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Chocolate Chip Cookie Pie - Move over Pumpkin, there's a new Pie that's a real game changer.

Chocolate Chip Cookie Pie

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Hi Bold Bakers!

Fall is the season when we indulge in pies more than anytime of year. Rather than make a normal pumpkin or pecan pie, I want you to stand out this holiday season with this Chocolate Chip Cookie Pie.

So this recipe is exactly as it sounds, a giant cookie in a pie. A flaky Homemade Pie Crust on the bottom with a gooey cookie center. And let’s not forget the super chocolatey layer underneath.


This Chocolate Chip Cookie Pie is the ultimate indulgence. It has everything I love in a dessert: squishy texture and rich flavor.


You can replace the chopped chocolate with some of your favorite flavors. If you are a fan of nutella or peanut butter, spread that on the bottom of the crust. I find jam works really well in place of the chocolate, just sayin.


Do you want a recipe for the Perfect Pie Crust? Mine is easy and you can make it ahead of time and bake it off when needed.


I’m a big fan of Averie Cooks . Her recipes are both creative and beautiful. I adapted this recipe from her Cookie Pie.

4.36 from 17 votes
Chocolate Chip Cookie Pie
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Servings: 8 servings
Author: Adapted from
  • 2 large eggs
  • 1/2 cup ( 2 ½ oz/75g) all-purpose flour
  • 1/2 cup (4 oz/115g) granulated sugar
  • 1/2 cup (3 oz / 90g) light brown sugar, packed
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt , or to taste
  • 1 1/2 sticks (6oz/170g) butter, softened
  • 1 cup (6oz/170g) semi-sweet chocolate, chopped or chips
  • 1 unbaked Pie Crust (4-cup volume) deep-dish pie shell, thawed completely 9-inch
  1. Preheat oven to 325F.
  2. To the bowl of a stand mixer fitted with the paddle attachment, add the eggs and beat on medium-high speed until foamy.
  3. Add the flour, sugars, vanilla, salt, and beat on medium speed to incorporate. Stop to scrape down the sides of the bowl as necessary.
  4. Add the butter and beat on medium-high speed until creamy and incorporated, about 1 to 2 minutes. Stop to scrape down the sides of the bowl as necessary.
  5. In the bottom of the pie shell add the chocolate. Pour the cookie batter on top, smoothing the top lightly with a spatula.
  6. Place pie on a baking sheet (insurance against overflow) and bake for about 50 to 52 minutes, or until a toothpick or knife inserted halfway between the center and the edge comes out clean. I baked for 50 minutes and the center was gooey like the center of an underbaked chocolate chip cookie. If you prefer less gooeyness, bake 5 to 10 minutes longer. All ovens, climates, ingredients, etc. vary so use your judgment about how long to bake.
  7. Place pie on wire rack to cool for at least 2 hours before slicing and serving. Don't slice early or you will have a gooey mess.
  8. Optionally before serving, evenly drizzle with hot fudge. Alternatively, serve with ice cream or whipped topping. Pie will keep airtight at room temp for up to 5 days.



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Julie Lecoeuvre Mua
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Jahnvi Arora on July 30, 2019 at 9:25 am

    Hi Gemma! Is it possible to make this pie without egg? If so, what should I replace it with?

    • Gemma Stafford on July 30, 2019 at 7:33 pm

      I’m going to say YES and I recommend flax egg


  2. Binaifer on May 14, 2019 at 7:41 am

    Hi Gemma,

    When you say 4 cup volume of pie crust, does it mean 4 portions of the pie crust dough in your pie crust recipe?

    • Gemma Stafford on May 14, 2019 at 12:50 pm


      For this recipe you just need 1 x my pie crust recipe.

      Hope that makes sense.

  3. Labelab on November 2, 2018 at 4:04 pm

    Let me start off by saying how much I LOVE this recipe. Every time I have a spare afternoon, I mean to make it, but never follow though!

