Diamond Cookie Pie Recipes

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SOUTHERN MOON PIES

Now you can make this Southern favorite at home. Full of chocolate and marshmallow goodness! Vanilla extract may be substituted with coconut or mint extract.

Provided by Jody Crout

Categories     Desserts     Cookies     Sandwich Cookie Recipes

Time 38m

Yield 24

Number Of Ingredients 14



Southern Moon Pies image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
  • To Make Cookie Crusts: In a large mixing bowl, cream together 1/2 cup butter or margarine and white sugar. Add egg, evaporated milk, and vanilla. Mix well. In a separate bowl, mix together flour, salt, cocoa powder, baking soda, and baking powder. Add flour mixture slowly to sugar mixture while stirring. Mix just until all ingredients are combined.
  • Drop the dough onto greased cookie sheet by rounded tablespoonfuls. Leave at least 3 inches in between each one; dough will spread as it bakes.
  • Bake in preheated oven for 6 to 8 minutes, until firm when pressed with finger. Allow to cool at least one hour before filling.
  • To Make Marshmallow Filling: In a medium mixing bowl, blend together 1/2 cup butter or margarine, confectioners' sugar, flavored extract, and marshmallow creme. Mix until smooth. Assemble pies by spreading 1 to 2 tablespoonfuls of filling on flat side of a cookie crust, then covering filling with flat side of another cookie crust.

Nutrition Facts : Calories 193.1 calories, Carbohydrate 26.7 g, Cholesterol 31.1 mg, Fat 9 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 5.6 g, Sodium 209.9 mg, Sugar 16.4 g

½ cup butter, softened
1 cup white sugar
1 egg
1 cup evaporated milk
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon salt
½ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
½ teaspoon baking powder
½ cup butter, softened
1 cup confectioners' sugar
½ teaspoon vanilla extract
1 cup marshmallow creme

DIAMOND COOKIE PIE

Made for Thanksgiving last year and it was a big hit. Warm with ice cream is the best. Recipe calls for walnuts, but my family likes pecans better.

Provided by Cindy Bohn

Categories     Chocolate

Time 1h5m

Number Of Ingredients 8



Diamond Cookie Pie image

Steps:

  • 1. In large bowl, cream butter, brown sugar, eggs, and vanilla until light and fluffy. Blend in flour. Stir chocolate chips and nuts. Pour mixture into unbaked pie shell.
  • 2. Bake at 325 for 50 to 55 minutes or until top is golden brown or pick inserted into center comes out clean. Serve warm with vanilla ice cream.

1/2 c butter, softened
3/4 c brown sugar, firmly packed
2 eggs
1 tsp vanilla
1/2 c flour
1 c chocolate chips
1 c nuts, chopped
1 9 inch uncooked pie shell

GIANT HOT COOKIE PIE

Combine cookie dough and brownie batter - two of the most decadent desserts you can eat - to make this seriously indulgent giant cookie pie. Share it warm straight from the pan

Provided by Chelsie Collins

Categories     Dessert

Time 2h

Yield Serves 24

Number Of Ingredients 14



Giant hot cookie pie image

Steps:

