Introducing Chocolate Chip Cookie Pie AKA an addicting pie that’s buttery, sweet, crunchy, chewy, chocolatey…I could go on, but I’m already drooling. If you’ve never had chocolate chip cookie pie, this is your wake up call. It comes together in five minutes and packs all the gooey, chewy, chocolatey flavor of a warm chocolate chip cookie in a buttery, slightly, salty pie crust.
Chocolate Chip Cookie Pie
The time has come. The time for Chocolate Chip Cookie Crack Pie to have its well deserved resurgence.
And we are here to kick it off.
What is chocolate chip cookie pie?
You probably had Nestle Toll House’s Chocolate Chip Cookie Pie back in the early 2000’s. Ate least I ate a lot of at back in the day. It was a hit in my home. Incredibly easy to make, packed full of alllll the good stuff (butter, sugar, and chocolate), and absolutely scrumptious.
And, I guess you could say cookie pie has had its time, Sarah, we are on to bigger and better things like fig cheesecakes and vegan cookies.
Well, I’m here to tell you: we are not.
There is nothing bigger or better than this ooey gooey pie. Chocolate Chip Cookie Pie is still as good as it was back in the day. Just like funfetti cake, cosmic brownies, oatmeal cream pies, and all those other iconic desserts from your childhood.
And this Chocolate Chip Cookie Pie is certainly no exception. Buttery, sweet, crunchy, chewy, chocolatey…I could go on, but I’m already drooling, so I’ll stop. If you’ve never had chocolate chip cookie pie, this is your wake up call. It comes together in five minutes and packs all the gooey, chewy, chocolatey flavor of a warm chocolate chip cookie in a buttery, slightly, salty pie crust.
In other words: it is perfect.
Now I know this might not look like much, but Alex proclaimed this the best thing we’ve made all Fall (and we’ve made a lot of tasty desserts this fall). You just have to trust him.
How is this recipe different from Nestle’s Tollhouse Cookie Pie?
We updated the original recipe from Tollhouse by using browned butter, more brown sugar and less granulated sugar, and adding a splash of vanilla extract to enhance the flavor.
The result is the same deliciously dense, gooey in the middle pie of our childhoods with some slightly more “grown up” flavors.
We actually thought this pie tasted even better cold the next day when all the flavors had some time to settle in!
What are you waiting for?! Go whip up this chocolate chip cookie pie. And an extra scoop of ice cream won’t hurt 🙂
And this Chocolate Chip Cookie Pie is certainly no exception. Buttery, sweet, crunchy, chewy, chocolatey…I could go on, but I’m already drooling, so I’ll stop. If you’ve never had chocolate chip cookie pie, this is your wake up call. It comes together in five minutes and packs all the gooey, chewy, chocolatey flavor of a warm chocolate chip cookie in a buttery, slightly, salty pie crust.
And this Chocolate Chip Cookie Pie is certainly no exception. Buttery, sweet, crunchy, chewy, chocolatey…I could go on, but I’m already drooling, so I’ll stop. If you’ve never had chocolate chip cookie pie, this is your wake up call. It comes together in five minutes and packs all the gooey, chewy, chocolatey flavor of a warm chocolate chip cookie in a buttery, slightly, salty pie crust.
1 unbaked 9-inch pie crust dish (store bought or homemade)
3/4 cup unsalted butter, browned
2 large eggs, room temperature
1/2 cup all-purpose flour
1/4 cup granulated sugar
3/4 cup packed brown sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup semi sweet chocolate chips
Instructions
Preheat the oven to 325°F and prepare pie crust!
Brown the butter in a small sauce pan over medium heat. Whisking constantly until the butter begins to foam and turn brown. Set aside to cool completely.
In the bowl of a stand mixer, beat the eggs until light and foamy. Add the flour, granulated sugar, brown sugar, vanilla and salt and beat until well combined. Add the cooled browned butter and whisk until completely combined. The mixture will be runny but thick! Fold in the chocolate chips.
Pour the chocolate chip filling into the prepared pie crust and baked for 1 hour, or until set and a toothpick inserted into the middle of the pie comes out mostly clean.
Allow the pie to cool completely before serving with a scoop of vanilla ice cream or a cold glass of milk!
Keywords: chocolate chip cookie pie, cookie pie recipe
Two of my favorites in one. This is brilliant! I am excited to try this. I am thinking of adding peanut butter since I love peanut butter cookies as well. Anyway, thank you for sharing this!
This pie is excellent, easy to make, and requires few ingredients — an easy one to make with baking ingredients already in the house! I am making my second in one week, for a lover of cookies and pies. This is the perfect combo!
I’m excited to make this. It looks delicious! I’m wondering if you’ve ever added oatmeal to your batter? Not sure if I should adjust the other ingredients so it stays moist. Thanks!
Ooh we’ve never tried it but I bet hat would be delicious! I’m no positive the quantities, but i think you could probably add in a 1/2 cup without effecting the texture too much!
Leave a comment and rate this recipe!
Hey all what’s the best way to store this cookie pie? In the fridge? And then heat up?
Hi Hallie! That is exactly how we like to store it! I just pop a slice in the microwave for 30 seconds when I want to heat it up!
Sooooo good! Made it to take for an Easter dessert. It was a big hit and easy. The browned butter adds a special flavor!
★★★★★
Two of my favorites in one. This is brilliant! I am excited to try this. I am thinking of adding peanut butter since I love peanut butter cookies as well. Anyway, thank you for sharing this!
★★★★★
This pie is excellent, easy to make, and requires few ingredients — an easy one to make with baking ingredients already in the house! I am making my second in one week, for a lover of cookies and pies. This is the perfect combo!
★★★★★
I’m excited to make this. It looks delicious! I’m wondering if you’ve ever added oatmeal to your batter? Not sure if I should adjust the other ingredients so it stays moist. Thanks!
Ooh we’ve never tried it but I bet hat would be delicious! I’m no positive the quantities, but i think you could probably add in a 1/2 cup without effecting the texture too much!