Gooey Chocolate Chip Cookie Pie – The Irresistible Dessert That Melts Hearts

Hi, my sweet friend!
Thank you so much for being here — because you’re about to bake something legendary. This Gooey Chocolate Chip Cookie Pie is everything we love about homemade cookies, wrapped up in a buttery pie crust that’s chewy on the inside, crisp on the edges, and loaded with gooey chocolate pockets.

This is the kind of dessert that disappears in minutes (I learned the hard way the first time I made it for Sunday dinner!). It’s cozy, classic, and just a little over-the-top — in the best way.

If gooey desserts make your heart flutter, subscribe to my email list for more soul-warming recipes delivered fresh from my kitchen every week!

Overview of Recipe Content

What Is a Chocolate Chip Cookie Pie?

It’s the perfect marriage between a cookie and a pie — soft, rich, buttery cookie dough baked in a flaky crust. It’s gooey in the center like a molten cookie, with a crisp top and golden crust.

Perfect for birthdays, potlucks, or cozy Sunday dinners when you need a “wow” dessert without any fancy steps.

Why You’ll Love It

• One-bowl, no mixer required!
• Crispy on the outside, gooey inside.
• Ready in 45 minutes from start to finish.
• Freezes beautifully.
• Delicious warm or chilled.

What It Tastes Like

Imagine a warm chocolate chip cookie fresh from the oven — now imagine it’s thicker, gooier, and has a buttery crust cradling every bite. Sweet, nutty, molten, and completely irresistible.

Ingredient List

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• 1 unbaked 9-inch deep-dish pie crust, chilled
• ½ cup (1 stick) unsalted butter, softened
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• ½ cup all-purpose flour
• ¼ teaspoon baking soda
• ¼ teaspoon fine sea salt
• 1 cup semi-sweet chocolate chips
• ½ cup chopped walnuts or pecans (optional but delightful!)

Tools You’ll Need

• 9-inch deep-dish pie plate
• Mixing bowl
• Whisk or hand mixer
• Rubber spatula
• Cooling rack

Substitutions & Additions

• Swap chocolate chips for chunks for that bakery-style melt.
• Add a tablespoon of bourbon for a grown-up twist.
• Use almond extract instead of vanilla for a nutty note.
• Skip nuts if you want a pure, smooth chocolate bite.

How to Make Gooey Chocolate Chip Cookie Pie

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Step 1: Preheat & Prep

Preheat your oven to 325°F (165°C). Place the chilled pie crust in a 9-inch pie dish. Keep it refrigerated while you make the filling.

Step 2: Cream the Butter & Sugars

In a large mixing bowl, beat together softened butter, brown sugar, and granulated sugar until smooth and fluffy.

Step 3: Add the Eggs & Vanilla

Whisk in the eggs one at a time, then stir in vanilla extract until fully incorporated.

Step 4: Add Dry Ingredients

In a separate bowl, whisk flour, baking soda, and sea salt. Gradually mix into the wet ingredients until just combined. Don’t overmix — we want gooey, not tough!

Step 5: Stir in the Chocolate Chips & Nuts

Fold in your chocolate chips and nuts (if using). The dough should be thick and glossy with plenty of chocolate goodness.

Step 6: Assemble the Pie

Spoon the batter into your prepared pie crust, spreading evenly to the edges.

Step 7: Bake

Bake for 45–50 minutes, until the top is golden brown but the center still looks slightly soft — that’s where the gooey magic happens!

Step 8: Cool & Serve

Let cool for at least 20 minutes before slicing. Serve warm with a scoop of vanilla ice cream or a drizzle of caramel.

What to Serve With Chocolate Chip Cookie Pie

• A scoop of vanilla or coffee ice cream
• Homemade caramel or chocolate drizzle
• Fresh whipped cream and berries
• Espresso for the ultimate pairing

Tips for Making It Perfect

• Don’t overbake — it should jiggle slightly in the center when you pull it out.
• Chill your pie crust before adding filling to prevent sogginess.
• Use room temperature eggs for the creamiest texture.
• Want an extra gooey center? Tent with foil after 35 minutes and bake 5–10 more.

Storage Instructions

• Room Temperature: Up to 2 days covered loosely.
• Refrigerate: Up to 5 days — it gets fudgier each day!
• Freeze: Wrap slices individually; freeze up to 2 months. Warm in the microwave before serving.

General Information

This classic American dessert became popular in the 1970s when bakers realized you could transform cookie dough into pie form — genius! It’s been a Southern potluck staple ever since, known for its buttery richness and nostalgic flavor.

Frequently Asked Questions

1. Can I make this ahead?
Yes! Bake a day ahead and warm slices before serving.

2. Can I use a frozen pie crust?
Absolutely — just thaw it slightly before filling.

3. What makes it gooey?
The balance of brown sugar, butter, and underbaking slightly gives it that signature molten center.

4. Can I make it nut-free?
Yes, skip the nuts or use mini chocolate chips for texture instead.

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Conclusion

And there you have it — the Gooey Chocolate Chip Cookie Pie that’s as comforting as a warm hug from the oven. Every slice delivers buttery crisp edges and a soft, molten middle packed with chocolate.

If this pie stole your heart, try my Brown Butter Blondies, Chewy Chocolate Chip Skillet Cookie, Caramel Pecan Shortbread Bars, Peanut Butter Chocolate Chip Cake, and Classic Chocolate Chip Cookies.

Interactive Elements

If you make this, I need to see it! Share a photo on Pinterest and tag me @poulefrecipe.
And don’t forget to leave a review below — I love hearing how your bakes turn out!

Nutritional Information

Serving Size	Calories	Protein	Carbs	Fat	Saturated Fat	Sugar	Fiber	Sodium
1 slice (1/8 pie)	410	5g	44g	23g	12g	31g	2g	190mg

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