I made a Chocolate Chip Cookie Pie that’s melty, dangerously gooey, and honestly better than any lone cookie so don’t blame me if you want a second slice.

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I’m obsessed with Chocolate Chip Cookie Pie because it’s what happens when a cookie refuses to be tiny. I love that first slice, edges kind of crisp, middle totally gooey, like those Gooey Chocolate Chip Cookies I’ll eat straight from the tray.

The shortbread crust made with unsalted butter gives a buttery snap that fights the melty chocolate. And every bite hits different from a flat cookie; it’s deeper, denser, ridiculous.

You want dessert that actually feels like dessert? This is it.

Impossible to share, honestly. I hoard it, attack it, repeat.

I’ll still eat it cold next morning anyway.

Ingredients

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All-purpose flour (crust): basic structure, gives that tender shortbread snap.
Granulated sugar (crust): light sweetness and tiny crispness in each bite.
Salt (crust): balances sweetness, makes flavors pop without being salty.
Cold cubed butter (crust): creates flaky pockets, it’s what makes crumbs perfect.
Soft butter (filling): creamy richness, helps the cookie filling stay tender.
Granulated sugar (filling): adds lift and subtle crunch to the filling.
Brown sugar: chewy molasses note, keeps the filling moist and slightly caramelized.
Egg: binds everything, gives chew and a little protein structure.
Vanilla: warm, sweet background that makes it taste homemade.
Basically essential.
All-purpose flour (filling): body for the cookie, prevents it from collapsing.
Baking soda: gentle lift and just-right spread while baking.
Salt (filling): cuts sweetness and sharpens chocolate flavor.
Semi-sweet chocolate chips: melty pockets of bittersweet joy in every slice.
Coarse sea salt (optional): Plus a crunchy, salty finish that’s addictive.

Ingredient Quantities

For the shortbread crust: 1 1/4 cups all purpose flour

For the shortbread crust: 1/4 cup granulated sugar

For the shortbread crust: 1/4 teaspoon salt

For the shortbread crust: 1/2 cup (1 stick) unsalted butter, cold and cubed

For the cookie pie filling: 1/2 cup (1 stick) unsalted butter, softened, not melted

For the cookie pie filling: 1/2 cup granulated sugar

For the cookie pie filling: 1/2 cup packed light brown sugar

For the cookie pie filling: 1 large egg, room temperature

For the cookie pie filling: 1 teaspoon vanilla extract

For the cookie pie filling: 1 1/4 cups all purpose flour

For the cookie pie filling: 1/2 teaspoon baking soda

For the cookie pie filling: 1/4 teaspoon salt

For the cookie pie filling: 1 cup semi sweet chocolate chips

Optional: coarse sea salt for sprinkling

How to Make this

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1. Preheat oven to 350°F (175°C). Grease a 9 inch pie pan lightly or spray with nonstick spray.

2. Make the shortbread crust: stir 1 1/4 cups flour, 1/4 cup granulated sugar and 1/4 teaspoon salt in a bowl. Cut in 1/2 cup cold cubed butter with a pastry cutter or two forks until mixture looks like coarse crumbs with pea sized bits.

3. Press the shortbread mixture firmly into the bottom and up the sides of the pie pan, pack it so the crust is even. Chill in the fridge 15 minutes to help it hold shape.

4. Partially bake the crust 12 to 15 minutes until just starting to turn golden. Let it cool slightly while you make the filling. This keeps the crust from getting soggy.

5. For the cookie pie filling: cream together 1/2 cup softened butter, 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until fluffy. Scrape the bowl so nothing’s left stuck.

6. Beat in 1 large room temperature egg and 1 teaspoon vanilla until well combined. In a separate bowl whisk 1 1/4 cups flour, 1/2 teaspoon baking soda and 1/4 teaspoon salt, then add to the butter mixture and stir until just combined.

