Description
This Stuffed Cookie Pie offers a celebration of flavors with creamy peanut butter, Nutella, and marshmallow filling for an irresistible dessert experience.
Ingredients
Scale
- 1 cup Salted Butter (Can substitute with unsalted.)
- 1 cup Light Brown Sugar (Can replace with dark brown sugar.)
- 1 cup Granulated Sugar
- 1 whole Egg
- 1 whole Egg Yolk
- 1 tablespoon Vanilla
- 2.5 cups All-Purpose Flour (Can use gluten-free flour.)
- 1 teaspoon Cornstarch (Can be omitted.)
- 1 teaspoon Baking Soda (Do not substitute with baking powder.)
- 0.5 teaspoon Kosher Salt (Table salt can be used.)
- 1 cup Milk Chocolate Chips (Can substitute with dark chocolate chips.)
- 0.5 cup Creamy Peanut Butter (Almond butter can be used.)
- 1 cup Marshmallow Cream (Can substitute with vanilla frosting.)
- 0.5 cup Nutella (Can swap with any chocolate-hazelnut spread.)
- 0.5 cup White Chocolate Chips (Can omit or replace with milk chocolate chips.)
- 1 cup Mini Toblerone Candies (Can be replaced with similar nougat candies.)
- 1 cup Mini Reese’s Peanut Butter Cups (Can substitute with chocolate truffles.)
- 0.5 cup Dark Chocolate Chips (Optional for drizzle.)
- 1 cup Butterfinger Pieces (Can substitute with crushed graham crackers.)
Instructions
- In a large mixing bowl, beat together 1 cup of salted butter and both sugars until creamy—about 2 minutes.
- Add in one egg, one egg yolk, and 1 tablespoon of vanilla, mixing until smooth.
- Gradually sift in 2½ cups of all-purpose flour, 1 teaspoon of cornstarch, 1 teaspoon of baking soda, and ½ teaspoon of kosher salt.
- Fold in 1 cup of milk chocolate chips.
- Divide the dough into three equal parts. Use two-thirds to press into an 8-inch springform pan.
- Melt ½ cup of creamy peanut butter and pour it into the cookie crust.
- Layer mini Reese’s Peanut Butter Cups followed by ½ cup of Nutella, ½ cup of white chocolate chips, and 1 cup of marshmallow cream, sprinkled with mini Toblerone candies.
- Spread the reserved dough over the filling, sealing the edges. Freeze for about 1 hour.
- Preheat oven to 350°F (175°C). Bake for about 30 minutes, until the top is golden.
- Let cool for about 20 minutes before refrigerating overnight.
- Drizzle melted dark chocolate over the top and sprinkle crushed Butterfinger pieces before serving.
Notes
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 50 mg