Cookie Pie Recipe

Prepare oven and pan

Preheat oven to 350°F (175°C). Lightly grease a 12-inch pizza pan or rimmed baking sheet with 2 tablespoons vegetable oil or melted butter. If desired, lightly dust the pan with 1 tablespoon granulated sugar for a slight crisp and caramelized edge.

Cream butter and sugars

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

Add eggs and vanilla

Add 2 large eggs, one at a time, mixing until each is incorporated. Stir in 2 teaspoons pure vanilla extract and mix until combined.

Combine dry ingredients

In a separate bowl, whisk together 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt. If using oats, stir in 1 cup rolled oats to this dry mix.

Mix dry into wet

With the mixer on low, gradually add the dry ingredients to the butter mixture until just combined and no large streaks of flour remain. Do not overmix.

Fold in mix-ins

Using a spatula, fold in 2 cups semisweet chocolate chips and 1 cup chopped toasted nuts (if using) until evenly distributed throughout the dough.

Form cookie pie in pan

Transfer the cookie dough to the prepared pizza pan. Using lightly oiled hands or an offset spatula, press and spread the dough evenly to the edges to form a disc about 3/4 to 1 inch thick. Make the center slightly thinner than the edges so it bakes more evenly.

Optional scoring

If you want pre-sliced wedges, lightly score the top into 8–12 wedges with a knife without cutting all the way through.

Bake

Bake in the preheated oven for 18–25 minutes, rotating the pan halfway through, until the edges are golden brown and the center is set but still slightly soft — a toothpick inserted near center will come out with a few moist crumbs. For a softer center reduce baking time; for crisper edges bake a few minutes longer.

Cool slightly

Remove cookie pie from the oven and let it cool on the pan for 10–15 minutes so it firms up. If you prefer slices easier to lift, let cool 20–30 minutes. Sprinkle with 1/2 teaspoon sea salt flakes if using.

Warm chocolate sauce gently: if using store-bought or leftover sauce, warm 1 cup chocolate sauce in a small saucepan over low heat or in 20–30 second bursts in the microwave until pourable. Stir to smooth.

Scoop Tillamook vanilla bean ice cream: using an ice cream scoop, portion generous scoops of Tillamook vanilla bean ice cream onto individual slices or into bowls alongside wedges of the cookie pie. For a classic presentation, serve a warm slice of cookie pie with 1–2 scoops of ice cream on top.

Drizzle and finish: drizzle warmed chocolate sauce over the ice cream and cookie pie. If desired, sprinkle additional chopped nuts or a pinch of sea salt flakes. Serve immediately so the ice cream softens slightly against the warm cookie.

Storage: cover leftover cookie pie tightly with plastic wrap and store at room temperature for up to 2 days or refrigerate up to 5 days. Rewarm slices in a 300°F (150°C) oven for 5–8 minutes before serving. Keep leftover ice cream frozen.