This M&Ms Deep Dish Cookie Pie is crisp on the outside and soft and gooey in the middle. Plus, there's an entire layer of m&ms chocolate in the centre!
What makes a cookie pie so special? Well, if having a cookie the size of your face doesn't entice you, maybe the oozing melted m&ms chocolate in the middle will do it for you.
As with my fully loaded Reese's Cookie Pie, this spectacular (if not a little bit OTT) dessert is best eaten on the day its made, fresh from the oven and preferably straight out of the tin with a spoon.
I might be a little bit late to the party but I didn't even know that you could buy M&Ms in chocolate bar form? As soon as I saw it in the supermarket, I knew it was just begging to be stuffed inside a huge cookie.
I got a bar of the peanut version and also a bar of the regular version and oh my God they are so good!
Cookie pies are actually really easy and quick to make, and I've never seen my family dive for a spoon each so quickly when one of these comes out of the oven.
As I mentioned it really is best eaten as soon as it's baked because that is when the centre is still warm and gooey. You could even add a scoop of ice cream if you're feeling extra!
You won't need to chill this cookie dough and you can bake the pie in a skillet pan or shallow cake tin. I opted to use an 8-inch shallow cake tin with a depth of 2 inches.
You could also make it in a deeper cake tin if you want to. If you don't have an 8-inch tin then anything up to 10 inches would be fine but just bear in mind that the cookie pie won't be as deep filled as mine.
As with all cookie recipes the baking time will vary depending on how crisp or soft you want the cookie to be.
If you like a really oozing gooey middle then bake for 30 minutes. If you prefer your cookies to be a bit more set then you can increase the time to 40 minutes.
Remember that once you've taken it out of the oven, the cookie will continue to cook as it cools. So it's always best to slightly undercook them.
If you can't manage this M&Ms cookie pie all in one sitting, wrap it in tin foil and store it at room temperature. You can reheat slices for a minute or two in the microwave.
I hope you love it!
- 200 g unsalted butter, at room temperature
- 200 g granulated sugar
- 100 g soft light brown sugar
- 2 medium eggs
- 1 tsp vanilla extract
- 350 g plain flour
- 1 tbsp cornflour
- 1 tsp bicarbonate of soda
- 0.5 tsp salt
- 125 g M&Ms
- 2 165g M&Ms chocolate bars
- 1 handful M&Ms , to decorate
- Preheat the oven to 180ºc/160ºc fan/Gas 4/350ºF. Line an 8-inch cake tin with baking paper.
- Add the softened butter and sugars to a large mixing bowl and cream together.
- Add the eggs and vanilla extract to the creamed mixture and beat until light and fluffy.
- In a separate bowl, combine the flour with the cornflour, bicarbonate of soda and salt.
- Add the flour to the creamed mixture and beat until combined.
- Add the M&Ms and fold through evenly.
- Transfer half of the cookie dough mixture into the prepared cake tin. Use your hands to press it down evenly. Arrange the M&Ms chocolate on top of the cookie dough. Add the remaining cookie dough, pressing it down with your hands as before.
- Bake in the centre of the preheated oven for 30-40 minutes depending on how baked you would like the centre of your cookie pie (see notes on timings).
- The cornstarch is optional but it does add a lovely chewy and soft texture to the cookie.
- Bake for 30 mins if you like a gooey centre. Bake for 40 minutes if you'd like the centre of your cookie pie to be firmer set.
Nutrition Information:Yield: 10 Serving Size: 1 grams
Amount Per Serving: Calories: 644Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 0gCholesterol: 82mgSodium: 233mgCarbohydrates: 57gFiber: 1gSugar: 30gProtein: 4g