder, chocolate chips, a pinch of sea salt and any other fillings you want to add. Mix until a crumbly dough forms.
• Lightly butter a 25cm ovenproof frying pan. Spoon in and flatten the cookie mixture. For a gooey dessert, bake for 20 mins, leave to rest for 5 mins, then scoop straight from the pan and serve with ice cream, if you like. For a firmer cookie you can cut, bake for 30 mins, then leave to cool completely before cutting into wedges.

GIANT WHOOPIE PIE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Grease and line 2 10-inch (25 cm) round cake pans with parchment paper.
• Make the whoopie pie: In a large bowl, whisk together the flour, cocoa powder, espresso powder, salt, baking soda, and brown sugar, making sure there are no lumps.
• Make a well in the center of the dry ingredients, then pour in the water, vinegar, vanilla and oil to the well. Whisk to combine, working slowly to avoid clumps.
• Scoop 2½ cups (600 g) of batter into the center of each cake pan. Use an offset spatula or a knife to spread the edges of the batter just to the edges of the pans. Do not level the top of the cake, to help create a domed shape.
• Bake for 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Let cool in the pans for 10 minutes, then carefully transfer to a wire rack to cool completely.
• Make the filling: In a large bowl, combine the butter and marshmallow fluff and cream with an electric hand mixer for 2-3 minutes, until fully combined. Sift in the powdered sugar, then beat for another 2-3 minutes, until light and fluffy. Transfer the filling to a piping bag or zip-top bag. Cut a 2-inch (5 cm) wide opening on a corner.
• Invert a cake onto a serving platter so the domed side is facing down. Pipe a thick spiral of filling onto the cake, leaving a ¼-inch (½ cm) border around the edge, and smooth with an offset spatula. Place the remaining cake on top of the filling, domed side up, and push down slightly to attach.
• Slice and serve.
• Enjoy!

TOLL HOUSE COOKIE PIE

Steps:

• Beat eggs until foamy.
• Combine flour, sugar, and brown sugar, and add to eggs.
• Add butter and oil, stir well.
• Stir in chocolate chips.
• Pour into unbaked pie shell.
• Bake at 325 for 1 hour.
• Allow 1 hour to cool before eating.