Decadent chocolate chip cookie pie! This dessert features a flaky, creamy cream cheese pastry crust, filled with a rich and fudgy chocolate chip cookie dough. The crust adds a subtle tanginess from the cream cheese, while the cookie filling is infused with a hint of vanilla and boasts a deep, caramel-like flavor from dark brown sugar. The dark chocolate chips provide a perfect balance, offsetting the sweetness and adding a fabulous richness to every bite.
Perfect for any occasion, this versatile chocolate chip cookie pie recipe is a crowd-pleaser whether you're celebrating a birthday, hosting a special dinner, or simply craving a sweet treat. Its blend of flavors and textures makes it a showstopper at any gathering, and its comforting, homemade taste is sure to make everyday moments a little more special
Love desserts like this? Check out my chocolate hand pies, Oreo blondies, sweet and salty cookies, cupcakes with coffee, pie crust with lard hand pies, and butterscotch chip and chocolate chip cookies.
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Why you'll love this Chocolate Chip Cookie Pie Recipe
- Flaky Cream Cheese Pastry Crust: The crust is made with cream cheese, adding a unique tang and flakiness that perfectly complements the rich filling.
- Amazing Fudgy Chocolate Chip Cookie: The filling is a fudgy chocolate chip cookie dough, offering a deep, caramel-like flavor from dark brown sugar and a hint of vanilla. Who wouldn't love a cookie dough pie?
- Cookie in a Pie: This dessert combines the best of both worlds, delivering the comfort of a classic chocolate chip cookie in the form of a decadent pie.
- Perfect Balance of Flavors: Dark chocolate chips provide a rich, bittersweet contrast to the sweet cookie dough, creating a wonderful flavor balance. I love this dark chocolate from iFiGourmetProvisions
- Versatile Dessert: Suitable for any occasion, from birthdays to everyday treats, making it a crowd-pleaser at any gathering. Nostalgic memories of the Nestle Toll House Pie growing up.
Ingredients for Cookie Pie
- Dark Brown Sugar: Dark brown sugar is preferred for its rich molasses content, which imparts a deep, caramel-like flavor to the cookie dough. This adds complexity and depth to the sweetness of the pie.
- 65% Dark Chocolate: Using 65% dark chocolate provides a perfect balance of sweetness and bitternes. The higher cocoa content offers a more intense chocolate experience. I used the amazing Santander 65% Dark chocolate from ifiGourmetProvisions
- Cream Cheese (for the Pie Crust): Cream cheese in the crust adds a subtle tang and flakiness, creating a unique texture and flavor that complements the sweet filling. It also helps achieve a tender, melt-in-your-mouth crust.
- High-Quality Butter: High-quality butter is essential for both the crust and the cookie filling. It provides a rich, creamy flavor and ensures the right texture, contributing to the pie's overall decadence.
- All-Purpose Flour: All-purpose flour is a versatile choice that ensures the right balance of structure and tenderness in both the crust and the cookie filling. It is essential for achieving the proper texture and consistency.
See recipe card below for quantities.
Recommended Equipment
A kitchen scale is an essential tool for baking because it provides precision and consistency, ensuring better results every time. Unlike measuring cups, which can vary depending on how ingredients are packed or leveled, a scale measures ingredients by weight, giving you accurate and reproducible measurements. This precision is crucial for baking, where the balance of ingredients affects texture, flavor, and structure.
How to Make a Cookie Pie
Let's make cookie pie!
Step 1. Place the flour, salt, and sugar in the food processor, pulse until combined. Add the butter and cream cheese to the flour mixture in the food processor. Pulse for about 30 seconds, or until the flour fully absorbs the butter and cream cheese. Turn off the processor and check the dough by squeezing it, if it holds together, it’s ready.
Step 2. Once ready, pour the dough out and press it together into a cohesive ball. Shape into a flat disc, wrap in plastic wrap. Place in the refrigerator until chilled.
Step 3. Roll out the dough into a 12 inch circle, place in the pie dish. Fold over the excess edges to create a thick rim. Press with a fork to seal the dough together. Poke the crust all over with a fork. Chill it in the freezer for 20 minutes. Preheat the oven to 375°F. Line the chilled crust with parchment paper or foil, and fill it with pie weights, dry beans, or rice to prevent bubbling.
Step 4. Using a hand mixer or stand mixer, beat the eggs, vanilla, dark brown sugar, and granulated sugar. Add the cooled down melted butter, beat until combined. Whisk together the flour, salt, and baking powder.
Step 5. Add it to the wet ingredients, mix until just combined. Fold in the dark chocolate.
Step 6. Pour into the partially baked pie crust.
Step 7. Cover the crust with a pie shield or foil. Bake at 350°F for 40 minutes or until puffed and golden brown.
Step 8. Let cool completely before cutting.
Hint: Top with vanilla ice cream for the ultimate treat!!
Cookie Pie Substitutions
- Toasted Walnuts: Add a nutty flavor and crunch by mixing toasted walnuts into the cookie filling. The toasting process enhances their natural flavor and adds a warm, aromatic element to the pie.
