With Easter just next weekend I couldn’t resist making this cookie pie, especially since I came across some easter themed M&M’s. Although you could make these with just regular M&M’s or just with chocolate chips. The options are endless! This recipe is simple and easy to follow, with ingredients you probably already have at home. This Cookie pie is cooked just how I like my cookies – a soft chewy center with slightly crispy edges. Plus it only takes about 45 minutes to make, and you don’t even have to roll the dough into mounds, or let it chill in the fridge! You can always add more frosting to you cookie pie, or don’t even add it – its up to you! If you aren’t convinced yet, make it and after one bite you will be.
What You’ll Need
- Stand Mixer
- Medium Bowl
- Cake Pan or Pie Dish
- Wire Cooking Rack
Easter M&M Cookie Pie
Serves: one 9 inch cake
- 3/4 cup unsalted butter - softened to room temperature
- 1 cup light brown sugar
- 1 large egg + 1 egg yolk - at room temperature
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup white chocolate chips
- 1 cup M&M - I used the Speckled Easter M&M's
- 1/2 cup butter - softened to room temperature
- 2 cups icing sugar - sifted
- 1 teaspoon vanilla bean paste
- 2-3 tablespoons heavy cream
- Preheat your oven to 350 degrees.
- Spray your cake pan or pie dish with non stick spray and set aside.
- Using your stand mixer - using the paddle attachment - whip your butter on medium speed for about a 1 minute until its smooth.
- Add in the brown sugar and mix until creamy - about 1 minute.
- Mix in the egg, egg yolk and vanilla until combined - scraping the sides of the bowl as needed
- In a large bowl combine the flour, corn starch, baking soda and salt.
- On low speed slowly add the dry ingredients to the wet ingredients.
- Add your M&M's and chocolate chips and fold in with your spatula.
- Press the cookie dough into your pan.
- Bake for 20-25 minutes - until golden brown.
- You might want to loosely cover with tin foil around 15 minutes to prevent too much browning around the edges.
- Cool on a wire rack to cool completely.
- Once cool use a sharp knife to loosen the edges from the pan and place on your serving dish - or just serve straight from the pan!
- *If you forget to pull out the eggs, no problem! simply fill a bowl with warm water and let the eggs sit in that for 5 minutes.
- Using your stand mixer or hand mixer whip the butter on medium speed for 4 -5 minutes.
- Slowly add in 1 cup of the sifted icing sugar, mix until combined.
- Add the vanilla and the last of the icing sugar and continue mixing.
- Add in 1 tbsp of the heavy cream at a time until the consistency is right.
- Once all is added beat on high speed until light and fluffy - at least 2 minutes.
- You want the frosting nice and creamy, but for it to be able to hold a point at the same time.
- I piped the outside of this pie with the wiltons 1M.
- *If the frosting is too sweet add a pinch of salt.
- *Frosting is optional.