    I’ve decided it’s finally time to BAKE the pattern. Haha.

    Anyway, I’m planning on whipping up this treat for a crowd, and though this pie has a lovely rustic feel, I was wondering how to jazz it up slightly. It seems a challenge, as delicate little pies like these should not be weighed down by toppings and all, but I’d really like to try- any tips?

    Thank you Gemma,
    I’ll let you know how it turns out, granted that I don’t bail again.

    • Gemma Stafford on November 3, 2018 at 4:17 am

      Hi there,
      Well! haha 😉
      You made me smile. Here is what you are saying; I might make this pie, but it may be too much for me, so I will make it more tricky!
      Now, does that make sense? So, make it as it is, it is enough in itself, you can add more piped cream, if you wish, but it really does not need anything to make it better, it is great just as it is!
      I am still smiling, thank you for that!
      Gemma 🙂

  4. Peplin on September 9, 2018 at 11:58 am

    This was my first time making a pie! We don’t really eat pie here in my country, so I had never had any except for some apple pie.
    here, ghee is less expensive than butter and good or even average quality butter is is hard to find for me, so I used *cold solid* ghee in both the cookie dough and pie crust and… here’s the smart part, I mixed 4 tbsp of *milk powder* in the yolks! The crust turned out honestly perfect, but for some reason I had to double the recipe for my 9&1/2 inch cheesecake pan. I also made a little more of the cookie dough, but it would have been better if I had doubled that too.
    my family loveddddd the pie. Thank you, and I Gemma! I think yours and my mama’s recipes are the only recipes I’ll ever need in my life!

    • Gemma Stafford on September 10, 2018 at 4:55 am

      Hi Peplin,
      I am delighted you liked this bake, thank you for telling us about it, and your experiment too, actually genius, I agree. The milk powder will replace the milk residue which has been removed from the ghee, so a perfect solution.
      I am not sure what measurements you use for the pie crust. ( the quantity in this recipe should fit a 9 inch pan, but this is a shallow bake, only about 1 1/2 inches deep. I am not sure about the pan you used, or the measurements either.
      I am delighted to have you baking with us, and really happy to be in the same category as your Mama, thank you for that.
      Gemma 🙂

  5. Stacy on August 13, 2018 at 5:32 pm

    I cooked mine for 57 minutes and its still gooey on the cookie layer. It’s browned on top. Toothpick inserted didn’t come out with cookie just looked like it had water on it. Is ot done or did I do something wrong? It tastes AMAZING!

    • Gemma Stafford on August 14, 2018 at 2:41 am

      Hi StacyB,
      I think you can leave it a bit longer if you want it firmer. A tooth pick in this type of cake is not a good test, as it is supposed to be a bit gooey.
      I do not think you did anything wrong, perhaps a slightly temperature in your oven next time if you want a firmer finish. 340f/170c would make a difference.
      I hope this is of help,
      Gemma 🙂

  6. Jennifer on August 5, 2018 at 9:55 am

    I made this for Sunday night’s dessert. I read the recipe twice and still managed to make the mistake of adding two sticks of butter instead of a stick and half of butter. I did bake it on the longer side of the time frame. Even with my error it was still well received. Thanks for the great recipe!

    • Gemma Stafford on August 6, 2018 at 4:18 am

      Jennifer, we have all been there.
      There is an old saying in the carpentry business ‘Measure twice, cut once!’ I think we have to make one just for baking.
      All ideas on this subject gratefully received 😉
      Gemma 🙂

  7. Helen on August 1, 2018 at 12:32 pm

    Hi Gemma, I have made this pie and it is really good. My question is, do you think adding some peanut butter to the filling without making adjustments to the other ingredients, would work?

