Cookie Pie

Our favorite way to eat chocolate chip cookies! This pie has a crisp top with a delicious ooey gooey rich center! This recipe originally calls for regular salted butter, but I decided to try something new- check out the new twist below under instructions for nutty butter (no nuts are used in this process!) It does take time, but oh, it’s worth the flavor! And the calories! 😉 If your wanting to use the nutty butter, you’ll want to begin making it ahead of time before mixing the other ingredients. Hope you Enjoy!!

Total time (w/ reg. butter): 1-1/2 Serving: 8-12 slices Difficulty: easy-moderate


  • 1 frozen unbaked 9-inch pie shell (homemade or store bought)
  • 3/4 cup (1-1/2 stick) softened salted butter *
  • 1/2 cup flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 tsp pure vanilla extract
  • 1 cup milk or semi-sweet chocolate chips


  1. Preheat oven to 325F. Using a fork, pierce the bottom of a frozen pie crust, set aside.
  2. In a large bowl of an electric mixer, beat eggs on high until light and bubbly. Add flour and sugars, mix on medium speed until incorporated. Scrape down the sides and give a quick mix.
  3. Add vanilla and regular softened butter or nutty flavored softened butter,* to mixture and blend on low-medium speed. Scrape down sides. Add chocolate chips, and mix on low speed.
  4. Pour into pie crust and bake for 50 to 60 minutes, or until a toothpick inserted halfway in the center comes out clean. Cool on a wire rack for about 20-30 minutes. Serve warm with vanilla ice cream!

Instructions for Nutty Butter — No nuts are involved in this process!

  1. Melt butter in a saucepan over medium-high heat. Cook, gently whisking the particles here and there until they start turning a golden brown and butter smells nutty, about 5 minutes. (BTW the smell is amazing!!) Remove from heat and continue to whisk until butter is a rich brown color.
  2. Transfer to a medium glass container and place in fridge for an hour to cool. If butter has not set up properly in fridge, place in freezer for about 20 minutes. Keep an eye on it, so it does not solidify through. Butter needs to have a soft consistency.
  3. Once it’s solidified a bit and is soft (not melted!) take a mini whisk or fork to mix, as the brown particles may have settled to the bottom. Set aside, and begin the instructions above!

Recipe Notes:

*If nutty butter is left in the fridge or freezer for too long and is hard, set it out on the counter to reach room temperature!

*Just a thought, many chocolate chip cookie recipes that I’ve come across say to refrigerate dough overnight- I think refrigerating the cookie pie (in an airtight container or Saran Wrap cover,) overnight might give a even better flavor and form. This is my next thing to experiment! Maybe taking another longer step like refrigeration, isn’t worth the whole process of making the nutty butter- but for those of you who enjoy baking and trying new delicious remakes, this is a “worthwhile” process!

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