If you’re looking for a dessert that combines the gooey charm of a cookie, the rich flavor of chocolate, and the irresistible crunch of toffee, this Toffee Chocolate and Crunchie Cookie Pie is your perfect indulgence. This treat brings together buttery cookie dough, melty chocolate chunks, and honeycomb Crunchie pieces baked into a golden, chewy pie.
Whether served warm with a scoop of ice cream or cooled for neat slices, this dessert is an impressive showstopper for any occasion — from casual family gatherings to festive celebrations.
Ingredients
For the Cookie Pie Base
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) light brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Filling and Toppings
- 1 cup (180g) milk chocolate chips or chunks
- ½ cup (100g) toffee bits
- 2 full-size Crunchie bars (or honeycomb candy), chopped
- ¼ cup (60ml) caramel sauce, plus more for drizzling
Preparation Time
- Prep time: 15 minutes
- Cooking time: 30–35 minutes
- Cooling time: 20 minutes
- Total time: About 1 hour 10 minutes
Step-by-Step Instructions
Step 1: Prepare the Oven and Pan
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch pie dish or line it with parchment paper for easy removal.
Step 2: Mix the Wet Ingredients
- In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
Step 3: Combine the Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture until a thick dough forms.
Step 4: Add the Mix-Ins
- Fold in chocolate chips, toffee bits, and chopped Crunchie bar pieces.
Step 5: Assemble the Pie
- Press half the dough into the prepared pie dish.
- Spread caramel sauce evenly over the dough.
- Add the remaining cookie dough on top, pressing lightly to seal.
Step 6: Bake
- Bake for 30–35 minutes, or until the top is golden brown and set.
- Allow to cool for at least 20 minutes before slicing.
Step 7: Serve
- Drizzle extra caramel on top and serve warm with vanilla ice cream or whipped cream.
Serving Suggestions
- Serve warm with a scoop of salted caramel ice cream for an extra indulgent treat.
- Add a sprinkle of sea salt over the top for a sweet-salty flavor contrast.
- For a party, slice into small wedges and serve as a finger dessert.
Nutritional Highlights
| Nutrient | Per Serving (1 slice) |
|---|---|
| Calories | 420 kcal |
| Protein | 5 g |
| Total Fat | 22 g |
| Saturated Fat | 13 g |
| Carbohydrates | 52 g |
| Sugars | 35 g |
| Fiber | 2 g |
| Sodium | 210 mg |
Nutritional Notes:
- Crunchie bars and toffee bits add delightful texture and caramel sweetness.
- Butter and eggs provide richness and structure.
- Moderate indulgence — enjoy as an occasional treat with balanced meals.
- Can be made slightly lighter by substituting half the butter with unsweetened applesauce.
Tips for the Perfect Cookie Pie
- Use room-temperature ingredients for even mixing.
- Avoid overbaking — a slightly underdone center keeps it chewy and soft.
- Store leftovers covered at room temperature for up to 3 days, or refrigerate for up to a week.
- For a frozen treat, serve chilled straight from the fridge with a drizzle of melted chocolate.
This Toffee Chocolate and Crunchie Cookie Pie combines everything dessert lovers adore — chewy cookie layers, silky chocolate, caramel sweetness, and that signature honeycomb crunch. It’s simple enough for a weekend bake but impressive enough for celebrations.
Once you take a bite of its warm, gooey center, you’ll understand why this pie earns rave reviews every time. Serve it warm, share it generously, and enjoy a true slice of dessert heaven.