Million Dollar Cookie Pie

This Cookie Pie is layered with pie crust, Nutella, Dulce de Leche and cookie dough then topped with refreshing ice cream and drizzles of chocolate and caramel!  It is is hands down the best cookie pie you will sink your teeth into and it tastes even better the next day making it the perfect make ahead, stress free company dessert!

a slice of soft baked chocolate chip cookie pie with ice cream on top with a drizzle of caramel sauce

Today, I am so excited and honored to bring you this Million Dollar Cookie Pie from the cookbook Our Sweet Basil Kitchen by Cade and Carrian Cheney, creators of  the recipe website Oh Sweet Basil!   I am so blessed to call Carrian a dear friend of mine.  I was first introduced to Carrian on Instagram through her brave, open battle with hyperemisis.  I continue to be in awe as she inspires me with her light, strength, wisdom kindness and delicious recipes!

Just like Carrian’s website, Our Sweet Basil Kitchen Cookbook is packed with innovative yet family friendly recipes, just like their tag line describes:  Fresh Twists on Family Favorites with Recipe Mashups and unique Flavor Combinations,  or in other words, no more boring dinners, sides or desserts!   You can purchase Our Sweet Basil Kitchen Cookbook on Amazon HERE  and I guarantee it will become a family staple, just like this Cookie Pie!

Although it was difficult to decide which recipe to share from the Oh Sweet Basil Cookbook, in the end I went with their Million Dollar Cookie.  It was a million dollar winning choice.  Or at least it taste like it.

So What exactly is a cookie pie?   It is exactly what it sounds like:  pie crust + cookie dough = Cookie Pie!  Essentially, Cookie Pie is a pie made with pie crust in either in a skillet or pie pan then filled with cookie dough.  This Million Dollar Cookie Pie, however, has a few extra layers that make it a million dollars more delicious than the rest.  These extra layers mean a few extra steps but they are all very simple and the end result is layers of flaky pie crust, chocolaty Nutella, creamy Dulce de Leche and buttery chocolate chip cookie all drizzled with more caramel and chocolate.

taking out a slice of gooey chocolate chip cookie pie with a pie server

Step 1:  First, create the template for your Nutella/Dulce de Leche layer by placing the pie plate you will use on top of a piece of parchment paper and tracing an outline of the bottom of the plate.   Set the parchment paper aside.

Step 2:  Next, make your cookie layer by making the cookie dough.  In a stand mixer fitted with the paddle attachment, cream the butter and sugars together at medium speed for 2 minutes. Add the egg and vanilla and mix an additional minute.  In a separate bowl, whisk together the flour, salt and baking soda. Add to wet ingredients and mix to combine. Stir in chocolate chips and set aside.

Step 3:  Roll out your store-bought pastry dough and line your pie plate.  Cover and refrigerate.

Step 4:  Meanwhile, take the parchment paper on which you traced an outline and place it, traced-side-down on the counter.  You will be able to see the outline through the paper, but the pencil markings will be touching the counter, not the topping.  Scoop the Nutella into the center of the parchment circle and spread out evenly to fill the entire shape.  Freeze 10 minutes.

Step 5:  Remove from freezer, then spread Dulce de Leche over the top, and return to the freezer for another 15-20 minutes OR until you can easily peel the disc from the parchment paper.

showing how to make cookie pie by making a disc of nutella and a disc of dulce de leche and freezing

Step 6:  Remove frozen hazelnut and Dulce de leche disc from the freezer and carefully peel it off the parchment paper.  Lay the disc in the pie crust.

showing how to make cookie pie by adding premade pie crust to pie pan and filling with nutella

Step 7:  Add the cookie dough and press into a uniform layer.

Step 8:  Bake 25-35 minutes of until the top is golden brown and the center is almost set.

showing how to make easy cookie pie by adding chocolate chip cookie dough to nutella and baking until golden

Step 9:  Remove from the oven and sprinkle with sea salt flakes.  Allow to cool for about 30 minutes then top with loads of ice cream, caramel and chocolate sauce.