7. Fold in 1 cup semi sweet chocolate chips. Dont overmix, you want a thick cookie dough texture.

8. Spoon the cookie dough into the partially baked shortbread crust and spread gently to an even layer. Sprinkle extra chocolate chips on top if you like.

9. Bake the assembled pie 20 to 25 minutes or until the edges are set and golden and the center is still a little gooey when you jiggle the pan. Ovens vary so check at 18 minutes if yours runs hot.

10. Let the pie cool at least 15 minutes so it firms up a bit, then sprinkle optional coarse sea salt over the top and slice warm. It’s best eaten slightly warm so the chocolate is gooey, but also great at room temp.

Equipment Needed

1. Oven (preheated to 350°F / 175°C)
2. 9 inch pie pan (greased or nonstick spray)
3. Mixing bowls (one for crust, one for filling)
4. Measuring cups and spoons
5. Pastry cutter or two forks (for cutting in the cold butter)
6. Hand mixer or sturdy wooden spoon (to cream the butter and sugars)
7. Rubber spatula or spoon (for folding dough and scraping the bowl)
8. Cooling rack and oven mitts (to handle and cool the pie safely)

FAQ

Q: Can I make the crust ahead of time?

A: Yes. You can mix and press the shortbread crust into the pan, wrap it tight in plastic and keep it in the fridge for up to 2 days or freeze up to 1 month. Thaw in the fridge before baking the filling.

Q: My filling looks soft in the center after baking, is it raw?

A: It should be a little soft and gooey in the middle like a cookie, not raw. The edges will be set and slightly golden. If you want it firmer, bake 5 to 8 more minutes but watch carefully so it does not overbake.

Q: Can I use brown butter or melted butter in the filling?

A: Softened butter is best for structure and texture. Browned butter adds great flavor but use it cooled so the dough doesn't get too loose. Melted butter will make the filling denser and more cake like, so don't use it if you want cookie texture.

Q: Can I swap chocolate chips for chunks or other mix ins?

A: Totally. Chocolate chunks, mini chips, chopped nuts or toffee pieces all work. If you add big chunks or nuts, fold gently and expect slight changes in bake time and texture.

Q: How do I keep the crust from getting soggy?

A: Blind bake the shortbread crust for 10 minutes before adding the cookie filling so it stays crisp. Also make sure your butter isn't too melted in the filling so excess moisture is avoided.

Q: How should I store leftovers and can I freeze the pie?

A: Store leftover pie covered at room temp for 1 day, or in the fridge up to 4 days. For longer, wrap tightly and freeze for up to 2 months. Thaw in the fridge and warm gently in the oven for a few minutes if you want it soft again. Sprinkle optional coarse sea salt after baking, not before.

Chocolate Chip Cookie Pie Recipe Substitutions and Variations

Unsalted butter (both crust and filling): swap with salted butter 1:1 and omit the recipe salt, or use solid coconut oil 1:1 for a slightly crisper, coconutty crust. Coconut oil will make cookies a tad more fragile, so chill before slicing.
All purpose flour (crust or filling): use whole wheat pastry flour 1:1 for a nuttier flavor and a bit denser texture, or use a 1:1 gluten free cup-for-cup flour blend if you need GF. Note: GF blends might change how much moisture you need.
Large egg (filling): replace with a flax egg for vegan: mix 1 tablespoon ground flaxseed with 3 tablespoons water, let sit 5 minutes. It binds well but the texture is slightly more cakey, so dont overbake.
Semi sweet chocolate chips: use chopped dark chocolate or milk chocolate 1:1, or mix in toasted nuts for crunch. Chopped chocolate melts into gooey pockets, which is lovely but a bit messier.

Pro Tips

1. Chill the crust and dough like you’re lazy but smart. Cold butter in the crust and a quick fridge rest before baking keeps the shortbread flaky and stops it from sliding down the sides. If the dough gets too soft while you work, shove it in the fridge for 10 minutes, then finish.

