A warm, gooey dessert that combines the chewy texture of a giant chocolate chip cookie with the buttery goodness of a pie. Crisp around the edges and irresistibly soft in the center, this easy recipe is perfect served warm with a scoop of vanilla ice cream.
Recipe Information
| Prep Time | 10 minutes |
|---|---|
| Cook Time | 20–25 minutes |
| Total Time | 35 minutes |
| Servings | 8 |
| Course | Dessert |
| Cuisine | American |
| Difficulty | Easy |
Ingredients
- ½ cup melted butter
- 1 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, sifted
- ½ teaspoon baking powder
- ½ teaspoon salt
- ⅛ teaspoon baking soda
- ¾ cup semi-sweet chocolate chips
Equipment Needed
- Mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- 9-inch pie plate or 9×9-inch baking pan
- Cooling rack
Instructions
Step 1 – Prepare the Oven
Preheat your oven to 350°F (175°C).
Grease a 9-inch pie plate or 9×9-inch baking pan with butter or non-stick spray.
Step 2 – Mix the Wet Ingredients
In a large mixing bowl, whisk together:
- Melted butter
- Brown sugar
Mix until smooth.
Add:
- Egg
- Vanilla extract
Whisk again until fully combined.
Step 3 – Add the Dry Ingredients
Gradually add:
- Sifted flour
- Baking powder
- Salt
- Baking soda
Mix gently until a thick, smooth batter forms. Avoid overmixing.
Step 4 – Fill the Pan
Spread the batter evenly into the prepared baking dish.
Sprinkle the chocolate chips evenly over the top, gently pressing a few into the batter.
Step 5 – Bake
Bake for 20–25 minutes, or until:
- The edges are golden brown.
- The center is just set.
- A toothpick inserted near the edge comes out mostly clean with a few moist crumbs.
For an extra gooey center, avoid overbaking.
Step 6 – Cool & Serve
Let the pie cool for 15 minutes before slicing.
Serve warm for the ultimate melty chocolate experience.
Serving Suggestions
Enjoy this cookie pie with:
- Vanilla ice cream
- Fresh whipped cream
- Chocolate fudge sauce
- Salted caramel drizzle
- Fresh strawberries or raspberries
- A glass of cold milk
Tips & Variations
- Use dark chocolate chips for a richer flavor.
- Mix in chopped walnuts or pecans for extra crunch.
- Add peanut butter chips or butterscotch chips for a fun twist.
- Sprinkle flaky sea salt over the top before baking for a sweet-and-salty finish.
- Slightly underbake the center if you love an extra gooey texture.
Storage
Room Temperature: Store tightly covered for up to 3 days.
Refrigerator: Store for up to 1 week, though refrigeration may make the pie less chewy.
Freezer: Wrap slices individually and freeze for up to 2 months. Thaw at room temperature before serving.
Reheating: Microwave a slice for 10–15 seconds to restore the gooey center.
Frequently Asked Questions
Can I use white sugar instead of brown sugar?
Brown sugar is recommended because it creates the soft, chewy texture. White sugar will produce a drier, crisper pie.
Can I make this ahead of time?
Yes! Bake it a day in advance and warm individual slices before serving.
Why is my cookie pie falling apart?
It likely wasn’t cooled long enough. Let it rest for at least 15 minutes so the center can set properly.
Can I use a premade pie crust?
Yes. Press the batter into an unbaked pie crust and bake as directed for a cookie pie with a flaky crust.
Final Thoughts
This Chocolate Chip Cookie Pie is the perfect dessert for cookie lovers. With a crisp golden top, buttery chewy texture, and a rich, molten chocolate center, it’s an easy crowd-pleaser that’s just as delicious on its own as it is topped with a scoop of vanilla ice cream. Whether you’re baking for a holiday, family gathering, or a cozy night in, this recipe is sure to disappear fast.
