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Giant chocolate chip cookie decorated with chocolate frosting and sprinkles.
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4.5 from 8 votes

Chocolate Chip 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!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Calories 542kcal



  • 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
  • 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.


Calories: 542kcal | Carbohydrates: 69g | Protein: 4g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 70mg | Sodium: 248mg | Potassium: 197mg | Fiber: 2g | Sugar: 46g | Vitamin A: 610IU | Calcium: 39mg | Iron: 2.9mg