Name: Best Chocolate Chip Cookie Pie Easy Homemade Dessert - Gooey, Comforting, and Crowd-Pleasing
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 unbaked 9-inch pie crust (store-bought or homemade; regular or deep-dish); 1/2 cup (1 stick) unsalted butter, melted and slightly cooled; 1/2 cup granulated sugar; 1/2 cup packed light brown sugar; 2 large eggs, at room temperature; 2 teaspoons vanilla extract; 1 cup all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon fine salt; 1 1/4 cups semi-sweet chocolate chips (or a mix of chips and chunks); Optional add-ins: 1/2 cup chopped walnuts or pecans; Optional finish: Flaky sea salt, ice cream, or warm caramel sauce

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Warm, gooey, and packed with melty chocolate, this cookie pie tastes like your favorite chocolate chip cookie baked into a buttery crust. It’s simple enough for a weeknight treat, but special enough for birthdays, potlucks, or holidays. The edges are crisp, the center stays soft, and the whole thing comes together with pantry staples.

If you love cookies but want a dessert that slices clean and looks impressive, this is your recipe. No mixers required, and you can get it in the oven in about 15 minutes.

What Makes This Recipe So Good

Gooey center, crisp edges: You get the best of both worlds in every slice.
Foolproof: Basic ingredients and straightforward steps make it great for beginners.
One-bowl batter: Less cleanup, more dessert.
Customizable: Swap chips, add nuts, or drizzle with caramel.
Make-ahead friendly: Keeps well and reheats beautifully.

What You’ll Need

1 unbaked 9-inch pie crust (store-bought or homemade; regular or deep-dish)
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine salt
1 1/4 cups semi-sweet chocolate chips (or a mix of chips and chunks)
Optional add-ins: 1/2 cup chopped walnuts or pecans
Optional finish: Flaky sea salt, ice cream, or warm caramel sauce

How to Make It

Preheat and prep: Heat the oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish.
If using store-bought, crimp the edges and chill while you make the filling.
Melt the butter: Melt butter and let it cool for 5 minutes so it doesn’t scramble the eggs.
Mix wet ingredients: In a large bowl, whisk melted butter with granulated sugar and brown sugar until smooth. Add eggs and vanilla; whisk until glossy and combined.
Combine dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and salt.
Make the batter: Add dry ingredients to wet and stir with a spatula until just combined. Do not overmix.
Fold in chocolate: Stir in chocolate chips (and nuts, if using).
Reserve a small handful of chips for the top if you want a pretty finish.
Fill the crust: Spread the thick batter evenly into the chilled pie crust. Sprinkle reserved chips on top.
Bake: Bake on the center rack for 35–45 minutes, until the top is golden and the edges are set. The center should still have a slight jiggle and a toothpick inserted 2 inches from the edge comes out with moist crumbs.
Cool: Let the pie cool on a rack for at least 30–45 minutes.
It will set as it cools, making slicing easier.
Serve: Slice warm or at room temperature. Finish with a pinch of flaky sea salt and a scoop of vanilla ice cream if you like.

Storage Instructions

Room temperature: Cover loosely and store for up to 2 days.
Refrigerator: Store tightly covered for up to 5 days. Reheat slices in the microwave for 10–15 seconds.
Freezer: Wrap individual slices in plastic, then foil, and freeze up to 2 months.
Thaw overnight in the fridge or at room temperature for 1–2 hours, then warm lightly before serving.

Benefits of This Recipe

Reliable results: Simple ratios and techniques mean consistent texture every time.
Great for sharing: It slices like pie, so it’s neat to serve at gatherings.
Budget-friendly: Uses everyday pantry ingredients you likely already have.
Flexible sweetness: You control the sugar level with add-ins and toppings.
Kid-approved: Familiar flavors and a fun presentation make it a family favorite.

Common Mistakes to Avoid

Overbaking: Pull the pie when the center is slightly soft. It continues to set as it cools.
Hot butter + cold eggs: This can curdle the mixture. Let butter cool and use room-temperature eggs.
Overmixing: Stir until just combined to avoid a tough, dense texture.
Skipping the chill: If the crust warms up too much before baking, it can slump.
Keep the crust chilled until filling is ready.
Wrong pan size: A 9-inch pie dish is ideal. A smaller dish may cause underbaked centers and overbaked edges.

Recipe Variations

Brown butter version: Brown the butter until nutty and golden, cool fully, and proceed. Adds deep, toasty flavor.
Salted caramel swirl: Dollop 1/3 cup thick caramel over the batter and gently swirl before baking.
Finish with flaky sea salt.
Double chocolate: Replace 2 tablespoons of flour with cocoa powder and use dark chocolate chips.
Peanut butter twist: Swirl in 1/4 cup creamy peanut butter and add peanut butter chips.
Oatmeal cookie pie: Replace 1/3 cup flour with quick oats for a heartier texture.
Gluten-free: Use a 1:1 gluten-free flour blend and a gluten-free pie crust. Check chips for GF certification.
Dairy-free: Use plant-based butter and dairy-free chocolate chips. Choose a dairy-free crust.

Explore more irresistible pie recipes you won’t want to miss:

New York Cheesecake Pie

Chocolate Haupia Pie

FAQ

Do I need to blind-bake the crust?

No.

This filling is thick and bakes well in an unbaked crust. Chilling the crust before filling helps it hold its shape.

Can I make it without a pie crust?

Yes. Grease a 9-inch pie plate or springform pan and bake the batter directly in the pan.

Check for doneness a few minutes early since there’s no crust barrier.

How do I know when it’s done?

Look for golden edges and a slightly soft center. A toothpick inserted near the center should come out with moist crumbs, not wet batter. A gentle jiggle in the middle is okay.

What chocolate works best?

Semi-sweet chips are classic.

For more depth, use a mix of semi-sweet and dark, or fold in chopped bar chocolate for melty pockets.

Can I reduce the sugar?

You can reduce total sugar by about 2–3 tablespoons without major texture changes. Keep in mind sugar affects moisture and structure, so don’t cut too much.

How far ahead can I make this?

Bake it up to 24 hours in advance. Warm slices briefly before serving to bring back the gooey texture.

Why did my center sink?

Likely underbaked or sliced too hot.

Bake until edges are set and cool at least 30 minutes before cutting to let the structure firm up.

What if I only have salted butter?

Use salted butter and reduce the added salt to a pinch. Flavor will still be great.

Wrapping Up

This chocolate chip cookie pie is the kind of dessert that always disappears first. It’s nostalgic, easy to make, and endlessly customizable.

Keep the ingredients on hand, and you can whip up a warm, crowd-pleasing treat any time. Serve it with ice cream, share a few slices, and save one for yourself—you’ll want another bite later.