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Stuffed Cookie Pie

Indulge in This Irresistible Stuffed Cookie Pie Delight

This Stuffed Cookie Pie offers a celebration of flavors with creamy peanut butter, Nutella, and marshmallow filling for an irresistible dessert experience.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Crust
  • 1 cup Salted Butter Can substitute with unsalted.
  • 1 cup Light Brown Sugar Can replace with dark brown sugar.
  • 1 cup Granulated Sugar
  • 1 whole Egg
  • 1 whole Egg Yolk
  • 1 tablespoon Vanilla
  • 2.5 cups All-Purpose Flour Can use gluten-free flour.
  • 1 teaspoon Cornstarch Can be omitted.
  • 1 teaspoon Baking Soda Do not substitute with baking powder.
  • 0.5 teaspoon Kosher Salt Table salt can be used.
  • 1 cup Milk Chocolate Chips Can substitute with dark chocolate chips.
For the Filling
  • 0.5 cup Creamy Peanut Butter Almond butter can be used.
  • 1 cup Marshmallow Cream Can substitute with vanilla frosting.
  • 0.5 cup Nutella Can swap with any chocolate-hazelnut spread.
  • 0.5 cup White Chocolate Chips Can omit or replace with milk chocolate chips.
  • 1 cup Mini Toblerone Candies Can be replaced with similar nougat candies.
  • 1 cup Mini Reese's Peanut Butter Cups Can substitute with chocolate truffles.
For the Topping
  • 0.5 cup Dark Chocolate Chips Optional for drizzle.
  • 1 cup Butterfinger Pieces Can substitute with crushed graham crackers.

Equipment

  • 8-inch springform pan
  • mixing bowl
  • Microwave
  • oven

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, beat together 1 cup of salted butter and both sugars until creamy—about 2 minutes.
  2. Add in one egg, one egg yolk, and 1 tablespoon of vanilla, mixing until smooth.
  3. Gradually sift in 2½ cups of all-purpose flour, 1 teaspoon of cornstarch, 1 teaspoon of baking soda, and ½ teaspoon of kosher salt.
  4. Fold in 1 cup of milk chocolate chips.
  5. Divide the dough into three equal parts. Use two-thirds to press into an 8-inch springform pan.
  6. Melt ½ cup of creamy peanut butter and pour it into the cookie crust.
  7. Layer mini Reese's Peanut Butter Cups followed by ½ cup of Nutella, ½ cup of white chocolate chips, and 1 cup of marshmallow cream, sprinkled with mini Toblerone candies.
  8. Spread the reserved dough over the filling, sealing the edges. Freeze for about 1 hour.
  9. Preheat oven to 350°F (175°C). Bake for about 30 minutes, until the top is golden.
  10. Let cool for about 20 minutes before refrigerating overnight.
  11. Drizzle melted dark chocolate over the top and sprinkle crushed Butterfinger pieces before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 7gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 320mgPotassium: 200mgFiber: 2gSugar: 34gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Refrigerate overnight for best flavor. Use parchment paper for easy removal from the pan.

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