A gooey, chocolate chip cookie in pie form! Brown Butter Chocolate Chip Cookie Pie takes your classic cookie to the next level.
Buttery pie crust is filled with chocolate chip cookie dough and baked until golden brown. The result is a slightly nutty, toffee-like flavor dessert with rich, melty chocolate.
If you can’t decide between cookie dough and baked cookies…this is the perfect fusion of the two. Gooey and soft on the inside with a slight crisp on the outside. (Plus a buttery, flaky pie crust!)
Serve warm with a scoop of vanilla ice cream on top. You’ll keep going back for “just one more” slice.
Why KJ Loves
Brown Butter Chocolate Chip Cookie Pie
What’s not to love about combining chocolate chip cookies and pie into one dessert?! I love how easy this recipe comes together, makes your home smell wonderful as it’s baking and how it is crowd favorite every time. Perfect for a fun baking project or holiday dessert!
The Best Chocolate Chip Cookie Pie…Ever.
The million-dollar secret: brown butter.
Brown butter gives this chocolate chip cookie pie a delicious and irresistible nutty flavor that takes this treat to the next level of decadence.
Brown Butter Spotlight
Brown butter gives a rich, toffee flavor to this easy chocolate chip pie recipe. Here’s how to make it.
How do you make brown butter?
Making brown butter is easy. Simply add butter to a saucepan over low-medium heat, stirring occasionally as the butter melts and bubbles.
How do you make sure it doesn’t burn?
Remove the butter from the heat instantly after it turns an amber-brown color and smells like toffee. Pour the butter into a bowl to cool.
Brown Butter Chocolate Chip Cookie Pie Ingredients
This recipe is a twist on my brown butter chocolate chip cookies recipe.
Pie crust
Use your favorite pie crust recipe — either homemade or store-bought. I love the pie crusts from Trader Joe’s.
Butter
I always use salted. I know. Lots of people will tell you they prefer unsalted. But I choose salted all the way!
Baking ingredients
Grab your typical baking essentials: Brown sugar, regular sugar, vanilla extract, eggs, flour, baking soda, and salt
Chocolate chips
An absolute necessity, of course! You could use Nestle for a classic Toll House Chocolate Chip Pie, or I like to use Ghiradelli semi-sweet chocolate chips.
If you want chunkier chocolate, you can chop up semi-sweet chocolate bars.
How to Make Brown Butter Chocolate Chip Cookie Pie
1
Prep the oven & crust.
Start by preheating the oven to 350 degrees.
Press the pie crust into the bottom of a standard pie plate and crimp the edges. Refrigerate until ready to use.
2
Make the cookie dough.
Mix the brown butter and softened butter on low speed to combine. Then cream the sugars and vanilla with the butter until fluffy.
Add the eggs, one at a time, and then add the dry ingredients on low speed until the cookie dough forms.
Finally, add all the chocolate chips except ⅓ cup (reserved for garnish).
3
Assemble & bake!
Evenly press the cookie dough into the bottom of the prepared pie plate. Bake for __ minutes or until the top is golden brown. For a gooey chocolate chip cookie pie, make sure not to overbake.
Allow the brown butter chocolate chip cookie pie to cool slightly before slicing. Serve warm with a scoop of vanilla ice cream.
Easy Chocolate Chip Cookie Pie FAQs
Can this chocolate chip cookie pie be made in advance?
Yes! Prepare and assemble the cookie pie all the way up to the point before baking. Refrigerate it up to a day in advance before you bake it. You may need to add a bit of extra time in the oven.
Do I need to pre-bake the pie crust?
Nope! The cookie dough and pie all bake together in this recipe.
Can I add nuts to the cookie dough?
Yes, if you like nuts, go for it! I like adding pecans or walnuts to my brown butter chocolate chip cookie pie.
Brown Butter Chocolate Chip Cookie Pie
- Total Time: 1 hour, 20 minutes
- Yield: 8 servings 1x
Description
A gooey, chocolate chip cookie in pie form! Brown Butter Chocolate Chip Cookie Pie takes your classic cookie to the next level. Buttery pie crust is filled with chocolate chip cookie dough and baked until golden brown. The result is a slightly nutty, toffee-like flavor dessert with rich, melty chocolate. If you can’t decide between cookie dough and baked cookies…this is the perfect fusion of the two. Gooey and soft on the inside with a slight crisp on the outside. (Plus a buttery, flaky pie crust!) Serve warm with a scoop of vanilla ice cream on top. You’ll keep going back for “just one more” slice.
Ingredients
- 1 pie crust
- 2 sticks (16 tablespoons) butter, softened
- 1 cup brown sugar
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cup flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 oz semi-sweet chocolate chips
- Flaky sea salt for garnish as desired
Instructions
- Place 1 stick (8 tablespoons) of butter in a saucepan over low-medium heat to melt. Allow to melt and bubble while stirring occasionally and watching closely. Once the butter is an amber-brown color and smells like toffee, remove from the heat immediately as it can quickly burn after this point. Pour the brown butter into the bowl you will use to make the cookie dough to allow to cool, about 15-20 minutes.
- Preheat your oven to 350 degrees. Roll the pie crust out and fit into a standard pie plate, cutting off the excess dough around the edges and crimping with your fingers. Refrigerate until ready to use.
- In a large bowl, cream together the brown butter with the remaining 1 stick of butter, sugar and brown sugar on medium speed until light and fluffy, about a couple minutes. Reduce the speed to low and mix in one egg at a time until combined. Mix in the vanilla extract.
- Add in the flour, baking soda, and salt and mix together until combined. Use a rubber spatula to fold in the chocolate chips.
- Transfer the cookie dough to the prepared pie crust and spread in an even layer, being careful to not pull and tug on the pie crust.
- Bake for 50-55 minutes, or until the crust is golden brown and the center is set.
- All to cool before slicing and serving and top with a scoop of vanilla ice cream
Notes
- Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
Nutrition
- Serving Size: 1 slice
- Calories: 548
- Sugar: 27.4
- Fat: 30g
- Saturated Fat: 16.3g
- Carbohydrates: 55.6g
- Protein: 7.6g
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Hi, I’m KJ!
Here you’ll find simple, delicious recipes for the home cook. I strive to make wholesome meals with easy-to-find ingredients that you feel comfortable making in your own kitchen—but I won’t shy away from a few indulgences! (I see you: butter, bacon, cookies!)
