This is the most delicious, warm, and gooey chocolate chip cookie pie recipe with a shortbread cookie crust! This chocolate chip cookie pie is one of my favorite pies and desserts of all time, and every bite tastes better than any old cookie by itself.
If you love cookies as much as we do, try our oatmeal chocolate cookies and butter-less chocolate chip cookies, and our easy brookies recipe!
Why You’ll Love This Pie
- The filling is easy to make and you can bake it in a homemade cookie crust or a store-bought crust.
- It’s gooey, chocolatey, and buttery, and every bite is pure cookie heaven!
- Not only does the house smell like a cookie factory, but the pie looks like it’s out of a magazine!
- It’s beautiful! It has a gooey cookie texture and a chocolate chip cookie flavor. The pie has a creamy richness of a brown sugar base and a chocolate layer from the chocolate chips.
How to Make a Chocolate Chip Cookie Pie
We’re covering everything you need to know to create your own delicious chocolate chip cookie pie. We’ll go over tips, ingredients needed and frequently asked questions.
If you want to skip to the recipe, scroll to the bottom of the post where you will find the recipe, all of the measurements as well as a printable version.
Supplies
To make this pie, you’ll need a few supplies:
- Pie Dish – We use a deep dish ceramic pie pan.
- Rolling Pin – To roll the pie crust.
- Electric Mixer with Paddle Attachment
Shortbread Pie Crust
We really love this recipe with a homemade shortbread crust. If you want to make this for your pie, follow our recipe for the best shortbread cookie pie crust. It’s easy to make and pairs perfectly with our chocolate chip cookie pie recipe.
Roll or press into a pie dish, up the sides and make a nice crust, and bake in a preheated 350-degree oven for 10 minutes.
Let the crust cool before adding the filling. You can make homemade pie crust or you can use a pre-made pie shell from the grocery store. We recommend a deep-dish pie crust.
Chocolate Chip Cookie Pie Filling
Ingredient Notes
This recipe uses simple ingredients that can be purchased at your local grocery store. Here is a list of all of the ingredients you need to make this pie:
- Unsalted Butter – An essential ingredient in this pie! It adds flavor and richness to the recipe. Use organic, whole butter when baking. The butter should be at room temperature and soft.
- Brown Sugar – Light brown sugar adds sweetness and a rich, caramel-like flavor to the pie. You can also use dark brown sugar if you have that on hand.
- Granulated Sugar – Use white sugar to add sweetness to a chocolate chip cookie pie and also helps to keep the texture of the pie light and tender.
- Eggs – Eggs provide moisture and structure to the dough, which creates the perfect texture for a delicious cookie. They also act as a binding agent, helping all the other ingredients stick together. Use organic large eggs when possible.
- Vanilla Extract – Use pure vanilla extract. Extract enhances the flavors in the pie and gives it more flavor depth.
- Salt – Salt adds flavor and also enhances the sweetness of the sugar, which helps to bring out the flavors in the pie.
- All-purpose flour – Provides the structure and helps to thicken and stabilize the filling, helping it to bake evenly and correctly. Use good quality flour when baking.
- Semisweet Chocolate Chips – These morsels add a rich chocolate sweetness to the pie.
Directions
- To make the chocolate chip cookie pie filling, beat the butter, brown sugar, and white sugar in an electric mixer on high speed until light and fluffy.
- Add in the eggs and continue to beat. Add vanilla and salt.
- Slowly add in the flour and blend on low. Add in the chocolate chips.
- Pour the batter into the pie crust and bake in a 325-degree oven for 40 minutes until the pie is golden brown. Do not over-bake. Remember, this is a pie, not a cookie, so you want it to be gooier like a pie.
Ingredient Substitutions
Switch out semi-sweet chocolate chips for dark chocolate chips, milk chocolate chips, peanut butter chips, or chocolate chunks.
Add a dash of bourbon to the pie for extra flavor!
If you like the texture of nuts, add walnuts or pecans to the recipe.
Use almond extract instead of vanilla for a nutty flavor.
Instead of a shortbread cookie crust, make a graham cracker crust. To make this recipe even easier, use a store-bought pie crust.
Tips For Making Chocolate Chip Cookie Pie
- Cooking times will vary depending on many factors. Check the pie after 40 minutes. If it needs more time, give it five more minutes.
- Use high-quality ingredients when baking. Pure vanilla, organic butter and eggs, and the best quality sugar and flour.
- Bake this pie in a deep dish pie pan.
- The crust needs to be cooked before. Then, let it cool a bit before adding the filling.
- Do not over-bake the pie, remember, this is a pie, not a cookie, so you want it to be gooier like a pie.
- Depending on the size of the pan, you might have batter left over. Don’t overfill the pie dish with extra batter.
- Serve this gooey chocolate chip cookie pie with a scoop of ice cream.
Drizzle homemade caramel sauce or chocolate ganache over the top for an extra indulgent pie.
How to Store
Chocolate chip cookie pie can be stored at room temperature for up to 2 days. If you want it to last longer, it should be wrapped tightly in plastic wrap and stored in the refrigerator for up to 1 week.
If you are freezing it, wrap it securely in a layer of plastic wrap and aluminum foil before placing it in the freezer for up to 2 months.
When to Serve a Chocolate Chip Cookie Pie
This pie is perfect year-round and for many occasions, such as:
Bridal Shower or Baby Shower
What to Serve with Chocolate Chip Cookie Pie
Serve this delicious pie recipe with any of these:
- A scoop of Vanilla Ice Cream.
- Chocolate Sauce or Hot Fudge
- Caramel Sauce
- Whipped Cream
- Rainbow Sprinkles
Can I Add Other Mix-Ins?
