Cookie Nookie Pie Recipe

Make Dough

In a food processor or large bowl, combine 2 cups flour and 1/2 tsp salt. Add 1 cup cold cubed butter and pulse or cut in with a pastry cutter until mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Sprinkle ice water (4 tbs) a tablespoon at a time over the mixture, tossing gently, until dough just begins to come together when pinched. Do not overwork.

Form dough into a disk, wrap in plastic, and chill in refrigerator for at least 30 minutes.

Preheat oven to 350°F (175°C). On a lightly floured surface, roll chilled dough into a circle about 12 inches in diameter. Fit into a 9-inch deep-dish pie pan, trim and crimp edges. Refrigerate while you prepare filling.

Optional blind-bake for 8 minutes with pie weights to ensure a flaky bottom, then remove weights and bake 2 more minutes. Allow to cool slightly.

Prepare Cookie Dough

In a large bowl or stand mixer fitted with a paddle, cream 1 cup softened butter with 1/2 cup granulated sugar and 3/4 cup packed light brown sugar until light and fluffy, about 2–3 minutes.

Beat in 2 large eggs, one at a time, then add 2 tsp vanilla extract and mix until combined.

In a separate bowl, whisk together 2.5 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt. Gradually add dry ingredients to the butter mixture and mix on low until just incorporated. Scrape the bowl as needed.

Fold in 1.5 cups semisweet chocolate chips and 3/4 cup chopped walnuts by hand, reserving 2–3 tbsp of chips and a tablespoon of walnuts for scattering on top.

Spoon the cookie dough into the prepared chilled pie crust, pressing lightly to even the top. Scatter reserved chips and walnuts over the surface.

Bake at 350°F (175°C) for 28–36 minutes, or until the edges are golden and the center is set but still slightly soft (it will firm as it cools). If the crust edges brown too quickly, shield with foil.

Remove from oven and let cool on a wire rack for 20–30 minutes before drizzling with caramel.

Make Caramel

In a medium heavy-bottomed saucepan, heat 1 cup granulated sugar over medium heat, stirring constantly with a heatproof spatula or wooden spoon. The sugar will clump, then melt into an amber liquid; be patient and keep stirring to avoid burning.

Once sugar is a deep amber, remove from heat and carefully whisk in 1/2 cup (1 stick) unsalted butter until incorporated (mixture will bubble vigorously).

Slowly pour in 1/2 cup heavy cream while whisking (mixture will bubble). Return to low heat for 30 seconds to smooth. Stir in scraped seeds from 1 vanilla bean (or 1.5 tsp vanilla extract) and 1/2 tsp sea salt. Taste and adjust salt if desired.

Allow caramel to cool for 5–10 minutes to thicken slightly, then drizzle over the warm cookie pie in a decorative pattern. Sprinkle 1/4 tsp sea salt flakes on top for contrast.

Let the pie cool to near room temperature (about 1 hour) so caramel sets slightly. For cleaner slices chill 1 hour before serving.

Serve slices warm or at room temperature with scoops of vanilla ice cream and a few extra chocolate chips if desired.