Chocolate Chip Cookie Pie

Eden

4.64 from 91 votes

Nov 10, 2024, Updated Mar 28, 2025

Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 8 servings
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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!

Chocolate chip cookie pie with whipped cream.

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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!

This pie is one of my favorites, always a hit at parties, and the perfect dessert to serve year-round. I love making it for the holidays but it’s also amazing for a summer gathering too. Everyone loves it!

If you love cookies as much as I do, try my oatmeal chocolate cookies, butter-less chocolate chip cookies, and my easy Brookies recipe! And if you’re like me and love a gooey dessert, you have to make my peanut butter gooey butter cake or gooey lemon bars!

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

Table of Contents

Why You’ll Love This Recipe

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.

Chocolate Chip Cookie Pie Before it's baked.

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. 

Golden brown chocolate chip cookie pie.

Step-by-Step Instructions

Shortbread Pie Crust

  1. Beat the Butter: Beat softened butter until fluffy in a mixing bowl. Add sugar and mix until combined.
  2. Add flour and baking powder: Slowly mix flour and baking powder until the mixture becomes crumbly.
  3. Press into Pie Dish: Press the dough evenly into a 9″ or 10″ pie dish, forming a smooth crust up the sides.
  4. Pre-Bake the Crust: Bake at 350°F (175°C) for 10 minutes, then let it cool.
  1. Cream Butter and Sugars: In a separate bowl, beat room-temperature butter with brown and white sugars until fluffy.
  2. Add Wet Ingredients: Beat the eggs, vanilla, and salt until fully incorporated.
  3. Mix in Flour: Gradually add the flour and blend on low until smooth.
  4. Fold in Chocolate Chips: Gently stir in chocolate chips until evenly distributed.
  5. 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.

Gooey chocolate chip cookie pie recipe.

Recipe Tips

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 for the same flavor combo I used in my chocolate chip walnut cookies.

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! Once baked, store at room temperature for 2 days or refrigerate for up to a week.

Freezing

You can freeze the crust, prepare the filling the day before, and refrigerate it until ready to bake. To freeze, wrap tightly in plastic and aluminum foil, and freeze for up to 2 months.

Chocolate chip cookie pie served with whipped cream.

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

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.

How do I know when the pie is done baking?

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!

Can I make this pie in advance?

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.

What are some variations I can try?

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.

How should I store leftover pie?

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.

Slice of a chocolate chip cookie pie with whipped cream.

More Recipes You’ll Love

If you make this chocolate 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 is the most delicious, warm and gooey chocolate chip cookie pie recipe, with a shortbread cookie 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. 
    Shortbread pie crust pressed into a pie dish
  • 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.
    Whipped chocolate chip cookie pie filling.
  • Pour the batter into the pie crust.
    Chocolate chip cookie pie batter.
  • 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.
    Chocolate Chip Cookie Pie Before it's baked
  • Do not over-bake, remember this is a pie, not a cookie, so you want it to be gooier like a pie.
    Fresh baked chocolate chip cookie 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