Here’s a fun and indulgent Chocolate Chip Cookie Pie recipe—a giant cookie baked in a pie dish that’s gooey in the center and slightly crisp on the edges.
Chocolate Chip Cookie Pie
Ingredients
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1 cup unsalted butter, softened
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1 cup brown sugar
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½ cup granulated sugar
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2 large eggs
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2 tsp vanilla extract
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2 ½ cups all-purpose flour
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1 tsp baking soda
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½ tsp salt
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2 cups chocolate chips (semi-sweet or milk chocolate)
Instructions
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Preheat oven
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Preheat oven to 350°F (175°C). Grease a 9-inch pie dish or line with parchment paper.
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Cream butter and sugars
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In a large bowl, beat butter, brown sugar, and granulated sugar until creamy and smooth.
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Add eggs and vanilla
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Beat in eggs one at a time, then stir in vanilla extract.
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Mix dry ingredients
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In a separate bowl, whisk flour, baking soda, and salt.
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Gradually add to the wet ingredients, mixing until just combined.
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Add chocolate chips
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Fold in chocolate chips evenly.
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Bake the pie
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Spread dough evenly into the prepared pie dish.
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Bake 25–30 minutes, until the edges are golden and the center is set but still soft.
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Optional: For extra gooeyness, bake slightly less (23–25 minutes).
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Cool & serve
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Let cool 10–15 minutes before slicing.
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Serve warm with ice cream or whipped cream for an extra treat.
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Tips & Variations
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Chewy texture: Use more brown sugar than granulated sugar.
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Mix-ins: Add nuts, peanut butter chips, or white chocolate chips.
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Mini pies: Bake in individual tart pans for personal servings.
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Extra decadent: Drizzle with chocolate or caramel sauce before serving.
If you want, I can give a 3-ingredient shortcut version of this cookie pie or a one-bowl version that’s even faster to make.