Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie plate or a 9-inch springform pan. This preparation ensures your cookie pie releases smoothly.
- In a large bowl, beat the softened butter with granulated sugar and light brown sugar using an electric mixer until light and fluffy. This creaming process incorporates air, contributing to a tender cookie texture.1 cup unsalted butter, softened, ¾ cup granulated sugar, ¾ cup packed light brown sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of leavening agents and salt, crucial for flavor and texture.2 ¼ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in a tough cookie.
- Gently fold in the chocolate chips and any optional nuts. Leave a small handful of chocolate chips aside for sprinkling on top later if desired.1 ½ cups chocolate chips (milk, semi-sweet, or a combination), ½ cup chopped nuts (optional, such as walnuts or pecans)
- Reserve about 1 cup of the cookie dough. Press the remaining cookie dough evenly into the bottom and up the sides of the prepared pie plate or springform pan to form the crust. Use your fingers or the bottom of a measuring cup to ensure an even layer.
- In a medium bowl, beat the softened cream cheese until smooth. Gradually beat in the confectioners' sugar and vanilla extract until well combined and creamy.1 (8-ounce) package cream cheese, softened, ½ cup confectioners' sugar, 1 teaspoon vanilla extract
- Gently fold the thawed whipped topping into the cream cheese mixture until just incorporated and smooth. Be careful not to overmix, which can deflate the whipped topping.1 (8-ounce) container whipped topping, thawed (or 1 ½ cups heavy cream, whipped to stiff peaks)
- Spoon the creamy filling evenly over the cookie dough crust in the pie plate. Smooth the top with a spatula.
- Drop small spoonfuls of the reserved cookie dough over the top of the cream cheese filling. These dollops will bake into delicious mini cookies on top. Sprinkle with any reserved chocolate chips or nuts now if you like.Extra chocolate chips, More nuts
- Bake for 30-35 minutes, or until the edges of the cookie crust are golden brown and the cookie dollops on top are set and lightly golden. The center of the pie might still be slightly soft, which is good as it will continue to set as it cools.
- Let the Cookie Pie Heaven Recipe cool completely in the pie plate on a wire rack for at least 1-2 hours. This is essential for the filling to set properly. For best results, chill the pie in the refrigerator for another hour or two before serving.
- Once chilled, add your favorite toppings before slicing and serving. Generous drizzles of caramel sauce, a dollop of fresh whipped cream, or a scattering of more chocolate chips can elevate this dessert to a whole new level of deliciousness.Extra chocolate chips, Caramel sauce, Whipped cream, Chopped cookies or cookie crumbs
Notes
Store leftover Cookie Pie Heaven Recipe covered tightly in the refrigerator for up to 3-4 days. This dessert is best served chilled or at room temperature.
