Cookie Pie

makes one 8” cookie pie, serves 8-10

8 tbs butter, at room temperature

⅔ cups granulated sugar

1⁄3 cup tightly packed light brown sugar

1 egg

1/4 tsp vanilla extract

3/4 cups ap flour

1/4 tsp baking powder

1/4 tsp baking soda

3/4 teaspoon kosher salt

 

TOPPINGS! Pick your faves! 

¾ cup butterscotch chips

  +1 TBSP for decor

½ cup mini marshmallows

 +1TBSP for decor

½  cup potato chips

 +1 TBSP for decor


Heat oven to 350F.


Combine the butter and sugars in the bowl of a stand mixer with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes. 


On low speed, add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl with a spatula.

Still on low speed, paddle in the butterscotch chips, mini marshmallows and potato chips just until incorporated, no more than 30 seconds. 


Grease 8” cake pan or a baking sheet and 8” cake ring and press cookie dough mixture evenly across surface.


Bake for 20 minutes until golden brown. Immediately upon removing cookie pie from oven, decorate your cookie pie by sprinkling remaining butterscotch chips, marshmallows and potato chips around the outer edge of the entire cookie pie so they meld in place as the cookie cools down.


Cool slightly (my preference) or completely before slicing into 8-10 pieces.