2. Use an almost-room-temp egg, not cold from the fridge. Cold eggs make the butter clump and you end up overmixing. If you forget to take it out, pop the egg in warm (not hot) water for 5 minutes to bring it up to temp.

3. Don’t overbake the filling. Pull it when the edges are set and the center still jiggles a bit, it will keep cooking in the hot crust. If your oven runs hot check it 3 to 5 minutes early, ovens lie sometimes.

4. Small upgrades that matter: brown the softened butter for the filling if you want a nuttier deeper cookie flavor, then cool it before creaming. And for contrast, sprinkle flaky sea salt right when it comes out of the oven, it makes the chocolate pop.

Chocolate Chip Cookie Pie Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I made a Chocolate Chip Cookie Pie that’s melty, dangerously gooey, and honestly better than any lone cookie so don’t blame me if you want a second slice.

Servings

servings

Calories

568

kcal

Equipment: 1. Oven (preheated to 350°F / 175°C)
2. 9 inch pie pan (greased or nonstick spray)
3. Mixing bowls (one for crust, one for filling)
4. Measuring cups and spoons
5. Pastry cutter or two forks (for cutting in the cold butter)
6. Hand mixer or sturdy wooden spoon (to cream the butter and sugars)
7. Rubber spatula or spoon (for folding dough and scraping the bowl)
8. Cooling rack and oven mitts (to handle and cool the pie safely)

Ingredients

For the shortbread crust: 1 1/4 cups all purpose flour
For the shortbread crust: 1/4 cup granulated sugar
For the shortbread crust: 1/4 teaspoon salt
For the shortbread crust: 1/2 cup (1 stick) unsalted butter, cold and cubed
For the cookie pie filling: 1/2 cup (1 stick) unsalted butter, softened, not melted
For the cookie pie filling: 1/2 cup granulated sugar
For the cookie pie filling: 1/2 cup packed light brown sugar
For the cookie pie filling: 1 large egg, room temperature
For the cookie pie filling: 1 teaspoon vanilla extract
For the cookie pie filling: 1 1/4 cups all purpose flour
For the cookie pie filling: 1/2 teaspoon baking soda
For the cookie pie filling: 1/4 teaspoon salt
For the cookie pie filling: 1 cup semi sweet chocolate chips
Optional: coarse sea salt for sprinkling

Directions

Preheat oven to 350°F (175°C). Grease a 9 inch pie pan lightly or spray with nonstick spray.
Make the shortbread crust: stir 1 1/4 cups flour, 1/4 cup granulated sugar and 1/4 teaspoon salt in a bowl. Cut in 1/2 cup cold cubed butter with a pastry cutter or two forks until mixture looks like coarse crumbs with pea sized bits.
Press the shortbread mixture firmly into the bottom and up the sides of the pie pan, pack it so the crust is even. Chill in the fridge 15 minutes to help it hold shape.
Partially bake the crust 12 to 15 minutes until just starting to turn golden. Let it cool slightly while you make the filling. This keeps the crust from getting soggy.
For the cookie pie filling: cream together 1/2 cup softened butter, 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until fluffy. Scrape the bowl so nothing's left stuck.
Beat in 1 large room temperature egg and 1 teaspoon vanilla until well combined. In a separate bowl whisk 1 1/4 cups flour, 1/2 teaspoon baking soda and 1/4 teaspoon salt, then add to the butter mixture and stir until just combined.
Fold in 1 cup semi sweet chocolate chips. Dont overmix, you want a thick cookie dough texture.
Spoon the cookie dough into the partially baked shortbread crust and spread gently to an even layer. Sprinkle extra chocolate chips on top if you like.
Bake the assembled pie 20 to 25 minutes or until the edges are set and golden and the center is still a little gooey when you jiggle the pan. Ovens vary so check at 18 minutes if yours runs hot.
Let the pie cool at least 15 minutes so it firms up a bit, then sprinkle optional coarse sea salt over the top and slice warm. It's best eaten slightly warm so the chocolate is gooey, but also great at room temp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.