Krustic Chocolate Chip Cookie Pie
Krustic Chocolate Chip Cookie Pie

Krustic Chocolate Chip Cookie Pie

A giant chocolate chunk cookie baked to perfection in your Krustic Dutch Oven! An easy sweet treat, it can be completely customized. Just add your favorite chocolate, nuts, dried fruit, coconut, etc.

Baked delights Round
PREP TIME10 Minutes
COOK TIME15 Minutes
SERVES8
TOTAL TIME25 Minutes

INGREDIENTS:

  • ½ cup butter, softened
  • ⅔ cup brown sugar
  • ⅓ cup white sugar
  • 2 eggs
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ¾ cup chopped dark chocolate, or chocolate chips
  • Pinch salt

METHOD:

  1. Preheat the oven to 355°F. Place the Dutch oven in the oven to preheat for the last 5 minutes before baking.
  2. In a bowl, combine the butter with the brown and white sugars, whisking until well combined.
  3. Add eggs and whisk again until mixed.
  4. Add flour, baking soda, and salt, and use a rubber spatula to bring the mixture together into a soft dough. Stir through chopped chocolate. Remove the Dutch oven and place on a heatproof surface.
  5. Place the Silicon Transfer Mat into Dutch oven, then carefully add the dough on top, spreading out to the edges and smoothing out the top.
  6. Bake for 12-15 minutes without the lid. Remove from oven and run a spatula around the edge to loosen, then let cool 20 minutes. Once the cookie has cooled enough to set, remove it carefully from the Dutch oven using the handles of the mat.
  7. Cool completely, then slice and serve, or frost as desired for an easy impressive dessert.
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GALLERY:

NOTES:

  • Add pistachio and white chocolate, or chopped walnuts and dried cherries for a different take. 
  • If you want to frost, use a simple buttercream (recipe below)

Buttercream frosting:

  • ½ cup butter, softened
  • 1 ½ cups powdered sugar, plus more for adjusting consistency
  • 1 teaspoon vanilla
  • 1 teaspoon cream

  • In the bowl of a stand mixer, add softened butter and powdered sugar and mix with the paddle attachment until light and fluffy.
  • Mix the cream through slowly until it becomes beautifully smooth. Put into a piping bag with a star tip and pipe around the edges of your cookie and add any patterns.
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