Gooey Chocolate Chip Cookie Pie Recipe
Introduction
This Gooey Chocolate Chip Cookie Pie combines the best of cookies and pie into one irresistible dessert. With a deep-dish pie crust filled with rich, gooey chocolate chip cookie dough, it’s perfect for sharing or enjoying warm with a scoop of vanilla ice cream.
Ingredients
- 1 unbaked 9-inch deep-dish pie crust, chilled
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Step 1: Preheat your oven to 325°F (165°C). Place the chilled pie crust on a baking sheet to keep it stable during baking.
- Step 2: In a large mixing bowl, beat the softened butter with the brown sugar and granulated sugar on medium speed until smooth and creamy.
- Step 3: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Mix in the vanilla extract.
- Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.
- Step 5: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined.
- Step 6: Fold in the chocolate chips and, if desired, the chopped nuts, distributing them evenly throughout the batter.
- Step 7: Spoon the thick cookie dough into the chilled pie crust and smooth the top evenly.
- Step 8: Bake for 50–60 minutes, until the crust is golden and the center is just set but still slightly gooey. A toothpick inserted near the edge should come out with moist crumbs.
- Step 9: Let the pie cool on a wire rack for at least 30 minutes before slicing. Serve warm, optionally with vanilla ice cream.
Tips & Variations
- For an extra fudgy center, reduce the baking time by 5–10 minutes but check carefully to avoid underbaking.
- Use chopped dark chocolate or white chocolate chips instead of semi-sweet for a different flavor profile.
- Swap nuts for toffee bits or skip them entirely if you prefer a nut-free dessert.
- Allow the pie to cool fully and refrigerate if you prefer a firmer texture—just warm slices before serving.
Storage
Store the leftover cookie pie covered at room temperature for up to 2 days or refrigerated for up to 5 days. Reheat individual slices in the microwave for about 15–20 seconds to regain that warm, gooey texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a regular pie crust instead of a deep-dish one?
A regular pie crust can be used, but the deep-dish crust holds more cookie dough and gives a thicker filling, which is best for this recipe.
How do I know when the cookie pie is done baking?
The edges should be golden and the center set but still slightly gooey. A toothpick inserted near the edge should come out with moist crumbs, not wet batter.
PrintGooey Chocolate Chip Cookie Pie Recipe
This Gooey Chocolate Chip Cookie Pie combines the rich, buttery flavors of a classic chocolate chip cookie with the comforting presentation of a deep-dish pie. Featuring a tender, chewy center with gooey chocolate chips and optional crunchy nuts baked into a flaky pie crust, this dessert is perfect for sharing or enjoying warm with a scoop of vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Pie Crust
- 1 unbaked 9-inch deep-dish pie crust, chilled
Cookie Pie Filling
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C). Place the unbaked deep-dish pie crust on a baking sheet to provide stability during baking and to catch any drips.
- Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter together with the packed light brown sugar and granulated sugar on medium speed until the mixture becomes smooth and creamy, about 2-3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate. Then mix in the pure vanilla extract until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. Gradually add this dry ingredient mixture to the wet ingredients, mixing on low speed just until combined and no flour streaks remain.
- Add Chocolate Chips and Nuts: Fold in the semi-sweet chocolate chips and the chopped walnuts or pecans if using, ensuring that they are evenly distributed throughout the cookie dough batter.
- Fill the Pie Crust and Bake: Spoon the thick cookie dough into the chilled pie crust, spreading and smoothing the top evenly. Bake in the preheated oven for 50 to 60 minutes, until the pie crust is golden and the center is set but still slightly gooey. A toothpick inserted near the edge should come out with moist crumbs but not wet batter.
- Cool and Serve: Remove the pie from the oven and allow it to cool on a wire rack for at least 30 minutes before slicing. For best taste, serve warm topped with vanilla ice cream.
Notes
- Using room temperature eggs helps create a smooth, cohesive batter.
- The baking time may vary slightly depending on your oven; watch the pie closely after 50 minutes.
- Walnuts or pecans are optional but add a nice crunch and flavor contrast.
- For easier slicing, refrigerate the pie after cooling to firm up the filling.
- Serve warm for the gooey texture or chilled for a firmer cookie pie experience.
Keywords: chocolate chip cookie pie, gooey cookie pie, deep dish cookie, chocolate chip dessert, easy bake cookie pie
