Pies & Tarts

Chocolate Chip Cookie Pie

4.50 from 22 votes
Why make just a pumpkin or pecan pie for the holidays, when you can make a Chocolate Chip Cookie Pie! It's like a giant cookie baked into a flaky pie!
Chocolate Chip Cookie Pie - Move over Pumpkin, there's a new Pie that's a real game changer.

This post may contain affiliate links. Please see my full disclosure for details.

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.

1c5a8558

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

1c5a8578

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.

1c5a8594

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.

1c5a8629

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

Watch The Recipe Video!

Chocolate Chip Cookie Pie

4.50 from 22 votes
Why make just a pumpkin or pecan pie for the holidays, when you can make a Chocolate Chip Cookie Pie! It's like a giant cookie baked into a flaky pie!
Author: Adapted from www.averiecooks.com
Servings: 8 servings
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Why make just a pumpkin or pecan pie for the holidays, when you can make a Chocolate Chip Cookie Pie! It's like a giant cookie baked into a flaky pie!
Author: Adapted from www.averiecooks.com
Servings: 8 servings

Ingredients

  • 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 recipe pie crust

Instructions

  • Preheat oven to 325oF (170oC).
  • To the bowl of a stand mixer fitted with the paddle attachment, add the eggs and beat on medium-high speed until foamy.
  • Add the flour, sugars, vanilla, salt, and beat on medium speed to incorporate. Stop to scrape down the sides of the bowl as necessary.
  • 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.
  • In the bottom of the pie shell add the chocolate. Pour the cookie batter on top, smoothing the top lightly with a spatula.
  • 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.
  • 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.
  • 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.

 

Subscribe
Notify of
guest

90 Comments
most useful
newest oldest
Inline Feedbacks
View all comments
Surbhi Chhajer
Surbhi Chhajer
3 years ago

I tried this recipe (used flax seeds instead of eggs) last week & it turned out so good. I am not a big fan of fruit based pies & when I saw this recipe I was so delighted. Thank you very much for sharing this recipe.

Ishu
Ishu
3 years ago

Hi Gemma! I have been looking for a restaurant style skillet chocolate chip cookie recipe and since your recipes have never let me down, I was wondering if I could simply add chocolate chips directly into the batter and bake it on a skillet (I.e. without any crust)…..would you say if this is a good idea or not or if there are any modifications to the recipe I could make to make this work?

Bea
Bea
4 years ago

Delicious!!!

Binaifer
4 years ago

Hi Gemma,

My oven has the lowest setting of 180C. How long will I need to cook the pie. Can’t wait to try this recipe this weekend!

Binaifer

Jahnvi Arora
Jahnvi Arora
4 years ago

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

Binaifer
4 years ago

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?

Labelab
5 years ago

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… Read more »

Peplin
Peplin
5 years ago

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.… Read more »

Stacy
Stacy
5 years ago

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!

Jennifer
Jennifer
5 years ago

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!

This Recipe Made By Bold Bakers

9 Images

Julie Lecoeuvre Mua

JyotikaSah

Maui17

Lumaera

FlordelizaDavid

JulesK

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

Weeknight Family Favorites Chapter from the Bigger Bolder Baking Every Day Cookbook

Gemma's
10th Anniversary Cookbook

FREE EMAIL BONUS

 Recipes that have been loved by millions of real bakers!