Chocolate Chip Cookie Pie

This chocolate chip cookie pie features homemade pie crust, gooey cookie dough, and tons of chocolate chips. It is easy to prepare and always a hit at any party, potluck, celebration, or holiday. Enjoy it plain or with some ice cream, whipped cream, or chocolate sauce.

See my chocolate chip mug cake, banana muffins, and Nestle Toll House chocolate chip cookies for more easy sweets.

Jump to:

• Decadent Choco-Chip Delight Pie
• 🥘 Ingredients
• 🔪 Instructions
• 💭 Angela's Pro Tips & Notes
• 🥡 Storing
• 📖 Recipe Card
• 💬 Reviews

Decadent Choco-Chip Delight Pie

This sweet twist on a classic treat blends the gooey richness of chocolate chips with the comforting warmth of a freshly baked pie.

Everyone loves homemade chocolate chip cookies. I added this cookie pie to my lineup of Thanksgiving pies last year, and it was the first one to disappear.

The filling is precisely like a gooey, slightly underbaked cookie. I try to let it cool for even slices, but sometimes I can't wait and dig in while it is still warm. It's a simple recipe; you can even omit the crust.

🥘 Ingredients

• Butter - ½ cup of butter that has been melted and cooled slightly.
• Sugar - ⅓ cup of white granulated sugar.
• Brown Sugar - ½ cup of light brown sugar, packed.
• Egg - 1 large egg at room temperature.
• Vanilla - 2 teaspoons of vanilla extract.
• Baking Soda - ½ teaspoon of baking soda.
• Salt - ¼ teaspoon of salt.
• Flour - 1½ cups of all-purpose flour, spooned and leveled.
• Chocolate Chips - 1½ cups of milk chocolate chips, plus more for the topping.
• (Optional) Pie Crust - One pie crust. You can use a store-bought crust or try my homemade all-butter pie crust. You can go crustless like I did!

🔪 Instructions

I personally think that this pie is even easier to make than regular chocolate chip cookies. You'll only need a 9-inch pie pan or cast iron skillet, a large mixing bowl, measuring utensils, and a wooden spoon.

This recipe will yield one pie, which can be cut into 8+ slices.

Step 1: Preheat. Preheat your oven to 425°F (220°C/Gas Mark 7).

Make The Chocolate Chip Cookie Dough Filling

Step 2: Mix. In a large bowl, mix together ½ cup (113.5 grams) of butter, ⅓ cup (67 grams) of sugar, and ½ cup (110 grams) of light brown sugar until smooth.

Step 3: Stir. Stir in 1 large egg (50 grams), 2 teaspoons of vanilla extract, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Then, add 1½ cups (187.5 grams) of all-purpose flour and mix until just combined.

Step 3: Add chocolate chips. Add 1½ cups (270 grams) of milk chocolate, semi-sweet, or dark chocolate chips and stir until they are distributed throughout the dough.

Assemble The Pie

Step 4: Roll. If using, roll your butter pie crust into a 9-inch pie pan or skillet, trim, and crimp the edges as desired. Note: Lightly grease the pie pan if not using the pie crust.

Step 5: Press. Transfer the cookie dough to the pie pan and gently press it down so it is in an even layer. Sprinkle some more chocolate chips on top of the pie.

Step 6: Cover. Cover your pie crust with either a pie shield or a piece of aluminum foil if needed.

Bake & Serve

Step 7: Bake. Bake for 10 minutes at 425°F (220°C/Gas Mark 7), then reduce the temperature to 350°F (175°C/Gas Mark 4) and continue to bake for another 25 minutes or until the cookie is no longer shiny or raw in appearance. The cookie will bake to be light golden in color.

Step 8: Serve. Remove the cookie pie from your oven and enjoy it while still warm, or let it cool to room temperature for clean slices.

💭 Angela's Pro Tips & Notes

• If you like, you can omit the pie crust; press the dough into your pie pan and bake until golden brown and no longer shiny.
• Alternatively, you can try my Oreo cookie crust or graham cracker crust! See my complete tips for alternate pie crusts here.
• This pie tastes great when warm, but your slices will be messy. Allow it to cool to room temperature so the cookie can firm up before slicing.
• You can use homemade pie crust or store-bought pie crust. There is no need to thaw the crust before baking. 

🥡 Storing

Store your pie in an airtight sealed container at room temperature for up to 3-4 days.

Freezing

You can freeze your baked pie by wrapping the dish tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw before serving.

Prepare your pie in advance by making the dough and assembling it. You can then store it in the fridge for 1-2 days before baking or freeze it for up to 1 month. Thaw before baking it. 

📖 Recipe Card

Originally published November 18, 2023
Updated April 18, 2024, with new images and added process images.