MINT COOKIES AND CREAM COOKIE PIE

Mint Cookies and Cream Cookie Pie image

This mall classic, peppered with the ultimate combo of mint and chocolate, is every bit as ridiculous and over the top as it is delicious and irresistible. The secret ingredient in these cookies is the milk powder, which brings an amazing depth of flavor.

Provided by Christina Tosi

Categories Cookies Dessert Chocolate Mint Bake

Yield Makes one 8-inch large cookie, cut into 8 slices, pizza style

Number Of Ingredients 15

Ingredients

¾ cup flour
2 tablespoons cocoa powder
1 tablespoon nonfat milk powder
½ teaspoon kosher salt
¼ teaspoon baking powder
⅛ teaspoon baking soda
1 stick (8 tablespoons) unsalted butter, super soft
⅓ cup sugar
¼ cup light brown sugar
1 egg
1 teaspoon mint extract
½ teaspoon vanilla extract
¼ cup white chocolate chips, plus more for the top
2 tablespoons chocolate chips, plus more for the top
5 mint chocolate Oreos cookies, broken into pieces, plus more for the top

Steps:

PREP! Preheat the oven to 350°F. Coat the baking sheet and chosen baking pan with baking spray.
MIX THE DRY! In a medium bowl, mix the flour, cocoa powder, milk powder, salt, baking powder, and baking soda.
MIX THE WET AND COMBINE! In a large bowl, and using a wooden spoon or sturdy rubber spatula, mix the butter and both sugars, flexing your muscles for about 2 minutes, until they are fully combined. Add the egg, mint, and vanilla and stir until combined and fluffy, about 1 minute. Add the dry mixture to the wet mixture, mixing until just combined. (If your dough is exceptionally wet-if it looks really shiny or oily-your butter was likely too hot. Throw it in the fridge for a few minutes to firm up before continuing on.)
CHOCOLATE TIME! Fold in the white chocolate chips, chocolate chips, and crushed cookies. (Save a few tablespoons of each for the next step, though.)
SPREAD, SPRINKLE, AND BAKE! Place the prepared baking pan on top of the baking sheet. Smoosh your dough into the bottom of the pan. Using your hands, pat the dough down evenly to the edges. Sprinkle some extra cookies and chocolate chips around the inside edge of your ring as decoration. Bake the cookie at 350°F for 18 to 20 minutes. Double-check that you set the timer; because this cookie is already dark brown it's tricky to tell by sight when it's ready to take out of the oven. The timer is your best friend! Using oven mitts, remove the baking sheet and pan from the oven and let the cookie cool completely on the baking sheet (about 25 minutes). Cut the cookie into 8 slices, like a pizza. Store the slices on a plate, wrapped well in plastic, for up to 1 week.