If you can’t decide between a warm, gooey chocolate chip cookie and a rich, buttery slice of pie, you no longer have to choose.
The Chocolate Chip Cookie Pie—frequently celebrated as the legendary Toll House Pie—takes the absolute best elements of a classic cookie and bakes them inside a flaky pie crust. The result is a dessert with a crisp, golden cookie top and an incredibly rich, custard-like, gooey center packed with melted chocolate and toasted nuts.
It is incredibly easy to make, requires no cookie scooping or chilling, and is the ultimate vehicle for a giant scoop of vanilla ice cream. Here is how to bake this showstopper at home.
Why You’ll Love This Recipe
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Zero Cookie Scooping: Instead of portioning out dozens of individual cookies, you simply spread the batter into a single pie shell and bake.
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The Ultimate Texture: Because the batter is baked in a deep pie dish, the interior stays dense, fudgy, and slightly gooey—almost like a chocolate chip blondie crossed with a chess pie.
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The Brown Butter Upgrade: This recipe uses melted butter rather than creamed butter, which gives the cookie pie an intensely rich, caramel-like undertone.
The Recipe: Gooey Chocolate Chip Cookie Pie
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Prep Time: 15 minutes
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Cook Time: 50-55 minutes
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Yield: One 9-inch pie (8-10 servings)
Ingredients
How to Make It
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