Chocolate Chip Cookie Pie

Eden

4.64 from 91 votes

Nov 10, 2024, Updated Jan 21, 2026

Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 8 servings
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This chocolate chip cookie pie is warm, gooey, and rich with brown sugar and melty chocolate chips, baked inside a buttery shortbread cookie crust. It’s everything you love about a classic chocolate chip cookie — just bigger, softer, and meant to be sliced and shared.

Chocolate chip cookie pie with whipped cream.

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I’ve been developing dessert recipes for over 20 years, studied home economics, and wrote Entertaining with Charm. This cookie pie is one of those recipes I come back to year after year because it’s reliable, nostalgic, and always disappears fast.

I first fell in love with chocolate chip cookie pie during a short stay in Knoxville, Tennessee. Southerners know how to do pie right, and after testing countless versions, this is the one I make for holidays, dinner parties, and anytime I want a guaranteed crowd-pleaser.

If you love cookies as much as I do, you’re in the right place. This pie fits right in with reader favorites like Oatmeal Chocolate Chip Cookies, Butter-Less Chocolate Chip Cookies, and Brookies.

Slice of a gooey chocolate chip cookie pie with whipped cream.

Table of Contents

  • Unlike a cookie cake, this chocolate chip cookie pie stays soft and gooey in the center and is baked in a pie dish for easy slicing.
  • Rich brown sugar flavor like a bakery-style cookie
  • Baked in a buttery Shortbread Cookie Crust
  • Easy to customize with mix-ins
  • Perfect year-round dessert for entertaining

If gooey desserts are your thing, you’ll also love Peanut Butter Gooey Butter Cake, Gooey Lemon Bars, and Brown Butter Chocolate Chip Cookies.

Chocolate Chip Cookie Pie Before it's baked.

Unsalted butter: Softened, adds richness and structure.
Brown sugar: Light or dark brown sugar for deep, caramel flavor.
Granulated sugar: Balances sweetness and keeps the texture tender.
Eggs: Bind the filling and create a soft, gooey center.
Vanilla extract: Use pure vanilla for the best flavor, just like in my Chocolate Chip Walnut Cookies.
All-purpose flour: Provides structure without making the pie cakey.
Semi-sweet chocolate chips: Classic, but milk or dark chocolate work too.
Shortbread crust: Homemade Shortbread Cookie Crust or store-bought if needed.

Golden brown chocolate chip cookie pie.
The process of making shortbread pie curst
Shortbread pie crust pressed into a pie dish
Chocolate chip cookie pie batter.
Chocolate Chip Cookie Pie with shortbread cookie pie crust before it's baked.

Make the crust: Press prepared shortbread dough into a 9- or 10-inch pie dish and bake at 350°F for 10 minutes, then cool completely.

Mix the filling: Cream butter with brown and granulated sugars until fluffy, then beat in eggs, vanilla, and salt until smooth.

Add dry ingredients: Mix in flour just until combined, then fold in chocolate chips.

Bake the pie: Pour filling into the cooled crust and bake at 325°F for 40–50 minutes, until golden on top and slightly jiggly in the center.

Serve: Let cool slightly and serve warm with vanilla ice cream or whipped cream.

Gooey chocolate chip cookie pie recipe.

Eden’s Pie Making Tips

Bake for gooey, not cake-like: This is a chocolate chip cookie pie, so the center should stay soft. The edges should look set and golden, while the middle still has a slight jiggle. It will continue to firm up as it cools.

Oven times vary: Every oven runs a little differently. If the center looks very loose, bake for a few extra minutes and check again. It’s better to slightly underbake than overbake this pie.

Best way to serve: This pie is best served warm, when the center is soft and gooey. Leftovers reheat beautifully and taste just as good the next day.

Easy Variations

Chocolate chip cookie pie served with whipped cream.

FAQs

Can I use a store-bought crust instead of making the shortbread crust?

Yes, absolutely. A store-bought pie crust works just fine if you’re short on time. That said, the homemade Shortbread Cookie Crust adds an extra buttery richness that really pairs beautifully with the gooey chocolate chip filling.

How do I know when chocolate chip cookie pie is done baking?

The top should look golden and set, while the center still has a slight jiggle. This is meant to be a gooey cookie pie, not a cake, so don’t wait for the center to fully firm up. If the edges are set and the middle gently wobbles, it’s ready.

Can I make this chocolate chip cookie pie ahead of time?

Yes. You can bake it a day ahead and store it covered at room temperature for up to 2 days. It reheats beautifully and stays soft and gooey, similar to my Best Homemade Brownies when warmed slightly before serving.

How should I store leftover chocolate chip cookie pie?

Store leftovers covered at room temperature for up to 2 days or refrigerate for up to a week. To freeze, wrap the pie tightly in plastic wrap and foil and freeze for up to 2 months. Reheat slices gently for that warm, gooey texture.

More Dessert Recipes

If you make thischocolate chip cookie pie recipe, let me know your thoughts by leaving a comment and review below!

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A slice of chocolate chip cookie pie
4.64 from 91 votes

Chocolate Chip Cookie Pie

By: Eden
This chocolate chip cookie pie is warm, gooey, and rich with brown sugar and melty chocolate chips, all baked in a buttery shortbread crust.
Prep: 15 minutes
Cook: 45 minutes
0 minutes
Total: 1 hour
Servings: 8 servings
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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
US Customary – Metric

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.

Notes

Cooking times will vary depending on many factors. Check the pie after 40 minutes. If it needs more time, give it five more minutes.
When baking, use high-quality ingredients: pure vanilla, organic butter, 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. Refrain from filling the pie dish with extra batter.
Double this recipe if you’re making two pies. It doesn’t need to be doubled if you’re making one pie. 
I used a standard, deep-dish pie pan. Anything close to 10 1/2″ diam., 2 1/2″ high. 1 1/4-qt. will work.
Drizzle homemade caramel sauce or chocolate ganache over the top for an extra indulgent pie.
When baking the pie, remember that cooking times vary. What might take 40 minutes in our oven could take 55 in yours. So, set the timer for 30 minutes, check the pie, and add more time if necessary.
You will know when the pie is done as it will be a deep golden brown on the outside and then a slight jiggle in the middle. You want it to be a gooey pie, not a fully cooked “cookie.” This is a pie, not a cookie. 

Nutrition

Serving: 0g, Calories: 810kcal, Carbohydrates: 81g, Protein: 8g, Fat: 50g, Saturated Fat: 30g, Cholesterol: 160mg, Sodium: 71mg, Potassium: 249mg, Fiber: 3g, Sugar: 42g, Vitamin A: 1325IU, Calcium: 63mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Eden

I’m Eden Passante and I develop, create, style and photograph every recipe and party on Sugar and Charm. I’m the author of Entertaining with Charm and have a Bachelor’s Degree in Home Economics and I’m here to help you create simple and easy recipes for entertaining and how to add charm to any gathering!

Read More About Me

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4.64 from 91 votes (85 ratings without comment)

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23 Comments

  1. Wendy says:

    I only have salted butter. Is that ok?

    Reply
    1. Eden says:

      Yes, that will work… just use less salt anywhere else in the recipe.

      Reply
  2. Nadia says:

    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 !

    Reply
    1. Eden says:

      Hi! Yes – 10 1/2″ diam., 2 1/2″ high. 1 1/4-qt. cap. It’s a standard deep dish pie pan.

      Reply