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Cinnamon Chocolate Chip Cookie pie sliced and served.

Cinnamon Chocolate Chip Cookie Pie

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  • Author: KJ & Company -Kate Poskochil
  • Total Time: 1 hour, 15 minutes
  • Yield: 8 servings 1x


Sometimes, it’s nice to enjoy a gooey, warm cookie after your Thanksgiving meal. Don’t get me wrong — pie is a tasty tradition. But every once in a while, it’s fun to switch things up a little. Not everyone is cool with this break from the norm. That’s why Cinnamon Chocolate Chip Cookie Pie is the perfect option. You can have your pie. And your cookies too. No need to pick sides. A rich buttery pie crust is filled with a slightly spiced chocolate chip cookie dough, baked until warm and gooey, and dusted with a sprinkle of cinnamon sugar. Serve the cookie pie warm with a scoop of melty vanilla ice cream. This cozy, festive recipe smells heavenly while it’s baking in the oven. Make this chocolate chip cookie pie recipe for a special treat, or serve it after your Thanksgiving meal. Once people see (and smell) this treat, I guarantee they’ll “make room” for dessert fast.


  • 1 pie crust, defrosted if needed
  • 2 sticks butter, softened
  • ½ cup sugar
  • 1 cup brown sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 2 ¼ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 12 oz semi-sweet chocolate chips

For the topping:

  • 2 tablespoon sugar
  • ¼ teaspoon cinnamon 


  1. 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.  
  2. In a large bowl, cream together the 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. 
  3. Add in the flour, baking soda, salt and cinnamon and mix together until combined. Use a rubber spatula to fold in the chocolate chips. 
  4. 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. 

For the topping:

  1. Combine the sugar and cinnamon together in a small bowl. Evenly top the prepared pie with the cinnamon sugar topping.
  2. Bake for 50-55 minutes, or until the crust is golden brown and the center is set.
  3. Allow to cool before slicing and serving. Serve warm or at room temperature with dollops of whipped cream and a dusting of extra cinnamon. 


  • Extra pie crust can be cut into decorative shapes such as leaves or pumpkins and gently placed on top of the pie before going into the oven to bake. 
  • 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: 20 minutes
  • Cook Time: 50-55min
  • Category: Dessert
  • Method: Baking


  • Serving Size: 1
  • Calories: 851
  • Sugar: 66.7g
  • Carbohydrates: 105.3g
  • Fiber: 3g
  • Protein: 9.8g
  • Cholesterol: 111mg
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