Easy Chocolate Chip Cookie Pie

Creamy, gooey, and impossibly comforting, this Easy Chocolate Chip Cookie Pie is the dessert you’ll want on repeat. Think of a giant cookie with the soft center of a pie — warm, chocolate-studded, and perfect for sharing. Fun fact: cookie pies are a sloppy cousin of skillet cookies that somehow always make parties better. If you love classic chocolate chip bars, you’ll appreciate how this recipe is even simpler to serve — similar to my popular chocolate chip cookie dough bars, but baked in a pie dish for a dramatic presentation and the same chewy, buttery center. Check out that cousin recipe here: chocolate chip cookie dough bars. Ready to impress with minimal effort? Let’s bake.

What is Easy Chocolate Chip Cookie Pie?

What’s in a name — cookie, pie, or glorious dessert mash-up? This Easy Chocolate Chip Cookie Pie is exactly what it sounds like: cookie dough baked in a pie dish until the edges are golden and the center stays soft. Why call it a pie instead of a giant cookie? Maybe because it’s served in slices and looks fancy, or because someone wanted to upgrade a humble cookie to dinner-party status. Who knows — perhaps it’s also a cheeky nod to the idea that “the way to a man’s heart is through his stomach.” Want to try this playful hybrid and see what all the fuss is about? Go ahead and give it a whirl.

Why You’ll Love This

• Irresistible texture: Crispy edges meet a gooey, chewy center studded with melty chocolate — pure comfort in every bite.
• Budget-friendly baking: This recipe uses pantry staples and small amounts of mix-ins, so it’s cheaper than store-bought desserts and feeds a crowd.
• Flavorful mix-ins: A blend of white chocolate and milk chocolate chips plus chopped nuts adds sweet, creamy, and toasty notes that elevate the basic cookie dough.

Compared to other blog favorites, this pie feels more celebratory than a simple drop cookie but saves you the fuss of portioning. Make a slice for yourself and another for a friend — you’ll be asked for the recipe.

How to Make:

Quick Overview

This recipe is straightforward: mix the wet and dry ingredients separately, combine, fold in chocolate and nuts, and bake in a pie dish. The texture is chewy in the center with pleasantly crisp edges and rich chocolate pockets throughout. Standout element: the combination of white and milk chocolate chips gives complex sweetness without extra work. Total time: about 10 minutes prep and 25–30 minutes bake time.

Ingredients

1/2 cup chopped walnuts or pecans, chopped if desired
1/2 cup white chocolate chips
1/2 cup milk chocolate chips
1 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1/2 cup unsalted butter, melted (cooled slightly)
2 large eggs, room temperature if possible
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish thoroughly with butter or nonstick spray so the edges release easily.
2. In a mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Stir vigorously until the sugars are mostly dissolved and the mixture looks glossy. This helps create a tender, chewy crumb.
3. Add the eggs and vanilla extract, mixing until the batter is smooth and slightly aerated. Scrape the sides of the bowl so everything is evenly incorporated.
4. In another bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking helps distribute the leavening so the pie rises evenly.
5. Gradually stir the dry ingredients into the wet mixture until just combined. Avoid overmixing — stop when you no longer see streaks of flour. Overmixing can make the texture dense.
6. Fold in the white chocolate chips, milk chocolate chips, and chopped walnuts or pecans with a spatula so the mix-ins are evenly dispersed. Save a few chips to sprinkle on top for a prettier finish.
7. Pour the batter into the prepared pie dish and spread it evenly with a spatula. Sprinkle the reserved chips on top if you saved any. Bake for 25–30 minutes until the edges are golden brown and the center is set but still slightly soft—it will firm up as it cools. Start checking at 25 minutes to avoid overbaking.
8. Let it cool for at least 15 minutes before slicing and serving to allow the structure to set and make slicing cleaner.

What to Serve With

• A scoop of vanilla ice cream for classic hot-and-cold contrast.
• Fresh berries or a simple berry compote to cut the sweetness and add bright acidity.
• A drizzle of salted caramel or chocolate sauce for extra indulgence.
• Coffee, latte, or a glass of cold milk for the whole-family dessert vibe.
• Whipped cream and a sprinkle of flaky sea salt to finish elegantly.

Top Tips for Perfecting

• Use room-temperature eggs to help the batter emulsify more smoothly.
• Don’t overmix after adding flour; stop as soon as the dough comes together.
• For extra chew, substitute half the all-purpose flour with bread flour.
• Swap nuts: pecans for walnuts if you prefer a sweeter nut flavor.
• If you like a gooier center, bake toward the shorter end of the time range and let rest; for a firmer, more cookie-like slice, add 3–5 extra minutes.
• Avoid using hot melted butter — cool it slightly so it doesn’t cook the eggs when mixed.

Storing and Reheating Tips

• Refrigeration: Store leftover pie covered with plastic wrap or in an airtight container for up to 4 days. Bring slices to room temperature before serving or reheat briefly.
• Freezing: Wrap the cooled pie tightly in plastic wrap and then foil, or freeze individual slices in airtight containers for up to 2 months. Thaw overnight in the fridge.
• Reheating: Warm slices in a 300°F oven for 8–10 minutes or in the microwave for 10–20 seconds for a quick warm serving. For best texture, use the oven to crisp the edges slightly.

FAQs

Can I use salted butter instead of unsalted butter?
Yes, but reduce added salt slightly (use a pinch) since salted butter contains salt already.

Can I make this gluten-free?
Yes. Substitute 1:1 gluten-free flour blend for the all-purpose flour and check the texture; you may need a tablespoon more flour to match consistency.

Can I omit the nuts?
Absolutely. The recipe is delicious nut-free; you can replace nuts with extra chocolate chips or toasted coconut for crunch.

How do I know when it’s done?
The edges should be golden brown and the center set but slightly soft. It will continue to firm as it cools.

Can I double the recipe to bake in a larger dish?
Yes—double all ingredients and bake in a 9×13-inch pan; start checking doneness at about 25 minutes and add additional time as needed.

Conclusion

This Easy Chocolate Chip Cookie Pie is proof that show-stopping desserts don’t need to be complicated — warm, chocolatey, and made with pantry staples. It’s an ideal recipe for family nights, last-minute guests, or whenever you want something comforting and shareable. If you’d like to explore a gooier skillet-style version for comparison, see this delightful take on a similar favorite: GOOEY Chocolate Chip Cookie Pie – Crazy for Crust. Give it a try, slice it up, and enjoy the smiles that follow.