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The Batter Thickens

A food blog balancing sweet treats & healthy eats.

Cookie Dough Pie

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Remember when you were a kid and you would dunk your cookies in milk until they were so soggy they were in danger of crumbling and sinking to the bottom of your glass, never to be recovered? It’s still my favorite way to continue enjoying a batch of cookies even once they’ve started to go kind of stale. Soak ’em in milk long enough and you won’t even notice!

It’s also a great way to trick people into thinking you made a chocolate chip cookie dough pie out of actual cookie dough when in fact the complexity of your labors was within the scope of a 10-year-old.   

In case you haven’t noticed, that’s kind of a theme on this blog: making delicious things that SEEM like they took a lot of time and effort and skill but were actually totally simple.

So, this pie. This pie! Do you like to sneak bites of cookie dough out of the bowl while your baking? Do you prefer to eat whipped cream with a spoon rather than bothering with the pretense of a vessel? Do you like tender cookie crust?

Then yeah, you’re gonna love this pie.

It really couldn’t be simpler to put this cookie dough pie together. You start with a crust, any crust, whatever tickles your tastebuds. Graham? Oreo? Homemade, using peanut butter oatmeal cookies? Go for it! Any of the above will work. This pie is very accommodating. 

I have to recommend the homemade peanut butter oatmeal cookie route. That’s what I did, and it was preeeetty good. 

Next, dunk some chocolate chip cookies in milk until they are almost too soggy to pick up. Layer them on top of the crust. Cover the layer with whipped cream. Repeat. Store in the fridge for an hour or so (and ever after, if you have any leftovers). The soggy cookies will re-solidfy in the fridge and ~like magic~ will taste exactly like cookie dough when you dive in fork-first later.

A wonderful thing about this recipe is that it can be as homemade (or not) as you want to make it. This time, I made everything from scratch – cookies for the crust, cookies for the cookie dough layers, the whipped cream. But when I first learned this recipe from a family friend many years ago, I used a store-bought crust, Chips Ahoy, and cool whip. Just as delicious!

You can truly make this pie your own, so get creative with it! I think next time I make it, I’ll swap out the chocolate chip cookies for another flavor. Maybe double chocolate chip? 

– Molly

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Cookie Dough Pie with Peanut Butter Oatmeal Cookie Crust

  • Yield: 1 1x
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Ingredients

For Peanut Butter Oatmeal Cookies

  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1/2 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 cup peanut butter
  • 1 teaspoon vanilla extract
  • 3/4 cup whole wheat flour
  • 3/4 cup old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda

For Chocolate Chip Cookies

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons kosher salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup dark brown sugar, tightly packed
  • 6 tablespoons granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups semisweet chocolate chunks

For Crust

  • 1 batch peanut butter oatmeal cookies
  • 1 stick butter, melted
  • 1 teaspoon salt

For Whipped Cream

  • 1 cup heavy whipping cream
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons sugar

Instructions

To make Peanut Butter Oatmeal Cookies

  1. Preheat oven to 350F. Line 2 large baking sheets with parchment paper or a silicone baking mat. Set aside.
  2. In a large bowl, cream the butter, brown sugar, and granulated sugar together at medium speed using an electric mixer or stand mixer with a paddle attachment. Add the peanut butter and beat for1 minute. Add the egg and vanilla and beat until combined and creamy. Scrape down the sides to ensure everything is mixed together.
  3. In a separate large bowl, mix the whole wheat flour, oats, flax, baking powder, and baking soda. Slowly add the dry flour mixture to the wet ingredients and mix until just combined. Do NOT overmix. Fold in the extras: coconut, peanuts, and butterscotch chips.
  4. Drop 2 Tablespoon balls onto an ungreased baking sheet or silpat. Flatten very slightly. Bake for 10-12 minutes. Allow to cool on the baking sheet for a few minutes – the cookies will be VERY soft. Transfer to a cooling rack to cool completely.

To Make Chocolate Chip Cookies

  1. In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 2 teaspoons kosher salt. Set aside.
  2. In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 1/2 cup unsalted butter, 1/2 cup dark brown sugar and 6 tablespoons granulated sugar. Beat on medium-high speed until light and fluffy, at least 5 minutes. When the mixture is light and fluffy, lower the mixer speed to its lowest setting and add 1 large egg and 1 teaspoon pure vanilla extract. Continue mixing on low speed and add the dry ingredients (from the 2nd step), mixing until just incorporated. Add 1 1/2 cups semisweet chocolate chunks — be careful NOT to overmix. At this point, it’s okay to have one or two flour streaks left in the batter.
  3. Once the chocolate chunks have been dispersed throughout the dough, turn off mixer. Add 1 cup mini peanut butter cups to the dough, and use a spatula to mix them into the dough. Cover the bowl with plastic wrap and refrigerate until the dough is completely chilled, at least one hour.
  4. Once the dough has been chilled, center a rack in the oven and preheat o 350 (F). Prepare 2 baking sheets by lining with parchment paper.
  5. Use a 1-tablespoon cookie dough scoop to measure out heaping dough balls onto the parchment-lined baking sheets, spacing each dough ball at least 3 inches apart. Use your palms to roll each dough ball into a circle.
  6. Bake the cookies until the bottoms and edges are lightly browned and the tops feel firm, about 13 minutes. In my oven, only one cookie sheet will fit at a time — place the other cookie sheet in the fridge to chill while the other bakes. When the cookies are finished baking, transfer the cookie sheets to a wire rack and allow to cool completely.

To Make Whipped Cream

  1. Blend all ingredients in a stand mixer fitted with the whisk attachment until soft peaks form.

To Make The Crust

  1. Preheat oven to 350.
  2. Crush cookies in food processor until they are a fine powder. Put in a medium mixing bowl and mix with butter and salt until evenly combined and crumbs stay clumped when you squish them together. Add more melted butter if mixture seems too crumbly.
  3. Press mixture into greased pie pan. Bake for 10-12 minutes until golden brown.

Assembly

  1. In a bowl of milk, soak the cookies until soft but not too mushy to pick up. Press into an even layer across the bottom of the crust. Spread whipped cream over the layer of cookies. Repeat with one more layer of cookies, then top with a smooth layer of whipped cream.
  2. Store in fridge. Serve chilled.

Notes

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