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Close up gooey cookies pies that have been sliced open and stacked on top of each other. The gooey chocolate centre is oozing out. Half of a ferro rocher is on top.
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5 from 3 votes

Gooey Cookie Pies - Pae Pata Parauri

Gooey Cookies Pies with a gooey centre of chocolate and hazelnut spread.
Course Baking
Cuisine Cookies
Keyword chocolate cookie pies, chocolate cookie pies nz, cookie pie recipes, cookie pies with nutella, cookie pies with nutella nz, gooey cookie pies, gooey cookie pies nz, maori, maori baking, te reo Māori
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings 12 large cookie pies

Equipment

  • 1 x Standard 12 capacity muffin tin

Ingredients

The Brown Butter - Te Pata Parauri

  • 210 g pata (butter, cut in to cubes)

Spiced Pecan Nuts - Nati Pēkani (optional add ins, skip if you want to)

  • ⅓ C (50 g) nati pēkani (pecan nuts)
  • 2 tablespoon marahihi māpere (maple syrup)
  • 1 teaspoon hinamona (cinnamon)

Te Pokenga - The Dough

  • ½ teaspoon tote (salt, fine)
  • ¾ C (150 g) huka hāura (brown sugar)
  • ⅓ C (75 g) huka one (caster sugar)
  • 2 teaspoon (10 ml) iho hūperei (vanilla essence)
  • 2 hēki (eggs, size 6)
  • 2 C (300 g) puehu parāoa noa (plain flour)
  • ¼ teaspoon pēkana paura (baking powder)
  • ¼ teaspoon pēkana houra (baking soda)
  • 150 g tiakarete parauri (dark chocolate). Use whatever mix of chocolate you want - this is a guide.
  • 100 g tiakarete miraka (milk chocolate)
  • 12 teaspoon pani tiakarete hānati (chocolate hazelnut spread, this is not essential to the recipe, omit if you want to).

The Decorations - Ngā whakarākei (optional)

  • 50 g tiakarete paruari kua rewaina (melted chocolate)
  • 6 forrero rocher chocolates (cut in half)

Instructions

Preheat the Oven:

  • Pre-heat the oven to 165 °C.

Brown the Butter:

  • Add the chopped pata (butter) in to a medium sized pot or pan.
    Set over medium heat.
  • First, melt the butter, stirring occasionally.
  • As the heat continues the milk fats will start to separate (these are the white, floaty bits). Stir occasionally here so nothing sticks to the bottom of the pot. Keep it on the heat until the butter starts to foam.
  • Stir it a little bit until the brown bits float to the top. It should smell nutty. (Use the pictures and video as a guide).
    From here, stir it a little for another 30 seconds or so, so the butter browns further. This may smoke a little but a little bit of smoke is ok.
  • Remove from the heat and pour it straight in to a bowl.
    Note: Don't use a glass bowl like I did in the video - I broke mine that way and yes, it was not a bright idea!
  • Leave it to cool for 10 minutes.

Make the Spiced Pecans (Optional).

  • Chop the nati pēkani (pecan nuts) in to small pieces.
    Add them in to the same pan as the brown butter (no need to clean it). Toast them over medium heat.
  • Add the marahihi māpere (maple syrup) and hinamona (cinnamon) in to the hot pan.
    Stir for 30 seconds on the heat and watch it sizzle. Remove from the heat and set them aside to cool.

Make the Cookie Dough:

  • Add the tote (salt), huka hāura (brown sugar), huka one (caster sugar) and iho hūperei (vanilla) in to the slightly cooled brown butter.
  • Mix together with a whisk for a minute. Don't worry if the mixture looks a little separated, the eggs will fix that.
  • Add one hēki (egg) and whisk for 20 seconds.
    Add the second hēki (egg) and whisk again for 20 seconds.
  • Add the puehu parāoa (flour), pēkana paura (baking powder) and pēkana houra (baking soda). Mix with a fork until a dough forms.

Add the Chocolate:

  • Add the tiakarete to a papa tapatapahi (chopping board) and chop in to chunks.
  • Reserve the biggest pieces for the centre of the cookie pies.
    Add the rest to the cookie dough with the nati pēkani (pecan nuts), if you are using them. Stir everything together.

Chill the Dough:

  • Put the bowl of mixture in the fridge for five minutes to thicken.

Make the Cookie Pies:

  • As it thickens, grease a 12 capacity muffin tray with butter.
  • Use ⅔'s of the dough to press in to the muffin tins.
    Make sure you press it firmly in the bottom of the trays and up the sides.
  • Divide the reserved tiakarete (chocolate) in to the centre of each cookie pie.
    Now add a teaspoon of pani tiakarete hānati (chocolate hazelnut spread) on top of the tikarete (chocolate).
  • Divide the remaining ⅓ of the mixture in to 12 pieces to create the lids.
    Spread out each piece and press it firmly on the top and down the sides of the tin.

Bake the Cookie Pies:

  • Bake for 18 minutes until they are golden and perfect.

Decorate (Optional):

  • If you want to give them a bit of extra love, drizzle over the tiakarete kua rewaina (melted chocolate) and top each cookie pie with half a forrero rocher.