Chocolate-chip cookie pie

When a cookie becomes a pie it's time to top it with ice-cream, bust out the spoons and dig in! Did we mention it's studded with Easter eggs? You're welcome!
Cookie in the shape of a pie studded with Easter eggsCon Poulos



1.Preheat the oven to 160°C (140°C fan-forced).
2.Beat butter, vanilla and sugars in a large bowl with an electric mixer until smooth and creamy. Gradually add the eggs and beat until combined. On low speed, add flour in batches, beat until combined then add chocolate.
3.Press the cookie mixture into a greased and lined skillet or frying pan (22cm base, 26cm top measurement) smooth surface. Press assorted Easter eggs into top of pie.
4.Bake on lower shelf for about 45 minutes or until puffed and browned lightly. Cool in the pan.

Baked and unbaked cookie pie suitable to freeze. Serve it warm as a shared dessert with scoops of ice-cream on top and spoons for everyone. If you’re not comfortable eating from the same pan, let it cool, cut into wedges and serve individual portions. You can use this cookie dough to make individual cookies on a baking paper lined oven tray. Roll mixture into golf-sized balls and bake for about 15 minutes or until golden.


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