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–+ servings
Decorated chocolate chip pie in a white pan.

Chocolate Chip Cookie Pie

Rosemary Molloy
This easy chocolate chip cookie pie is a fun & creative way to make someone's day a little brighter! Part pie, part pizza, & all one giant delicious cookie!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert, Snack
Cuisine American
Servings 10 servings
Calories 696 kcal

Ingredients
 
 

  • ¾ cup butter (softened)
  • 1¼ cups granulated sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla
  • 1 pinch salt*
  • 2½ cups all purpose flour
  • 1 cup chocolate chips (milk or semi sweet or a mix)

*if using unsalted butter add ¼ teaspoon salt.

BUTTERCREAM FROSTING

  • ¾ cup butter soft
  • 2⅔ cups powdered/icing sugar (sifted)
  • 5½ tablespoons unsweetened dutch processed cocoa (sifted)
  • 1½-2 tablespoons cream (half & half/whipping or whole milk)
  • 1 teaspoon vanilla

Instructions
 

  • 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 3/4 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 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another Tablespoon of cream if frosting is too thick.

If the frosting is too thin then add 3-4 tablespoons of sifted powdered sugar (or a mix of powdered sugar/cocoa) if too thick then add a tablespoon or more of cream/milk.

    Notes

    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.
    To make the pie ahead of time - 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.

    Nutrition

    Calories: 696kcalCarbohydrates: 93gProtein: 5gFat: 35gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 76mgSodium: 291mgPotassium: 156mgFiber: 2gSugar: 66gVitamin A: 1122IUVitamin C: 0.05mgCalcium: 38mgIron: 2mg
    Keyword chocolate chip cookie pie, cookie cake, cookie pie, cookie pizza
    Tried this recipe?Let us know how it was!