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1
For the cookie pie:
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Generously grease a 9-inch pie dish and line the bottom with a round of parchment paper. Set aside.
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With a hand mixer or stand mixer, beat butter with brown sugar and granulated sugar for several minutes, until light and fluffy. Add egg and vanilla extract, beat to combine.
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In a separate bowl, combine flour, cornstarch, baking soda, and salt. With the mixer on low, slowly add the the dry ingredients, mixing until combined.
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Using a rubber spatula or wooden spoon, stir in 1 cup of chopped candy bars. Press the dough evenly into the prepared dish. Sprinkle the remaining 1/2 cup of chopped candy bars onto the top of the dough, lightly pressing them down. Cover with plastic wrap and refrigerate for 1 hour.
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Preheat oven to 350u00b0F. Remove plastic wrap and bake cookie pie for 18-20 minutes, until the edges are light golden brown and the center is set but still a little soft. Place on a cooling rack to cool completely.
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7
For the chocolate frosting:
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Beat butter, cocoa powder, powdered sugar, vanilla extract, and milk for several minutes. If necessary, add an additional tablespoon of milk to thin the frosting.
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Using a pastry bag with a decorating tip, pipe the frosting around the outside edge of the cooled cookie. Decorate with M&Ms or chopped candy bars.
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Recipe inspired by Baker by Nature's Halloween Candy Cookie Cake.
