Monday, March 21, 2011

Chocolate Chip Cookie Pie with Buttercream Frosting

Move over Mrs. Fields!  Try this cookie recipe for a tasty gluten free dessert.  I made this over the weekend and took half the batter and baked cookies, good flavor, but a bit crumbly.  I pressed the rest of the batter into a 9 inch pie pan and baked in the oven to create this cookie-pie.  It was super moist and not crumbly at all.  It tastes wonderful!!  If you are not doing gluten free I will put a link on the bottom of the post for the original recipe I adapted this from- it is my favorite "normal" chocolate chip cookie recipe.

  • 2 1/4 c All-purpose gluten-free flour

  • 1 teaspoon Baking soda

  • 1/2 teaspoons Salt

  • 2 stick butter, softened 

  • 1 1/2 cups Turbinado sugar in the raw (I got it at Costco)

  • 1 teaspoon Vanilla

  • 2 Eggs

  • 1 pk (12 oz) Semi-Sweet Chocolate Chip

  • Mix dry ingredients.  Cream the butter with the sugar, add the vanilla & eggs.  Last add the dry ingredients & chocolate chips.  Divide dough in half, press into 2 greased pie pans.  Cook one at a time, 375 degrees for 15 minutes (or until starting to slightly golden on the edges), reduce heat to 325 degrees and cook until the center is set, about 20 minutes.  Allow to cool & serve, or frost with butter cream frosting.

    Buttercream frosting, this is my favorite recipe, from the Southern Living Cookbook, a staple cookbook in my house!

    1/2 (4 Tablespoons) stick of salted butter, softened
    1/2 (4 Tablespoons)stick of sweet cream butter, softened
    1 3/4 cups powdered sugar
    3/4 teaspoon vanilla
    2 Tablespoons heavy cream

    Beat with a mixer, blend until smooth.  Add more/less heavy cream as needed.  Frost the cookie :)

    Baker's chocolate, Chocolate Chip Cookies:

    1 comment:

    1. This really looks delicious. I'm definitely craving for a plate of that right now. Thanks for sharing this wonderful recipe. This is definitely a must do recipe this weekend since I got my Food Handler Certification.


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