    • Gemma Stafford on August 2, 2018 at 1:34 am

      Hi Helen,
      Thank you for this kind review.
      Yes, I think you could do this, though I am not sure how much. To get a good flavor I think you will need to use at least 2 tablespoons, and this should not unbalance the recipe.
      I hope this is of help,
      Gemma 🙂

  8. JulesK on April 20, 2018 at 11:36 am

    Hi Gemma

    I made your pie today and it was amazing. My family all agreed it tasted just like your best ever chocolate chip cookies. I have no idea how my pie came out so well after managing to slice my finger open on the food processor (still bleeding hours later) and having to remake my filling due to my butter not being soft enough despite your very clear warning to not make this mistake. . Added you a picture 🙂 Thanks Gemma

    • Gemma Stafford on April 21, 2018 at 3:40 am

      Jules, sounds like you are baking dangerously! Take care in the kitchen, it is easy to do damage. My advice is to stay well away from mandolins LOL.
      Great that you liked this recipe, I am happy that your family liked it,
      Gemma 🙂

  9. Dhanu on March 16, 2018 at 7:17 pm

    Hi Gemma does the chocolate have to be cooking chocolate ?

    • Gemma Stafford on March 17, 2018 at 12:44 pm

      Hi Dhanu,

      Yes you want to use a good quality chocolate for this pie. I use 72% and it works wonderfully. I strongly recommend having a 72% and a 50% block in your cupboard at all times.


      • Danu on March 18, 2018 at 8:01 am

        Thank you wonderful Gemma 🙂 you are a GEM 🙂 !!

  10. Lumaera on February 3, 2018 at 6:29 am

    This pie recipe is rarely to find it. This is the second time i made pie, and this is really good 😁=-O. The filing is really good, it can be a cake if i add baking powder (?) .
    My family and friends really love it, and i just eat one slice. Its not enough for me 😅😤😂

    • Gemma Stafford on February 4, 2018 at 4:16 pm

      Really glad you like this recipe. I love it too and have replace the chocolate chips with raspberry jam 🙂

  11. Ak on May 31, 2017 at 10:56 pm

    Hey 🙂 What is the best possible substitute for eggs in this recipe?

    • Gemma Stafford on June 2, 2017 at 3:31 am

      I would use milled flax seeds. Soak the flax seeds in a tablespoon of water, they will become glutenous, I think this will be best for this one,
      Gemma 🙂

  12. Ellie on February 4, 2017 at 3:21 pm

    Hi Gemma! I was wondering if you could make a chocolate chip cookie dough fudge, I’ve made it before using an edible cookie dough and a simple 3 ingredient fudge recipe! I made last year and my uncle, who didn’t like fudge thought it was really good!

    • Gemma Stafford on February 5, 2017 at 2:43 am

      Hi Ellie,
      Thank you for this suggestion. It sounds good! I will add it to my list,
      Gemma 🙂

      • Ellie on March 18, 2017 at 6:12 pm

        Thanks Gemma! I made this recipe using Hershey’s dark chocolate chips and it was amazing!

        • Gemma Stafford on March 19, 2017 at 4:26 am

          Great job Ellie, I am happy this worked well for you,
          Gemma 🙂

  13. Marge on December 15, 2016 at 6:31 pm

    Can I use semi chocolate chips instead of the broken chocolate?

    • Gemma Stafford on December 16, 2016 at 2:39 am

      Hi there,
      Sure you can. These tend to be stabilized, to keep their form, but they will work. They are usually a lot more expensive to buy though!
      Gemma 🙂

  14. Melissa on November 24, 2016 at 2:42 pm

    I did make half of this pie. I didn’t have a rolling pin so I couldn’t make your crust, so instead, I made a graham cracker crust. It came out really moist and really sweet.

    • Gemma Stafford on November 24, 2016 at 3:58 pm

      hi Melissa
      That is good to hear. Not having a rolling pin should not stop you. M Mum used to use a glass bottle as a rolling pin when I was small. Necessity is the mother of invention! 🙂

  15. Becky on November 23, 2016 at 2:03 pm

    Hi Gemma! Love your videos- they always make my day! I made this pie to take for thanksgiving- super easy. But after I took it out of the oven the center sunk down. Can you explain why this would happen? Was there something I could’ve done to prevent it?