  • First, make the cookie dough by beating the sugar and butter in a stand mixer until light and fluffy. Add the vanilla paste and beat again until well combined. Tip in the flour and beat slowly until coming together. Once a dough has formed, tip in the chocolate chips and beat again until all the flour is incorporated, then add the milk and mix until combined. Turn out into a disc, wrap in cling film and leave to chill in the fridge while you make the brownie. If you're getting ahead, leave in the fridge overnight (maturing it will make the cookie even tastier).
  • Next, make the brownie. Fill a saucepan a quarter full with hot water and sit a bowl on top so it doesn't touch the water. Add the chocolate and softened butter and put over a low heat. Stir every now and again until melted evenly.
  • Remove the bowl from the pan and leave to cool a little. Meanwhile, heat oven to 180C/160C fan/gas 4 and remove the cookie dough from the fridge. Cut off and set aside 150g of the cookie dough.
  • Line the base of your pan with the slightly chilled cookie dough (if making in advance, bring it up to temperature a little before doing this, so it is easier to handle). Press the cookie dough into the base and up the sides of the pan, lining it like a pastry tart case. There's no need to do this neatly, as once it bakes it will all spread and puff up slightly. Bake in the oven for 15 mins.
  • While the cookie dough is baking, whisk the eggs and sugar together for the brownie until pale and foamy. Pour the cooled melted chocolate and butter mix over and fold together until well mixed. Finally, fold in the flour until well incorporated.
  • Remove the cookie base from the oven. Use the back of a spatula or spoon to push it down and back up the sides. Pour over the brownie mixture and return to the oven for 30 mins.
  • Meanwhile, roll the 150g reserved cookie dough into cherry-tomato-sized balls. You should get about 24. Place, finger-width apart, on one or more large baking sheets lined with baking parchment. In the final 10 mins of the pie baking, bake the cookie balls for 5-8 mins or until golden and cooked through. Set aside to cool.
  • Remove the pie from the oven and leave to cool in the pan for a few mins before serving. The middle should have a molten, slightly runny centre and the edges should be chewy and crispy. Pile balls of vanilla ice cream in the middle of the pie and top with the mini cookies and a dusting of cocoa powder. Take to the table and dig in.

Nutrition Facts : Calories 610 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 46 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.71 milligram of sodium

450g light brown soft sugar
250g salted butter , softened
3 tbsp vanilla paste
450g self-raising flour
150g dark chocolate chips
3 tbsp milk
450g good quality dark chocolate (70%), chopped into chunks
330g salted butter , softened
6 large eggs
500g golden caster sugar
225g plain flour
1l vanilla ice cream , to serve
1 tsp cocoa powder , to serve
30x40x4cm baking dish or pan , greased if not non stick

PIGGIES (SUGAR AND CINNAMON PIE DOUGH COOKIES)

Crumbly sugar and cinnamon cookies that you can make as fast as they disappear. My father told me about these cookies that his mother used to make. When she made a pie, she would take the excess dough and make these simple cookies. You don't have to make a pie first, all you need is pie dough. My father loves when I make them for him, and I think you will be hard-pressed to find someone who doesn't. My father said she called them Piggies. That's what I call them.

Provided by jmk3482

Categories     Desserts     Cookies

Time 40m

Yield 24

Number Of Ingredients 7



Piggies (Sugar and Cinnamon Pie Dough Cookies) image

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray, or line with parchment paper.
  • Mix flour and salt together in a bowl, and use a pastry cutter to cut in 1/3 cup of shortening until the mixture forms pea-size balls. With a fork, form a small well in the center of the mixture, and pour in water, a couple of teaspoons at a time, and stir with the fork to mix in the water and form a dough. Incorporate each addition of water before adding the next, until about 3/4 of the flour mixture has formed a stiff dough. Work a little more water in with your hands, and shape the dough into a ball.
  • Working on a well-floured work surface with a floured rolling pin, roll the dough out into a rectangle about 12 by 16 inches, and about 1/8-inch thick. Spread 1 tablespoon of shortening over the surface of the dough with a soft spatula, and sprinkle sugar all over the dough square. Sprinkle the dough with cinnamon. Pick up a long edge of dough, and tightly roll the dough into a log shape. With a sharp knife, slice the log into 3/4-inch thick slices. Place the slices onto the prepared baking sheet.
  • Bake in the preheated oven until the cookies are lightly browned and sizzling on the bottom, about 8 minutes. Cool on paper towels; freeze extras for later.

Nutrition Facts : Calories 61.9 calories, Carbohydrate 7.1 g, Fat 3.4 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 0.9 g, Sodium 24.4 mg, Sugar 2.1 g

1 ¼ cups all-purpose flour
¼ teaspoon salt
⅓ cup shortening
2 tablespoons warm water, or as needed
1 tablespoon shortening
¼ cup white sugar
ground cinnamon

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