And that’s what a million dollars tastes like.  Thank you  Our Sweet Basil Kitchen Cookbook.  Thank you.

deep dish chocolate chip cookie pie in a white pie pan topped with ice cream with a few slices missing

Absolutely! You are welcome to use store bought cookie dough or your favorite cookie dough recipe.  Peanut Butter Cookie dough with chocolate chips would be especially delicious.

You are also welcome to use your favorite pie crust recipe or even go wild and crazy and make an oreo crust.

What is Dulce de  Leche?

If you aren’t familiar with Dulce de  Leche, it can be purchased in a can in the Latin section of the grocery store.  It is essentially sweetened condensed milk that tastes somewhere between caramel and butterscotch and a whole lot of yum.

Let Cookie Pie cool completely.  Cover securely with plastic wrap and store at room temperature for up to 3 days, then refrigerate.

top view of cookie pie with premade dough  in a white pie pan, topped with ice cream, caramel and chocolate sauce

There is no need to refrigerate Cookie Pie.  If you want it to stay fresh longer, then refrigerate after 3 days.

Yes!  You can make this Cookie Pie the day before serving and it stays fresh, soft and I actually think it tastes 10X better the next day.  This makes it the ideal make ahead dessert for company or special occasions!

Yes. Here’s how to freeze Cookie Pie:

  • Let Cookie Pie cool completely.
  • Secure Cookie Pie by completely encasing it with plastic wrap by wrapping it around the pie a couple times.
  • Freeze for up to 3 months.

Looking for Delicious Pie Recipes?

a slice of nutella cookie pie on a white plate topped with a scoop of ice cream and chocolate sauce

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Find me on Pinterest for more great recipes!  I am always pinning :)!

©Carlsbad Cravings by CarlsbadCravings.com

make ahead Million Dollar Cookie Pie layered with Nutella, Dulce de Leche and cookie dough! This is hands down the best skillet cookie I've ever made and its always such a crowd pleaser!

Million Dollar Cookie Pie

This Cookie Pie is layered with pie crust, Nutella, Dulce de Leche and cookie dough then topped with refreshing ice cream and drizzles of chocolate and caramel!  It is is hands down the best cookie pie you will sink your teeth into and it tastes even better the next day making it the perfect make ahead, stress free company dessert!
Servings: 8 -12 servings
Total Time: 1 hr 30 mins
Prep Time: 35 mins
Cook Time: 25 mins

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Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1 1/4 teaspoons vanilla
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup semi-sweet chocolate chips
  • 1/4 cup milk chocolate chips (may sub semi-sweet)
  • 1 Pastry for a single crust pie
  • 3/4 cup chocolate hazelnut spread (Nutella)
  • 3/4 cup dulce de leche

Garnish

Instructions

  • Place the pie plate you will use for baking on top of a piece of parchment paper and use a pencil to trace the outline of the bottom for the plate. (This will be your guide to spread your Nutella later). Set the parchment paper aside.
  • In a stand mixer fitted with the paddle attachment, cream the butter and sugars together at medium speed for 2 minutes. Add the egg and vanilla and mix an additional minute.
  • In a separate bowl, whisk together the flour, salt and baking soda. Add to wet ingredients and mix to combine. Stir in chocolate chips and set aside.
  • Roll out the pastry dough and line your pie plate. Trim and flute edges as desired. Cover with plastic wrap and refrigerate.
  • Take the parchment paper on which you traced an outline and place it, traced-side-down on the counter. You will be able to see the outline through the paper, but the pencil markings will be touching the counter, not the topping.
  • Scoop the hazelnut spread into the center of the parchment circle and spread out evenly to fill the entire shape. Freeze 10 minutes, remove from freezer, spread Dulce de Leche over the top, and return to the freezer for another 15-20 minutes OR until you can easily peel the disc from the parchment paper.
  • Preheat oven to 350 degrees F.
  • Remove frozen hazelnut and Dulce de Leche disc from the freezer and carefully peel it off the parchment paper. Lay the disc in the pie crust. Add the cookie dough and press into a uniform layer.
  • Bake 25-35 minutes or until the top is golden brown and the center is almost set.
  • Remove from the oven and sprinkle with sea salt flakes. Allow to cool for about 30 minutes (or I think its even way better the next day!) and slice and serve with ice cream and toppings. If serving the next day, cover securely with plastic wrap once cooled. No need to refrigerate.

