Chocolate & Raspberry Cookie Pie Ingredients • 2 cups flour • 1 teaspoon baking soda • 1/2 teaspoon salt • 200gms unsalted butter, at room temperature • 1/2 cup packed light brown sugar • 1 cup sugar • 1 teaspoon vanilla extract • 2 eggs • 1/2 cup chocolate chips • 1 packet / 10 pieces marshmallows • 1 packet/ 10 pieces canned raspberries Directions 1. Preheat oven to 375°F. Grease a 9 inch pie dish. 2. In a small bowl, whisk together flour, baking soda, and salt. Sieve the mixture twice to avoid any lumps. 3. In a large bowl beat eggs until it raises and looks light and fluffy. 4. Add and beat together butter, brown sugar, sugar and vanilla extract. 5. Add flour mixture to wet ingredients and beat until they’re well combined. Stir in chocolate chips. 6. Press half of the dough evenly across the prepared pie dish. 7. Place marshmallows and raspberries on top of the cookie dough. 8. With the remaining half of the dough, make fancy cookie dough strips or just a plain cookie dough layer and place well on top of the marshmallows and raspberries. 9. Place the pie dish in the oven and bake for 20 minutes or until golden-brown. 10. Serve when it has cooled down. Serving Tip: Drip some chocolate sauce / gems on top. Make ahead tip: You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with step 6. Unbaked cookie dough can be frozen well for up to 3 months. *Pictures taken from google image search.