Chocolate Chip Cookie Pie: The Ultimate Cookie Lover’s Dream

I still remember the day I discovered that you could bake a giant chocolate chip cookie in a pie pan. It was one of those lightbulb moments that made me wonder why I hadn’t thought of it sooner. This Chocolate Chip Cookie Pie has since become my most requested dessert, and it’s easy to understand why. Imagine a thick, chewy chocolate chip cookie with a slightly crispy edge and a gooey, melted chocolate center, served warm with vanilla ice cream melting over the top. It’s everything you love about chocolate chip cookies, magnified into one spectacular dessert that serves a crowd.

What makes this Chocolate Chip Cookie Pie so special is its incredible texture. The edges bake up golden and slightly crispy, while the center stays wonderfully soft and almost fudgy. The generous amount of chocolate chips ensures every single bite is loaded with melted chocolate. Served warm in slices like a traditional pie, this dessert bridges the gap between cookies and pie in the most delicious way possible. It’s become my go-to dessert for dinner parties, potlucks, and family gatherings because it’s simple to make but always impresses.

Why This Chocolate Chip Cookie Pie Will Become Your Favorite

This Chocolate Chip Cookie Pie has earned its place as one of my signature desserts for several compelling reasons. First, it’s incredibly easy to make with just one bowl and basic ingredients you probably already have in your pantry. There’s no chilling required, no rolling out dough, and no cutting individual cookies. You simply mix, pour into a pie pan, and bake.

Additionally, this cookie pie is endlessly versatile. You can customize it with different types of chocolate chips, add nuts for extra crunch, or incorporate other mix-ins like toffee bits or peanut butter chips. The recipe is also very forgiving—even if you slightly overbake or underbake it, the result is still delicious. I’ve made this Chocolate Chip Cookie Pie dozens of times, and it’s consistently perfect every single time.

Essential Ingredients for Chocolate Chip Cookie Pie

Creating this incredible Chocolate Chip Cookie Pie requires simple, quality ingredients that work together to create cookie perfection. Here’s exactly what you’ll need.

Main Ingredients:

• ½ cup unsalted butter, melted: This is the foundation of richness and flavor. Butter creates a better flavor than shortening or oil, and melting it makes the dough easier to mix. I always use unsalted butter so I can control the salt level precisely.
• 1 cup packed brown sugar: Brown sugar is essential for creating that deep, caramel-like sweetness and chewy texture that makes this Chocolate Chip Cookie Pie so special. The molasses in brown sugar adds moisture and flavor that granulated sugar alone cannot provide.
• 1 large egg, at room temperature: The egg binds everything together and helps lift the cookie pie mixture. A room temperature egg incorporates more easily into the batter, creating a smoother texture.
• 1 teaspoon vanilla extract: Vanilla enhances all the other flavors and adds aromatic sweetness. I always use pure vanilla extract rather than imitation for the best flavor in my Chocolate Chip Cookie Pie.
• 1¼ cups all-purpose flour: This provides structure to the cookie pie. Don’t use too much flour, or your pie will be cakey rather than chewy.
• ½ teaspoon baking soda: This helps the cookie pie rise slightly and creates a tender texture. It also helps with browning.
• ½ teaspoon salt: Salt is crucial for balancing the sweetness and enhancing all the flavors. Don’t skip it—it makes a huge difference in the final taste.
• 1½ cups semi-sweet chocolate chips: This generous amount ensures every bite of your Chocolate Chip Cookie Pie is loaded with chocolate. I prefer semi-sweet chocolate chips because they provide the perfect balance of sweetness, but you can use milk chocolate, dark chocolate, or a combination.

Optional Add-ins:

• ½ cup chopped walnuts or pecans: Nuts add wonderful crunch and nutty flavor that complements the chocolate beautifully.
• ½ cup milk chocolate chips: Mix with the semi-sweet chips for variety.
• ¼ cup toffee bits: For a sophisticated flavor addition.
• Sea salt flakes: For sprinkling on top before baking, creating a sweet-salty flavor profile.

  

Step-by-Step Instructions for Chocolate Chip Cookie Pie

Let me guide you through the simple process of creating this show-stopping Chocolate Chip Cookie Pie from start to finish.

Step 1: Prepare Your Pie Pan and Preheat the Oven

Preheat your oven to 350°F. This moderate temperature ensures the Chocolate Chip Cookie Pie bakes evenly—the edges get golden and slightly crispy while the center stays soft and gooey.

Grease a 9-inch pie pan generously with butter or non-stick cooking spray. Make sure to coat the bottom and sides thoroughly. I sometimes line the bottom with parchment paper for extra insurance, though this isn’t strictly necessary. Greasing the pan well ensures your cookie pie releases easily after baking.

Step 2: Melt the Butter

Cut your butter into tablespoon-sized pieces and place them in a large microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until the butter is completely melted and smooth.

Alternatively, you can melt the butter in a small saucepan on the stovetop over low heat. Once melted, let the butter cool slightly for about five minutes. You want it warm but not hot, or it could cook the egg when you add it later.

Step 3: Mix the Wet Ingredients

Add the brown sugar to the melted butter in your large bowl. Stir vigorously with a wooden spoon or whisk until the mixture is completely smooth and well combined. The sugar should be thoroughly incorporated into the butter, creating a thick, glossy mixture.

Add the egg and vanilla extract to the butter-sugar mixture. Whisk or stir vigorously for about one minute until everything is completely combined and the mixture looks smooth and slightly lighter in color. This vigorous mixing helps create structure in your Chocolate Chip Cookie Pie and incorporates air for a better texture.

Step 4: Combine the Dry Ingredients

In a separate medium bowl, whisk together the flour, baking soda, and salt. Whisking these dry ingredients together ensures they’re evenly distributed throughout your cookie pie batter, preventing pockets of baking soda or uneven salt distribution.

Make sure to measure your flour correctly by spooning it into your measuring cup and leveling it off with a knife. Scooping directly from the bag can pack the flour, giving you too much and resulting in a dry, cakey Chocolate Chip Cookie Pie.

Step 5: Mix the Dough

Pour the dry ingredients into the bowl with the wet ingredients. Using a wooden spoon or sturdy spatula, stir the mixture until just combined. The dough will be thick and slightly sticky—this is exactly what you want.

Be careful not to overmix once the flour is added. Overmixing develops too much gluten, which can make your Chocolate Chip Cookie Pie tough instead of tender and chewy. Stir just until no more dry flour is visible, and small lumps are fine.

Step 6: Add the Chocolate Chips

Fold the chocolate chips into the dough, along with any other mix-ins you’re using like nuts or toffee bits. Reserve about a quarter cup of chocolate chips to press into the top of the pie before baking—this creates a beautiful appearance and ensures lots of chocolate on the surface.

Make sure the chocolate chips are distributed evenly throughout the dough so every slice of your Chocolate Chip Cookie Pie gets plenty of chocolate.

Step 7: Transfer to the Pie Pan

Scoop the cookie dough into your prepared pie pan. Using your hands or a spatula, press the dough evenly across the bottom of the pan and slightly up the sides. The dough should be relatively even in thickness, though it doesn’t need to be perfect.

Don’t worry if the dough doesn’t quite reach the edges of the pan—it will spread during baking. Press the reserved chocolate chips into the top of the dough, distributing them evenly across the surface. This ensures your Chocolate Chip Cookie Pie looks as good as it tastes.

Step 8: Bake the Chocolate Chip Cookie Pie

Place the pie pan in your preheated 350°F oven. Bake for 25 to 30 minutes, until the edges are golden brown and set, but the center still looks slightly soft and underbaked. This is key—you want to slightly underbake the center so it stays gooey and fudgy.

The exact baking time depends on your oven and how gooey you want the center. At 25 minutes, the center will be very soft and almost molten. At 30 minutes, it will be more set but still wonderfully chewy. I usually bake mine for about 27 minutes for the perfect texture.

The top should look golden and slightly crackled, and the edges should be pulling away from the sides of the pan slightly. If you insert a toothpick into the center, it should come out with moist crumbs attached, not completely clean.

Step 9: Cool Slightly

Remove your Chocolate Chip Cookie Pie from the oven and let it cool in the pan for about 10 to 15 minutes. This cooling period is important—it allows the cookie pie to set up enough to slice, but it will still be wonderfully warm and gooey.

During this cooling time, the residual heat continues to cook the center slightly, firming it up just enough to hold together when sliced. The chocolate chips will still be melted and gooey, creating those perfect chocolate pockets throughout each slice.

Step 10: Serve Your Chocolate Chip Cookie Pie

Slice the warm Chocolate Chip Cookie Pie into wedges just like you would a traditional pie. Use a sharp knife and wipe it clean between slices for the neatest presentation.

Serve each warm slice on a plate with a generous scoop of vanilla ice cream on top. The contrast between the warm cookie pie and cold ice cream is absolutely divine. You can also top it with whipped cream, chocolate sauce, caramel sauce, or even a sprinkle of sea salt.

For an extra-special presentation, drizzle chocolate sauce on the plate before placing the slice, then add the ice cream and a final drizzle of sauce over the top. Garnish with a fresh mint leaf or a few extra chocolate chips.

Perfect Serving Suggestions for Chocolate Chip Cookie Pie

This Chocolate Chip Cookie Pie is incredibly versatile when it comes to serving. The classic presentation involves warm slices topped with vanilla ice cream, but don’t stop there. Try serving it with different ice cream flavors like chocolate, coffee, salted caramel, or cookie dough ice cream.

Whipped cream makes a wonderful lighter alternative to ice cream. I sometimes fold mini chocolate chips into freshly whipped cream for an extra chocolatey topping that complements the cookie pie perfectly.

