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This chocolate chip cookie pie is everything I love about a warm chocolate chip cookie, baked inside a buttery shortbread cookie crust. It has golden edges, a soft, gooey center, and plenty of melted chocolate chips. Serve it warm with vanilla ice cream or whipped cream, and it’s SO good!
Pin this now to find it later
Pin ItI first fell in love with chocolate chip cookie pie when we lived in Knoxville, Tennessee. I’ve made this recipe for years, and after recently baking it again for a new video, I can confidently say it’s still one of my favorite desserts. The homemade shortbread crust is what makes this version special. It adds another buttery cookie layer to an already delicious pie!
If you love chocolate chip desserts, try my brown butter chocolate chip cookies, butter-less chocolate chip cookies, and homemade brookies, too.
Why You’ll Love This Chocolate Chip Cookie Pie
- Two desserts in one: A gooey chocolate chip cookie filling inside a buttery shortbread cookie crust.
- Homemade shortbread crust: No rolling required! Just press the dough into your pie dish.
- Delicious served warm: The chocolate stays melty, and the center has that soft, rich cookie texture.
Chocolate Chip Cookie Pie Ingredients
Shortbread Cookie Crust
- Unsalted butter: Softened butter creates the rich, tender crust.
- All-purpose flour: Gives the crust structure.
- Confectioners’ sugar: Adds sweetness and a delicate shortbread texture.
- Vanilla extract: Adds flavor.
- Baking powder: Just a little for the crust.
I use my homemade shortbread cookie pie crust. It’s a press-in crust, so there’s no rolling or complicated pastry technique.
Chocolate Chip Cookie Filling
- Unsalted butter: Use softened butter so it creams easily with the sugars.
- Brown sugar: Gives the filling its rich, caramel-like flavor.
- Granulated sugar: Balances the brown sugar.
- Eggs: Help the filling set while keeping it soft.
- Vanilla extract: Adds classic chocolate chip cookie flavor.
- Salt: Balances the sweetness.
- All-purpose flour: Gives the filling its cookie-like structure.
- Semisweet chocolate chips: My choice for balancing the sweet filling with plenty of chocolate.
For another chocolate chip dessert with a completely different texture, try my chocolate chip walnut cookies.
How to Make Chocolate Chip Cookie Pie
1. Make the crust: Beat 1 cup softened butter with ½ cup confectioners’ sugar. Mix in 2 cups flour, 1 teaspoon vanilla, and ¼ teaspoon baking powder. Press into a deep-dish pie plate (this is my favorite pie dish) and bake at 350°F for 10 minutes. Let cool.
2. Make the filling: Cream ¾ cup softened butter with ¾ cup brown sugar and ¼ cup granulated sugar. Beat in 2 eggs, 1 teaspoon vanilla, and 1 teaspoon salt.
3. Add the chocolate: Mix in 1 cup flour until just combined, then fold in 1¼ cups chocolate chips.
4. Bake: Spread the filling into the cooled crust and bake at 325°F for 40–50 minutes, until golden around the edges with a slightly gooey center.
5. Serve: Let the pie cool slightly, then serve warm with vanilla ice cream or whipped cream.
Eden’s Pie Making Tips
After making this pie again for my latest video, here are my three biggest tips:
- Protect the crust: If the edges start browning too quickly, loosely cover them with aluminum foil.
- Keep the center gooey: Start checking at 40 minutes. The edges should be golden and set, but the center should still have a slight wobble. Don’t overbake!
- Oven times vary: Every oven is different, so your pie may take 40–50 minutes or a little longer. If the center still looks too loose, bake for a few more minutes and check again.
Make Ahead and Storage
Make ahead: You can prepare the shortbread crust ahead of time, which makes assembling the pie easier. Follow my shortbread crust recipe for crust preparation and storage.
Leftovers: Let the pie cool, cover it, and refrigerate. Warm individual slices gently before serving if you prefer that gooey texture.
Chocolate Chip Cookie Pie FAQs
Start checking at 40 minutes. The edges should be golden and set, while the center still has a slight wobble. Remember, this is a gooey pie, so the middle should be soft, but not liquid or raw. It will continue to firm up as it cools.
It’s supposed to be! This recipe has a soft, rich cookie filling rather than the firm texture of a cookie cake. However, gooey is different from liquid. If the center still looks like raw batter, it needs more time in the oven.
If the crust starts browning too quickly, loosely cover the edges with aluminum foil or a pie crust shield. This protects the buttery shortbread crust while the filling finishes baking.
Yes, but it won’t be quite the same dessert! My homemade shortbread cookie crust adds an extra buttery cookie layer. A traditional store-bought crust will have a different texture and may require different prebaking instructions.A traditional store-bought pastry crust will have a different texture and may require different prebaking instructions.
A cookie cake is typically a large chocolate chip cookie baked in a pan. This pie has a separate buttery shortbread crust and a softer, gooier filling.
Slightly warm with vanilla ice cream or whipped cream! For an extra treat, add a drizzle of homemade caramel sauce.
More Dessert Recipes
Cookies & Brownies
Easy Brookies Recipe
Cookies & Brownies
Brown Butter Chocolate Chip Cookies
Cookies & Brownies
Chocolate Chip Cookies Without Butter
You can also browse all of my dessert recipes, and if you love gooey desserts, try my peanut butter gooey butter cake, pumpkin gooey butter cake, and lemon gooey butter cake!
If you make this chocolate chip cookie pie, leave a star rating and comment below! I love hearing how your recipes turn out!
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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 tsp vanilla extract
- 1/4 tsp baking powder
Chocolate Chip Pie Filling
- 3/4 cup unsalted butter, room temperature , 1 1/2 sticks
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 2 large eggs
- 1 tsp vanilla
- 1 tsp salt
- 1 cup all-purpose flour
- 1 1/4 cup semisweet chocolate chips
Instructions
Shortbread Pie Crust
- Preheat the oven to 350°F.
- Beat 1 cup softened butter until creamy. Add ½ cup confectioners' sugar and mix until combined.
- Add 2 cups of flour, 1 teaspoon of vanilla extract, and 1 teaspoon of baking powder. Mix just until a soft, crumbly dough forms.
- Press (or roll) the dough evenly across the bottom and up the sides of a deep-dish pie plate.
- Bake for 10 minutes. Remove from the oven and allow the crust to cool before adding the filling.
Chocolate Chip Cookie Pie Filling
- Reduce the oven temperature to 325°F.
- Beat ¾ cup softened butter, ¾ cup brown sugar, and ¼ cup granulated sugar until light and fluffy.
- Add 2 eggs, 1 teaspoon vanilla extract, and 1 teaspoon salt. Beat until combined.
- Mix in 1 cup flour on low speed, just until incorporated. Fold in 1¼ cups chocolate chips.
- Spread the filling into the prepared shortbread crust.
- Bake at 325°F for 40–50 minutes, checking at 40 minutes. The edges should be golden and set, with a slightly gooey center.
- Let the pie cool enough for the filling to settle before slicing. Serve slightly warm.
Video
Notes
- Pan: Use a deep-dish pie plate with enough room for the filling. Don’t overfill it.
- Browning crust: Loosely cover the edges with aluminum foil if they’re getting too dark.
- Doneness: The center should be soft and slightly wobbly, not liquid or raw.
- Serving: Delicious slightly warm with vanilla ice cream, whipped cream, or homemade caramel sauce.
- Storage: Cover and refrigerate leftovers. Warm individual slices gently before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.