Easy Chocolate Chip Cookie Pie

This easy chocolate chip cookie pie is pure comfort in a crust. It is my go-to dessert when I need something fuss-free but a little bit showy, and it never fails to make the house smell like a bakery. With chewy edges, a gooey middle, and melty chocolate in every single bite, this cookie pie will win over everyone at the table.

I made this on a rainy Sunday with my niece and nephew and the hardest part was letting it cool before diving in for a warm slice. Now it is our family tradition for movie nights.

Ingredients

• Unsalted butter: one cup melted and slightly cooled gives the classic cookie flavor and a buttery texture. Choose good quality butter for the richest taste
• Brown sugar: one cup packed brings chewiness and a caramel note. Use fresh soft brown sugar for best results
• Granulated sugar: half a cup adds sweetness and structure. Make sure it is not clumpy
• Large eggs: two at room temperature keep the dough fluffy. Let them sit at room temp for thirty minutes before you start
• Vanilla extract: one tablespoon bumps up the cozy bakery aroma. Real vanilla makes a difference if you can splurge
• All purpose flour: two and a quarter cups forms the cookie base. Spoon and level for a light crumb
• Baking soda: one teaspoon helps the cookie pie rise
• Salt: half a teaspoon balances sweetness. Use fine grained for even mixing
• Semi sweet chocolate chips: two cups give that molten cookie bite. Pick your favorite brand and check the expiry date for freshness
• Optional add-ins: chopped walnuts or pecans milk or white chocolate chips add crunch or a twist. Toast the nuts first for even more flavor
• Nonstick spray or butter for greasing: ensures easy release. Make sure to cover the entire pie dish

Instructions

Preheat and Prepare the Pie Dish:

Set your oven to three hundred fifty degrees Fahrenheit or one hundred seventy five degrees Celsius. Thoroughly grease a nine inch pie dish with butter or nonstick spray and set it aside. This helps prevent sticking and gives clean slices

Mix the Wet Ingredients:

In a large bowl combine melted butter brown sugar and granulated sugar. Whisk until the mixture is glossy and smooth with no lumps. Add eggs one at a time whisking well after each then stir in vanilla extract for extra flavor

Combine the Dry Ingredients:

In another bowl whisk together all purpose flour baking soda and salt. This mixes the leavening and salt evenly so every bite tastes as it should

Make the Cookie Dough:

Gradually add the dry mix into the wet ingredients using a spatula or wooden spoon. Stir until just combined to keep the dough soft and tender. The dough should be very thick and sticky like classic cookie dough

Add the Chocolate Chips:

Gently fold in the chocolate chips and any extras like nuts or other chips. Ensure everything is evenly mixed so every slice gets plenty of treats

Fill the Pie Dish:

Spoon the dough into your greased pie dish. Smooth the top evenly with a spatula or the back of a spoon. For a bakery style look press a few more chocolate chips on top

Bake the Cookie Pie:

Bake the cookie pie in the center of your preheated oven for thirty five to forty five minutes. The edges should be golden brown but the middle will still look a little soft. If the top gets dark too fast lay a piece of foil loosely over it for the last ten minutes

Cool and Serve:

Let the pie cool in the dish for fifteen to twenty minutes before slicing. It will finish setting as it cools but the center remains deliciously gooey

When I was a kid we celebrated birthdays with this pie instead of cake and my favorite part was picking the extra chocolate chips to press in on top. The rich dark chocolate never fails.

Storage Tips

Once cooled keep any leftover cookie pie covered tightly at room temperature for up to two days. For a longer shelf life wrap slices in plastic and store in the fridge for up to a week. For that just baked warmth reheat slices for ten seconds in the microwave. If you want to keep it for much longer this cookie pie freezes like a dream. Wrap individual wedges well and thaw overnight or zap in the microwave for a quick dessert.

Ingredient Substitutions

Swap semisweet chips for dark milk or even butterscotch chips for a flavor twist. You can use gluten free flour blends made for baking in place of all purpose. No nuts on hand Use pretzels or toffee bits for crunch. For dairy free try using plant based butter and allergy friendly chocolate chips.

Serving Suggestions

A scoop of vanilla ice cream and a drizzle of caramel sauce make this extra indulgent. Try it with whipped cream or a glass of cold milk for a classic pairing. Serve warm slices for a comforting weeknight dessert or cool leftovers for hand held treats on lunchboxes.

Cultural Context

This cookie pie is all about American home baking tradition where gooey cookies meet rustic pie presentation. It is inspired by those giant deep dish chocolate chip cookies you see in old school diners and bake sales. Families often bake this for birthdays or gatherings as a fuss free alternative to individual cookies. If you have never tried making a cookie pie it is all about the joy of warm homemade treats with minimal effort.

Seasonal Adaptations

Use pastel colored chocolate candies for spring or Easter. Add a pinch of cinnamon around the holidays for a festive touch. Top with fresh berries and whipped cream in summer.

Success Stories

Every time I make this for a crowd it disappears before I can get seconds. A friend told me she made two for a school bake sale and they were gone in minutes even the teachers asked for the recipe. It is the kind of dessert that brings people into the kitchen just by the smell alone.

Freezer Meal Conversion

Let the cookie pie cool completely then slice and freeze pieces in a single layer. Once frozen stack with parchment between slices and seal in a freezer bag. Thaw at room temp or reheat in a low oven to get that just baked flavor back. Frozen slices are perfect for lunchbox treats or late night snacks.

Serve warm slices with ice cream for the perfect finish. Enjoy this pie as an easy treat that feels extra special every time.

Recipe FAQs

→ What type of chocolate chips works best?

Semi-sweet chocolate chips provide balanced sweetness, but you can use milk or dark chocolate based on preference.

→ Can I add nuts to the pie?

Yes, chopped walnuts or pecans add crunch and complement the chocolate flavors nicely.

→ How do I prevent the edges from overbaking?

Cover the pie with foil during the final minutes if the top darkens quickly. This keeps the center soft.

→ What is the ideal serving temperature?

Let the pie cool for 15-20 minutes after baking for easier slicing while keeping the center gooey.

→ Is it possible to use white or milk chocolate chips?

Absolutely. Mixing different chocolate types adds variety in flavor and texture.

→ How should I store leftovers?

Store tightly covered at room temperature for up to 2 days or refrigerate for extended freshness.