This Million Dollar Cookie Pie is layer of Nutella, Dulce De Leche and Cookie Dough in a buttery pie crust. Every layer makes this dessert a million bucks!
Yesterday we returned from an amazing long weekend in Bend Oregon. Bend has been on my bucket list since we moved here but we weren’t able to make it work over the winter. Don’t worry, there is definitely a trip to Bachelor in my future!
We stayed about a half hour outside of Bend at Brasada Ranch. Instead of doing a lot of touristy stuff in Bend we spent a decent amount of time at the resort just relaxing and having fun. We did make it into town for some shopping and some food though and we left plenty of things to do for our next trip including floating down the Deschutes river. It’s the start of a nice summer for us together exploring our new home!
It’s was also about a bajillion degrees here this past weekend although not quite the heat wave that Phoenix has been having. So it was the perfect time to skip my usual weekend baking marathon. It was a good thing I made this Million Dollar Cookie Pie before I left.
This Million Dollar Cookie Pie ie is a buttery piecrust filled with a caramel and chocolate chip cookie with a layer of Nutella on the bottom! This recipe is from the Our Sweet Basil Kitchen cookbook by Carrian and Cade Cheney from the blog Oh Sweet Basil.
I enjoyed flipping through this cookbook because it covers everything from breakfast to lunch, side dishes and dinner and of course my favorite part, dessert. And it’s not just a cookbook that has a small selection of desserts. There’s a variety of desserts from pies to cookies and brownies plus there is ice cream too!
Once I saw this pie I was pretty much consumed by thoughts of how amazing it must be. If you’ve ever had a pizookie this is similar except we’re adding a flakey buttery crust.
Perhaps the best part about this pie is the different layers. Once you fill your pie plate with the crust, there’s a layer of Nutella and then Dulce de Leche! I mean can I say swooooon?
Then it’s filled with a layer of chocolate chip cookie dough! Heck yeah.
When I originally planned to make this pie I didn’t have Nutella. So instead I made a layer of chocolate ganache which was still good but you can’t argue with Nutella. So next time, I will make sure to have that on hand. The recipe listed here is for the original pie.
I thought it was a unique idea that you build the layers of Nutella and dulce de leche on a parchment paper circle then you peel that layer off after it had hardened a bit and then you place it in the bottom of the pie plate. This allow those layers to be cold when they go into the oven.
The proportion of the cookie to the crust is perfect because they both baked up evenly and I didn’t feel the crust was over baked or anything. Although because the cookie dough fills the dish only about half way, that means the crust sort of plops over on the dough depending on the height of your pie plate. You do not need a deep dish pie plate for this recipe. Just a standard pie plate is fine.
I like a lot of chocolate so I used mini chocolate chips and some caramel chips as well. That’s totally optional. However I also think this leaves a bit of room for creativity, so feel free to add your favorite fillings like MnMs or Butterscotch chips.
I think this is best enjoyed warm with a giant scoop of ice cream. But I also gave the leftovers to my neighbors and they reheated it in the microwave for 15-30 seconds. The layer of dulce de leche will melt quickly and might be a little hot so just be careful! Also, you’ll want to add a caramel and chocolate drizzled over that ice cream because why not?
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This Million Dollar Cookie Pie is layer of Nutella, Dulce De Leche and Cookie Dough in a buttery pie crust. Every layers makes this dessert a million bucks!
- 1 1/3 cup all-purpose flour
- ½ teaspoon salt
- 2 tablespoons cold butter, chopped
- 6 tablespoons shortening, chilled and chopped
- 3 to 4 tablespoons water, ice cold
- ¾ cup Nutella
- ¾ cup dulce de leche
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 large egg
- 1 ¼ teaspoons vanilla extract
- 1 ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup mini chocolate chips
- ¼ cup caramel bits (optional)
- Ice Cream
- Caramel sauce
- Hot fudge sauce
- For the pie crust: In a medium-sized food processor, combine the flour and salt and then pulse quickly to combine.
- Next add the chilled butter and shortening and pulse a few times until the mixture becomes crumbly, the butter pieces should be about the size of a pea.
- Next, add 3 tablespoons of ice water and pulse several times until the dough starts to form. If the mixture is still too dry to form a ball, add 1 additional tablespoon of water.
- As soon as the dough starts to form, turn it out onto a well-floured surface and gently knead together 3-4 times. The dough should be dry but not crumbly, if your dough to too wet, the crust will be tough.
- Wrap in saran wrap and refrigerate for at least 30 minutes or up to several days if preparing in advance.
- When ready, roll the dough out on a well-floured surface and roll from the center to the edges, rotating directions with each roll. Roll out to about 1/8 inch thick.
- Transfer the dough to your pie plate. I found it helpful to roll the dough from the counter onto my rolling pin to transfer to the pie plate. Then I rolled it out over the pie plate. Crimp the edges for decoration.
- For the filling: Trace a parchment paper circle the width of the bottom of your pie plate. Place on the counter with the pencil side down.
- Spread the Nutella onto the parchment paper circle and freeze for 10 minutes while you are preparing your cookie dough.
- Next spread ¾ cups of dulce de leche over the Nutella and freeze for another 10 minutes while you are preparing your cookie dough.
- For the cookie dough: In your stand mixer, using the paddle attachment, beat the softened butter together with the granulated and light brown sugar for about 2 minutes.
- Next add the egg and vanilla extract and continue beating for one additional minute until well combined, scraping down the bowl as needed.
- In a separate bowl, combine the dry ingredients: flour, salt and baking soda a whisk to combine. Slowly add the dry ingredients to the batter and beat together until the dough starts to form.
- Add the chocolate chips and caramel bits and continue mixing until the dough sticks together.
- Preheat the oven to 350°F.
- Remove the frozen Nutella and dulce de leche parchment circles from the freezer. Carefully peel away the parchment paper and lay the disc in the bottom of the pie crust.
- Press the cookie dough into the pie crust and try to spread evenly. The dough should fill up about half of your pie plate.
- Bake for 20-30 minutes or until the top of the cookie starts to turn light brown and the center will be almost baked through. If the crust is browning too quickly, place a piece of aluminum foil over top.
- Remove from the oven and allow to cool for about 30 minutes. Slice and serve warm with ice cream, hot fudge and caramel sauce.
This recipe is from Our Sweet Basil Kitchen by Cade and Carrian Cheney. It is reprinted with permission.
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