This Easy Chocolate Chip Cookie Pie is the best of both worlds: a giant, soft-baked cookie baked in a pie pan so every slice looks impressive. I’ve made it dozens of times for weeknight treats and parties, and it always comes out with a crisp edge and chewy center. If you like playful spins on cookies, this recipe sits right between a skillet cookie and a classic pie — think of it as dessert diplomacy. Check out a fun seasonal take on cookies here: spooky chocolate chip cookies.
Why Make This Recipe
- It’s quick to assemble — you can have dough in the pan in 10–15 minutes and a showstopping dessert in under an hour.
- Crowd-pleaser: slices are easy to serve at potlucks, birthdays, or family dinners. I usually double it for gatherings.
- Versatile: mix-ins like nuts or different chocolate types change the flavor without extra effort — similar to trying a banana-chocolate chip twist.
- Comfort food with nostalgia — it tastes like warm, chewy cookies and looks bakery-fancy. I love this recipe because it’s forgiving; it hides small measuring mistakes and still shines.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 22–28 minutes at 350°F (175°C)
- Total time: 40 minutes (including cooling)
- Servings: 8–10 slices
- Difficulty: Easy
- Method: Creaming method, then bake in a 9-inch (23 cm) pie dish until golden with a slightly underbaked center.
For a richer, nuttier flavor consider techniques used in brown butter recipes like this one: brown butter chocolate chip cookies.
My Experience Making This Recipe
When I tested this pie several times I focused on getting the center chewy while the edge crisp. The biggest discovery was that 22–25 minutes at 350°F in a metal pie pan gives the best contrast. I also learned that letting it cool 10–15 minutes before slicing improves structure and sliceability.
How to Make Easy Chocolate Chip Cookie Pie
You’ll cream butter and sugars, beat in a room-temperature egg and vanilla, then fold in flour, a pinch of baking soda, and chocolate chips. Press the dough into a greased 9-inch pie plate so the center is slightly thicker than the edges. Bake at 350°F (175°C) until the edges are golden brown and the center jiggles slightly; it will finish setting as it cools.
Expect a warm, gooey center right out of the oven and chewier texture after resting. For a step-by-step visual, try practicing the dough spread technique I use: press from the center outward with floured fingertips for even thickness.
Expert Tips for Success
- Use room-temperature butter and egg for an even emulsion; cold ingredients yield a denser dough. For more flavor depth, try browning the butter first as in this variation: brown butter raspberry chocolate chip cookies.
- Don’t overmix after adding flour — stir just until no dry streaks remain to avoid a tough texture.
- Use a metal pie pan for crisper edges and even heat; glass runs hotter and can brown too fast. A silicone spatula helps press dough evenly.
- Measure flour correctly: spoon into the cup and level off or use a kitchen scale — 150 g (1 1/4 cups) is a reliable target for most cookie pie doughs.
- Add the chips last and reserve a handful to press on top before baking for a bookstore-style finish.
How to Serve Easy Chocolate Chip Cookie Pie
- Serve warm with a scoop of vanilla ice cream and a drizzle of chocolate or salted caramel for show-off dessert. See a stuffed-cookie idea for inspiration: cheesecake-stuffed chocolate chip cookies.
- Cut into wedges and serve at coffee gatherings; it pairs beautifully with bold coffee or a simple milk flight.
- For a party, slice small wedges and top each with whipped cream and a fresh berry for a pretty platter.
- Make it brunch-friendly by offering small slices with mascarpone and sliced bananas.
Storage and Reheating Guide
- Room temp: Store covered in an airtight container for up to 48 hours; the crust will soften slightly.
- Refrigerator: Wrap tightly in plastic or place in a sealed container for up to 5 days. Bring to room temp or reheat before serving.
- Freezing: Freeze uncut or slices in a double layer of plastic wrap and foil for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm a slice in a 325°F (160°C) oven for 8–12 minutes, or microwave 15–25 seconds for a single slice. Ovens keep the texture better; avoid overheating to retain chewiness.