- Espresso: Incorporate a teaspoon or two of espresso powder into the cookie dough for a subtle coffee flavor that complements the chocolate and enhances the overall depth of the pie. The bitterness of espresso balances the sweetness and adds a sophisticated touch.
- Peanut Butter Chips: Swap some of the chocolate chips for peanut butter chips to introduce a creamy, nutty flavor. The combination of peanut butter and dark chocolate creates a classic and irresistible flavor profile, adding richness and variety to each bite.
This recipe has not been tested with other substitutions. These are just suggestions.
Pro tips
- Mix the Eggs with the Sugar First: Start by whisking the eggs and sugar together before adding other ingredients. This step helps to dissolve the sugar, creating a smoother texture in the cookie dough and improving the overall consistency.
- Let the Butter Cool Down: After melting the butter, allow it to cool slightly before incorporating it into the dough. This prevents the chocolate chips from melting and keeps them intact.
- Blind Bake the Crust: Pre-bake the pie crust before adding the filling to prevent it from becoming soggy. Blind baking helps the crust hold its shape, avoiding shrinkage in the oven, and ensures it stays crisp and flaky, providing a firm base for the cookie filling.
How to Store Chocolate Chip Cookie Pie
Room Temperature
Cover the pie and keep it on the counter for up to 4 days.
Freezer
Allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil, and place it in an airtight container or resealable freezer bag. It can be frozen for up to 2-3 months. To enjoy, thaw it in the refrigerator overnight or at room temperature for a few hours, and reheat individual slices in the oven if desired to refresh the texture
Cookie Pie FAQs
Can I make this without pie crust?
Of course! If you skip the crust, it will be more of a deep dish cookie instead of a pie. The cookie will still stay the same!
Can I make this ahead of time?
You can make the crust, roll it out and fill your pie pan and then freeze it until you are ready to blind bake it. I do not recommend making the cookie dough ahead of time, it will change the texture.
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📖 Recipe
Cookie Pie Recipe
Equipment
- Pie dish metal or ceramic is best
- Kitchen Scale
- Measuring Spoons
- Food Processor
Ingredients
If you prefer not to make your own pie crust, a store bought 9 inch deep dish crust works perfectly. Just skip the par-baking step when using a pre-made crust.
Pie Dough
- 182 grams all purpose flour
- 117 grams cream cheese cold, brick style, full fat
- 112 grams salted butter cold
- 27 grams granulated sugar
- ¼ teaspoons kosher salt use double the salt if using unsalted butter
Cookie Dough
- 1 large egg
- 1 large egg yolk
- 154 grams dark brown sugar
- 38 grams granulated sugar
- 128 grams salted butter melted and cooled.
- 2 and ½ teaspoons vanilla extract
- ½ teaspoon espresso powder optional but adds depth of flavor
- 169 grams all purpose flour
- ¼ teaspoon kosher salt use double the salt if using unsalted butter
- ½ teaspoon baking powder
- 150 grams dark chocolate chips or a bar roughly chopped I used Santander 65% Dark Chocolate from ifiGOURMET Provisions
Instructions
Pastry
- Cut the butter and cream cheese into half inch pieces, set aside.
- Place the flour, salt, and sugar in the food processor, pulse until combined.
- Add the butter and cream cheese to the flour mixture in the food processor. Pulse for about 30 seconds, or until the flour fully absorbs the butter and cream cheese. Turn off the processor and check the dough by squeezing it, if it holds together, it’s ready. If not, pulse a bit longer. Once ready, pour the dough out and press it together into a cohesive ball.
- Shape into a flat disc, wrap in plastic wrap. Place in the refrigerator until chilled.
- Roll out the dough into a 12 inch circle, place in the pie dish. Fold over the excess edges to create a thick rim. Press with a fork to seal the dough together.
- Poke the crust all over with a fork. Chill it in the freezer for 20 minutes. Preheat the oven to 375°F. Line the chilled crust with parchment paper or foil, and fill it with pie weights, dry beans, or rice to prevent bubbling. Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 15 minutes, then carefully remove the weights.
- Reduce the oven temperature to 350°F.
Cookie Dough
- Using a hand mixer or stand mixer, beat the eggs, vanilla, espresso powder, dark brown sugar, and granulated sugar. Add the cooled down melted butter, beat until combined.
- Whisk together the flour, salt, and baking powder. Add it to the wet ingredients, mix until just combined. Fold in the dark chocolate.
- Pour into the partially baked pie crust. Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom.
- Cover the crust with a pie shield or foil (see photos in post) and bake at 350°F for 40 minutes, or until the filling is puffed and golden brown. Check the pie after 20 minutes, and if the crust and top starts to darken too much, cover it with additional foil.
- Let cool completely before cutting.
Jacky says
This was amazing!! Loved the cream cheese pastry with the cookie to cut the sweeteness.
Amanda Valsamis says
I'm so glad you liked it!! Thank you for leaving a review 🙂