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14 Comments

  1. Jeannie says

    After removing from the oven, do you mean allow to cool for 30 minutes? In the text and in the printable instructions it says “allow to cook for 30 minutes.” It looks fabulous, so I’d hate for anyone to end up overcooking it accidentally.

    • Jen says

      YES! Thank you SO MUCH Jeannie! I will edit it right now – I really appreciate you letting me know!

  2. Auntiepatch says

    “In a separate bowl, whisk together the flour, salt and baking soda”. The ingredients list baking POWDER. Is it soda or powder? Thanks!

    • Jen says

      Darn auto correct! It should be baking soda – thanks!

  3. Chantalle says

    Hi Jen. Made your one pot ravioli and breadsticks for a dinner party with my family last weekend. It was delicious, everyone loved it. This weekend i’m gonna make this cookie pie for my boyfriend Tim his birthday. I will let you know if he liked the pie. The pictures look great and yummy. Love from the Netherlands, Chantalle

    • Jen says

      Hi Chantalle, I’m so happy the one pot ravioli and breadsticks were a hit! I am so excited for you to make this for your boyfriend’s birthday – what a perfect birthday dessert! My dad lived in the Netherlands for 2 years on a mission and absolutely loved it – such a beautiful area! I hope to visit sometime soon!

  4. Chantalle says

    Hi. I prommised in my last comment I would let you know how the cookie pie turned out. The pie was a great succes. It was so yummy. The perfect recipe if you’re a big fan off cookies, pie, chocolate and dulce de leche. Manny thanks for this wonderfull pie recipe. You’re recipes are really amazing. Love from the Netherlands, Chantalle

    • Jen says

      Thank you for commenting back Chantalle – I’m thrilled it was a great success! YAY! and happy happy birthday to Tim!

  5. Kristin says

    This pie is delicious! It’s a winner with my whole family! The Nutella and dulce de leche took longer in the freezer than the recipe indicated. But, it did end up working well (transferring it from parchment to pie pan). I”m wondering, though… Is there a reason why you did it this way? Why not just spread the 2 sauces right into the pie crust? I would love feedback if you’ve tried that or not, and if that doesn’t work out. This is definitely a keeper, especially since it’s really difficult for me to find pie recipes that my whole family can agree on. Thanks for another great recipe!

    • Jen says

      Hi Kristin, I’m thrilled this was a a winner with the entire family! This recipe comes straight from the Oh Sweet Basil Cookbook so I’m not sure the reasons behind her methodology in not putting the nutella and dulce de leche directly in the pie crust but I imagine its because the nutella and dulce de leche need to be partially frozen in order to not become incredibly runny and ooze all over the place when cooked. If you end up trying it another way, I’d definitely love to hear how it turned out!

      • Kristin says

        I finally made this a second time for Thanksgiving today, and honestly… it was my favorite thing I ate all day! I ended up doing the Nutella/dulce de leche layers the previous day, and allowed it to chill in the freezer overnight, and it worked really well. Also, since my boys aren’t fans of regular pastry crust, I tried a no-roll chocolate pastry crust instead. It doesn’t have the pretty fluted edges like a regular crust, but it was a really good crust for this pie! One of my sons said “[I] need to make this more often.”

        • Jen says

          yay! That is a huge compliment that it was your favorite food on Thanksgiving and a chocolate crust sounds amazing! Thank you so much Kristin! Happy Thanksgiving!

  6. Priya says

    Hi, This recipe sounds seriously awesome. Would love to try it for my anniversary next week. Some doubts that I have:
    Can I use a Graham cracker crust instead of the regular pie crust?
    the size of the pie dish is 9 inch isn’t it?

    Love from India,
    Priya

    • Jen says

      Hi Priya, yes it is a 9″ pie and and yes I think a graham cracker crust would be delicious! Happy anniversary!

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