Chocolate Chip Cookie Pie

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

Chocolate Chip Cookie Pie is a gooey, homemade chocolate chip cookie in a flaky pie crust. Ready in one hour and loaded with chocolate chips!

Like our popular Chocolate Chip Cookie Pizza, this is another variation that takes a classic chocolate chip cookie to the next level! The gooey, chocolate-y center will make this your favorite Pie Recipe.

Chocolate Chip Cookie Pie slice on plate with whipped cream


Chocolate Chip Cookie Pie is sure to be a go-to pie recipe for any cookie lover.The pie has all of the sweet, buttery, chocolate-y goodness of a chocolate chip cookie that came straight out of the oven. This is a quick alternative to traditional cookies, and it saves you the time (and dishes) scooping out individual cookies onto multiple baking sheets. This is one of my favorite pies to have with ice cream because it tastes like you’re eating a freshly made cookie sandwich.

If you’ve never made a cookie pie before, you’ll soon fall in love with how easy and delicious they are. They are the best combination of two fantastic desserts. The flaky, buttery pie crust goes well with the center that basically tastes like you are eating cookie dough.

This Chocolate Chip Cookie Pie is soon to be a favorite pie for your family, and you’ll make it for birthdays, special occasions and just anytime you feel like having a delicious treat. The pie is so gooey that your family will always try to scrape the pie plate completely clean. It is also a favorite pie to bring to friends on their birthdays because it is quick and impressive to make and sure to please a crowd. You can even spell out the birthday person’s name in chocolate chips or frosting once the pie cools.

You can whip the filling together easily in one bowl using a few common ingredients that you probably have around your house. You can have your pie baking in the oven in no time and it leaves very little mess. You can use a store-bought pie crust, but if you don’t already have one in your house you can make your own pie crust (watch out for a pie crust recipe on this site coming soon!)  The longer baking time of the pie allows you to focus on cooking a main course or making homemade Vanilla Ice Cream to go with your pie. You can also drizzle Hot Fudge or Salted Caramel Sauce (or both!) on your slice of pie. This pie tastes amazing straight out of the oven, so make sure you eat a slice while it is still warm!


You will know when your Chocolate Chip Cookie Pie is done when you insert a toothpick or a knife into the pie halfway between the center and edge and it comes out clean and the pie crust is lightly brown. You will have to wait at least 10 minutes for the pie to cool to make sure that it holds its shape.

Chocolate Chip Cookie Pie unbaked pie in pie plate


Chocolate Chip Cookie Pie in pie plate


  • Chocolate Chips:  Do you not have enough of one type of chocolate chip? You can mix together white, milk or dark chocolate chips into this recipe.
  • Peanut Butter Chips: Swap out half of the chocolate chips for peanut butter chips and make this even richer!
  • Nuts: Add some chopped walnuts, cashews or pecans to the top of the pie to give it a crunchier texture as well as a savory tang. You can also arrange the nuts on the top of the pie in patterns to dress it up (or if you have a second pie crust, you could cut fun shapes out of the second crust and layer them around the edge of the pie crust to make a pretty border.)
  • Sundae: This rich, chocolate cookie dessert gets even better with a scoop of ice cream, drizzled with Salted Caramel Sauce or Hot Fudge.
  • Mini Pies: Using a 2-3 inch round cookie cutter, cut out small crusts. Place in a large muffin tin or small ramekins. Fill crusts with cookie batter. Bake for 20-25 minutes.



  • Serve: You can keep the Chocolate Chip Cookie Pie out at room temperature for up to 2 hours.
  • Store: This pie can be stored in an airtight container in the fridge for up to 4 days.
  • Freeze: Cool the pie completely and store in an airtight container before freezing for up 6 months. You can reheat the pie in the oven at 350 degrees for 10 minutes or by sticking it in the microwave.

Chocolate Chip Cookie Pie slice on plate with whipped cream

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Chocolate Chip Cookie Pie

Chocolate Chip Cookie Pie is a gooey, homemade chocolate chip cookie in a flaky pie crust. Ready in one hour and loaded with chocolate chips!
Yield 12
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1 pie crust , in 9 inch pie plate
  • 1/2 cup sugar
  • 1/2 cup brown sugar , packed
  • 3/4 cup unsalted butter , softened
  • 2 large eggs
  • 1/2 cup flour
  • 1 1/2 cups semi sweet chocolate chips


  • Preheat oven to 325 degrees.
  • Add the sugar, brown sugar and butter to a stand mixer, beating until lightened and fluffy, 2-3 minutes.
  • Add in the eggs, one at a time, then the flour until just combined before just folding in the chocolate chips and spooning the mixture into the pie tin.
  • Bake for 50-55 minutes and let cool at least 10 minutes before serving.



Calories: 393kcal | Carbohydrates: 40g | Protein: 4g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 59mg | Sodium: 75mg | Potassium: 173mg | Fiber: 2g | Sugar: 26g | Vitamin A: 405IU | Calcium: 32mg | Iron: 2mg
Keyword: Chocolate Chip Cookie PIe

chocolate chip cookie pie collage

Photos used in a previous version of this post.

Chocolate Chip Cookie Pie crust in pie plate

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. Hi Sabrina,

    Thanks for this recipe; I look forward to making this but a question before I do. Does it matter if this is made in a glass pie plate or a metal pie tin? Thanks for the additional information and apologies if I missed this in the info already provide.

    Thanks again for all of your great recipes!

    1. Hello Bruce! Metal, especially aluminum, is the better heat conductor. It has just the right amount of thickness not only to heat and brown quickly but also to cool off quickly once the pastry has browned. Glass, on the other hand, takes its time to heat. But if that doesn’t bother you, feel free to use the glass pie plate.