    • Gemma Stafford on November 24, 2016 at 4:30 pm

      Hi Becky, It was slightly under-baked, a few more minutes would have set it up, about 5 I would guess, Gemma 😉

  16. Jessica on November 22, 2016 at 7:13 pm

    This pie was so delicious! My family devoured it. Thank you for the recipe!

    • Gemma Stafford on November 23, 2016 at 9:20 am

      That is great Jessica, i am happy to hear that, Gemma 😉

  17. Ellie on November 21, 2016 at 3:54 pm

    Hi Gemma! I just made some cookies today and this recipe came to my mind and my mouth just started watering! I hope you have a great Thanksgiving!

    • Gemma Stafford on November 22, 2016 at 10:06 am

      Hi there, that is great, i am happy when you are!
      Gemma 🙂

  18. Yumi on November 20, 2016 at 8:14 am

    I made this pie and it was a total mess the bottom part of the crust was not cooked and the cookie layer was too sugary, tooo greasy ans soggy it was a fail and i did follow the recipe exactly

    • Gemma Stafford on November 20, 2016 at 12:06 pm

      Hi Yumi,
      I think there was an error in the recipe in the first day or so! I did go back to this as soon as I realized this. I am really sorry that this happened for you. I hope it will not put you off baking in the future, Gemma 🙂

      • Yumi on November 20, 2016 at 2:15 pm

        But i made this today i think there was too much butter with a little bit of flour in the recipe so it came out soggy, anyway thanks gemma for your concern i still like your videos ?

        • Gemma Stafford on November 21, 2016 at 1:47 am

          Hi Yumi,
          I will go back to this recipe again today, and re-make it, I really am sorry this has been a waste for you, gemma 🙂

          • Yumi on November 21, 2016 at 5:21 am

            It’s okay gemma just tell me how it came out for you this time and if there is something to change in the recipe

            • Gemma Stafford on November 22, 2016 at 10:43 am

              Hi Yumi,
              There was an error in this recipe in the first few days, which is now corrected, you will not have any further issue with this as long as the ingredients are the same. Thank you for being in touch,
              Gemma 🙂

  19. Rawan on November 18, 2016 at 2:51 am

    Hi gemma
    Can you tell me what is the program that you and Kevin use to edit your photos

    • Gemma Stafford on November 20, 2016 at 12:07 pm

      Hi Rawan,
      this is Final Cut Pro. Kevin does all of the editing, so this is as much as I know about it!
      Gemma 🙂

  20. Zainab on November 18, 2016 at 12:05 am

    Hi gemma can I halve this recipe and your pie crust recipe ?

    • Gemma Stafford on November 18, 2016 at 6:07 am

      Hi there, yes, you can halve any recipe as long as you keep the proportions right, Gemma 🙂

  21. SanaaNabeel on November 13, 2016 at 12:20 pm

    Hi Gemma..

    I like the recipe, I’ll try it as soon as i can 🙂

    • Gemma Stafford on November 13, 2016 at 8:28 pm

      I’m delighted you liked it. 🙂

  22. Ellie on November 12, 2016 at 3:50 pm

    Hi Gemma! I was just on YouTube reading the comments and someone asked if you could turn this into a mug pie because that would be amazing if you can( it might go on my after school snack list?) Thank you!

    • Gemma Stafford on November 13, 2016 at 7:44 am

      Hi Ellie, do check out all of the mug recipes here on the website. This recipe relies a lot on eggs, and this is always difficult to handle in the Microwave, I will have a think about this! Gemma 🙂

  23. Dre on November 12, 2016 at 11:38 am

    Dear Gemma,

    First of all: thank you very much for your wondeful recipes!
    Thursday is a good start of the week!

