Layers of chocolate chip cookie dough and cookie butter cream filling in a chocolate chip cookie crust!
A few weeks ago, I posted a recipe for Monster Cookie Dough Brownies, which were nothing short of glorious. Unsurprisingly, my cookie dough infatuation did NOT stop there. I was HOOKED, and I wanted MORE of that delectably soft and sweet doughiness.
But this time I was feeling pie…
This Deep Dish Cookie Dough Pie is absolutely LOADED with all kinds of chocolate chip cookie madness. There are so many mouthwatering components to this pie, I’m not even sure where to start. So why don’t we just start from the bottom and work our way up, shall we?
First, the crust! Instead of making a standard Oreo or graham cracker crust, I decided to stick with the chocolate chip cookie theme by using crushed Chips Ahoy cookies. Their crispier texture makes for a great crust since they break up nicely when crushed in the food processor. Once combined with some melted butter, the mixture gets pressed into an 8-inch springform pan. I used a springform pan instead of a regular pie pan because I knew a shallow and measly ol’ pie pan was not going to hold everything I had in store for this motherhood of a pie.
The chocolate chip cookie dough layer was next. It’s pretty much your basic chocolate chip cookie recipe, but without the baking soda and eggs. I also used mini chocolate chips because regular-sized chips tend to be a little hard to bite into when they’re not baked into something. Plus, mini chocolate chips disperse so much better in the dough, providing that perfect portion of dough and chocolate with every bite.
The cookie butter cream filling was a bit of an afterthought. I originally planned on a simple sweetened cream cheese filling, but when I spotted the cookie butter in my kitchen cabinet, a lightbulb went off in my head. What ingredient could be more appropriate to use in this pie than COOKIE butter?!
Besides, it seems as though it’s been an eternity since I’ve incorporated this indulgent spread into something delectable. As opposed to peanut butter which can be rather overpowering, cookie butter is much more subtle, adding a nice gingerbread-like flavor and caramelized sweetness to anything it touches. So blending it into the cream filling definitely added an extra element of flavor to this thick and beautiful pie.
To top it all off, I added a border of whipped cream and the most delicious pearl necklace of chocolate chip cookie dough balls. At least, that’s what it looks like to me. I might not own a real pearl necklace, but honestly, I prefer a chocolate chip cookie dough peal necklace ANY day.
Deep Dish Cookie Dough Pie
Ingredients
Cookie Crust:
- 22 Chips Ahoy! Cookies*
- ¼ cup salted butter melted
Cookie Dough:
- ½ cup unsalted butter softened
- 1 cup brown sugar
- 1 teaspoon vanilla
- 1 ½ cup all-purpose flour
- ¼ teaspoon salt
- 3 Tablespoons milk
- ⅓ cup mini chocolate chips
Cookie Butter Filling:
- 2 cups heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla
- 8 ounces cream cheese softened
- ½ cup Cookie Butter
- 3 Tablespoons honey
Instructions
Make the Crust:
- Spray an 8-inch springform pan with nonstick cooking spray. Crush the cookies in a food processor until finely ground. Pour into a mixing bowl with the butter and use a fork to combine. Press mixture into the bottom and up the sides of the pan; refrigerate.
Make the Cookie Dough:
- In a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, about 3 minutes. Add the vanilla, flour, salt, and milk, beating until combined. Stir in the chocolate chips. Spread 3/4 of the cookie dough evenly into the crust, saving the rest for decorating at the very end. Return pie to the refrigerator.
Make the Cookie Butter Filling:
- In the well-chilled bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream until soft peaks form. Add powdered sugar and vanilla, and continue whipping until stiff peaks form. Transfer whipped cream to another bowl and place in refrigerator to keep chilled.
- Return bowl to mixer. Beat the cream cheese, cookie butter, and honey together until smooth and combined. Add about a cup of the whipped cream and continue beating until combined. Remove the bowl from the mixer, and fold in 2 more cups of the whipped cream. Pour filling over the cookie dough layer and smooth out the top. Refrigerate for at least 4 hours.
- Just before serving, use the remaining whipped cream to decorate the pie. Roll the remaining cookie dough into balls and place around the border. Sprinkle with crushed Chips Ahoy cookies. Serve and enjoy!