Today marks the end of Cookie Pie Week. I know, I’m sad too. Though I think I have enough pieces of cookie pie in my freezer to last me the next month week. To see where this week began, check out my Salted Caramel Cookie Pie and make sure you see my last post – Cheesecake Stuffed Chocolate Cookie Pie.
Because this is the end of said cookie pie week, I thought I would go completely over the top with this next recipe. I call it, the Extreme Salted Caramel Cheesecake Stuffed Cookie Pie….. This pie consists of a chocolate cookie base that is then topped with a salted caramel, dream cheesecake that is then finished off with a chocolate chip cookie top. Extreme.
This pie combines the chocolate chip cookie and salted caramel elements from the first cookie pie this week and the chocolate cookie and cheesecake elements from the previous post. In other words this pie is a hybrid. A delicious, over-the-top, ooey gooey, give-me-more hybrid of a cookie pie. Again, I use the word EXTREME.
I don’t usually play favourites with my food but if I had to choose – gun to my head – I would probably choose this as my favourite cookie pie. (Shhh, don’t tell the others….)
There are a lot of elements to this pie but the assembly is a breeze. First, make the two cookie dough’s. What order you make these is completely up to you but I usually make the chocolate chip cookie dough first as you then only have to rinse the utensils for the chocolate cookie dough rather than having to completely clean them of any cocoa powder. Same utensils=less dishes.
Set the dough’s aside and make the salted caramel. While the caramel is boiling away, I start on the cheesecake. Once the cheesecake ingredients are all whizzed together the salted caramel will be ready to pour into the cheesecake mixture. Set that aside and you now have all your elements to assemble the pie!
First, spread the chocolate cookie dough in an even layer in the base of a cake tin. Ensure you spread the dough at least an inch up the sides of the pan. Pour in the dreamy, salted caramel cheesecake and then top with the chocolate chip cookie dough. Now a little patience is needed. After removing the cookie pie from the oven, let it set in the fridge for 2 hours. If you don’t want the cheesecake to run, allow it to set for at least 4. Unfortunately for me, patience is not a virtue I possess when it come to food so I barely let it set for 10 minutes….
P.S. If you are like me and have little patience when it comes to your stomach, it tastes just as delicious straight out of the oven with a spoon. Messy. But oh so good.
Extreme Salted Caramel Cheesecake Stuffed Cookie Pie
Ingredients
Chocolate Cookie Base;
- 90 g Butter, Softened
- 1/4 Cup Sugar
- 1/2 Cup Brown Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1 Cup All Purpose Flour
- 1/4 Cup Cocoa
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
Chocolate Chip Cookie Dough;
- 90 g Butter, Partially Melted
- 1/2 Cup Brown Sugar
- 1/4 Cup Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1 and 1/3 Cups All Purpose Flour
- 1/2 tsp Baking Soda
- 1/2 - 1 Cup Chocolate Chips
Salted Caramel;
- 25 g Butter
- 1/4 Cup Brown Sugar
- 1 Tbsp. Milk
- 1/2 tsp Salt
Cheesecake;
- 250 g Cream Cheese
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1/3 Cup Icing Sugar
Instructions
- Grease a 20cm cake tin and preheat the oven to 180°C (350°F).
- Make the two cookie dough's.
Chocolate Chip Cookie Dough;
- Beat the partially melted butter, brown sugar and sugar together until light and fluffy
- Add the egg and vanilla extract and beat until combined.
- Beat in the flour and baking soda.
- Stir in the chocolate chips and set aside.
Chocolate Cookie Dough;
- Beat the butter, brown sugar and sugar together until light and fluffy
- Add the egg and vanilla extract and beat until combined.
- Beat in the flour, cocoa, baking powder and baking soda.
- Set aside.
Cheesecake;
- Place the butter, brown sugar and milk in a saucepan on a medium to high heat.
- Allow it to boil for at least two minutes before removing that from the heat and adding in the salt.
- Beat the cream cheese until creamy.
- Add in the vanilla extract, egg and icing sugar and beat until smooth.
- Beat in the salted caramel and set aside.
- Spread the chocolate cookie layer over the base of the cake tin ensuring the dough comes up at least an inch round the sides of the tin.
- Pour in the cheesecake mixture.
- Top with the chocolate chip cookie dough and place in the oven for 20-25 minutes.
- The middle should still wobble slightly but the top and sides should be turning a slight golden colour.
- Allow it to set in the fridge for at least 2 hours. 4 if you want the centre more set.
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