The Best Chocolate Chip Cookie Pie Recipe Ever

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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, especially our oatmeal chocolate cookies and butterless chocolate chip cookies, then this delicious dessert is for you!

Chocolate Chip Cookie pie Picture with Graphic

I tried my first chocolate chip cookie pie when we were in Knoxville, Tennessee visiting for work. Not surprisingly, I actually really liked Knoxville! It felt warm and comfortable there and I truly adore the southern hospitality. 

And they have chocolate chip cookie pie, which is the best on the planet. I was inspired to make my own cookie pie recipe with a cookie shortbread crust and it turned out incredible! It’s gooey, chocolatey, buttery and every bite is pure cookie heaven! 

Gooey Chocolate Chip Cookie pie with Whipped Cream

I can’t get over how gorgeous the pie is when it’s fresh out of the oven. 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 chocolate chip cookie flavor. The pie has a creamy richness of a brown sugar base and chocolate layer from the chocolate chips.

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.
  • Measuring Spoons and Cups
  • Mixing Bowls
  • Electric Mixer and Paddle Attachment
The process of making shortbread pie curst

Shortbread Pie Crust

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 premade pie shell from the grocery store. We recommend a deep-dish pie crust.

Shortbread crust pressed into a pie dish

Ingredients

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 – Organic, whole butter is best for baking. The butter should be room temperature and soft.
  • Brown Sugar – Light brown sugar for this recipe to sweeten the pie. You can also use dark brown sugar.
  • Granulated Sugar – We use C&H Sugar for this recipe. However, any granulated sugar will work. 
  • Eggs – Organic large eggs when possible. Eggs provide structure, leavening, richness, and flavor to the pie.
  • Vanilla Extract – Use pure vanilla extract. Extract enhances the flavors in the pie and gives it more flavor depth.
  • Salt – Enhances the flavor and boiling point of the pie when baking.
  • All-purpose flour – Works to add strength and structure to the recipe. We like King Arthur Flour. 
  • Semisweet Chocolate Chips – Semi-sweet chocolate morsels add a rich chocolate sweetness to the pie.
shot of batter spread into crust

Directions to Make a Chocolate Chip Cookie Pie

  • 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 in the pie crust and bake in a 325-degree oven for 30 minutes until the pie is golden brown. Do not overbake, remember this is a pie, not a cookie, so you want it to be gooier like a pie.
Chocolate Chip Cookie Pie Before it's baked

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. Want to make this recipe even easier? Use a store-bought pie crust.

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 overbake 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.

golden brown chocolate chip cookie pie

The pie can sit out, covered, at room temperature for one day.

Refrigerate the pie for up to 3 days.

Freeze the cookie pie for one month.

This pie is perfect year-round and for many occasions, such as:

Birthday Party

Thanksgiving

Cookies and Cocktail Party

Pie Making Party

Fall Harvest Party

Garden Party

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.

Gooey chocolate chip cookie pie recipe

Frequently Asked Questions

Can I Make This Recipe in Advance? 

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.

Can this recipe be doubled? 

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.

What size pan do I use?

Use a standard, deep dish pie pan. Anything close to 10 1/2″ diam., 2 1/2″ high. 1 1/4-qt. will work.

Can I use other chocolate chips?

You sure can! Use any type of chocolate chips 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
Chocolate chip cookie pie served with whipped cream

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

The Best Pumpkin Bread

Strawberry Lemonade Pie

Classic Cherry Pie Recipe

Coconut Cream Pie

Pecan Pumpkin Pie Recipe With Buttery Flaky Crust

The Best Pecan Pie Recipe

Slice of a chocolate chip cookie pie

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 Picture with Graphic

Chocolate Chip Cookie Pie

This is the most delicious, warm and gooey chocolate chip cookie pie recipe, with a shortbread cookie crust! 
4.56 from 59 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
0 minutes
Total Time: 1 hour
Servings: 8 servings
Calories: 810kcal
Author: Eden

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. 
    Shortbread pie crust pressed into a pie dish
  • Let the crust cool before adding the filling. 
    Shortbread pie crust pressed into a pie dish

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 and 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 overbake, remember this is a pie, not a cookie, so you want it to be gooier like a pie.
    chocolate chip cookie pie batter

Notes

When cooking 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 if it needs more time, add more time.
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
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23 thoughts on “The Best Chocolate Chip Cookie Pie Recipe Ever”

  1. 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
  2. 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

    Reply
    • 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 🙂

      Reply
  3. 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.

    Reply
    • 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.

      Reply
      • 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!

  4. 5 stars
    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!

    Reply
  5. 5 stars
    We love chocolate chip cookies and now I can serve a fancier feeling dessert that tastes just like our favorite cookies!

    Reply
  6. 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?

    Reply
    • 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.

      Reply

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