Cookie Pie | Kāpiti Ice Cream

METHOD

Ready in 25 minutes

Preheat the oven to 180°C.
To make the brown butter, place a 20 – 25cm cast iron skillet over medium heat. Add the cubes of butter and continuously stir until it has melted and begins to foam and sizzle. Keep cooking and stirring for a further 5 minutes until the butter is golden brown and smells nutty.
Pour the brown butter into a mixing bowl and set the cast iron pan aside, leaving any residual brown butter in the pan.
Add the brown sugar to the bowl with the brown butter and mix to combine before beating in the egg and vanilla essence.
Sift in the flour, baking soda, baking powder and salt and fold into the butter and sugar mixture.
Gently fold through most of the chocolate, waffle cone and cookie pieces, leaving some to press into the top of the dough before baking.
Transfer the cookie dough to the cast iron skillet and use the back of a wooden spoon to press it down and even it out. Scatter the remaining chocolate, waffle cone and cookie pieces over the cookie, pressing down on them to secure into the mixture.
Place in the oven to bake for 12 minutes, until the edges are crispy and the centre is still soft.
Leave to rest for 5 minutes before topping with generous scoops of Kāpiti’s Cookies & Cream Ice Cream and serving straight from the pan.

INGREDIENTS

Servings

‍