What's better than a cookie? A cookie pie. It's everything good about a cookie, in deep dish pie format. Dense, squidgy and deliciously moreish; I could happily eat cookie pie all day. Especially when it's filled with peanut butter and chocolate.
I had long seen delicious slabs of cookie pie on sale in bakeries around Norwich, however, I hadn't been able to try any because they were always, inevitably, made with gluten. I was intrigued but cautious, knowing how hit-or-miss gluten-free cookies can be, but I ended up pleasantly surprised by my first attempt. After a few different versions, let me introduce you to my current favourite cookie pie recipe!
It can be a little nerve-racking attempting to bake cookies for the first time, let alone gluten-free cookies, but I'm going to tell you a secret - cookie pies are super forgiving. Even if it isn't the most aesthetically pleasing creation, it will doubtless taste incredible.
Notes
Don't skip the butter browning stage! It might seem a little complicated, but literally the only thing that can go wrong is that you don't watch it and it burns. So, as long as you keep your eyes on the butter it will work out, and it completely elevates the flavour of the final product so it's 100% worth it.
Similarly, have patience when waiting for the butter to cool. You don't want the sugar to melt or the eggs to partially cook while combining the ingredients. Nobody wants scrambled egg cookies. It won't take too long, sit down and have a cup of tea or have a shower, then throw the rest of the ingredients together. Beautiful.
Likewise, it really is important to refrigerate the cookie dough, don't skip this stage! Also, try not to eat it all before getting it in the oven. Cookie dough is almost as good as cookie pie.
Assembling the cookie pie doesn't have to be an exact science. I have never measured out the cookie dough, who has time for that? I just eyeball it and take a rough guess at what looks like ⅓ of the dough. Similarly, you don't have to be too delicate when pressing the cookie dough into the cake tin, it's ok to just dodge it into the corners and squash the pie lid into shape.
If you can't find Reeses peanut butter cups, you can increase the quantity of peanut butter for the filling, or have fun finding alternate cookie pie fillings! The great thing about this recipe is that the cookie dough itself is a fab base for many different flavour combinations. I also love filling my cookie pies with lashings of Nutella. yum!
Gluten-Free Brown Butter Peanut Butter Cookie Pie
Prep time 15 minutes
Cook time 25 - 30 minutes
Serves 8 to 10
Ingredients
180g unsalted butter
150g brown sugar
50g caster sugar
1 egg + 1 egg yolk, room temperature
1 tablespoon vanilla extract
275g gluten free self-raising flour
1 teaspoon salt
300g chocolate chips
3 tablespoons smooth peanut butter
8 Reeses peanut butter cups
Optional: extra chocolate for topping, melted
Method
1. In a saucepan, gently brown the butter over a medium heat, stirring consistently. When the butter begins to foam up, smells nutty and has turned a golden brown, turn off the heat and allow the butter to cool.
2. In a large bowl, beat together the cooled, browned butter with the brown sugar and caster sugar until combined.
3. Add in the eggs and vanilla extract and mix again to combine.
4. Sift in the self-raising flour and salt and mix everything together once more. Add the chocolate chips and fold into the cookie dough, then place the cookie dough in the fridge for at least half an hour, or overnight.
5. When ready to assemble to cookie pie, preheat the oven to 180ºc fan oven and grease a 7 inch cake tin.
6. Take the cookie dough from the fridge and, using ⅔ of the dough, press into the base and sides of the prepared cake tin, to create the base and sides of the cookie pie.
7. Spread the peanut butter on top of the base of the cookie pie, and then add the Reeses peanut butter cups.
8. Roughly flatten out the remaining ⅓ cookie dough and then place it on top of the Reeses pieces, gently pressing the edges to seal the cookie pie.
9. Place the cookie pie in the oven and cook for 25 minutes, then remove from the oven and allow to cool completely.
10.) Decorate with melted chocolate if desired. Then, enjoy!
Comments