Recipe Variations
- Gluten-free: Replace all-purpose flour with a 1:1 measure gluten-free flour blend that contains xanthan gum (or add 1/4 tsp xanthan gum) and bake an extra 1–2 minutes.
- Dairy-free/vegan: Use vegan butter (solid, not melted), swap the egg for a flax egg (1 tbsp ground flax + 3 tbsp water), and use dairy-free chocolate chips.
- Browned-butter version: Brown 1/2 cup (113 g) butter until nutty, cool slightly, then use in place of regular butter for a toffee-like boost. See browning tips in brown-butter recipes like this one: brown butter chocolate chip cookies.
- Add-ins: Stir in 1/2 cup chopped toasted pecans or 1/3 cup caramel bits for texture and flavor contrast.
Nutritional Highlights
- This dessert is a concentrated source of calories and sugar; enjoy in moderation as an occasional treat.
- It provides quick energy from carbohydrates and fat — not a significant source of vitamins or fiber.
- Allergens: contains wheat (gluten), dairy, eggs, and chocolate (may contain soy or nuts depending on chips). Adjust for allergies via the variations above and label servings when sharing.
Troubleshooting Common Issues
- Center too gooey: If the center never sets, bake 3–5 minutes longer and let it cool on a wire rack for 20 minutes. If you used a glass dish, reduce oven temperature by 25°F next time.
- Edges too brown while center undercooks: Use an oven thermometer to confirm true temp; rotate the pan halfway through baking and consider using an aluminum pie dish for more even browning.
- Dry or crumbly pie: You likely overbaked or used too much flour. Next time reduce bake time by 2–3 minutes and spoon/level the flour instead of scooping.
Frequently Asked Questions
Q: Can I use store-bought cookie dough in a pie pan?
A: Yes — chilled store-bought dough works well. Press it into a greased 9-inch pie plate and bake at 350°F (175°C); baking time may vary by brand (usually 20–30 minutes). Watch for golden edges and a slightly jiggly center.
Q: How can I tell when the cookie pie is done?
A: The edges should be golden brown and the center should jiggle slightly when you gently shake the pan. A toothpick in the center should come out with moist crumbs, not raw batter. It will firm up as it cools.
Q: Can I make the dough ahead of time?
A: Yes — refrigerate the shaped dough in the pie pan, covered, for up to 24 hours. Let it rest at room temperature 15–20 minutes before baking. You can also freeze the unbaked pie (well wrapped) for up to 3 months and bake from frozen, adding ~6–10 extra minutes to the bake time.
Q: Will the texture change if I use dark brown sugar instead of light?
A: Dark brown sugar adds more molasses flavor and extra moisture, producing a deeper caramel note and chewier texture. Replace light with dark at a 1:1 ratio; reduce bake time slightly if you prefer a softer center.
Conclusion
If you want an even gooier, bakery-style inspiration, check the GOOEY Chocolate Chip Cookie Pie recipe for ideas and presentation tips: GOOEY Chocolate Chip Cookie Pie – Crazy for Crust.
Print
Easy Chocolate Chip Cookie Pie
- Total Time: 40 minutes
- Yield: 8-10 slices 1x
- Diet: Vegetarian
Description
A giant, soft-baked cookie pie that’s quick to assemble and perfect for serving at gatherings.
Ingredients
- 1/2 cup (113 g) butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) brown sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1 1/4 cups (150 g) all-purpose flour
- 1/2 tsp baking soda
- 1 cup (175 g) chocolate chips
Instructions
- Cream butter and sugars together in a bowl.
- Beat in the egg and vanilla until well combined.
- Fold in flour and baking soda, then add chocolate chips.
- Press the dough into a greased 9-inch pie dish, making the center thicker than the edges.
- Bake at 350°F (175°C) for 22-28 minutes until the edges are golden and the center jiggles slightly.
- Cool for 10-15 minutes before slicing and serving.
Notes
For a richer flavor, try browning the butter first. Allow to cool slightly for better structure when slicing.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 25g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg