Chocolate Chip Cookie Pie is a dream come true for a true cookie lover! Imagine taking your ultimate chocolate chip cookie and baking it into a pie crust.
The result? A rich, fudgy dessert that’s pure bliss. With just 15 minutes of prep and 25 minutes in the oven, you’ll have a treat that’s perfect for any occasion.
Chocolate Chip Cookie Pie
I can still vividly remember the first time I made this giant cookie pie for my family. It was an instant hit (along with this no bake cheesecake too)!
The combination of a buttery, flaky crust with a gooey chocolate center was simply irresistible.
It’s so simple to make that even if you’re just starting out in the kitchen, you’ll impress everyone on your first try!
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Why It's Yummy
💖 Rich and fudgy – The filling is gooey and chocolatey, just like a warm chocolate chip cookie straight from the oven.
💖 Easy to make – With straightforward steps and common ingredients, this pie is a breeze to prepare.
💖 Perfect for sharing – Slice it up and serve at family gatherings or parties; it’s a guaranteed crowd-pleaser!
Ingredients
- Butter – Melted for a rich, smooth batter.
- Granulated sugar – Adds sweetness and helps with texture.
- Brown sugar – Packed for that classic cookie flavor.
- Egg – Binds everything together.
- Cornstarch – Keeps the filling soft and tender.
- Vanilla extract – Enhances the flavor.
- Baking soda – Helps the pie rise slightly.
- Salt – Balances the sweetness.
- All-purpose flour – Forms the base of the cookie dough.
- Chocolate chips – The star ingredient, use your favorite brand!
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Chocolate Chip Cookie Pie
- Preheat the oven to 360°F. Place the pie crust in a pie plate and crimp the edges as desired. Chill the crust until ready to fill.
- Mix the ingredients: In a large bowl, combine the melted butter and both sugars. Stir with a wooden spoon or use a hand mixer until smooth. Mix in the egg, vanilla, baking soda, and salt. Add the flour and stir until the mixture becomes thick. Fold in the chocolate chips until well mixed.
- Assemble the pie: Spread the cookie batter into the prepared pie crust and sprinkle about ¼ cup of additional chocolate chips on top. Mix gently to distribute.
- Bake the pie: Cover the pie with a pie shield and place it on a cookie sheet. Bake for 10 minutes at 425°F, then lower the oven temperature to 350°F and continue baking until the cookie is puffed, no longer glossy on top, and light golden brown, about 25 minutes.
- Cool and serve: Allow the pie to cool to room temperature before slicing. The pie slices may be messy before fully cooled, but it tastes delicious warm or at room temperature.
- Serving suggestions: Serve with ice cream, caramel sauce, chocolate sauce, whipped cream, or enjoy it plain.
- Storage: Store the pie covered at room temperature for up to 3 days, or freeze for up to 3 months.
Tips
- Don’t overbake – The pie should be puffed and golden but still slightly soft in the center.
- Add nuts – For extra crunch, mix in chopped walnuts or pecans.
What to Serve with Chocolate Chip Cookie Pie
- Ice cream – A scoop of vanilla pairs perfectly.
- Caramel sauce – Drizzle for added sweetness.
- Whipped cream – Light and fluffy, it complements the rich pie.
How To Store Leftover Pie
- To Store. Keep covered at room temperature for up to 3 days.
- To Freeze. Wrap tightly and freeze for up to 3 months.
- To Reheat – Warm slices in the oven at 300°F for about 10 minutes.
More Chocolate Chip Recipes
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Recipe Card
Chocolate Chip Cookie Pie
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INGREDIENTS
- ½ cup unsalted butter, melted
- ⅓ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
- 1 ½ cups chocolate chips, plus ¼ cup more for sprinkling on top the pie
INSTRUCTIONS
- Prepare the oven: Preheat the oven to 360°F. Lightly grease a 9-inch pie pan with butter or oil.
- Mix dry ingredients: Sift the flour, cornstarch, salt, and baking soda into a bowl. Set aside.1 teaspoon cornstarch, ½ teaspoon baking soda, ½ teaspoon salt, 1 ½ cups all-purpose flour
- Cream the butter and sugars: Beat the butter and sugars on medium speed for 3 minutes until the texture is creamy and fluffy.½ cup unsalted butter, ⅓ cup granulated sugar, ½ cup packed brown sugar
- Add wet ingredients: Mix in the egg and vanilla until fully combined.1 large egg, 1 teaspoon vanilla extract
- Combine and mix: Gradually add the flour mixture to the wet ingredients and mix until just combined. Be careful not to overmix. Fold in the chocolate chips.1 ½ cups chocolate chips
- Assemble the pie: Press the batter into the prepared pie pan and top with ¼ cup of additional chocolate chips.1 ½ cups chocolate chips
- Bake the pie: Bake for 20-25 minutes until the top is golden brown but still soft in the center. After 15 minutes of baking, cover the pie with aluminum foil to prevent over-browning.
- Cool and serve: Remove the pie from the oven and let it cool on a cooling rack. Serve warm or at room temperature with whipped cream and caramel sauce.
NOTES
- To Store. Keep covered at room temperature for up to 3 days.
- To Freeze. Wrap tightly and freeze for up to 3 months.
- To Reheat – Warm slices in the oven at 300°F for about 10 minutes.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Cookie Pie: FAQs
Microwave in 20-second intervals, stirring in between, until fully melted.
Substitute the flour with a gluten-free blend for great results.
Look for a light golden top that’s no longer glossy. It will set as it cools.
Both! It’s delicious warm with ice cream or cooled and firm.
Recipe adapted from Crazyforcrust.
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