Chocolate Chip Cookie Pie—Warm, Gooey, and Baked in a Buttery Crust

Chocolate chip cookie pie is what happens when your favorite cookie and classic dessert meet in one ultra-comforting bake. Imagine a deep-dish chocolate chip cookie, golden on top, soft and chewy in the middle, all baked into a flaky pie crust and served warm with a scoop of vanilla ice cream. It’s the kind of dessert that makes you close your eyes and sigh on the first bite. Perfect for holidays, birthdays, or just because, cookie pie is rich without being too sweet, deeply satisfying, and a guaranteed crowd-pleaser for any occasion. The contrast between the buttery pie crust and gooey cookie filling is what makes this recipe so addicting—each bite delivers crispy edges, melty chocolate, and soft-baked cookie dough warmth all in one.

Why You’ll Love This Cookie-Inspired Dessert

Unlike a traditional pie, there’s no fruit or custard here—just classic cookie ingredients taken to the next level. The texture is everything you love in a chocolate chip cookie, only thicker and heartier. The pie crust adds a flaky, buttery base that balances the richness of the filling. This recipe uses brown sugar for depth, vanilla for warmth, and plenty of chocolate chips that melt into silky ribbons as it bakes. Serve it warm for a molten experience or chill it for a firm, sliceable treat—it’s perfect either way.

Ingredients

• 1 9-inch unbaked pie crust (store-bought or homemade)
• 2 large eggs
• ½ cup all-purpose flour
• ½ cup granulated sugar
• ½ cup packed brown sugar
• ¾ cup unsalted butter, melted and cooled slightly
• 1 tsp vanilla extract
• 1½ cups semi-sweet chocolate chips
• 1 cup chopped walnuts or pecans (optional)

Instructions

1. Preheat oven to 350°F and place the unbaked pie crust into a 9-inch pie dish, crimping the edges.
2. In a large bowl, whisk the eggs until light and foamy, about 1 minute.
3. Add flour, granulated sugar, and brown sugar to the eggs and stir until well combined.
4. Mix in melted butter and vanilla extract until smooth.
5. Fold in chocolate chips and nuts, if using.
6. Pour the filling into the prepared pie crust and spread evenly with a spatula.
7. Bake for 50–60 minutes or until the top is golden brown and the center is just set.
8. Let cool for at least 30 minutes before slicing if you want a cleaner cut, or serve warm for a gooey texture.

Tips for Gooey Perfection

Don’t overbake—it should be slightly soft in the center when it comes out of the oven. Letting it rest allows the chocolate to set into pockets of gooey goodness. Use high-quality chocolate chips or chopped chocolate bars for better melt and flavor. Top with a scoop of vanilla ice cream or drizzle with warm chocolate sauce for an extra treat.

Variations

Swap chocolate chips for peanut butter chips or white chocolate chunks. Stir in toffee bits for added crunch. Add a swirl of caramel or Nutella over the top before baking. Make it s’mores-style with mini marshmallows and graham cracker crumbs mixed in.

Storage

Cover leftover slices and store at room temperature for up to 2 days, or refrigerate for up to 5. Reheat slices in the microwave for 10–15 seconds to bring back that soft, melty texture. You can also freeze the baked pie (wrapped tightly) for up to 1 month and reheat before serving.

Final Thoughts

Chocolate chip cookie pie is that dreamy, melt-in-your-mouth hybrid dessert that brings comfort, nostalgia, and indulgence to your table. From the flaky crust to the gooey chocolate center, it’s impossible to have just one bite.

Stick around—every visit tastes better than the last at The Buttered Bliss.