Chocolate Chip Cookie Pie: A Gooey, Crowd-Pleasing Dessert

Why You’ll Love This Recipe

Chocolate Chip Cookie Pie is the perfect dessert for anyone who loves classic chocolate chip cookies but wants something even more indulgent. It combines the familiar flavors of a buttery cookie with the rich, sliceable texture of a pie. Crisp around the edges and soft and gooey in the center, this dessert delivers the best of both worlds.

What makes this recipe especially appealing is how easy it is to prepare. There is no rolling, chilling, or shaping involved, which makes it ideal for both beginner bakers and busy days. I first made this when I needed a last-minute dessert, and it quickly became a favorite. Served warm with a scoop of vanilla ice cream or enjoyed on its own, this cookie pie is comforting, nostalgic, and guaranteed to impress with minimal effort.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour provides the structure for the cookie pie, giving it a tender yet sturdy crumb.

Butter adds richness and flavor. Using melted butter helps create a dense, chewy texture throughout the pie.

Brown sugar contributes moisture and a deep caramel-like sweetness that enhances the chocolate.

Granulated sugar balances the brown sugar and helps achieve lightly crisp edges.

Eggs bind the ingredients together and give the pie its soft, sliceable consistency.

Vanilla extract enhances the overall flavor and complements the chocolate chips.

Baking soda helps the cookie pie rise slightly while keeping the center soft.

Salt balances the sweetness and intensifies the chocolate flavor.

Chocolate chips are the star of the recipe. Semi-sweet chips work best, but milk or dark chocolate can also be used.

Optional chopped nuts, such as walnuts or pecans, add texture and a subtle nutty flavor if desired.

Directions

Preheat the oven to 180°C and grease a pie dish evenly with butter. Set aside while preparing the batter.

In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Stir until smooth and well blended.

Add the eggs and vanilla extract, mixing until fully incorporated and slightly glossy.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.

Fold in the chocolate chips, ensuring they are evenly distributed throughout the batter. If using nuts, add them at this stage.

Spread the dough evenly into the prepared pie dish, smoothing the top with a spatula.

Bake for 30 to 35 minutes, or until the edges are set and lightly golden while the center remains slightly soft. Allow the cookie pie to cool briefly before slicing.

Equipment needed

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe makes one standard pie, serving eight people.

Preparation time is approximately 15 minutes.

Baking time is around 35 minutes.

Total time required is about 50 minutes, making it a quick and rewarding dessert.

Storage/reheating

Chocolate chip cookie pie can be stored covered at room temperature for up to two days or refrigerated for up to four days.

To reheat, warm individual slices in the microwave for a few seconds or in a low-temperature oven until just heated through.

Variations and Customizations

For an extra-decadent version, drizzle melted chocolate or caramel sauce over the baked pie.

You can use a mix of chocolate chips, such as dark and milk chocolate, for layered flavor.

Adding a pinch of cinnamon or espresso powder enhances the chocolate without overpowering it.

For a festive twist, stir in crushed chocolate candies or chopped chocolate bars.

A gluten-free flour blend can be substituted for all-purpose flour with good results.

FAQs

Can I make this cookie pie ahead of time?

Yes, it can be baked a day in advance and stored covered until serving.

Should the center be soft when done?

Yes, a slightly soft center ensures a gooey texture once cooled.

Can I use a cast-iron skillet instead of a pie dish?

Yes, a skillet works well and gives extra crisp edges.

What type of chocolate chips are best?

Semi-sweet chocolate chips provide the best balance of sweetness.

Can I freeze chocolate chip cookie pie?

Yes, it freezes well for up to two months when wrapped properly.

Why is my cookie pie dry?

Overbaking or too much flour can cause dryness.

Can I add peanut butter?

Swirling peanut butter into the batter before baking works well.

Is this recipe suitable for kids?

Yes, it is a family-friendly dessert.

Do I need to chill the dough?

No chilling is required for this recipe.

What should I serve with cookie pie?

Vanilla ice cream or whipped cream pairs perfectly.

Conclusion

Chocolate Chip Cookie Pie is a simple yet indulgent dessert that transforms a beloved classic into a shareable, comforting treat. With its gooey center, crisp edges, and rich chocolate flavor, it is a reliable recipe for gatherings, celebrations, or anytime you crave something sweet and satisfying.

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