Then after baking,while it’s still warm, you got ice cream, hot fudge sauce
and caramel sauce toppings
Million Dollar Cookie Pie
ING 1/2 cup butter, softened 1/2 cup granulated sugar 1/4 cup packed light brown sugar 1 large egg 1 1/4 teaspoons vanilla 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon b/soda 1/2 cup semisweet chocolate chips 1/4 cup milk chocolate chips Pastry for a single-crust pie 3/4 cup chocolate hazelnut spread 3/4 cup Dulce de Leche
METHOD stand mixer/paddle/cream butter and sugars on med 2 min. Add egg and vanilla; mix a min. Add whisked/combined flour, salt, b/soda; mix/combine. Stir in chocolate chips and set aside.
CRUST Roll pastry dough and line your pie plate. Trim and flute edges as desired. Cover with plastic wrap and refrigerate. Take parchment on which you traced an outline of the pie plate and place it, traced-side town, on the counter. You will be able to see the outline through the paper, but the pencil markings will be touching the counter not the topping.
Scoop the hazelnut spread into the center of the parchment circle and spread out evenly to fill in the entire shape. Freeze 10 min, remove from freezer, spread Dulce de Leche over the top, and freezer 10 min.
Remove frozen hazelnut and Dulce de Leche disc from the freezer and carefully peel it off the parchment. Lay the disc in the pie crust. Add the cookie dough and gently press in about halfway up, reserving any remaining dough (if there is any) for cookies. Bake 350 deg 20-30 min (top is golden brown; center almost set.
Remove to counter; sprinkle w/ sea salt flakes. Cool for about 30 minutes and then slice.
SERVE with scoop of ice cream and chocolate and caramel toppings.