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Triple Threat: The Cookie Cake Pie

Cookie Cake Pie
Cookies, Cakes and Pies are basically the holy trinity of baked goods.

Separately, each is wonderful in its own way. Cookies and milk after school. Birthday cake. Pie at Thanksgiving.

But what if--just what if--all of this awesome could be combined into one singular sensation?

It's time to break out a seriously sweet triple play: the Cookie Cake Pie.
Cookie Cake Pie
I wish I had a more clever moniker for you, but really, the name does say it all: it's a cookie and a cake within a pie. This treat embraces the idea that if some is good, more is wonderful; it weighs more than any I've ever held in my arms, and it packs much more of a sugary punch. Excessive? Perhaps. But everyone who tried it all but licked the plate clean.

Want one of your very own? Here's what you need to do.

Cookie Cake Pie

You'll need:

Cookie Dough
First, prepare one batch of chocolate chip cookie dough. You can leave this in the fridge or to the side while you prepare the rest.

Next, prepare a single pie crust and line it into a pie plate. I considered blind-baking it, but ultimately did not, and I thought it turned out fine.
Cookie dough in pie crust
Place the cookie dough inside of the pie crust and using your fingers or a spoon, spread it so that it evenly coats the bottom of the crust. Mine was about an inch thick; I had enough cookie dough leftover to make about three big cookies, or one massive cookie dough snack.

At this point, you might want to pre-heat the oven. I considered each of the three recipes (pie, cookie and cake) and chose an average of 350 degrees.

Let the cookie-filled pie crust rest for a bit while you mix up some birthday cake. If I'm to be completely honest here, I used Rainbow Chip cake. Yes, from a mix. It just felt right, and it added such a nice color contrast. Don't judge me.
Pouring Cake Batter on Cookie dough in Pie Crust
Pour cake batter directly on top of the cookie dough til the pie crust is about 2/3 filled. The cake will rise, so you want to leave room for it. You will probably have leftover cake batter; why not make some cupcakes?
Let it Bake
Put this monster in the oven and check after about 25 minutes. I kept on checking every 5 minutes and think it ended up baking for about 30-40 minutes total. I took it out when the cake was golden around the edges. As an update, I have tried it again with other mixes and sometimes it takes up to 55 minutes.
Frost, GenerouslyFrost it!
Let cool, and frost generously with buttercream frosting (mine was approximately an inch thick--this is not the time for moderation). Garnish as desired; I thought sprinkles were festive and pretty.

Finally--and most importantly--enjoy.


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Reader Comments (116)

look at that thing.. seems worth every calorie to me! looks like an awesome cute cookie, very pretty!

I blogged about this at my visual inspirations blog. Thanks!

June 9 | Unregistered CommenterEida


We just made this monster, and it took a friggin HOUR to bake the cake all the way through. We kinda said no the the crust, too, but who needs a crust when you have BROWNIES (we used the chocolate chip cookies as the crust and added a brownie layer between the crust and cake)?

Anyways, might want to modify the recipe to bake so the cake isn't squishy and gross. Like your face.

June 10 | Unregistered CommenterJamie and Sam

God this looks amazing! I'm trying it this weekend to bring to my best friend who just had a baby. Can't wait!

June 10 | Unregistered Commenterjustshireen

Thank you for this bit of culinary genius. I am making it for my birthday :D but with peanut butter cookie dough. Yum. I am excited.

Holy Moly - isn't there a small chance that this could kill? I'm definitely making it. I'm also taking it either to my music group or my dance group. No way is a whole one of these staying in my home. I'd eat it all.

June 18 | Unregistered Commenterrlwalker

My brain won't even process what this might taste like. I'll have to make this and find out!

June 29 | Unregistered CommenterAnonymous

I finally got around to making these and it turned out incredible! I made little tarts since I need them to be portable and I think it's the perfect size to encompass all the deliciousness without it being overkill. Pictures here if you want to see: http://marisamidori.blogspot.com/2009/06/holy-trinity.html

You guys are geniuses!

June 30 | Unregistered CommenterMarisa Midori

Made the cookiecakepie last night! YUM! What a crazy dessert! I think next time I'll try it with some variations. Perhaps Oreo crust with chocolate chip cookie and devil's food? Eeeeeeee

July 3 | Unregistered CommenterJenster

I just made this and it smells epic!

March 25 | Unregistered CommenterMeg

I just made this and it smells EPIC!

March 25 | Unregistered CommenterMegan

So. Making. For. Birthday! ... or maybe tomorrow... it has got to be someones birthday tomorrow right?!

March 27 | Unregistered CommenterPhelicity

I am currently waiting on it to finish baking. I followed every instruction to a "T" and it has been in the oven at 350 degrees (F) for almost an hour.

April 5 | Unregistered CommenterJeanie G

I am currently waiting on it to finish baking. I followed every instruction to a "T" and it has been in the oven at 350 degrees (F) for almost an hour.

April 5 | Unregistered CommenterJeanie G

My mouth is watering...
Must.. .

June 7 | Unregistered CommenterKristin

my friend and i spent awhile looking forward to baking this. once we did it turned out quite gross. way too rich, as we expected :( dont waste your time on something that made us gag.
oh and the center was like soup. blahhhh.

September 18 | Unregistered CommenterMaicachan
I've made this three times but with completely different flavors. I have the runny center also and the only solution I've found is to use a cake batter that is really thick. I've made one with peanut butter cookie dough and a brownie batter that was pretty thick. The problem is that if you try to bake it until the center is done, the edges might be overdone. Thankfully, the brownie batter I used usually has a crispy top so a crunchy edge isn't a problem. Nest time, I will try putting the pie on a rack close to the top of the oven to see if the top will bake evenly and/or faster or put significantly less batter on top.

Other combos that I've made (but unfortunately couldn't taste) was snickerdoodle dough with spiced nuts/ pumpkin cake batter (center was WAY too runny, but the batter was thin and pumpkin cake normally takes forever to bake by itself much less in a pie) and chocolate chip cookie dough/chocolate cake.

Also, I think part of what made the chocolate chip dough/rainbow cake work is because it was a cake mix from a box. Those cake mixes tend to be thick from my experience and it could also something from the chemicals in the mixes. Otherwise, this is a great recipe, but it needs experimentation with time, flavor combos and solutions to the runny center.
October 6 | Unregistered CommenterLadyS27
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