Giant Hot Cookie Pie Recipes

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 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 GANACHE-TOPPED WHOOPIE PIE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8-inch round cake pans with baking spray with flour. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans. Bake 14 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
• In large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. On serving plate, place 1 cake layer, rounded side down. Spread filling over cake, spreading slightly over edge. Top with second layer, rounded side up.
• In 1-quart saucepan, heat whipping cream over low heat until hot but not boiling. Remove from heat; stir in chocolate until melted. Cool about 10 minutes. Pour ganache onto top of cake; spread with spatula so it just begins to flow over edge of cake. Store loosely covered.

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.

KENTUCKY PIE (GIANT CHOCOLATE CHIP COOKIE PIE WITH NUTS)

Steps:

• Preheat oven to 325.
• Mix sugar and flour in a large bowl. Set aside.
• Add the nuts, eggs, butter and chocolate chips and vanilla to the sugar/flour mixture and mix together.
• Pour into the pie crust.
• Bake for 1 hour.
• Cool Completely.
• **Variations:.
• Use mint chips instead of chocolate chips.
• use 2 tsp of rum or bourbon instead of vanilla.

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 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!