Cookie Pie – A candy bar filled cookie baked in a pie dish and topped with chocolate frosting. A thick and soft cookie with chocolate candy in every bite.
Get ready for a sugar rush – this Candy Bar Cookie Pie is the ultimate sweet treat. I could slip into a sugar coma just looking at it!
I’m sure you have a stash of Halloween candy lying around … and if you don’t yet, you can raid your kids’ loot after Halloween. Just do whatever is necessary to get your hands on some candy bars to make this cookie pie. This dessert is fun, indulgent, and delicious!
Cookie Pie
- Homemade Cookie Dough
- Candy Bars
- Chocolate Buttercream
The cookie is soft and moist, and there are pieces of candy in every single bite! This cookie pie is unbelievably easy (way easier than making a regular pie!), and the results are drool worthy.
This recipe will bring smiles to the faces of the kids (and adults!) in your life. My three year old is still grinning from ear to ear over this sweet treat. Dig in!
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Candy Bar Cookie Pie
Ingredients
Cookie pie:
- 10 tablespoons unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoons pure vanilla extract
- 1 ½ cups all purpose flour
- 1 ½ teaspoons cornstarch
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 1 ½ cups chopped candy bars, (I used Snickers, Twix, peanut butter cups, and M & M's)
Chocolate frosting:
- 4 tablespoons unsalted butter, softened
- 2 tablespoons unsweetened cocoa powder, sifted
- 1 ¼ cups powdered sugar, sifted
- ½ teaspoon pure vanilla extract
- 1 -2 tablespoons milk
Instructions
Cookie pie:
- Preheat oven to 350°F. Generously grease a 9 ½ inch pie dish and line the bottom with a round of parchment paper. Set aside.
- With a hand mixer or stand mixer, beat butter and sugars for several minutes, until light and fluffy. Add egg and vanilla extract, beat to combine, scraping the sides of the bowl as necessary.
- In a separate bowl, combine flour, cornstarch, baking soda, and salt. With the mixer on low, slowly add the the dry ingredients, mixing until combined.
- Using a rubber spatula or wooden spoon, stir in 1 cup of chopped candy bars. Press the dough evenly into the prepared dish. Sprinkle the remaining ½ cup of chopped candy bars onto the top of the dough, lightly pressing them down.
- Bake for 23-25 minutes, until the edges are light golden brown. Cool completely.
Chocolate frosting:
- Beat butter, cocoa powder, powdered sugar, vanilla extract, and 1 tablespoon of milk for several minutes. If necessary, add an additional tablespoon of milk to thin the frosting.
- Using a pastry bag with a decorating tip, pipe the frosting around the outside edge of the cooled cookie. Decorate with M & M's or chopped candy bars.
Notes
Nutrition
Tried this recipe?Leave a comment and rating below!You might also like:
Dorothy @ Crazy for Crust
Cookie pie is the BEST. I made one very similar that I’m posting on Sunday…but it’s got a crust. 🙂 #greatminds
Celebrating Sweets
This is the first time I made one, it was soooo good! I’ll check back to see yours. 🙂
Julie - Lovely Little Kitchen
I think I’m going to make this for my little boy who’s turning four in a couple of weeks. He would LOVE it! I can totally see him wanting to help decorate too. So FUN!
Celebrating Sweets
He’ll love it, Julie! My three year old is still talking about it!
Cathy
This is the perfect way to use all that leftover candy! Loving this idea, and I really want some! 🙂 Thanks so much for linking this awesomeness up to WIned Down Wednesday! 🙂
Cathy
Celebrating Sweets
Thanks, Cathy!
Karly
I could really go for a slice or two of this right now! Thanks for linking up with What’s Cookin’ Wednesday!
Bri | Bites of Bri
This looks AMAZING! If only I had candy left…we ate most of it already. UGH! This looks like the best cookie pie ever!
Celebrating Sweets
Thanks, Bri! I’m already anxious to make another one. Mmmm… 🙂
Abby
absolutely Delicious, and such a great idea to use up all the Easter candy! My 4 yr. Old son loves it! Thank you for sharing.
Celebrating Sweets
Thanks, Abby! I’m so glad you enjoyed it. 🙂 Thanks for stopping by!