    I have a few technical questions:
    1. In most cases add the European measurements in your recipes, but can you please check them, I’m from the Netherlands and not used to the American style, can you please include European measurements in the new recipes?
    2. In the recipe of the chocolade pie you mentioned 1 1/2 stick of butter that equals about 160 gram of butter, but in your recipe is mentioned 320 gram, what do I have to use?

    I hope you can add some extra fudge recepies, people get happy if they tast it 🙂

    Thanks very much, and all the best.


    • Gemma Stafford on November 13, 2016 at 8:36 pm

      Hi Andre,

      Most of my most recent recipes are in Cups, grams and oz. I have been doing that for almost 2 years now. Coming from Ireland I know how important it is.

      I made a mistake with the butter measurements, mea culpa. Math was never my strong point.

      I just fixed it now and everything is updated and ready to go.

      Thank you and good luck with the pie, it is really delicious.

      • Dre on November 14, 2016 at 5:15 am


  24. xAnnat on November 12, 2016 at 6:48 am

    hi Gemma! I forgot to ask one more thing, sorry. But, I know you haven’t made the apple rose yet, but If i were to make them, do you have a way to prevent them from burning or browning in the oven? Thank you so much!

    • Gemma Stafford on November 13, 2016 at 7:58 am

      Actually the scorching of these pastries is a feature of them! they need this for flavor. I would bake them at the suggested temperature for your pastry, keep an eye on them, if they are over-browning cover loosely with a sheet of foil until they are done. Pastry needs to be almost cooked before you cover it down, Gemma 🙂

  25. Razan EE on November 12, 2016 at 6:10 am

    I give you five stars any day

  26. Razan EE on November 12, 2016 at 6:08 am

    Hey gemma
    So me and my friends are having a mini bake/cook off and one of are mams are judjing , anyway I really want to win but ,I don’t know which recipe to do

    Thanks Razan
    P.S. I also need it to be simple a good presentation and it has to be made in under an hour.

    • Gemma Stafford on November 13, 2016 at 8:02 am

      What a lovely idea Razan. I think the small batch cupcakes would be good for this. They will bake quickly and this will allow you the time to get them to go cold, and frost them too. Banana bread would also be good. Remember if you are going to frost, the cake needs to be cold. Try also mile high lemon meringue, everyone loves this! Gemma 🙂 Good luck!!

  27. Sally on November 12, 2016 at 2:20 am

    Thanks for amending the recipe, Gemma. I think there might be a typo in the butter quantity. It seems rather a lot of butter. Do you think it should be 6oz/180gr?

    • Gemma Stafford on November 12, 2016 at 5:51 am

      Hi Sally, 6oz – 170g is correct, that is what I get for doing things in the middle of the night, I am sorry, i edited it twice! Thank you for pointing this out, again!!
      Gemma 🙂

  28. Maham on November 11, 2016 at 4:23 pm

    Hey Gemma, a really lovely pie recipe(btw i have never tasted a pie). Really excited to try it out and plus I love cookies ❤❤. Just wondering can I use a whisk attachment for mixing the ingredients.
    Maham 🙂

    • Gemma Stafford on November 12, 2016 at 2:19 am

      Hi Maham,
      Yes, you can use the whisk attachment, but do not over-whisk, you do not want a foam, just a batter. You can also do this by hand,
      Gemma 🙂

      • Maham on November 12, 2016 at 12:10 pm

        Thanks a lot for your reply. Can’t wait to try it.

  29. Ellie on November 11, 2016 at 1:55 pm

    Hi Gemma, me again! I was wondering if for one of your upcoming videos, you could do 3 Starbucks Frappés from their secret menu? I know a lot of people who would like that and Starbucks just released another flavor that’s perfect for the holidays (peppermint mocha).

