Friday, June 15, 2012

Salted caramel chocolate chip cookie pie

You ever have one of those days where everything you bake goes horribly, horribly awry? I have, several times. In fact, those are the type of baking days I've encountered the most in the last two weeks. I follow recipes, tweak them to my liking and then end up with flat as pancake cupcakes, chunky caramel sauces, disastrous key lime pies, and flour less cookie catastrophes. And all this in the name of baking. Good grief, what gives?

Then there are those times, when you piece together bits of all sorts of different recipes to create something new and unusual, in a good way. A very, very good way.

Which is how this pie came to be.

This pie was a complete accident, gone surprisingly good. It started with me making salted caramel sauce to be used in a cupcake recipe. And ended with me throwing away a dozen cupcakes and making nestle toll house recipe cookies instead. The pie just sort of happened. It was supposed to be a bar recipe, but I thought a cookie pie would be more fun, and I was right. A cookie pie drowned in salted caramel sauce. Oh, man. It was a good time. :)

Salted caramel chocolate chip cookie pie:
cookie recipe adapted from Nestle Toll house; Concept adapted from Two Peas and their Pod.
  • 1 1/8 cups of all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 stick of butter, at room temperature
  • 1/2 tsp vanilla extract
  • 1 egg
  • 1 cup of semisweet chocolate chips
  • 1/4 cup of granulated sugar
  • 1/2 cup of light brown sugar
  • 1 cup of salted caramel sauce, store bought or homemade
Preheat the oven to 350 degrees.Grease a 9 inch pie plate and set aside. In a large mixing bowl, cream together the sugars and butter. Mix in the egg and vanilla extract. Whisk together the flour, salt, and baking soda in a separate bowl. Slowly, mix in the flour mixture with the sugar/butter mixture until fully combined. Stir in the chocolate chips so they are evenly distributed.

Now, press half of the cookie dough into the bottom of the pie plate. Pour the caramel on top of the cookie dough, then spread the other half of the cookie dough on top evenly. The caramel may not be covered up fully, but that's okay. Bake in the oven for 25-30 minutes or until golden brown, and a toothpick inserted in the center of the pie comes out clean. Makes 8-10 servings.

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