Easy Chocolate Chip Cookie Pie

Here’s a full, detailed recipe for an Easy Chocolate Chip Cookie Pie that’s perfect for sharing or just enjoying yourself. I’ll include ingredients, step-by-step instructions, and helpful tips to make it foolproof. 🍪🥧

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Easy Chocolate Chip Cookie Pie

Ingredients

• For the cookie pie:

  • 1 cup (2 sticks / 226g) unsalted butter, softened

  • 3/4 cup (150g) granulated sugar

  • 3/4 cup (165g) packed brown sugar

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 2 1/4 cups (280g) all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2 cups (340g) semi-sweet chocolate chips

• Optional for serving:

  • Vanilla ice cream

  • Whipped cream

  • Chocolate drizzle

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Instructions

1. Preheat and prepare pan

1. Preheat your oven to 350°F (175°C).

2. Grease a 9-inch pie pan with butter or non-stick spray, or line it with parchment paper.

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2. Cream the butter and sugars

1. In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy (about 2–3 minutes).
   Tip: Don’t skip this step—it gives your cookie pie a nice soft texture.

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3. Add eggs and vanilla

1. Beat in the eggs one at a time, ensuring each is fully incorporated.

2. Mix in the vanilla extract.

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4. Combine dry ingredients

1. In a separate bowl, whisk together flour, baking soda, and salt.

2. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
   Do not overmix; overmixing can make the cookie pie tough.

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5. Add chocolate chips

1. Fold in 2 cups of chocolate chips evenly with a spatula.
   Optional: You can add nuts like walnuts or pecans here if desired.

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6. Transfer to pie pan

1. Scoop the cookie dough into the prepared pie pan.

2. Press it gently with a spatula to form an even layer, making sure the edges are slightly higher than the center—it will spread during baking.

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7. Bake

1. Bake in the preheated oven for 25–30 minutes, or until the edges are golden brown and the center is just set.
   Tip: The center may look slightly soft; it will firm up as it cools.

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8. Cool and serve

1. Allow the cookie pie to cool in the pan for at least 15–20 minutes before slicing.

2. Serve warm with ice cream, whipped cream, or chocolate drizzle if desired.

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Extra Tips

• For a fudgier pie, slightly underbake (remove 2–3 minutes early).

• Store leftovers in an airtight container at room temperature for 3–4 days.

• This recipe also works in a 9×9-inch square pan if you don’t have a pie pan.

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