    • Gemma Stafford on November 12, 2016 at 2:26 am

      Hi Ellie, thank you for these excellent suggestions, I have them on my list.
      I am not sure what your cookie dough question is? This is a batter, not a dough as such!
      Gemma 🙂

  30. Ellie on November 11, 2016 at 1:40 pm

    Hi Gemma! I was wondering if you could chocolate chips in the cookie dough and use and chocolate chip cookie dough you want. I will definitely try this one when I get the ingredients I need!

  31. xAnnat on November 11, 2016 at 1:03 pm

    Can you please teach us how to make a roll up apple into a rose? (As a dessert) Thank you!

    • Gemma Stafford on November 12, 2016 at 2:27 am

      Wow! this is a lovely thing, thank you for that suggestion, I will put it on my list, Gemma 🙂

  32. xAnnat on November 11, 2016 at 1:02 pm

    Sorry, i forgot to ask one more thing. Can you one day teach up how to make roll up rose desserts. Its when you take apples and roll them up in a rose shape. I could look on other channels but I don’t know which one will work or not. Thank you!

  33. xAnnat on November 11, 2016 at 12:58 pm

    I Gemma, I truly love your videos! The way you explain everything is easy to understand and your one of the few YouTube channels I really trust when I bake or cook. And I’m only eleven years old. Anyway, I had a question. All of your baking recipes, are they all perfectly sweet or are some of them very sweet or not sweet enough? Because my mom doesn’t like too sweet or not sweet enough. Thank you so much!

    • Gemma Stafford on November 12, 2016 at 2:30 am

      Haha! This is a great question, but it is really as you say, a matter of taste! Lots of recipes will tell you when you read them if they are very sweet. Balance is everything! this pie is sweet, you will know by the amount of sugar and chocolate. The idea is to have just a little in a serving. I have the apple rose idea on my list, thank you, Gemma 🙂

  34. Reginald on November 11, 2016 at 7:44 am

    This recipe looks great! Can wait to try it.

    I have a general question, when a recipe calls for 2 eggs, if I want to make a smaller pie/cake, like 1/3 of what the original recipe will yield, can I just beat the eggs and only pour a 1/3?

    • Gemma Stafford on November 12, 2016 at 2:42 am

      Hi there Reginald, yes, you can do this, or you can choose a small egg! About one tablespoon of beaten egg should do it for you, Gemma 🙂

  35. Sally on November 11, 2016 at 1:52 am

    Actually, any chance you could you convert please? I have absolutely no idea how to measure butter in a cup (do you have to melt it first?) and no idea how much a stick is. Thanks very much.

  36. Sally on November 11, 2016 at 1:46 am

    Wow! This looks really lovely. Can’t wait to try it this weekend. I notice you have used only US cup measurements in this recipe. Is that because it’s been adapted? Hope you will continue to use ounces/grams in future. I find the use of cup measurements to be very hit and miss and imprecise in baking. I’ve had so many disasters because of it.

    • Gemma Stafford on November 11, 2016 at 3:01 am

      Hi Sally, I have now converted the recipe, I am sorry, this escaped my attention.
      Cup measurements are based on volume, not weight. It is not easy to understand, but it explains the differences between the weights and cup measurements of things like flour and cornflour for instance. I will send a conversion chart to your email address.
      Butter in the US is divided into sticks, four sticks to the pound, wrapped separately in the pack too.
      So that is it! thank you for being in touch,
      Gemma 🙂

  37. Gail on November 10, 2016 at 6:53 pm

    Just love your site. Great when I need a lift.

    • Gemma Stafford on November 12, 2016 at 3:07 am

      Thank you Gail, I am happy to ear that, you guys lift me too!
      Gemma 🙂

  38. Aditya on November 10, 2016 at 9:32 am

    Hi Gemma,

    Great videos as usual!

    Just wanted to know that half cup of all purpose flour and total 1 cup sugar (i.e brown plus granulated), isn’t that too much sugar?

    • Gemma Stafford on November 13, 2016 at 8:26 am

      Well! this is the recipe. Baking is a science, and it is about how this combines with the other ingredients. it is sweet! Just have a little at a time 🙂

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