Homemade Chocolate Chip Cookie Pie

This Homemade Chocolate Chip Cookie Pie is the ultimate dessert mashup—everything you love about a gooey, buttery chocolate chip cookie baked into a flaky pie crust. It’s rich, chewy, and packed with melty chocolate in every bite. Whether you serve it warm with a scoop of vanilla ice cream or enjoy it chilled with a glass of milk, this pie is guaranteed to become a family favorite.

Why You’ll Love This Recipe

A crowd-pleaser – It’s a cookie and a pie in one. What’s not to love?
Easy to make – No mixer required, and no need to blind-bake the crust.
Perfect texture – Crisp edges, soft center, and gooey chocolate throughout.
Make-ahead friendly – Bake it in advance and reheat slices as needed.
Customizable – Add nuts, swap in different chocolates, or top with sea salt.

Ingredients

Let’s break down what you’ll need for this decadent dessert.

For the Pie Crust

1 (15 oz / 425 g) 9-inch deep-dish pie crust
Store-bought or homemade. If frozen, thaw before using. Lightly dock the bottom with a fork to prevent puffing. No need to blind-bake.

Tip: A deep-dish crust is essential to hold the thick cookie filling. If using a regular pie crust, reduce the filling slightly or bake any extra in a ramekin.

For the Cookie Filling

113 g (½ cup / 1 stick) unsalted butter
Browned for a rich, nutty flavor.
100 g (½ cup) packed light brown sugar
Adds moisture and caramel notes.
50 g (¼ cup) granulated sugar
Balances the sweetness and helps with structure.
1 large egg + 1 large egg yolk, room temperature
The extra yolk adds richness and chewiness.
5 g (1 tsp) vanilla extract
Enhances the flavor of the chocolate and butter.
1 g (¼ tsp) fine sea salt
Balances the sweetness and deepens the flavor.
156 g (1¼ cups) all-purpose flour
Spoon and level for accuracy—too much flour can make the pie dry.
180 g (1 cup) semi-sweet chocolate chips or chopped chocolate
Use high-quality chocolate for the best flavor. Ghirardelli 60% is a great choice.
Optional: 30 g (2 tbsp) flaky sea salt
For sprinkling on top—adds a beautiful finish and enhances the chocolate.

Equipment You’ll Need

9-inch deep-dish pie plate
Small skillet (for browning butter)
Mixing bowls
Whisk and silicone spatula
Measuring cups and spoons or kitchen scale
Oven thermometer (optional but helpful)
Cooling rack

Step-by-Step Instructions

Step 1: Brown the Butter

Browning the butter is the secret to this pie’s deep, toasty flavor.

In a small skillet over medium heat, melt the butter.
Swirl the pan occasionally as the butter foams and sputters.
After about 4–5 minutes, golden-brown bits will form at the bottom, and the butter will smell nutty.
Immediately pour the browned butter into a heatproof bowl to stop the cooking.
Let it cool for about 5 minutes—it should be warm but not hot when you use it.

Tip: Watch closely—brown butter can go from perfect to burnt quickly.

Step 2: Mix the Wet and Dry Ingredients

In a medium bowl, whisk the browned butter, brown sugar, and granulated sugar until smooth and glossy (about 1 minute).
Add the egg, egg yolk, vanilla extract, and salt. Whisk until fully combined.
Sprinkle the flour over the mixture and fold it in gently with a silicone spatula until no dry streaks remain.
Stir in the chocolate chips or chopped chocolate.

Tip: Don’t overmix—stop as soon as the flour is incorporated to keep the texture tender.

Step 3: Assemble the Pie

Place the pie crust in a 9-inch deep-dish pie plate. Press it gently into the edges. No need to crimp the edges unless you want a decorative finish.
Pour the cookie dough into the crust and spread it evenly. The dough will be thick—use a spatula to smooth the top.
For a bakery-style look, press a few extra chocolate chips on top before baking.

Step 4: Bake

Preheat your oven to 350°F (175°C).
Place the pie on the center rack and bake for 28–32 minutes, or until:
The edges are deep golden and slightly puffed
The center looks just set (not wet or jiggly) but still soft to the touch
An instant-read thermometer inserted in the center reads 185–190°F (85–88°C)

Tip: If the edges are browning too quickly, tent the pie loosely with foil during the last 5–10 minutes of baking

Step 5: Cool and Serve

Let the pie cool in the pan for at least 30 minutes. This helps it set without drying out.
For clean slices, chill the pie for 15 minutes before cutting.
Just before serving, sprinkle with flaky sea salt if using.

Serve warm for a gooey center, ideally with a scoop of vanilla ice cream or a cold glass of milk.

Make-Ahead and Storage

Make ahead: Bake the pie up to 1 day in advance. Reheat slices in the microwave for 10–15 seconds for that fresh-from-the-oven feel.
Storage: Store covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
Freezing: Wrap slices tightly and freeze for up to 2 months. Thaw at room temperature or warm in the oven.

Variations and Add-Ins

This cookie pie is endlessly adaptable. Try these ideas:

Nutty twist: Add ½ cup chopped pecans or walnuts for crunch.
Peanut butter swirl: Drop spoonfuls of peanut butter on top before baking and swirl with a knife.
Double chocolate: Use dark chocolate chips and add 2 tbsp cocoa powder to the flour.
Salted caramel: Drizzle caramel sauce over the top before serving.
Festive flair: Add holiday-colored M&Ms or sprinkles for a seasonal version.

Nutrition (Per Slice, Approximate – 1 of 8)

Calories: 420
Total Fat: 22g
Saturated Fat: 13g
Carbohydrates: 52g
Sugar: 32g
Protein: 4g
Sodium: 180mg
Fiber: 2g

Note: Nutritional values are estimates and may vary based on specific ingredients used.

Final Thoughts

This Homemade Chocolate Chip Cookie Pie is the kind of dessert that brings people together. It’s warm, indulgent, and just the right amount of nostalgic. Whether you’re baking it for a birthday, a holiday, or just a cozy night in, it’s guaranteed to be a hit.