Chocolate Walnut Cookie Pie

Chocolate Walnut Cookie Pie

One slice of this brown sugar cookie pie proves there’s no combination quite like chocolate and walnuts.


6 to 8 servings


Chocolate Walnut Cookie Pie

  • 1 batch Norwegian Butter Cookies (see Quick Tip)
  • 3/4 cup chopped walnuts, divided
  • 1/2 cup semisweet chocolate chips
  • 1/2 teaspoon cinnamon
  • 1 tablespoon C&H® Dark Brown Sugar


  • 1 1/4 cups C&H® Confectioners Sugar
  • 1/2 teaspoon vanilla or almond extract
  • 3 to 5 teaspoons cool water or milk


Chocolate Walnut Cookie Pie

Preheat oven to 350°F. Coat a 12-inch round baking pan with nonstick cooking spray. Line with parchment paper.

Prepare a batch of Norwegian Butter Cookies. Press 3/4 of the dough evenly into bottom of prepared pan; this will create a 1/2-inch crust.

Place 1/2 cup chopped walnuts, chocolate chips, cinnamon and brown sugar into mini chopper or food processor. Chop for 30 seconds. Spread and press mixture on top of cookie dough. Sprinkle with remaining 1/4 cup chopped walnuts.

Bake 25 to 30 minutes, or until edges are lightly browned and cookie top looks dry. Cool in pan for 30 minutes.

Run butter knife around edge of cookie to loosen. Carefully flip cookie pie out of pan onto large plate. Remove parchment paper, then flip cookie right side up on another large plate. Drizzle with glaze.


Combine all ingredients; mix well. Using fork, drizzle glaze over cooled cookie pie. Use pizza cutter or chef's knife to slice.


Click here for the Norwegian Butter Cookies recipe.

Use remaining 1/4 batch of dough to make Norwegian Butter Cookies.