The Bake-Off is Coming: Sweet and Salty Cookie Pie Recipe

Cookie Pie

CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Narrowed down from zillions of entries, I'll profile some of the 100 finalists--but of course, based on the subject matter of this site, I will focus on sweets! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

I don't know about you, but this recipe SPEAKS to me. As a bona fide carb-o-holic, the fact that this dessert contains cookie dough baked atop pie crust with a bunch of other tasty stuff added (like choco-hazelnut spread, which makes everything better) is very, very appealing.

It also vaguely brings to mind my own Cookie Cake Pie, which is a personal and web reader favorite from this site.

This version combines sweet and salty with some serious carb-on-carb action. It comes at you from Bobbie Harms of Boulder, Colorado. The recipe headnote reads, "Is it a cookie? Is it a pie? It's a cookie pie with rich chocolate and a sprinkle of sea salt." Yes!

Sweet and Salty Cookie Pie

  • Prep Time: 15 Min
  • Total Time: 1 Hr 20 Min
  • Makes: 12 servings


  • 1 Pillsbury® refrigerated pie crust, softened as directed on box
  • 1/3 cup Jif® Chocolate Flavored Hazelnut Spread
  • 1/2 cup miniature semisweet chocolate chips
  • 1/2 package (12 cookies) Pillsbury® Ready to Bake!™ refrigerated sugar cookies
  • 1/2 cup toffee bits
  • 1/4 teaspoon kosher (coarse) or sea salt


  1. Heat oven to 350°F. Unroll pie crust on ungreased cookie sheet; prick generously with fork. Bake 5 minutes.
  2. Spread chocolate hazelnut spread evenly over crust to within 1/4 inch of edge. Sprinkle with chocolate chips.
  3. Cut sugar cookies in half horizontally. Place over chocolate hazelnut spread, 1/2 inch from edge and about 1 inch apart. Sprinkle with toffee bits and salt.
  4. Bake 20 to 25 minutes or until pie crust edges are golden brown. Cool 30 minutes; cut into wedges.