Home Home Home Home Home Home Home

Featured Post:
Of Eating Disorders and Food Blogs


 Buy my brilliant books!

Buy my new book!

Buy my first book, too! 

CakeSpy Online Retail!



Fantastic appliance for cake making on DHgate.com

This area does not yet contain any content.
Craftsy Writer
« CakeSpy for Craftsy: First Birthday Cakes | Main | Sweet Book: The S'mores Cookbook by Susan Whetzel »

The Bake-Off is Coming: Sweet and Salty Cookie Pie Recipe

Cookie Pie

CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Narrowed down from zillions of entries, I'll profile some of the 100 finalists--but of course, based on the subject matter of this site, I will focus on sweets! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

I don't know about you, but this recipe SPEAKS to me. As a bona fide carb-o-holic, the fact that this dessert contains cookie dough baked atop pie crust with a bunch of other tasty stuff added (like choco-hazelnut spread, which makes everything better) is very, very appealing.

It also vaguely brings to mind my own Cookie Cake Pie, which is a personal and web reader favorite from this site.

This version combines sweet and salty with some serious carb-on-carb action. It comes at you from Bobbie Harms of Boulder, Colorado. The recipe headnote reads, "Is it a cookie? Is it a pie? It's a cookie pie with rich chocolate and a sprinkle of sea salt." Yes!

Sweet and Salty Cookie Pie

  • Prep Time: 15 Min
  • Total Time: 1 Hr 20 Min
  • Makes: 12 servings


  • 1 Pillsbury® refrigerated pie crust, softened as directed on box
  • 1/3 cup Jif® Chocolate Flavored Hazelnut Spread
  • 1/2 cup miniature semisweet chocolate chips
  • 1/2 package (12 cookies) Pillsbury® Ready to Bake!™ refrigerated sugar cookies
  • 1/2 cup toffee bits
  • 1/4 teaspoon kosher (coarse) or sea salt


  1. Heat oven to 350°F. Unroll pie crust on ungreased cookie sheet; prick generously with fork. Bake 5 minutes.
  2. Spread chocolate hazelnut spread evenly over crust to within 1/4 inch of edge. Sprinkle with chocolate chips.
  3. Cut sugar cookies in half horizontally. Place over chocolate hazelnut spread, 1/2 inch from edge and about 1 inch apart. Sprinkle with toffee bits and salt.
  4. Bake 20 to 25 minutes or until pie crust edges are golden brown. Cool 30 minutes; cut into wedges.

Reader Comments (1)

I love your recipes and humor. :)
August 23 | Unregistered CommenterKaren Willard

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
All HTML will be escaped. Hyperlinks will be created for URLs automatically.
© Cakespy, all rights reserved. Powered by Squarespace.