Loaded Cookie Pies

Desserts › Loaded Cookie Pies

Makes 10
25 minutes
25 minutes

Indulgent cookie pies with a crisp, golden exterior and gooey centre, filled with your favourite chocolate, peanut butter or caramel spread.

Recipe supplied by Green’s.

Set a Reminder to cook 09/23/2026 07:05 09/23/26 20:05 Australian Eastern Daylight Time IGA Recipes – Loaded Cookie Pies Reminder – Loaded Cookie Pies https://www.iga.com.au/recipes/desserts/loaded-cookie-pies/

Ingredients

1 packet Green's Deluxe Dark Choc Chunk Cookies Mix 400g

1 egg, lightly beaten

1 1/2 tablespoons (30g) butter, melted

8 tablespoons (2/3 cup) of your favourite filling (e.g. chocolate hazelnut spread, peanut butter, caramel biscuit spread)

*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

Preheat oven to 180°C (160°C fan forced). Lightly grease an 8 x 1/3 cup capacity non-stick muffin pan. 
Prepare Cookie Pie mix according to packet instructions. Divide dough into 8 portions (approx. 60g each), then divide each portion into 2/3 ball for base (40g) and 1/3 ball for lid (20g). Using your fingertips, press the 2/3 size ball into the base and sides of muffin pan coming approx. ¾ of the way up the sides. Spoon 1 tablespoon of desired filling into each case. 
Flatten the lid ball using your fingers on a chopping board until 7cm in diameter. Run a butter knife under disc to loosen and transfer on top of fingers and press to secure to base. Bake for 20-25 mins or until a light golden brown. Allow to cool in the pan for 5 mins before removing and serving.

Top Tips

To make these warm and delicious again once cooled, heat for 20 secs in the microwave and allow to stand for 1 min before eating.
Try half peanut butter / half strawberry or raspberry jam for a Peanut Butter & Jam inspired pie.

More about this recipe

Keeps for up to 3 days.

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