Gooey Chocolate Chip Pie
This easy-to-make Gooey Chocolate Chip Pie is a giant cookie filled with chocolate chips and mini marshmallows baked up in a pie plate. Every wedge tastes like a thick, chewy chocolate chip cookie with an overload of chocolate!!
This Chocolate Chip Cookie Pie is easier to make than a batch of cookies since, in essence, it’s just one BIG cookie. No need to scoop and bake dozens of individual cookies.
Why You Must Make
- It’s super easy to make!
- Both kids and grown-ups will love it.
- You can glam it up for company with a scoop of ice cream and toppings or make it simple and serve plain wedges.
- From the comments: This is the best pie recipe ever! My family loves chocolate chip cookies & this was a hit with them! 5 stars!!!!
I think my family would be happy if I’d just make batch after batch of chocolate chip cookies. But in order to treat them AND have a fresh blog post to share, I have to get inventive. That’s where this gooey Chocolate Chip Pie comes in.
With both mini chocolate chips and semisweet chocolate chips and a surprise addition of mini marshmallows, this dessert was basically a humongous chocolate chip cookie! There were no complaints when this cookie pie came out of the oven. You might also enjoy this decadent Fudgy Brownie Pie.
If you can make the most basic cookie dough, you can make this cookie pie or cookie cake. Here are a few tips to make the process go seamlessly.
- PRO-Tip: Get your butter out of the fridge an hour or two before you start mixing so it’s soft and easy to mix. Eggs will also incorporate more easily when not icy cold, but butter is a higher priority.
- If you forget, you can microwave a cup of water in a Pyrex measuring cup, then set the butter in the microwave with the hot water and shut the door. The heat from the water will help soften the butter.
- Prep your pan well. I found that greasing it with butter, then dusting it with flour worked well.
- I like to mix cookie dough by hand, but I did use a mixer for this batter. You can cream the butter and sugar on high speed, but once you incorporate the dry ingredients, turn your mixer down to low. You do not want to over-activate the gluten in the flour and you also do not want to incorporate any excess air into the dough. PRO-Tip: Overbeating will make a more cake-like pie, and you definitely want a chewy, dense consistency.
- Also, mix in the chocolate chips and marshmallows with a wooden spoon instead of the mixer. The marshmallows will become misshapen during the mixing process, so I like to reserve some to press into the surface before baking.
- Feel free to add whatever kinds of chocolate chips you like best. Bittersweet, white chocolate, butterscotch chips, etc. will all work well. Adding chopped pecans or walnuts is tasty, too!
- Usually, I spread the dough with an offset spatula, but it’s easier to press this dough into the pie plate with your hands, then smooth the surface with the spatula if desired.
- I made divots across the surface of the dough with my finger, then pressed a few more mini marshmallows across the surface for a pretty presentation. This step is totally optional.
- The original recipe said to bake for 20 minutes but mine wasn’t nearly done at that point. It all depends on your oven. My gooey chocolate chip cookie pie took closer to 30 minutes. I’d rather underbake than overbake, but you do not want raw dough in the middle.
Frequently Asked Questions
Cornstarch added to cakes or cookies can soften the proteins in flour, therefore making more tender baked goods. If you ever are out of cake flour and do a Google search on what to use instead, you’ll find that adding cornstarch to all-purpose flour makes homemade cake flour. And cake flour makes a more tender crumb, too.
PRO-Tip: So here’s a bonus recipe for you. To make your own cake flour, measure out a cup of flour, then remove 2 tablespoons of the flour and replace it with 2 tablespoons of cornstarch. Voila, you have one cup of a perfect cake flour substitution!
Yes, just line the pie plate with crust, then pat in the cookie dough and bake. Watch the edges of the crust and cover the crust with foil if it starts to get too dark.
It’s delicious served at room temperature or gently warmed in the microwave to make the chocolate chips and marshmallows gooey. The wedges can also be topped with ice cream, hot fudge, sprinkles, etc.
If wrapped well with plastic or foil, it will stay fresh at room temperature for 3-4 days. It can also be frozen if wrapped airtight for up to 3 months. Just defrost overnight in the refrigerator before serving.
You May Also Like:
If I only made chocolate chip cookies for dessert, I wouldn’t get any complaints from the hubby. But to shake things up a bit, here are a few dessert twists on or using chocolate chip cookies!
- Chocolate Chip Cookie Cheesecake Parfaits from Shugary Sweets
- Layered Chocolate Chip Cookies
- Mocha Chocolate Chip Icebox Cake
- S’mores Cookie Cake Chocolate Chip Cookie Cheesecake Parfaits
- Plus more of my Best Cookie Recipes
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- ¾ cup butter, at room temperature
- ¾ cup brown sugar
- ¼ cup sugar
- 1 egg
- 2 teaspoons. vanilla extract
- 2 cups flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
- ¾ cup mini chocolate chips
- 1 cup mini marshmallows, reserving some to garnish, if desired
- Preheat the oven to 350 degrees. Grease a 9-inch pie plate with butter, then dust with flour or use a flour and oil baking spray.
- With a hand mixer, beat together the butter and sugars. Add egg and vanilla and mix until combined.
- Adjust your mixer to low to incorporate the dry ingredients, then carefully mix in the chocolate chips and marshmallows with a wooden spoon or spatula.
- Press into the prepared pan and bake for about 20-25 minutes for a gooey center or 30+ minutes for a firm center.
- Cool to room temperature before cutting into wedges.
Adapted from Averie Cookes via Hugs & Cookie XOXO
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Serving Size:1 slice
Amount Per Serving: Calories: 573Total Fat: 30gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 69mgSodium: 450mgCarbohydrates: 77gFiber: 3gSugar: 47gProtein: 6g