Monster Cookie Pie

Bake all of your favorite flavors into one delicious pie with this Monster Cookie Pie!

slices of Monster Cookie Pie on colorful plates

Everyone is likely familiar with monster cookies, which are known for their everything-but-the-kitchen-sink approach to add-ins. I love those kinds of cookies for their amazing flavor, but also for the handy way they use up lots of odds and ins from my pantry.

I combined that idea with a chocolate chip pie recipe I was given a while back by a dear friend. The recipe was from her grandmother’s recipe box, and it was noted as a favorite. That pie consisted of a thick, cookie-like filling with plenty of chocolate chips and nuts. This pie takes things a few steps further with not just chocolate chips and nuts but also peanut butter, toffee, even more chocolate, and pretzels.

Monster Cookie Pie in a white pie plate

This is such a great recipe for having fun with different combinations of add-ins for the filling. The pie you see in these photos was made with semisweet chocolate chips, milk chocolate chips, peanut butter chips, chopped nuts, and toffee bits.

But just think of all the different things you could use. Try coconut, dried fruit, M&Ms, chopped pretzels, and so much more! Use different combinations and never make the same pie twice!

slices of Monster Cookie Pie on orange, green, and yellow plates

In addition to some chopped pretzels in the pie, I topped it with a few whole pretzel twists to give it a fun look. They also add a little saltiness to the party and provide a bit of crunch as well.

If you’re looking for a fun dessert that’s sure to be a crowd pleaser, give this Monster Cookie Pie a try. Start combining all those extra ingredients to see what delicious variation you discover!

Find more pie recipes in the Recipe Index.

More Monster Desserts

Yield: 8 to 10 servings

Monster Cookie Pie

Prep Time 25 minutes
Cook Time 50 minutes
Additional Time 2 hours
Total Time 3 hours 15 minutes

Monster Cookie Pie is jam-packed with all your favorite flavors. Such a fun and tasty dessert!

Monster Cookie Pie

Ingredients

For the crust:

  • 1 & 1/4 cups (150g) all-purpose flour
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (113g) cold unsalted butter, cut into 1/2-inch cubes
  • 2 to 4 tablespoons cold water

For the filling:

  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) firmly packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (60g) all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups total of your favorite add-ins, such as chocolate chips, chopped nuts, toffee bits, coconut, etc.
  • about 8 pretzel twists, optional

Instructions

To make the crust:

  1. Whisk together the flour, sugar, and salt in a large bowl. Add the butter and mix with a pastry blender or fork until the mixture resembles coarse meal and the butter is the size of small peas.
  2. Add 1 tablespoon of water and continue mixing. Add more water as needed, 1 tablespoon at a time, until a dough forms.
  3. Wrap the dough tightly in plastic wrap. Refrigerate for at least 2 hours.
  4. Remove the dough from the refrigerator. If necessary, let it sit at room temperature for 10 to 15 minutes until slightly softened but still cold.
  5. Lightly flour a work surface. Roll out the dough into a circle about 1/8-inch thick.
  6. Transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired. Place the pie plate in the refrigerator while you make the filling.

To make the filling:

  1. Preheat oven to 350°F.
  2. Combine the butter, sugar, brown sugar, eggs, and vanilla until thoroughly combined.
  3. Add the flour and salt, and mix just until combined.
  4. Stir in the desired add-in ingredients.
  5. Transfer the filling to the chilled crust. If desired, place pretzels over the top of the filling.
  6. Bake 45 to 50 minutes, or until the crust is golden brown and the center of the pie is set.
  7. Allow to cool at least 10 minutes before serving.

Notes

This recipe includes my go-to pie crust. If you have a different recipe you prefer, feel free to use that.

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