Cookie Pie – A giant soft and chewy Chocolate Chip Cookie baked in a pie dish and decorated with chocolate frosting. Perfect for any celebration, and way easier than making a cake!
We’re celebrating today! Our sweet Jake is turning SEVEN!
Jake is having several birthday celebrations this year, and this Cookie Pie will be making an appearance during at least one of them. Kids and adults both go crazy for this thing. Isn’t it fun?!
Note: I might also be living out my childhood fantasy of always wanting one of those birthday “cookie cakes” from the cookie shop in the mall food court. You know what I’m talking about, right? This is my version of those, but homemade … because homemade is always better.
Is it a pie? Is it a cookie? It’s a cookie in the shape of a pie! Pssst … it’s actually easier than making cookies. Here’s how you do it:
Mix up a basic cookie dough, add your mix ins (we’re using chocolate chips, but you could also use M&M’s or candy bars), then press it into a pie dish and bake it. Once it’s cooled, decorate the outside with chocolate frosting and throw on some rainbow sprinkles. Prefer traditional cookies? Try our Chocolate Chip Cookie recipe.
You can serve this Cookie Pie as is, or you can top each slice with a scoop of ice cream and some hot fudge. Either way it’s delicious!
If you’re a fan of soft cookies this recipe is for you. I add a little cornstarch to the batter to soften it, and I also underbake the cookie just slightly. The edges are golden brown and barely crisp, and the center practically melts in your mouth.
All that’s left to do is think of a reason to make this cookie pie. I’d say the fact that today is Friday is reason enough. Make it!
NEVER MISS A RECIPE! SUBSCRIBE to our free NEWSLETTER – LIKE us on FACEBOOK – Follow on INSTAGRAM
Love COOKIES? Me too! Check out these COOKIE RECIPES:
Chocolate Chip Cookie Pie
- 10 tablespoons unsalted butter, softened but still cool
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ½ cups all purpose flour
- 1 ½ teaspoons cornstarch
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 1 cup semisweet chocolate chips
- 3 tablespoons unsalted butter softened
- 2 tablespoons unsweetened cocoa powder sifted
- 1 ¼ cups powdered sugar sifted
- ½ teaspoon pure vanilla extract
- 1 -2 tablespoons milk
- sprinkles, for garnish
- Preheat oven to 350°F. Generously grease a 9 ½ inch pie dish and line the bottom with a round of parchment paper. Set aside.
- With a hand mixer or stand mixer, beat butter and sugars for several minutes, until light and fluffy. Add egg and vanilla extract, beat to combine, scraping the sides of the bowl as necessary.
- In a separate bowl, combine flour, cornstarch, baking soda, and salt. With the mixer on low, slowly add the the dry ingredients, mixing until combined. Be sure to mix in the dry ingredients for at least a full minute.
- Using a rubber spatula or wooden spoon, stir in all but 1 tablespoon chocolate chips. Press the dough evenly into the prepared dish (dampen your fingers with water, if necessary). Sprinkle the remaining 1 tablespoon of chocolate chips onto the top of the dough, lightly pressing them down.
- Bake for 23-25 minutes, until the edges are light golden brown., and the center is still slightly underdone. Cool completely.
- Beat butter, cocoa powder, powdered sugar, vanilla extract, and 1 tablespoon of milk for several minutes. If necessary, add an additional tablespoon of milk to thin the frosting.
- Using a pastry bag with a decorating tip, pipe the frosting around the outside edge of the cooled cookie. Decorate with sprinkles.
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Leave a Reply