Cookie Pie
Cookie Pie is what happens when you bake your favorite chocolate chip cookie straight into a pie crust, and honestly, it might be the best decision you’ll ever make.
You’ll love how this recipe uses simple pantry staples like butter, eggs, flour, and two types of sugar to create something truly special
The whole thing comes together in just 20 minutes of prep time, making it perfect for both weeknight treats and special occasions.
Nothing beats the smell of this beauty baking in your oven. It’s like telling your family you made cookies AND pie, which basically makes you a superhero in their eyes.
Cookie Pie Recipe Highlights
- Just 20 minutes of active prep time
- No cookie dough chilling required
- Perfect gooey center with crispy edges
- Serves 8 hungry dessert lovers
- Store-bought pie crust works beautifully
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
PIE CRUST – Save time with a store-bought crust or use your favorite homemade recipe. Either way, leave it unbaked since the filling and crust bake together. A deep-dish crust gives you extra room for all that cookie goodness.
BUTTER – Room temperature butter is crucial here. Set those sticks out at least an hour before you start baking. The soft butter whips up fluffy with the sugars, creating that perfect cookie texture we’re after.
SUGARS – The combination of granulated and brown sugar gives you the ideal balance of sweetness and that subtle caramel flavor. Pack that brown sugar firmly when measuring to get the right amount.
EGGS – Large eggs at room temperature blend more easily into your batter. They bind everything together and help create that signature chewy texture in the center of your pie.
FLOUR – All-purpose flour is all you need. Measure it properly by spooning into your measuring cup and leveling off. Too much flour makes the filling dry, so resist the urge to pack it down.
CHOCOLATE CHIPS – Semisweet chocolate chips hit the sweet spot, but feel free to use milk chocolate or even a mix. Mini chips distribute more evenly if you prefer chocolate in every bite.
PECANS – Chopped pecans add incredible crunch and nutty flavor. Toast them first for even more flavor, or swap for walnuts if that’s what you have. Skip the nuts entirely for a classic chocolate chip version.
How To Make a Cookie Pie
Please check the printable recipe card below for more detailed instructions.
- Beat butter, both sugars, and vanilla. Add eggs and beat.
- Add flour and salt. Mix until just combined.
- Fold in chocolate chips and pecans.Spread in unbaked pie crust.
- Bake until toothpick comes out clean.
Leftovers and Storage
STORE – Keep your Cookie Pie covered with plastic wrap or in an airtight container at room temperature for up to 3 days. The texture stays best when not refrigerated, though the edges will soften slightly over time.
FREEZE – Wrap individual slices tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. Whole pies freeze beautifully too. Just double wrap and label with the date.
REHEAT – Warm individual slices in the microwave for 15 to 20 seconds to get that fresh-baked gooey center. For crispy edges, use a toaster oven at 300° Fahrenheit for 5 minutes.
MAKE AHEAD – Prepare the filling up to 24 hours in advance and store covered in the refrigerator. Let it come to room temperature before spreading in the crust and baking.
More Amazing Pie Recipes
Serving Suggestions
VANILLA ICE CREAM – Nothing beats a warm slice topped with a scoop of vanilla ice cream melting into all those chocolate chips. The temperature contrast makes every bite perfect.
WHIPPED CREAM – Fresh whipped cream lightens up the richness. Add a splash of vanilla or bourbon to your cream for an extra special touch.
CARAMEL DRIZZLE – Warm caramel sauce takes this over the top. Store-bought works great, or make your own salted caramel for a sweet and salty combination.
COFFEE – Serve slices with hot coffee or espresso. The bitter notes balance the sweetness beautifully, especially for an afternoon treat.
Recipe Success Tips
DON’T OVERMIX – Once you add the flour, mix just until you can’t see white streaks. Overmixing develops gluten and makes your filling tough instead of tender.
ROOM TEMPERATURE INGREDIENTS – Set out your butter and eggs at least an hour before baking. Room temperature ingredients blend together smoothly, creating the perfect cookie texture without overbeating.
BAKING TIME VARIES – Start checking at 60 minutes, but don’t panic if it needs the full 70. Every oven is different, and you want that toothpick to come out with just a few moist crumbs.
Expert Tip – Line your pie plate with parchment paper hanging over the edges before adding the crust. This makes removing slices so much easier and keeps your pie plate pristine.
Commonly Asked Questions
Can I Use A Different Type Of Chocolate?
Absolutely! Dark chocolate chips create a more sophisticated flavor, while white chocolate chips make it extra sweet. You can even mix different types for a fun twist. Just keep the total amount at 1 cup.
What If I Don’t Have Pecans?
No pecans, no problem. Use walnuts, almonds, or even peanuts for crunch. For a nut-free version, simply leave them out or add an extra half cup of chocolate chips instead.
Can I Make This In A Different Pan?
Yes, this filling works great in an 8×8 or 9×9 square pan too. Just press the pie crust into the bottom and bake as directed. You’ll get delicious cookie pie bars instead of traditional slices.
Why Is My Center Still Jiggly?
A slightly jiggly center is actually perfect! The filling continues cooking after you remove it from the oven. If your toothpick has wet batter on it, give it another 5 minutes, but some moisture means perfectly gooey Cookie Pie results.
Can I Double The Cookie Pie Recipe?
This recipe doubles beautifully for a crowd. Use a 9×13 pan with two pie crusts pressed into the bottom, or make two separate pies. Just remember to increase your baking time by 10 to 15 minutes for the larger pan.
How Do I Prevent A Soggy Bottom Crust?
Blind baking isn’t necessary, but you can brush the unbaked crust with egg white and let it dry for 5 minutes before adding filling. This creates a barrier that helps keep the bottom crisp.
More Easy and Delicious Recipes
Pecan Pie – classic Southern pie with gooey filling and crunchy pecans.
Chocolate Pecan Pie – a traditional pecan pie gets even better with a layer of rich chocolate.
Lemonade Pie – Cool and refreshing no-bake pie.
Lemon Icebox Pie – Creamy, tangy filling in a graham cracker crust.
Strawberry Pie – No-bake cream cheese filling topped with fresh strawberries.
Cookie Pie
Ingredients
- 1 unbaked pie crust
- 12 tablespoons butter unsalted, softened = 1½ sticks
- ½ cup granulated sugar
- ½ cup brown sugar packed
- ½ teaspoon vanilla extract
- 2 large eggs
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup pecans chopped
Instructions
- Preheat the oven to 325° Fahrenheit. If using a store-bought pie shell, leave it in its original tin. If using homemade pastry, press it into a 9-inch pie plate.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the butter, granulated sugar, brown sugar, and vanilla on high speed until light and fluffy.
- Add the eggs and continue beating on high speed until fully blended.
- Reduce the speed to medium-low and add the flour and salt. Beat just until no streaks of flour remain, stopping immediately once combined.
- Use a spatula to fold in the chocolate chips and chopped pecans until evenly distributed.
- Spread the batter evenly into the unbaked pie crust and smooth the top.
- Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan until warm to the touch before serving.
Notes
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.
