Ultimate Stuffed Cookie Pie
A deliciously indulgent dessert featuring a warm cookie pie with a gooey chocolate center, perfect for sharing at any occasion.
Ingredients
Main ingredients
- 200 g unsalted butter, softened
- 250 g light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 320 g plain flour
- ½ tsp baking soda
- 120 g chocolate chips, milk or dark, divided
- 300 g chocolate spread
- Ice cream, for serving (optional)
Instructions
Preparation
- Preheat the oven to 180°C (160°C fan) / 350°F / Gas 4. Grease a 20cm round springform tin and line the base with baking paper.
- In a large bowl, beat the softened butter with the brown sugar until pale and fluffy.
- Mix in the egg and vanilla just until combined.
- Add the flour and baking soda, then fold gently until the dough is almost fully mixed.
- Stir in 100g of the chocolate chips.
- Take about one-third of the dough and shape it on a sheet of plastic wrap into a 20cm round disc. This will be the top layer. Set it aside.
Assembly
- Press the remaining dough into the prepared tin, covering the base and pushing it up the sides to form a raised edge.
- Spoon the chocolate spread into the centre and spread it evenly, leaving a small border around the top edge.
- Lift the dough disc over the filling, place it on top, and press around the edges to seal.
- Scatter or press the remaining chocolate chips over the surface.
Baking
- Bake for 20 to 30 minutes, until the pie is golden around the edges and lightly crisp on top.
- Let it cool completely in the tin. Once cooled, remove from the tin and place on a serving plate.
Serving
- Serve warm, sliced into wedges, and pair with ice cream if desired.
Notes
For a warm serving, reheat the pie in the oven at 170°C (150°C fan) / 340°F / Gas 3½ for about 5 minutes, or warm individual slices in the microwave for 20 to 30 seconds. Store leftovers in an airtight container at room temperature for up to 4 days.