This easy chocolate chip cookie pie is a fun and creative way to make someone's day a little brighter! It's part pie, part pizza, and all one giant delicious cookie!
The cookie batter is made with 6 simple ingredients and uses one skillet from prep to table. It's a thick ooey-gooey cookie cake with bits of chocolate chips in every bite. What results is a decadent treat with all of the signature flavours, textures, and aromas you get when you take a warm chocolate chip cookie straight out of the oven.
It's the perfect shareable dessert on any special occasion or a great way to surprise your loved one on their birthdays. Gone are the days of only having birthday cake! How about a cookie pizza instead?!
It's easy enough to make it a fun family weekend activity and you can of course decide to decorate your cookie pie with a delicious homemade chocolate buttercream frosting, leave it plain and enjoy with a cold glass of milk, or serve it warm with a scoop of ice cream.
For the Cookie
- Chocolate Chips
For the Frosting
- Powdered/Icing Sugar
It's a cost-effective way to please a crowd, and I mean, who doesn't love a super-sized version of a classic chocolate chip cookie?
How To Make It
Preheat the oven and grease and flour an 8-9 inch cake or pie dish.
In a large bowl, beat butter and sugar together until flufy. Beat in the eggs, 1 at a time, and then add vanilla, salt, and flour 1 cup at a time. Fold in the chocolate chips.
Press the cookie batter into a prepared cake or pie dish. Use your hands or a spatula spread it out evenly.
Bake until it's golden brown or firm to the touch. Remove and let it cool in the pan. Allow cooling completely before decorating with buttercream frosting.
How to Make the Buttercream Frosting
Beat the butter on medium speed until creamy then turn it to low. Sift in the powdered sugar and cocoa powder. Turn the speed back up to medium and continue mixing for about a minute.
Turn speed to low and add in the cream/milk, salt, and vanilla extract. Beat for 30 seconds before turning speed back up to medium/high for another minute.
What if my buttercream frosting is too thick?
You might find the consistency of your buttercream isn't exactly what you're looking for. If it is too thick, then you can add more milk or cream a Tbsp at a time until desired consistency is reached. Otherwise, if it is too thin, you can add 3-4 tablespoons of sifted powdered sugar (or a mix of powdered sugar/cocoa).
Can I change the flavour of the buttercream?
Absolutely! Chocolate is just the beginning. You can opt for vanilla, peanut butter, coconut, strawberry or even a swiss meringue buttercream! This recipe is as simple as you make it or as creative as you want to get.
Piping buttercream frosting around the edge of the cookie really does give it the look of a pie, which is stunning for holidays, and special occasions. Below is a list of other possible topping ideas!
- A drizzle of chocolate sauce
- A scoop of vanilla ice cream
- Caramel sauce
- Whipped cream
How to store it
Once completely cooled, you can store this giant cookie at room temperature in an airtight container for up to 3 days. If you still have lots leftover and want to stretch it out a bit longer, transfer it to the fridge for a couple of extra days.
Can I make this ahead?
Although this recipe doesn't require any chill time to make the pie, it can still be done! Once the dough is made, rather than pressing it into the pan, wrap it up in a plastic wrap and keep it in the fridge for up to 3 days until you're ready to use it. It can also be kept frozen for up to 3 months, just make sure to thaw it in the fridge before adding it to the dish for baking.
More Delicious Dessert Recipes
When you are looking for an easy, delicious but fancier dessert that everyone will love, why not give this Chocolate Chip Cookie Pie a try and let me know what you think. Enjoy!
Chocolate Chip Cookie Pie
- ¾ cup butter (softened)
- 1¼ cups granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla
- 2½ cups all purpose flour
- 1 cup chocolate chips (milk or semi sweet or a mix)
- ¾ cup butter soft (170 grams)
- 2⅔ cups powdered/icing sugar (sifted) (315 grams)
- 5½ tablespoons unsweetened cocoa (sifted) (35 grams)
- 1½-2 tablespoons cream (half & half/whipping or whole milk)
- 1 pinch salt*
- 1 teaspoon vanilla
*if using unsalted butter add ¼ teaspoon salt.
- Pre-heat oven to 325° (160° celsius). Grease and flour an 8-9 inch cake or pie dish.
- In a large bowl beat butter and sugar until fluffy approximately 2 minutes, beat in eggs 1 at a time, beat in the vanilla, then stir in salt, then add the flour 1 cup at a time, fold in the chocolate chips, if you want you can add ¾ cup and the remaining sprinkle on top of the batter before baking.
- Using your hands or a spatula press the batter evenly into the prepared pan.
- Bake for approximately 30-35 minutes or until golden and firm to the touch. Remove and let cool in the pan. Leave in pan or remove to decorate when completely cooled. Enjoy!
FOR THE FROSTING
- In a large bowl, beat the butter on medium speed until creamy, approximately 2 minutes. Add the sifted powdered sugar and cocoa powder mix on low speed then increase to medium speed for about 1 minutes. Add the cream/milk, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium/high speed and beat for 1 minute. Add ¼ cup more confectioners’ sugar or cocoa powder if frosting is too thin or another Tablespoon of cream if frosting is too thick.