For an indulgent dessert bar at parties, serve the Chocolate Chip Cookie Pie warm with various toppings set out buffet-style. Offer vanilla ice cream, whipped cream, chocolate sauce, caramel sauce, chopped nuts, maraschino cherries, and sprinkles. Let guests build their own creations.

This cookie pie also makes an amazing breakfast treat—serve leftover slices with coffee or milk for a special morning indulgence. The brown sugar and chocolate make it feel almost like coffee cake.

Nutritional Information for Chocolate Chip Cookie Pie

Each slice of Chocolate Chip Cookie Pie (based on 8 servings, without ice cream) contains approximately:

• Calories: 395
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 55mg
• Sodium: 240mg
• Total Carbohydrates: 56g
• Dietary Fiber: 2g
• Sugars: 40g
• Protein: 4g

The chocolate provides some antioxidants, while the egg contributes protein and various vitamins. However, this is definitely an indulgent dessert meant to be enjoyed in moderation. The good news is that one slice is quite satisfying, so you don’t need a huge portion to feel content.

Creative Variations for Chocolate Chip Cookie Pie

The basic Chocolate Chip Cookie Pie recipe is endlessly adaptable. Here are some of my favorite variations that I’ve developed over the years.

For Double Chocolate Cookie Pie, add a quarter cup of cocoa powder to the dry ingredients and reduce the flour to one cup. Use a combination of semi-sweet and white chocolate chips for a stunning marbled effect. This version is incredibly rich and perfect for serious chocolate lovers.

Try Peanut Butter Chocolate Chip Cookie Pie by adding half a cup of creamy peanut butter to the butter-sugar mixture. Use both chocolate chips and peanut butter chips for maximum peanut butter-chocolate flavor. Top with chopped peanut butter cups before baking.

For S’mores Cookie Pie, add half a cup of mini marshmallows and half a cup of crushed graham crackers to the dough along with the chocolate chips. Press extra marshmallows into the top before baking. The marshmallows get golden and toasty, creating an amazing s’mores experience.

Make Salted Caramel Chocolate Chip Cookie Pie by swirling dulce de leche or caramel sauce into the dough before baking. Sprinkle sea salt flakes over the top before baking for that trendy sweet-salty combination that everyone loves.

For a Healthier Version, substitute half the butter with unsweetened applesauce, use coconut sugar instead of brown sugar, and reduce the chocolate chips to one cup. Use dark chocolate chips for more antioxidants. While not as indulgent, it’s still delicious.

Storage and Make-Ahead Tips for Chocolate Chip Cookie Pie

This Chocolate Chip Cookie Pie is best served warm and fresh, but it stores reasonably well for enjoying later. Store leftover pie covered at room temperature for up to two days, or refrigerate it for up to five days.

To reheat individual slices, microwave for 20 to 30 seconds until warm, or place on a baking sheet and warm in a 300°F oven for about 10 minutes. The oven method helps restore some of the crispy edge texture while warming the center to gooey perfection.

You can prepare the dough ahead of time and refrigerate it for up to 24 hours before baking. Press it into the pie pan, cover tightly with plastic wrap, and refrigerate. When ready to bake, let it sit at room temperature for 15 minutes, then bake as directed, adding about five minutes to the baking time.

This Chocolate Chip Cookie Pie also freezes beautifully, either baked or unbaked. To freeze unbaked, press the dough into the pan, wrap tightly in plastic wrap and aluminum foil, and freeze for up to two months. Bake from frozen, adding 10 to 15 minutes to the baking time.

To freeze baked pie, let it cool completely, wrap tightly, and freeze for up to three months. Thaw in the refrigerator overnight, then reheat before serving.

My Personal Tips for Perfect Chocolate Chip Cookie Pie

After making this dessert countless times, I’ve discovered several tips that ensure perfect results every time.

First, don’t overbake this cookie pie. The center should look slightly underdone when you remove it from the oven. It will continue cooking from residual heat as it cools, and this is what creates that perfect gooey center. If you bake it until the center looks completely done, it will be dry and cakey when cooled.

Second, use quality chocolate chips. Since chocolate is such a prominent flavor in this Chocolate Chip Cookie Pie, using good chocolate makes a noticeable difference. I prefer Ghirardelli or Guittard chocolate chips for the best flavor and melting quality.

Third, make sure your egg is at room temperature. A cold egg won’t incorporate as smoothly into the batter and can create a denser texture. If you forgot to take your egg out ahead of time, place it in a bowl of warm water for five minutes.

Fourth, don’t skip the salt. Salt enhances all the flavors and prevents the cookie pie from tasting one-dimensionally sweet. If you use salted butter, you can reduce the added salt to a quarter teaspoon.

Fifth, press the dough evenly into the pan. Uneven thickness leads to uneven baking, with some parts overdone while others are underbaked. Take an extra minute to ensure relatively even distribution.

Finally, always serve this warm with something cold and creamy. The temperature contrast is what makes this dessert truly spectacular. Room temperature cookie pie is good, but warm cookie pie with cold ice cream is absolutely incredible.

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