Oh ma gaaahhhhhd. I think my dessert game may have just peaked with this gluten free Reese’s peanut butter and chocolate cookie pie. This thing is an epic creation!
Have you tried cookie pie before? It’s basically a cake made of baked cookie dough, which goes all lovely and crisp at the edges with a soft cookie dough centre.
I first tried gluten free cookie pie a few years at a wonderful bakery in London called Cookies & Scream. At the time I remember thinking it was one of the best things I had ever eaten and I could hardly believe it was gluten free!
Having recently developed a yummy cookie bar recipe (Kinder Baked Cookie Dough Slices – add them to your must-try list!), I got to thinking about how versatile cookie dough is. Playing around with recipes is one of my favourite things to do. I set about tweaking and adapting the recipe to create a baked cookie pie.
To make it even better, my final cookie pie is packed full of Reese’s mini peanut butter cups, peanut butter and chocolate chips. Then topped with Reese’s Nutrageous bars. It’s a warming, delicious dessert or perfect teatime treat. Try it with ice cream for the ultimate dish!
You could even make a brilliant birthday cake from this recipe. Maybe drizzle with some melted dark chocolate decorate with full-size peanut butter cups or other yummy treats before adding candles.
Whether as a dessert, birthday cake or epic treat to see you through the week, I’m sure you can find a good excuse to try this making this one.
Any Other Questions?
Feel free to drop me an email at email@example.com if you have questions about this recipe. Or perhaps other baking requests! I love a challenge :). Otherwise, I really hope you enjoy this gluten free cookie pie!
- 170g (6oz) unsalted butter
- 200g (7oz) dark brown sugar
- 100g (3.5oz) caster sugar
- 1 tsp vanilla essence
- 1 large egg + 1 egg yolk
- 400g (14oz) gluten free plain flour
- 1 tsp baking powder
- 0.5 tsp salt
- 0.5 tsp xanthan gum
- 150g (5.5oz) milk or dark chocolate drops
- 90g (3.2oz) Reese's Peanut Butter Cups Minis Unwrapped
- 70g (2.5oz) crunchy peanut butter
- 2 Reese's Nutrageous 47g bars
- Preheat your oven to 175C/350F (fan oven).
- Melt the butter in a microwave for approx 30-40 seconds, until just liquid. There might still be a
few small lumps when you take it out, but give the melted butter a stir until these have melted too. Add the dark brown sugar and caster sugar to the warm butter, stir them well to combine.
- Now add the vanilla essence, egg and egg yolk are to the butter sugar mixture. Mix well as soon as you add the egg and lightly whisk until a smooth batter has formed.
- Sift the plain gluten free flour, baking powder, xanthan gum and salt on top of the wet ingredients. Mix with a wooden spoon until you have a soft cookie dough. The dough will be shiny and will come away from the sides of the bowl as you mix, eventually forming a nice ball of dough. If it is too dry add a tablespoon of
milk, if too sticky add a tablespoon of gluten free flour (and continue adjusting until you have the right consistency).
- Add 100g (3.5oz) of the chocolate drops to the cookie dough, and mix until evenly distributed. Then add the Peanut Butter Cups are gently fold these through.
- Take a 20cm/8 inch spring form tin, grease well with butter and line the base of the tin with baking paper.
- Divide the cookie dough in half and place half the dough into the tin, then use your hands to press it down to create a nice even layer.
- Dollop the peanut butter onto this first layer of cookie dough, using a spoon to spread it around in swirls across the cookie layer. Sprinkle the remaining chocolate chips on top of the peanut butter.
- Now add the remaining cookie dough to the tin, gently spreading it to create and even layer and pressing it down to create a solid cookie pie for baking.
- Chop the Nutrageous bars into small chunks and use them to decorate the top of the pie, pressing them gently into the cookie dough. Then place the cookie pie into the oven to bake (on the middle shelf) at 175C/350F (fan) for 30 minutes. After this time the cookie dough will be fully baked at the sides and
on the top and bottom, but still nice and squidgy in the middle.
- Remove from the oven and leave to cool in the tin for 15 minutes. Pop the collar of the spring form tin open and allow to cool on a wire rack for a further 15 minutes. This cooling time allows the cookie pie to firm up and it should be easy to slide it off the tin base (don't forget the baking paper layer) and onto a serving board.
You can either serve it immediately while still warm, or later once fully cooled. Cut into slices and gobble them up with ice cream while still melty and soft! Or store in an airtight container for up to 3 days. My top tip: try rewarming a slice for 30 seconds in the microwave to get the chocolate all melty and the cookie dough soft and warm mmmm.
Enjoy the cookie pie! If you still have sweet cravings after this (who are you, the cookie monster?! Or perhaps my husband…), why not bookmark some of my other recipes to try next time:
I’ve also tonnes of yummy savoury dishes and meal ideas on this blog. You can view them all in my recipes section, but here are a couple for inspiration:
Bon appetit! Laura x