Need I say more? Ok. Salted. Caramel. Chocolate. Cookie. Pie. Right. It’s that good.
Make sure you have a galon of milk. You’ll need it. This pie is so rich you may even need two. I served mine with whipped cream on top. It was delightful – rich, chewy, crunchy, salty (you can see some grains of salt on the left side of the pie).
The idea for the cookie pie came from here. I just added to it and changed the idea a bit to make it oh-so-delicious.
Make sure you have some very coarse ground salt chunks for the top. I like this one (extra coarse) from Penzey’s. If you’re not familiar with their products, run to the nearest store as fast as you can! They are a family-owned company located in the mid-west. I can’t really call them local because the closest store is a 2 hour drive and their home-base is in another state. Even not being local, they’re still a great company. While the quality of their products may not be the absolute highest (and most expensive), they are a much higher quality than what you can buy at the mega-mart down the road. When we manage to make it to a store, no matter how many times we go, it always takes us an hour to make our way through their displays. You can smell all of their spices, herbs, blends and extracts. It is a delight for the senses! Who knew there were so many kinds of cardamom or cinnamon? I digress. Give them a chance – you won’t be disappointed.
2 sticks butter
1 cup brown sugar
1 cup granulated white sugar
1 tsp vanilla
1 tsp baking soda
1 tsp salt (not for sprinkling)
2 1/2 cups flour
12 oz semisweet chocolate chips
20 Kraft caramels, unwrapped and cut into quarters
Chunky sea salt for the top.
- Preheat your oven to 300.
- Spray a pie plate (at least 9 1/4″) liberally with Pam for Baking (or butter well and dust with flour)
- Make the cookie dough just like she instructs here.
- Divide your cookie dough in half. Put the first half in the pie plate and press it out evenly using wet fingers.
- Sprinkle the caramel pieces evenly over dough. Press into the bottom layer lightly. Be sure not to get them too close to the edge of the pie. If you do, they’ll leak out when they melt and it’s impossible to get the pie out of the pan.
- Cover the caramel layer with the second half of the cookie dough and press evenly using wet fingers.
- Sprinkle liberally with coarse sea salt.
- Bake an hour and a half, turning a quarter turn every 15 minutes.
- Cool at least 3 hours, before cutting and serving. It will still be a bit warm and gooey in the middle.
When I made mine, I didn’t bake it nearly long enough so I dropped the temperature and increased the cooking time. Even underbaked, it was delightful – crusty on the outside and chewy-gooey on the inside.
Enjoy! I know we sure did!