Hot Fudge Cookie Pie

5 from 1 vote

This Hot Fudge Cookie Pie is a soft, gooey, buttery, deep dish chocolate chip cookie filled with hot fudge sauce and baked as a pie. Top with a scoop of the No Churn Vanilla Ice Cream and you have yourself the perfect dessert.

Prep Time30

Cook Time25

Total Time55

Course: Dessert, Snack

Cuisine: American

Servings: Pieces

Calories: 350kcal

Author: Emma Burton

Ingredients

Cookie Pie;

¾ Cup and 2 Tbsp. Butter, Partially Melted (200g)
¾ Cup Brown Sugar (150g)
½ Cup Sugar (100g)
2 teaspoon Vanilla Extract
1 Tbsp. Golden Syrup (22g)
2 Large Eggs
2 and ⅔ Cups All Purpose Flour (340g)
1 teaspoon Baking Powder
1 Cup Chocolate Chips (180g)

Hot Fudge Sauce;

2 Tbsp. Golden Syrup (45g)
¾ Cup Dark Chocolate (150g)
¼ Cup Butter (55g)
¼ Cup Milk

Metric - US Conventional

Instructions

To make the hot fudge chocolate sauce.
Place the golden syrup, dark chocolate, butter and milk in a saucepan over a low heat and melt together.
Set aside while you make the cookie pie.
Preheat the oven to 180°C (350°F) and grease a 9" or 20cm round pie dish.
Beat the super soft or partially melted butter, brown sugar and sugar together.
Beat in the eggs one at a time.
Add the vanilla extract and golden syrup and beat in.
Mix in the flour and baking powder.
Stir in the chocolate chips.
Spread half the cookie dough in an even layer as the the base in the prepared dish.
Pour over the hot fudge chocolate sauce.
Top with the remaining cookie dough.
Place in the oven to bake for 20-25 minutes. The middle will still wobble but the outside will be starting to turn golden.
Allow it to cool completely before slicing otherwise the hot fudge will run everywhere.
Or dig in while its hot with a spoon!

Video

Nutrition