Honeycomb Cookie Pie Recipe

Method

This giant cookie pie is packed with Favorich Milk Chocolate Chunks and hides a thick layer of our Milk Chocolatey Spread in the middle, swirled with Honeycomb Chunks for sweet, crunchy pockets through the centre. Serve it warm with a scoop of ice cream for a gooey middle, or let it cool completely and cut neat wedges to share.

How to Make Honeycomb Cookie Pie:

Ingredients

Cookie Dough

• 200g Unsalted Butter, softened
• 250g Light Brown Sugar
• 1 Large Egg
• 1 tsp Vanilla Extract (SCF0510)
• 320g Plain Flour
• ½ tsp Bicarbonate of Soda
• 200g Favorich Milk Chocolate Chunks (SCM344)

Filling

• 400g Milk Chocolatey Spread (SCM822)
• 100g Honeycomb Chunks (SCM420)

Method

1. Preheat the oven to 180°C (160°C fan). Grease a 22.5cm round or heart-shaped tin and line the base with baking paper.
2. Cream the softened butter and light brown sugar with an electric mixer until light and fluffy.
3. Beat in the egg and vanilla extract, then fold in the plain flour and bicarbonate of soda until the dough just comes together.
4. Stir the milk chocolate chunks through the dough.
5. Press two-thirds of the dough into the tin, bringing it a little way up the sides to form a lip.
6. Warm the Milk Chocolatey Spread gently in the microwave in short bursts, stirring between each, until it is soft and scoopable. Break the Honeycomb Chunks into small pieces and fold them through the warm spread.
7. Scoop the honeycomb spread onto the dough base and spread it out evenly, leaving a 1cm border of dough around the edge.
8. Flatten the remaining dough into a round between two sheets of baking paper, lay it over the top and press the edges together to seal the filling in. Bake for 25 minutes until golden on top.
9. Leave to cool completely in the tin so the centre can set before slicing.

Enjoyed this recipe? Swap the milk chocolatey spread for our milk chocolatey hazelnut spread for an even more indulgent taste! And decorate with a drizzle of melted chocolate and honeycomb granules.