Every holiday I buy bags of peanut butter cups and M&Ms to make gifts for neighbors and friends. Inevitably we always have leftovers because I over estimated how many bags we really need or I run out of time and don’t make the gifts. So in March I’ll have leftover Valentine candy. To use up the candy I make brownies and throw in whatever leftover candy we have into the mix. To change things up I turned to Pinterest for ideas and immediately found creative ways to use leftover candy. Without a doubt the giant cookie pies caught my attention. Who wouldn’t want to cut into a giant cookie topped with candy?
I wasn’t sure what my picky husband would think of this giant cookie. He doesn’t have a big sweet tooth. I was pleasantly surprised that he loved it. I sliced a generous helping for him and he ate all of it. But seriously what’s not to love about a giant cookie filled with candy? What I love about this recipe is that you can use whatever candy you have leftover in your pantry or just chocolate chips. My picky daughter requested that next time I make a giant sugar cookie with lots of colorful sprinkles (she’s five).
I love how you can see the pieces of peanut butter throughout the cookie pie. Every bite has a bit of peanut butter without being overpowered by it.
My favorite part is the crunchy crust. I love the contrast of crunchy and chewy. If the cookie lasts a few days in your house and it starts to get a little dried out (or if you have over baked it), you can pop it in the microwave for 10 seconds to freshen it up. And you might as well top it with a scoop of your favorite ice cream. Oh goodness … I’m so happy swimsuit season is still a few months away!
- ¾ cup (12 tablespoons) butter
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon vanilla extract
- 1 cup candy (I used peanut butter M&Ms and crushed mini peanut butter cups), divided
- ½ cup Reese’s peanut butter chips, divided
- Preheat oven to 350 F.
- Spray a 9-inch pie dish with cooking spray (I love using coconut oil spray).
- In a medium bowl, whisk together the flour and baking powder.
- In a separate bowl beat the butter on medium until creamy. You can use a stand mixer or hand-mixer.
- Add the brown sugar and the granulated sugar to the butter and beat until mixture is creamy.
- Add the egg, egg yolk, and vanilla to the butter mixture and beat until combined.
- Slowly add the flour mixture to the butter mixture until combined (i.e. until you can’t see the flour).
- Using a spatula fold in half of the M&Ms, crushed peanut butter cups and Reese’s peanut butter chips.
- Evenly press the cookie dough into your greased pie dish.
- Lightly smooth the top with a spatula.
- Top the cookie pie with the remaining candy and peanut butter chips. You’ll want to lightly press the M&Ms into the cookie dough.
- Bake for 25 – 30 minutes or until the edges are light brown.
- Allow the cookie pie to cool completely before transferring to another dish. You’ll need to run a sharp knife around the edge to loosen the cookie pie from the pie dish.
- Slice and serve the cookie pie.
The cookie will keep for 3-5 days if kept in an air-tight container. You can freshen up the cookie by popping it in the microwave for 10 seconds.
Adapted from Little Spice Jar