This is one of those recipes that in my opinion, everyone needs in their repertoire (oh, automatic spell-check, how I love thee). It’s super fast to put together, chances are you have everything on hand already, and it’s a knock-it-out-of-the-ballpark for both kids and adults. This is my go-to dessert when I’m taking someone dinner after they’ve had a baby, or moved in to a new house, or just need some happiness on their doorstep. I also love that if you cheat and buy pie crusts, they come in 2-packs and it’s really easy to double so you can eat one and share one, or make 2 for a crowd. I’m sharing it today because it’s a perfect family Valentine’s Day treat!Also, in case you haven’t gathered, it’s like a hot mess of cookie dough in a pie crust. With ice cream on top. Can’t go wrong there. (If this is all seeming familiar, I did at one point make a bite-sized version, very similar to this). And now I’m thinking Pie in a Jar. Why haven’t I tried that before?!
This is about 10 times easier than making chocolate chip cookies. And chocolate chip cookies aren’t even hard! Start by beating a couple of eggs for about a minute.
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Add in some sugar (both brown and white, because let’s face it, 2 sugars are better than one) and a little flour.
When those are nice and smooth, mix in some butter. It’s important that your butter is soft. Not melted, but not sort-of soft. Just normal soft. Thoroughly soft. You could stir it with a spoon soft. You want it to blend right in to the mixture.
Once that’s smooth (seriously we’re only at about 1.5 minutes here) add in chocolate chips and some toasted nuts.
“Wait Sara, I hate nuts! My kids are allergic to nuts! I am morally opposed to nuts!” Good for you. Leave them out. We’re talking about gooey cookie dough-ish deliciousness here. Good with or without nuts people.
See that right there? That’s the point in which you dunk your finger in. I mean, a spoon. Whatever.
Pop that mixture into your pie crust. I’m lazy and bought mine at the store. Don’t tell Kate.
I keep disposable pie pans on hand just for this very recipe. You never know when you’ll need to take someone a cookie pie.
Bake it in the oven for about an hour.
I know what you’re thinking, not super impressive. Just wait. You will take one whiff and want to immediately dig a spoon into it. Don’t do it! First of all it’s not one of those desserts that you can totally pick the top off of and have no one notice (um…no I’ve never done that. Why would you assume such things??) More importantly, it really does need time to set up. It’s fantastic warm, but not piping hot. It will actually fall apart if you try to serve it too hot. So stick it on a cooling rack and be patient. Go write a letter, count to one thousand, or lock yourself in the bathroom and try to french braid your own hair.
It actually tastes quite different when it’s warm vs. completely cooled. When it’s warm, it melts the ice cream and it’s like eating a big bowl of half baked ooey-gooey cookie dough.
Exhibit A:
When it’s cooled you can pick up the slices like a cookie. It’s chewy and soft, with bits of crunchy, and sort of like an amazing bar cookie.
Exhibit B:
So. Good. Both ways. I actually think it tastes much less rich when it’s cool. Now go eat a cookie pie.
Chocolate Chip Cookie Pie
Ingredients
- 1 unbaked 9-inch pie crust homemade or store-bought.
- 2 large eggs
- 1/2 C flour
- 1/2 C white granulated sugar
- 1/2 C packed brown sugar
- 3/4 C real butter softened (1 1/2 sticks)
- 1 C chocolate chips semi-sweet or dark works best, you might find milk too sweet
- 1 C chopped pecans you are welcome to make it without nuts
- Vanilla ice cream or sweetened whipped cream for serving (a must! I prefer ice cream)
- Optional: chocolate sauce honestly, doesn't really need chocolate sauce, but it looks pretty!
Instructions
- Preheat oven to 325° F.
- Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.
- Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed. Serve with ice cream or whipped cream.
Notes
- *There have been several comments about pies turning out runny. First and foremost, follow the instructions, completely (no margarine or anything from a tub!) I've made a million of these and never had that happen so I honestly have no idea. The recipe is correct as written, it comes straight from Nestle! The only thing I can think of is that altitude might be a factor. One reader suggested adding 2 Tbs of flour if you're at a high altitude. If anyone finds that solves their problem, let me know!
Questions & Reviews
I did a double batch WITH stick margarine. I added 1/4 cup extra flour to the double batch to be sure and upped the sugar slighty to match my regular cookie recipe. It turned out perfect!! I filled two frozen store bought pie pans and still had enough left over for a small batch of cookies. Also i used roughly cut almonds in place of the pecans. This is a perfect sinful recipe!
I couldnt belive how great this turned out! How can something so easy be so scrumptious?
Update to my last comment—pie turned out great even though they overflowed. I did them for 65 mins. SO SO SO yummy!
Just went to check on my pie and discovered it had overflowed all over the oven. 🙁 Use a deep dish pie pan!
I adore this recipe!! Thanks for sharing!
As far as runny pies go, I haven’t had that problem with this particular recipe, but I have had it before with other pies. First you have to use real butter and not margarine, but if that doesn’t solve the problem then altitude is probably the problem. Either decrease the butter by 2 tablespoons or increase the flour by two tablespoons and you should be all set.
I made this over the weekend and thought I’d share what I found out. This dessert is very tasty, but also super rich (hello, stick and a half of butter!) so cut small slices or you might end up with a belly ache (ahem). I let this cool for about two hours before cutting into it, which seemed like a long time, but it was still a bit too wet and buttery. I wouldn’t say runny like others have commented, it was just very moist. But good! The next day it looked just like Sara’s second set of photos–like a nice and solid cookie bar. Personally I preferred it the second day (heated in the microwave for about 20 seconds to warm it up), but that’s just me. Thanks for the recipe!
I am making this pie right now, and after an hour it is still very very runny. I made just as the recipe stated and used real butter, not too soft, not too hard. I’m cooking it longer to see if it sets any more, but I’m thinking it’s not going to based on the other comments. Anyone come up with the reason why this keeps happening yet?
: unsticks tongue from screen :
Looks awesome!! And GMTA; I thought it would make a great pie in a jar, too!!
: drool :
OK, I made this earlier and it’s finishing in the oven right now….it smells like I am making fresh baked chocolate chip cookies in here!! I can’t WAIT to dive into this pie later on tonight!!
I was looking for a cookie pie recipe to make for my sister in law for her birthday tonight…this was perfect!!! Ironically, I have the Nestle cookbook with this in it, but it didn’t look as yummy in there!!