Gooey Chocolate Chip Cookie Pie.

If you’re craving warm-cookie comfort without scooping individual cookies, this pie is it—golden, crisp edges with a soft, melty middle. It’s simple, unfussy, and perfect for sharing.

Mix in one bowl, bake until the center’s just set, then slice while it’s still warm and gooey. Add a scoop of vanilla and call it a night.

OK, well, I love pecan pie too, but THIS gooey chocolate chip cookie pie…oh my gosh, oh my gosh! I know it sounds simple (and it is), and I’m sure you’re very familiar with a chocolate chip cookie pie, but this chocolate chip cookie pie is like no other.

I hate when people make claims like “the best”, but in my honest opinion (and my family’s), this is the BEST chocolate chip cookie pie. It’s insanely chocolatey, insanely gooey, and perfectly sweet. Aka my favorite things when it comes to dessert. Plus, let’s just be totally honest. I know there are a million and one desserts out there, but I feel like everyone has a serious sweet spot for anything cookie related. This pie is just a giant cookie…but with pie crust on the bottom, so it’s even better. 🙂

Also, this pie makes me super excited for Christmas…shh, don’t tell anyone about those tiny little gingerbread men lookin’ all cute sitting on the top of that crust. My crazy Christmas loving mind just took over and I just had to add them to the crust. Because I mean, pie is great for both Thanksgiving and Christmas, right?

RIGHT.

So, you guys might be looking down at this recipe list and wondering just what makes this pie so much better than any other…just wait for it, it’s coming. My mom has made the Nestle Toll House Chocolate Chip Cookie Pie for as long as I can remember. She didn’t make it for Thanksgiving (that I remember), but more for Christmas and other random special occasions throughout the year.

Just like the rest of the world, my family loves this pie, so I’ve added it to our Thanksgiving menu as well. But you guys, last Thanksgiving I did something a little different to my cookie pie and this one ingredient was the game changer.

GAME CHANGER.

Everyone, say hello to chocolate chip cookie pie made with sweetened condensed milk…and vanilla. Actually, I’ve always added vanilla but I only recently realized that it’s not part of the original recipe. Tip: always add vanilla peeps.

It was holiday baking season, and as usual at that time of year, I had been been baking up a storm…I had an open can of sweet milk in the fridge that was bugging the heck out of me (I hate when I have open cans of things in the fridge – things without tops just stress me out) and I wanted that can outta my fridge as soon as possible. So as I was making my pie, I thought why the heck not add a drizzle or two of sweetened condensed milk? I mean, it is one of my favorite ingredients, so I just went for it.

Little did I know that I had just created the best pie I will probably ever make. I know it seems crazy, but just trust me on this, the sweetened condensed milk adds that “something special” to the pie that made me go “ahhhhh yummmmmmm” and do the whole eyes rolling back thing upon taking the first bite. No one will ever know what it is that makes the pie so good because it is very subtle. The sweet milk just adds that extra special sweetness and a major gooey factor.

I mean, it’s just so freaking good…addictingly GOOD.

Another great thing about this pie…it is just so easy! I do make my own homemade crust, but guys no judgment here if you opt to use store-bought. While I personally find homemade to be much better, sometimes we just need a little help from the store.

I get it.

The most important thing here is the filling which is a grand total of eight ingredients, all of which I really hope you have at home right this second. They are all pantry staples people, you need these stocked, especially during the holidays!

Ingredients:

• Butter: If using melted butter, let it cool slightly so it doesn’t scramble eggs; browned butter adds nutty depth (richer flavor, slightly denser crumb).

• Sugars: Using some brown sugar boosts moisture and chew; more white sugar = crisper edge.

• Eggs: Room temp helps with even mixing; too-cold eggs can re-solidify butter.

• Flour: All-purpose gives classic cookie texture; a 1:1 gluten-free blend can work but may bake up a touch drier—don’t overbake.

• Chocolate: Semi-sweet for balance; dark = less sweet, milk = extra gooey/sweet. Mix chunks + chips for melty pockets + even distribution.

• Add-ins (optional): Chopped walnuts/pecans for crunch; a spoonful of espresso powder to deepen chocolate notes; flaky salt to finish.

Random question: how many pies do you guys make for Thanksgiving? I always make at least two, this pie, pecan pie and then if my brother Brendan is coming I’ll make pumpkin too (no Brendan this year ?…but Christmas is mandatory for everyone!)

Oh and if you guys where wondering, yes, I have been waiting and entire year to tell you about this pie. A whole year! I had to wait because Thanksgiving just felt like the perfect time to share this easy pie. The good news is that now you have the recipe, and you can make it not only for Thanksgiving, but for Christmas as well…and any other day!

Like say maybe today? It is Friday, and after Tuesday’s election I know that America is feeling the need to de-stress. So let’s call it a week and end on a super sweet note, sound good?

FAQ:

Can I bake this in a skillet instead of a pie dish?
Yes—use a similar diameter. Metal skillets bake faster and give crisper edges; start checking earlier and use visual cues.

How do I know it’s done without overbaking?
Look for set, deep-golden edges and a slightly underbaked, glossy center that jiggles softly. The top may have faint cracks from the chocolate—perfect.

Can I make the dough ahead?
Yes, mix and chill the batter a few hours. Let it soften a bit before baking; cold batter needs extra time and can bake a touch denser.

What chocolate is best?
Semi-sweet is classic; dark is richer/less sweet, milk is sweeter/gooier. Use a mix of chips (even melt) and chunks (puddles) for best texture.

Gooey Chocolate Chip Cookie Pie.

4.21 from 429 votes

12 Servings

by Tieghan Gerard

calories 425kcal

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Prep15 minutes mins

Cook55 minutes mins

Total1 hour hr 10 minutes mins

The sumptuous, gooey pie is like no other

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Ingredients 

1x2x3x

• ▢ 1 pie crust, homemade or store bought
• ▢ 2 eggs
• ▢ 1/2 cup all-purpose flour
• ▢ 1/4 cup brown sugar
• ▢ 1/4 cup granulated sugar
• ▢ 2 teaspoons vanilla
• ▢ 1 1/2 sticks (12 tablespoons) butter, softened
• ▢ 2 cups semi-sweet chocolate chips
• ▢ 2/3 cup sweetened condensed milk

Instructions 

• Preheat the oven to 325 degrees F. Grease a pie plate.
• Using and electric mixer, beat the eggs in a medium bowl until foamy, about three minutes. Add the flour, brown sugar, sugar, and vanilla, beat until combined. Add the butter and continue beating until combined, but it will not be smooth. Stir in the chocolate chips.
• Press your pie crust into the prepared pie plate. Drizzle half of the sweetened condensed milk over the bottom of the crust. Spoon in half the filling. Drizzle the remaining sweet milk over the filling. Spoon in the rest of the filling. Transfer to the oven and bake for 55-60 minutes or until a tester inserted into the center comes out clean. Allow to cool at least 20 minutes. Serve warm or at room temperature.

Notes

Adapted from Nestle.

Nutrition

Calories: 425kcal | Carbohydrates: 44g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 95mg | Potassium: 268mg | Fiber: 2g | Sugar: 28g | Vitamin A: 100IU | Vitamin C: 0.4mg | Calcium: 77mg | Iron: 2.7mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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