Chocolate chip cookie pie with Sweeteeth port wine caramel sauce & sea salt

Amanda often jokes that while she doesn’t like to bake, she will gladly provide ingredients for friends who do. (Lucky me!) Earlier this year, she gifted me with a jar of delicious Sweeteeth port wine caramel sauce. The port wine adds a dimension of decadence that’s missing from regular caramel sauce. Since it pairs well with chocolate, I decided to fold it into the recipe I usually use for chocolate chip cookie pie.

Chocolate chip cookie pie with Sweeteeth port wine caramel sauce & sea salt
Adapted from this recipe
Makes one pie
Prep time: 10 minutes
Baking time: 20 – 30 minutes

Ingredients & supplies:

  • one glass pie dish
  • 1 large mixing bowl
  • 1 small mixing bowl
  • whisk
  • good spatula
  • 1 1/4 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon sea salt, plus a few pinches to top pie
  • 1 stick unsalted butter, at room temperature, plus butter to grease pan
  • 1 cup brown sugar
  • 1 large egg
  •  2 teaspoons vanilla extract
  •  3/4 cup semi-sweet chocolate chips
  • several tablespoons of Sweeteeth port wine caramel sauce
Chocolate chip cookie pie with Sweeteeth port wine caramel sauce & sea salt.

Chocolate chip cookie pie with Sweeteeth port wine caramel sauce & sea salt.

Directions:

  1. Heat oven to 350° F. Generously grease pie plate with butter.
  2. In large mixing bowl, whisk flour, baking powder, and sea salt together.
  3. In a small mixing bowl, combine the butter and brown sugar and beat until smooth with a good spatula. Add the egg and vanilla extract. Mix until blended.
  4. Add the butter to the large mixing bowl with the dry ingredients. Mix in the chocolate chips and Sweeteeth port wine caramel sauce.
  5. Spread cookie dough into the greased pie plate.
  6. Bake for 20 to 30 minutes. Let cool for 10 minutes, sprinkle with extra sea salt, cut, and enjoy!
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15 thoughts on “Chocolate chip cookie pie with Sweeteeth port wine caramel sauce & sea salt

    • Yay! Lol – it is pretty sweet. You can cut the amount of brown sugar to a 1/2 cup to make it less so, or just use one tablespoon of the caramel sauce. The sea salt adds a nice contrast, though, so it’s not way too sweet.

        • Awesome! You’re welcome! 😀 I’m going to try to post more recipes (and remember to take photos of what I make). Lucky — I wish I didn’t have a sweet tooth. It would save me so many calories!! Lol.

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