Here's a sweet summer treat that's bursting with cuteness -- confetti cookie pie. Each piece is like a little slice of happiness.
From Simply Scratch, it tastes even better than it looks. It's like a thick, moist sugar cookie filled with white chocolate chips and just a hint of almond. The sprinkles add an extra dose of sweetness. While you can use any color of sprinkles you like, red, white, and blue ones would make this an adorable dessert for the Fourth of July.
White Chocolate Confetti Cookie Pie
2 1/4 cups bread flour
1/4 cup cornstarch
3/4 tsp. baking soda
1/2 tsp. salt
1 cup unsalted butter, room temperature
1 1/4 cups granulated sugar
2 1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 cup white chocolate chips
1/2 cup rainbow sprinkles
Adapted from Fat Girl Trapped in a Skinny Body
Preheat oven to 375 degrees. Grease a 10-inch round pie dish. In a large bowl, mix the flour, cornstarch, baking soda, and salt together until blended. Set aside.
Cream the butter and sugar together in the bowl of a stand mixer, fitted with a paddle attachment, until creamy and smooth, about 2 minutes. Scrape down the sides of the bowl. Add the vanilla, almond, and egg and paddle for 7-8 minutes until the mixture is homogeneous and very fluffy. There shouldn’t be any visible streaks of butter. (Don’t skip this step!) Scrape down the sides of the bowl.
With the mixer on its lowest speed, slowly add in the flour mixture and paddle just until fully incorporated and no white streaks remain.
Add in the white chocolate chips and the sprinkles and mix just until they are fully distributed.
Pour the dough into the prepared pan and bake in the preheated oven for 22-24 minutes. The edges will be slightly browned and the center will still be slightly underdone. Allow the pie to cool completely before cutting.
Image via Simply Scratch
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