March begins the third month of the #BakingWithBeth recipe series and the theme for March is all things pies (because 3.14159!!). We’re kicking off pie month with a super rich and amazing cast iron skillet chocolate chip cookie pie with dulce de leche! I love a good chocolate chip cookie pie. It’s fabulous on its own, but I figured we could take things up to an 11 and add some dulce de leche in the center. I mean, chocolate and caramel…what’s not to love?!
I had leftover dulce de leche from the homemade DIY Samoas, which is what originally contributed to this idea. You can make your own, or you could always use some of the canned dulce de leche from the store if you’re not up for the full time commitment of the homemade variety. Or whip up a more speedy creamy caramel instead. I’ll have to try a side-by-side comparison sometime soon and see which wins out – creamy caramel vs dulce de leche! I predict an overly indulgent tie with cookie crumbs, caramel and chocolate smeared on each judge’s face.
A chocolate chip cookie pie (with or without dulce de leche) is the perfect quick and easy treat to bake for all the up coming spring and summer bbq’s! Or even just a casual weekend dessert. 🙂
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If you’re a regular, thanks again for coming back for another #BakingWithBeth recipe. Let’s see those things y’all are baking at home in your kitchens! 🙂
February was all about cookies!! Week five / best chocolate chip cookies, week six / Italian macarons and week seven / chocolate covered alfajores and the final week of the month, week eight / DYI Samoas Girl Scout cookie.
What do you think… are you a purist with a chocolate chip cookie pie, or does a chocolate chip cookie pie with dulce de leche take it to an 11?
Chocolate Chip Cookie Pie with Dulce de Leche
A cast iron skillet chocolate chip cookie pie filled with creamy dulce de leche for a rich and sinful treat!
- 78 grams butter, softened
- 80 grams sugar
- 155 grams dark brown sugar
- 170 grams all-purpose flour
- 3/4 tsp salt
- 1/4 tsp baking soda
- 1 each egg
- 1.5 tsp vanilla extract
- 200 grams chocolate chips, 60%
- 110 grams dulce de leche
With an electric mixer, cream together butter and sugars with the paddle attachment. While creaming, sift together dry ingredients.
Add egg on low speed until incorporated. Add vanilla extract.
On a low speed, add dry ingredients and mix until a dough forms.
Take off mixer and stir in chocolate chips until incorporated.
Take approximately 65% of the dough (roughly 472g) and press it down on the bottom of a lightly greased cast iron skillet until the bottom of the pan is covered. Smooth with a small palette knife/off-set spatula.
Add the dulce de leche in even clumps over the bottom layer of cookie dough.
Add the remaining cookie dough (roughly 250g) on top of the dulce de leche. Smooth and cover with a small palette/off-set spatula until dulce de leche is covered.
Bake at 375 degrees Fahrenheit for 25-30 minutes. Let cool. Serve and enjoy!
The base for the cookie was based off the Bon Appetit Giant Chocolate Chip Skillet Cookie recipe.
I used leftover dulce de leche from the homemade DIY Samoas recipe. You can make your own to keep on hand, or use canned dulce de leche from the grocery store.