If there’s one food I love more than anything in this world, it’s a good chocolate chip cookie. If all the components are right, it’s hard to beat with any fancy dessert. Their soft texture, large hunks of chocolate chips sprinkled evenly throughout, and the perfect buttery flavoring is enough to make me melt into a big puddle.
My husband, on the other hand, prefers any and everything Oreo-flavored. When I found this cookie pie recipe, I thought it was too good to be true! It combines both of our deepest dessert loves into one beautifully concocted masterpiece. It has all the flavors of a perfect chocolate chip cookie wrapped up in an Oreo cookie crust.
This dessert is one for the books and is the perfect quick fix dessert for your next summer BBQ or family gathering. Check out the recipe below to see just how simple it is to make this wonderful summer dessert.
For The Crust:
32 Oreo cookies
1/2 c. butter
For The Filling:
3/4 c. butter, softened
2/3 c. brown sugar
2/3 c. sugar
1 tsp. vanilla extract
1 1/2 c. all-purpose flour
3-4 tbsp. milk
2 c. semi-sweet chocolate chips, divided
For the crust, place the Oreos in a food processor and pulse until it becomes a fine, crumb-like consistency. Melt the butter in the microwave and pour into the food processor. Pulse until fully incorporated. Press the crust mixture into a 9-inch tart pan and place in the freezer for at least one hour to firm up.
For the filling, combine butter, brown sugar, white sugar, and vanilla together in a mixing bowl. Cream the mixture together. Slowly add in the flour at 1/2 c. increments, alternating with 1 tbsp. of milk until you reach a consistency where the dough holds its shape but is still creamy. Add in 1 c. of the chocolate chips and mix to combine.
Remove the hardened shell from the freezer. Spread the dough mixture evenly atop it. Melt the remaining chocolate chips in the microwave, stirring every 30 seconds until smooth. Drizzle the melted chocolate over the tart. Enjoy!
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