Indulge in this warm, gooey chocolate chip cookie pie with a tender shortbread crust that is perfect for any occasion. This dessert is a delicious twist on classic chocolate chip cookies, making it one of my all-time favorite pies to bake!
I discovered my love for chocolate chip cookie pie during a brief stay in Knoxville, Tennessee. Southerners know how to make a delicious pie, and after many attempts, I perfected this recipe to share with you all!
If you love cookies as much as I do, try my oatmeal chocolate cookies, butter-less chocolate chip cookies, and my easy Brookies recipe! Also, try my peanut butter gooey butter cake!
Why You’ll Love This Chocolate Chip Cookie Pie
Decadent Flavor: With a gooey chocolate chip filling and rich brown sugar flavor, each bite is irresistible.
Simple Ingredients: Made with pantry staples like butter, sugar, eggs, and flour.
Customizable: Easily adjust flavors with mix-ins or try different crusts.
Ingredients for Chocolate Chip Cookie Pie
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: is an essential ingredient in this pie! It adds flavor and richness to the recipe. When baking, use organic, whole butter. 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: White sugar adds sweetness to a chocolate chip cookie pie and helps keep the texture 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 large organic eggs when possible.
Vanilla Extract: Use pure vanilla extract. It enhances the flavors in the pie and gives it more flavor depth.
All-purpose flour: Provides the structure and helps to thicken and stabilize the filling, allowing it to bake evenly and correctly. Use good-quality flour when baking.
Semi-sweet chocolate morsels: These morsels add a rich chocolate sweetness to the pie. You can also use milk chocolate chips.
Shortbread crust: To make this for your pie, follow our recipe for the best cookie pie crust. You can also use a store-bought frozen pie crust.
Step-by-Step Instructions
Shortbread Pie Crust
- Beat the Butter: Beat softened butter until fluffy in a mixing bowl. Add sugar and mix until combined.
- Add flour and baking powder: Slowly mix flour and baking powder until the mixture becomes crumbly.
- Press into Pie Dish: Press the dough evenly into a 9″ or 10″ pie dish, forming a smooth crust up the sides.
- Pre-Bake the Crust: Bake at 350°F (175°C) for 10 minutes, then let it cool.
Chocolate Chip Cookie Pie Filling
- Cream Butter and Sugars: In a separate bowl, beat room-temperature butter with brown and white sugars until fluffy.
- Add Wet Ingredients: Beat the eggs, vanilla, and salt until fully incorporated.
- Mix in Flour: Gradually add the flour and blend on low until smooth.
- Fold in Chocolate Chips: Gently stir in chocolate chips until evenly distributed.
- Fill the Crust: Pour the filling into the cooled shortbread crust.
Bake the Pie
Serve Warm: Allow the pie to cool slightly before serving with a scoop of vanilla ice cream for the best pairing.
Bake at 325°F (165°C) for 40-50 minutes, or until golden brown. Remember, this pie is meant to be gooey, so avoid over-baking.
Tips for the Best Chocolate Chip Cookie Pie
Check for Doneness: The pie should look set and golden but still slightly jiggly in the center.
Add-Ins: Mix in chopped nuts, a dash of bourbon, or swapping in dark chocolate chips for a twist.
Recipe Variations
Nutty Flavors: Swap in almond extract for a subtle nutty taste, or add chopped walnuts.
Crust Options: Use a graham cracker crust for a different flavor or a store-bought crust if you’re short on time.
Chocolate Options: Try chocolate or white chocolate chips for a unique twist.
Make Ahead and Storing
This pie can be prepared in advance! You can freeze the crust, prepare the filling the day before, and refrigerate it until ready to bake.
Once baked, store at room temperature for 2 days or refrigerate for up to a week. To freeze, wrap tightly in plastic and aluminum foil, and freeze for up to 2 months.
Frequently Asked Questions
Absolutely! If you need more time, a store-bought pie crust works well. However, the homemade shortbread crust adds an extra buttery flavor that pairs perfectly with the gooey filling.
The pie should be golden brown on top and slightly jiggly in the center. It’s meant to be gooey, so avoid over-baking. If the edges look set and the center has a slight wobble, it’s ready!
Yes! You can bake the pie a day ahead and store it at room temperature, covered, for up to 2 days. For more extended storage, refrigerate it for up to a week or freeze it for up to 2 months.
This pie is easy to customize! You can use dark or milk chocolate chips, add chopped nuts, or even stir in a dash of bourbon for a rich flavor twist.
Leftovers can be stored at room temperature for 2 days or refrigerated for up to a week. If you’d like to freeze it, wrap the pie tightly in plastic wrap and foil; it will last for up to 2 months in the freezer.
More Recipes You’ll Love
Looking for more incredible recipes? Try any of these famous pies, bread, and bars:
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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. Then, 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.
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.