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'Confetti' Party Blast Cookie Pie
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'Confetti' Party Blast Cookie Pie

Such a delicious and irresistible cookie dessert that will delight and satisfy that sweet tooth for sure! Oh and if it isn't obvious? Perfectly perfect for birthdays, celebrations and holidays! :) Boo-yah!
Prep Time15 mins
Cook Time25 mins
Course: Dessert
Keyword: chocolate chips, confetti, cookie pie, cookies, party dessert, peanut butter cups
Author: Kim Lange


Cookie Pie

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • ¾ cup light brown sugar packed
  • ½ cup granulated sugar
  • ¾ cup butter melted and cooled
  • 2 large pinches of salt omit salt, if you use salted butter
  • 1 large egg + 1 large egg yolk
  • 1 tablespoon vanilla extract
  • 1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips
  • ½ cup Reese’s Peanut Butter Chips
  • 8- 12 Mini Reese’s White Chocolate Peanut Butter Cups

Vanilla Buttercream Frosting w/option to add more sprinkles

  • 1 cup softened butter
  • 3 ½ to 4 cups confectioners sugar
  • 2 pinches of salt
  • 1 tablespoon vanilla
  • 1-3 tablespoons milk
  • Optional: ½ cup sprinkles

Lastly and most importantly

  • Assorted confetti sprinkles for top


  • Preheat the oven to 350 degrees and spray a 9 inch pie dish or pan with non-stick cooking spray and set aside.
  • In a medium bowl, sift together the flour, baking soda, cornstarch, and salt and set aside.
  • Using a mixer, beat together the sugars and melted butter on medium speed until well combined.
  • Add in the egg, egg yolk, and vanilla extract until well combined.
  • Gradually add in dry ingredients into the butter/sugar mixture until well combined.
  • Using a large wooden spoon, fold in the all the chocolate chips until just combined.
  • Transfer the batter out into the prepared pie dish and smooth out the top.
  • Evenly space out the 8 Mini Reese’s Peanut Butter Cups around the cookie pie edge about an inch in from the edge and lightly push them in, with tops still exposed. If you are adding more cups, just add them within the circle of cups.
  • Bake for 25 minutes.
  • Allow the cookie pie to cool completely before frosting. (If you are not frosting, just add your sprinkles to the top as desired. If you want to just do a frosting border instead of doing the frosting the whole pie, just halve the frosting measurements.)

Vanilla Butter Cream Frosting

  • Using a mixer, beat 1 cup softened butter, 3 ½ to 4 cups confectioners sugar, 2 pinches of salt, 1 tablespoon vanilla, 1-3 tablespoons milk until desired consistency.
  • Optional: Add in about ½ cup sprinkles and fold in.
  • Frost center of cookie and pipe border on top of cookie pie and add sprinkles and decorate as desired.
  • Serve!


  • I love using Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips. They are Ghirardelli 's darkest chocolate chips, delivering intensely rich chocolate flavor. And they are a little larger than regular chocolate chips. So Good!
  • For the border, I just snipped a hole in a large zip-lock bag and piped some round balls around the cookie twice.