Easy Chocolate Chip Cookie Pie Recipe for Dessert

Easy Chocolate Chip Cookie Pie is the ultimate dessert for any occasion. After making this many times, I’ve discovered the trick to a perfectly crispy edge and a soft, gooey center. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Slow Cooker Cajun Butter Chicken with Creamy Sauce and Easy Pesto Zucchini Corn Quinoa Salad for Quick Dinner.

What You'll Need for Easy Chocolate Chip Cookie Pie Recipe for Dessert

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups semisweet chocolate chips
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• Optional: Whipped cream or vanilla ice cream, for serving

How to Make Easy Chocolate Chip Cookie Pie Recipe for Dessert

1. Step 1: Preheat oven to 350°F (175°C). Grease a 9-inch pie dish or line it with parchment paper.
2. Step 2: In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until well combined. Beat in egg and vanilla extract.
3. Step 3: In a separate bowl, combine flour, baking soda, and salt. Gradually add dry ingredients to wet ingredients, mixing just until combined.
4. Step 4: Fold in chocolate chips. Pour batter into prepared pie dish and smooth the top with a spatula.
5. Step 5: Bake for 25-30 minutes, or until the edges are golden brown and the center is still slightly soft. Allow to cool for 10 minutes before serving.

Storing & Reheating Easy Chocolate Chip Cookie Pie Recipe for Dessert

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: The batter can be made ahead of time and stored in the refrigerator for up to 2 days. Bake as directed.

Freezing Easy Chocolate Chip Cookie Pie Recipe for Dessert

Freeze slices individually, then thaw and reheat in the oven at 350°F (175°C) for 10-15 minutes.

How to Reheat Without Drying It Out

Oven: Reheat slices in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 20-30 seconds, but be careful not to overheat and make it tough.

Recipe Notes

• Chef tip: Using cold butter straight from the fridge can result in a tough, dry cookie pie. Always melt the butter first.
• Best substitution: Substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version.
• Make-ahead: Bake the pie ahead of time and reheat individual slices in the oven at 350°F (175°C) for 10-15 minutes before serving.
• Scaling: This recipe can be doubled and baked in a 9×13-inch baking dish for a larger dessert.
• Troubleshooting: If the pie is browning too quickly, tent the pan with aluminum foil to prevent burning.

Easy Chocolate Chip Cookie Pie Recipe for Dessert

⏱

Prep

10 min

🍳

Cook

25-30 min

⏳

Total

35-40 min

🍽

Serves

8 servings

🥗

Diet

Gluten-Free (optional)

Ingredients

Main Ingredients

• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups semisweet chocolate chips

Seasonings

• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt

Optional Toppings

• Whipped cream or vanilla ice cream, for serving

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Grease a 9-inch pie dish or line it with parchment paper.
2. Step 2: In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until well combined. Beat in egg and vanilla extract.
3. Step 3: In a separate bowl, combine flour, baking soda, and salt. Gradually add dry ingredients to wet ingredients, mixing just until combined.
4. Step 4: Fold in chocolate chips. Pour batter into prepared pie dish and smooth the top with a spatula.
5. Step 5: Bake for 25-30 minutes, or until the edges are golden brown and the center is still slightly soft. Allow to cool for 10 minutes before serving.

Notes

• Chef tip: Using cold butter straight from the fridge can result in a tough, dry cookie pie. Always melt the butter first.
• Best substitution: Substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version.
• Make-ahead: Bake the pie ahead of time and reheat individual slices in the oven at 350°F (175°C) for 10-15 minutes before serving.
• Scaling: This recipe can be doubled and baked in a 9×13-inch baking dish for a larger dessert.
• Troubleshooting: If the pie is browning too quickly, tent the pan with aluminum foil to prevent burning.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezer: Freeze slices individually, then thaw and reheat in the oven at 350°F (175°C) for 10-15 minutes.
• Oven reheat: Reheat slices in the oven at 350°F (175°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 20-30 seconds, but be careful not to overheat and make it tough.
• Make ahead: The batter can be made ahead of time and stored in the refrigerator for up to 2 days. Bake as directed.

Nutrition Per Serving

• Calories: 400
• Protein: 4g
• Fat: 18g
• Carbs: 55g
• Fiber: 2g
• Sugar: 25g
• Sodium: 150mg
• Cholesterol: 55mg
• Sat. Fat: 11g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Chocolate Chip Cookie Pie Recipe for Dessert FAQs

A Warm Final Note

I can’t wait for you to try Easy Chocolate Chip Cookie Pie Recipe for Dessert and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!