Peanut Butter & Nutella Cookie Pie
So we're currently 2 weeks deep into lockdown, and I'm also 2 weeks deep into my newly (well, almost) formed dessert obsession. What else are we meant to do with these hours stuck inside but bake? I've been dreaming of cookie pies for weeks, and I once I stumbled across Pinch of Yum's recipe I knew I NEEDED to make it. I changed the recipe up with a cheeky layer of peanut butter and Nutella in the middle, along with some delicious chunks of Whittaker's chocolate in the dough.
If you don't have a skillet, no problem! Just pop into a large, lined cake or slice tin and you're onto something good. Please make this, you will not regret it.
If you don't have a skillet, no problem! Just pop into a large, lined cake or slice tin and you're onto something good. Please make this, you will not regret it.
INGREDIENTS
- 225g butter, softened
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 2 Tbsp real maple syrup
- 2 eggs
- 2 3/4 cup flour
- 1 tsp baking soda
- 1/2 teaspoon salt
- 150g chocolate, chopped into chunks
- 1/2 cup peanut butter, plus extra for topping (Pic's is my favourite!)
- 1/2 cup Nutella, plus extra for topping
- Chopped hazelnuts for topping, if desired
METHOD
1. Preheat oven to 180 degrees celsius. In a mixing bowl, beat the butter and sugars until light and creamy. Add the vanilla, maple syrup and eggs, and mix until fully incorporated.
2. Sieve the flour, baking soda and salt into the butter mixture, and gently mix until a dough forms. Fold in the chocolate chunks, mixing until completely combined.
3. Press half the cookie mixture into a greased skillet, then dollop the peanut butter and Nutella evenly over the entire surface. Spoon the remaining cookie dough over the spreads, then lightly press with your hands until the surface is close to covered. Place into the oven, and cook for 30-40 minutes or until golden brown and just soft in the centre.
4. Remove from the oven and leave to set for 10 minutes. Drizzle the top of the cookie pie with extra peanut butter and Nutella if desired, then sprinkle with chopped hazelnuts and serve! Store in an airtight container for up to 4 days.
1. Preheat oven to 180 degrees celsius. In a mixing bowl, beat the butter and sugars until light and creamy. Add the vanilla, maple syrup and eggs, and mix until fully incorporated.
2. Sieve the flour, baking soda and salt into the butter mixture, and gently mix until a dough forms. Fold in the chocolate chunks, mixing until completely combined.
3. Press half the cookie mixture into a greased skillet, then dollop the peanut butter and Nutella evenly over the entire surface. Spoon the remaining cookie dough over the spreads, then lightly press with your hands until the surface is close to covered. Place into the oven, and cook for 30-40 minutes or until golden brown and just soft in the centre.
4. Remove from the oven and leave to set for 10 minutes. Drizzle the top of the cookie pie with extra peanut butter and Nutella if desired, then sprinkle with chopped hazelnuts and serve! Store in an airtight container for up to 4 days.