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Chocolate Chip Cookie Pie is what happens when a warm, gooey chocolate chip cookie meets a flaky pie crust, and it is every bit as dreamy as it sounds. I make this when the girls beg for cookies but I want something a little more impressive with zero extra effort. It comes together in one bowl with a store bought crust. If you love an easy gooey dessert, try our turtle brownie pie too.
One bowl, a refrigerated pie crust, and a handful of pantry staples turn into the ultimate cookie and pie mashup.
Chocolate Chip Cookie Pie Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 50 minutes
- ⏳ Total Time: 55 minutes
- 🍽️ Serving: 8 slices
- ⚡ Calories: 709kcal
- 🌶️ Flavor Profile: Gooey, buttery chocolate chip cookie in a flaky crust
- ✋ Difficulty: Easy, about as simple as our tiramisu pie
Quick Answer
Whisk together brown sugar and melted butter until smooth, then whisk in the eggs and vanilla. Stir in the flour and salt, then fold in the chocolate chips. Spread the cookie batter into a refrigerated pie crust set in a pie plate, add a few extra chips on top, and bake at 350 degrees F for 45 to 50 minutes until deep golden and a toothpick comes out clean. Cool on a wire rack before slicing.
Jump to:
- Chocolate Chip Cookie Pie Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Chocolate Chip Cookie Pie
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Chocolate Chip Cookie Pie FAQs
- Other Recommended Pie and Dessert Recipes
- Chocolate Chip Cookie Pie
Why This Recipe Works
Click to see the technique science
- One bowl, one whisk. The whole filling comes together in a single bowl with no mixer needed.
- Store bought crust. A refrigerated pie crust keeps this fast and foolproof, no rolling required.
- Melted butter and brown sugar. They give the filling that classic chewy, gooey chocolate chip cookie texture.
- Bakes into the perfect texture. Crisp golden edges, a soft gooey center, and melty chocolate in every bite.
- Feeds a crowd. One pie slices into 8 generous servings, perfect for a party or potluck.
- Serve it warm. A scoop of ice cream on a warm slice makes it taste like a giant cookie sundae.
Why You’ll Love This Recipe
- It is a giant gooey chocolate chip cookie baked right into a flaky pie crust.
- It comes together in one bowl with simple pantry ingredients.
- It is the ultimate easy crowd pleaser, right up there with our chocolate earthquake cake.
- It is amazing warm with a scoop of vanilla ice cream on top.
Key Ingredients
Here is the short pantry list that turns into a gooey chocolate chip cookie pie.
- Refrigerated pie crust: The shortcut that makes this fast. Just unroll, crimp, and fill.
- Light brown sugar: Adds moisture and that deep, chewy cookie flavor.
- Butter: Melted and cooled, it gives the filling its rich, gooey cookie texture.
- Eggs and vanilla: Bind the filling and add warm, classic cookie flavor.
- Flour and chocolate chips: Just enough flour to set the filling, plus plenty of chocolate chips in every bite.
See recipe card for exact quantities.
Variations and Substitutions
This cookie pie is easy to make your own. Here are a few ideas.
- Use semisweet, dark, or a mix of chocolate chips instead of milk chocolate.
- Stir in chopped pecans or walnuts for a chocolate chip pecan pie twist.
- Add a handful of toffee bits or butterscotch chips for extra flavor.
- Sprinkle flaky sea salt on top for a salted cookie pie.
- Swap in a homemade pie crust if you prefer to make it from scratch.
How to Make Chocolate Chip Cookie Pie
- In a large bowl, whisk together the brown sugar and melted butter until smooth.
- Whisk in the eggs and vanilla until the mixture is smooth.
- Add the flour and salt and stir until just combined.
- Fold in the chocolate chips until evenly distributed.
- Spread the batter into the pie crust, smoothing the top and adding a few extra chips if you like.
- Bake at 350 degrees F for 45 to 50 minutes until deep golden, then cool on a wire rack before slicing.
Recipe Tips & Tricks
- Cool the melted butter before mixing so it does not cook the eggs when you add them.
- Do not overbake, pull it when the center is just set for the gooiest texture.
- Tent with foil if the crust edges brown too quickly before the center sets.
- Add extra chips on top before baking for a bakery style finish.
- Let it cool at least 20 minutes so it slices cleanly, or serve warm and scoopable.
- Serve with ice cream while still warm for the ultimate cookie pie sundae.
Serving Ideas and Suggestions
Serve chocolate chip cookie pie warm with a big scoop of vanilla ice cream and a drizzle of chocolate or caramel sauce. It is rich and gooey, so even small slices feel indulgent and satisfying.
It is the perfect ending to a casual dinner or a holiday meal. Set it out next to other easy desserts like our key lime eclair cake or a gooey crack pie for a dessert table everyone loves.
For a fun dessert bar, slice it small and let guests add their own toppings, from ice cream to whipped cream to a spoonful of our strawberry cheesecake dip. However you serve it, this cookie pie always disappears fast.
Chocolate Chip Cookie Pie FAQs
Yes, a slightly gooey center is exactly right. The pie sets up more as it cools, so pull it when the center is just set and a toothpick inserted between the center and crust comes out mostly clean. It should never be raw, just soft and fudgy.
Yes. Bake it up to 2 days ahead and store it covered at room temperature. Warm individual slices in the microwave for a few seconds before serving to bring back that fresh from the oven gooeyness.
Cover it tightly and store at room temperature for up to 3 days, or in the fridge for up to 5 days. Bring it back to room temperature or warm it slightly before serving for the best texture.
Absolutely. Cool it completely, then wrap the whole pie or individual slices well and freeze for up to 2 months. Thaw at room temperature and warm before serving.
No. A refrigerated crust keeps it quick and easy, but you can use a homemade pie crust if you prefer. Just fit it into the pie plate and crimp the edges before adding the filling.
Milk chocolate chips give it a sweet, classic cookie flavor, but semisweet or dark chocolate chips work great if you prefer a richer, less sweet pie. A mix of chips is delicious too.
Craving more gooey desserts? Bake our turtle brownie pie next.
Our cinnamon roll blondies are a perfect brunch or snack bar.
Chocolate Chip Cookie Pie
Ingredients
- 9- inch refrigerated pie crust
- 1 cup light brown sugar packed
- ½ cup unsalted butter melted and cooled
- 2 large eggs
- ½ tsp vanilla extract
- ¾ cup all-purpose flour
- pinch of fine salt
- 1 ½ cups milk chocolate chips
Instructions
- Preheat the oven to 350°F. Place the pie crust into a 9-inch pie plate and crimp the edges, set aside.
- In a large bowl, whisk together the brown sugar and butter until smooth.
- Add in the eggs and vanilla, whisk until smooth.
- Add the flour and salt, stir to combine.
- Lastly, add the chocolate chips and stir them in.
- Add the cookie batter to the pie crust and smooth out the top. Add more chocolate chips for a pretty presentation if desired.
- Bake for 45-50 minutes until a toothpick inserted halfway from the center to the crust comes out clean. The cookie and crust will be a deep golden brown.
- Let cool on a wire rack until ready to serve.
Nutrition
Love This Recipe?
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Wow that looks so delicious! I love any dessert with chocolate in it. Except for if it’s weird like chocolate covered ant hahaha this looks amazing! Thanks for sharing this recipe!!!
~Andrea Tiffany~
http://aglimpseofglam.blogspot.com