Possibly the best “pie cake” I ever did make. It’s basically a giant cookie, gooey, chewy round the edges, loaded with chocolate chips and positively divine served with a scoop of your favourite ice cream on top.
There are a couple of options with this one…you can make it gluten free or use conventional plain wheat flour. The real butter is a must for that beautiful traditional cookie flavour, however I’m sure if you really really had to you could sub in some coconut oil instead or perhaps a dairy free “spread”.
I was fortunate enough to have the opportunity to create this recipe in partnership with Kenwood. They gifted me a beautiful stand mixer, the stand mixer of my dreams if you will!
The version of the machine I was sent is the Titanium Chef XL which has a 1700WW making it the most powerful kitchen machine of this kind on the market. I was like a child at Christmas playing around with the attachments and light functionality before getting around to actually making anything in the machine. (If I could do create sound effects I would insert a number of shrills right HERE).
The struggle for me when cooking in bulk is the capacity of any food processor or blender I’ve ever owned. The bowl of this stand mixer allows for multiple cakes, or in this case, cookie dough pies to be whipped up all in one go!
It’s also super easy to use, even easier to clean as you simply remove the paddle or whisk attachment and pop put the bowl. I see a hell of a lot more cake and cookie making in my future.
Anyone that enjoys creaming butter and sugar by hand is frankly, in my opinion, a little strange. My most hated baking task, not that I’m exactly a master baker, but it definitely puts me off baking cookies and cakes.
Granted it’s a bit of an investment piece, but it comes with a 10 year guarantee so just like with clothes I’d justify it completely with price per use. I’m also super excited about exploring some of the additional accessories to stretch it’s functionally, namely making ice cream!
RRP €749 for Kenwood Chef Titanium and RRP €849 for Kenwood Chef Titanium XL – available from
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Cookie Dough PiePrint Recipe
- 180g butter, room temperature
- 150g soft light brown sugar
- 1 large egg
- 1 large egg yolk
- 45 ml milk of choice; dairy milk, oat milk, or rice milk
- 210g plain flour or gluten free plain flour or cassava flour for a grain free option*
- ½ tsp of baking soda
- 200g mini dark chocolate chips; or you could use a mixture of milk, dark and white chocolate!
Preheat oven to 180C (350F).
Line an 8 inch round tin with baking paper, just the base, and lightly grease the base and sides with butter.
Cut the butter into chunks. Add the butter and sugar to the bowl of your stand mixer with the paddle handle attached. Cream the butter and sugar together on a low speed for a couple of minutes.
Add the egg and egg yolk to the mixture and incorporate with the machine running on low speed. Add the room temperature milk, again at a low speed.
Open the stand mixer and sift in the flour, baking soda and salt.
Starting on a low speed incorporate the dry ingredients, turning up the machine to a moderate speed to create a smooth thick batter.
Open the stand mixer, remove the bowl, add in the chocolate chips and fold into the batter using a spatula.
Add the thick batter to the prepared tin and smooth over the surface using your spatula.
Bake in your preheated oven for 15 minutes. Remove and cover with foil.
Return to your oven, and bake for a further 10 minutes.
Allow to cool in the tin fully. Slice once fully cool.
Store leftovers in the fridge for up to 4 days in a seal tight container.
I love this cookie dough pie heated up for about 30 seconds and served with a mighty scoop of vanilla or salted caramel ice cream.
*Add 2 tbsp tapioca starch if using cassava flour.