Yes, you can add mix-ins to this pie recipe. Some suggestions are chopped nuts, different chocolate chips like butterscotch, or even dried fruit. You only want to add 1/2 cup to 1 cup to the recipe.
Frequently Asked Questions
This recipe can be made in advance. Make the crust weeks before and freeze before baking. The filling can be made the day before and stored in the refrigerator for one day. When you’re ready to bake, add the filling to the baked crust.
Another option is to bake the entire pie the day before. Then store it in the refrigerator, covered overnight. Bring it to room temperature before serving.
You can double this recipe if you’re making two pies. This recipe doesn’t need to be doubled if you’re making one pie.
Use a standard, deep-dish pie pan. Anything close to 10 1/2″ diam., 2 1/2″ high. 1 1/4-qt. will work.
You sure can! Use any type of chocolate chip you like to make this cookie pie! You can even use white chocolate chips. We also love milk chocolate chips and dark chocolate chips too.
Best Brand of Chocolate Chips
There are several brands of chocolate chips to choose from these days. Here are a few of our favorite baking chips:
- GHIRARDELLI Chocolate Premium Baking Chips
- Guittard Semisweet Chocolate Baking Chips
- Lily’s Chocolate Chips – These are low in sugar.
- Nestle Toll House Semisweet Chocolate Chips
If you are in the mood for a delicious chocolate chip cookie pie, then this recipe is perfect for you! The shortbread cookie crust gives it a nice and different flavor than your average chocolate chip cookie. I hope that you enjoy this recipe as much as I do!
More Recipes You’ll Love
Looking for more incredible recipes? Try any of these popular pies, bread, and bars:
The Best No-Bake Cheesecake Recipe
Pecan Pumpkin Pie Recipe With Buttery Flaky Crust
Let Us Know Your Thoughts!
If you make this chocolate chip cookie pie recipe, let us know your thoughts by leaving a comment and review below!
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Chocolate Chip Cookie Pie
Ingredients
Shortbread Cookie Crust
- 2 sticks unsalted butter, room temperature
- 2 cups flour
- 1/2 cup confectioners sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
Chocolate Chip Pie Filling
- 1 1/2 sticks unsalted butter, room temperature
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- 1 cup flour
- 1 cup semisweet chocolate chips
Instructions
Shortbread Pie Crust
- Start with the crust by beating the butter until fluffy and add in the sugar.
- Then, add in the flour and lightly mix. Add in the extract and baking powder and mix until mixture is crumbly.
- Press into a 9" or 10" pie dish, up the sides and make a nice crust and bake in a preheated 350 degree oven for 10 minutes.
- Let the crust cool before adding the filling.
Chocolate Chip Cookie Pie Filling
- To make the chocolate chip cookie pie filling, beat the butter, brown sugar and white sugar in a blender until light and fluffy.
- Add in the eggs and continue to beat. Adding vanilla and salt.
- Slowly add in the flour and blend on low. Add in the chocolate chips.
- Pour the batter into the pie crust.
- Bake in a 325-degree oven for 40-50 minutes (every oven is different so you'll need to keep an eye on the timing) until the pie is golden brown.
- Do not over-bake, remember this is a pie, not a cookie, so you want it to be gooier like a pie.
Notes
Nutrition
I only have salted butter. Is that ok?
Yes, that will work… just use less salt anywhere else in the recipe.
Hi
Can’t wait to try this. Can you please tell me what’s the size of your pie pan ?
Thanks and have a nice day !
Hi! Yes – 10 1/2″ diam., 2 1/2″ high. 1 1/4-qt. cap. It’s a standard deep dish pie pan.
This looks amazing! Could I use a mixer in stead of a blender?
yes!
Hi Eden,
Can you tell me if the cooking temperature and time for your chocolate chip cookie pie (with shortbread crust) is for a convection oven or conventional oven? Just curious so I can adjust those as needed.
Thank you,
Elly
Hi Elly – We cook it at 325-degree conventional. The crust is cooked in 350 for 10 minutes before and then cooked with the pie filling after. The cooking times really vary depending on your oven, location, temperature… the joys of baking. But it seems to be finished after 40 minutes. You want the pie filling to be pie, not a baked cookie. It will be gooey but that is what you want! Hope this helps 🙂
Not a blender, a mixer. And I baked it 35 minutes and it’s no where near done (yes, my oven is at the right temp). The crust is a keeper, but otherwise a waste of ingredients.
It has been in the oven for 57 minutes and still totally raw in the center. Was the cooking temp supposed to be 350° Instead of the 325 listed?? The crust says to bake at 350 and pie at 325. Wondering if this is a typo.
Hi Joyce, cook the pue until it’s a nice golden brown and just a little jiggly in the center. You will know when it’s done!
Oh mah gawd. This is soooo good. Also, I’m from Knoxville. So glad you enjoyed your time here. So glad i came across your blog too!
We love this cookie pie!!
I love everything about this! We topped it with vanilla ice cream and it was delicious!
Yay! Love hearing this Lauren!!
Oh my gosh this looks AMAZING. Literally heaven.
Thank you Jessica!!
What a delicious treat! This is exactly what I needed to cure my sweet tooth! Yum!
Haha! Thanks Beth! Glad you liked it 😉
We love chocolate chip cookies and now I can serve a fancier feeling dessert that tastes just like our favorite cookies!
I plan on making this for my fiance’s birthday on Sunday. I have a question regarding preparation. Can I make it ahead of time, keep it in the fridge, and then bake it on Sunday?
Hi Samantha! We think that would work. It might affect the cooking time though since it will be cold. Just keep checking on it and make sure you don’t over bake. It should have a gooey pie texture not a cookie texture.