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White Chocolate and Cranberry Swirl Cookie Pie


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Rate this recipe 4.3/5 (12 Votes)


  • 2 1/4 cups bread flour
  • 1/4 cup cornstarch
  • 3/4 tsp. baking soda
  • 1/8 tsp. salt
  • 1 cup unsalted butter, at room temp.
  • 1 1/4 cups sugar
  • 2 1/2 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 1 egg
  • 1 cup white chocolate chips
  • 1/2-2/3 cup whole berry cranberry sauce (mine was homemade)
  • 2-3 tblsp. slivered almonds


Adapted from


Step 1

Mix together the flour, cornstarch, baking soda, and salt and set aside. Cream the butter and sugar until creamy and smooth. Add the extracts and egg and beat until very fluffy and no streaks of batter remain, about 7-8 minutes.
Slowly add in the flour mixture on the lowest speed of the mixer. Mix in the chocolate chips and spread into a greased 9 1/2-10" pie dish.
Drop spoonfuls of the cranberry sauce over the top and swirl through dough with a knife.
Sprinkle the almonds over the top.
Bake at 375 degrees for 22-24 minutes.
The edges should be slightly browned and the center will be slightly underdone.
Let the "pie" cool completely before cutting. (The middle will sink as it cools)

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