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If you’re craving warm-cookie comfort without scooping individual cookies, this pie is it—golden, crisp edges with a soft, melty middle. It’s simple, unfussy, and perfect for sharing.
Mix in one bowl, bake until the center’s just set, then slice while it’s still warm and gooey. Add a scoop of vanilla and call it a night.
OK, well, I love pecan pie too, but THIS gooey chocolate chip cookie pie…oh my gosh, oh my gosh! I know it sounds simple (and it is), and I’m sure you’re very familiar with a chocolate chip cookie pie, but this chocolate chip cookie pie is like no other.
I hate when people make claims like “the best”, but in my honest opinion (and my family’s), this is the BEST chocolate chip cookie pie. It’s insanely chocolatey, insanely gooey, and perfectly sweet. Aka my favorite things when it comes to dessert. Plus, let’s just be totally honest. I know there are a million and one desserts out there, but I feel like everyone has a serious sweet spot for anything cookie related. This pie is just a giant cookie…but with pie crust on the bottom, so it’s even better. 🙂
Also, this pie makes me super excited for Christmas…shh, don’t tell anyone about those tiny little gingerbread men lookin’ all cute sitting on the top of that crust. My crazy Christmas loving mind just took over and I just had to add them to the crust. Because I mean, pie is great for both Thanksgiving and Christmas, right?
RIGHT.
So, you guys might be looking down at this recipe list and wondering just what makes this pie so much better than any other…just wait for it, it’s coming. My mom has made the Nestle Toll House Chocolate Chip Cookie Pie for as long as I can remember. She didn’t make it for Thanksgiving (that I remember), but more for Christmas and other random special occasions throughout the year.
Just like the rest of the world, my family loves this pie, so I’ve added it to our Thanksgiving menu as well. But you guys, last Thanksgiving I did something a little different to my cookie pie and this one ingredient was the game changer.
GAME CHANGER.
Everyone, say hello to chocolate chip cookie pie made with sweetened condensed milk…and vanilla. Actually, I’ve always added vanilla but I only recently realized that it’s not part of the original recipe. Tip: always add vanilla peeps.
It was holiday baking season, and as usual at that time of year, I had been been baking up a storm…I had an open can of sweet milk in the fridge that was bugging the heck out of me (I hate when I have open cans of things in the fridge – things without tops just stress me out) and I wanted that can outta my fridge as soon as possible. So as I was making my pie, I thought why the heck not add a drizzle or two of sweetened condensed milk? I mean, it is one of my favorite ingredients, so I just went for it.
Little did I know that I had just created the best pie I will probably ever make. I know it seems crazy, but just trust me on this, the sweetened condensed milk adds that “something special” to the pie that made me go “ahhhhh yummmmmmm” and do the whole eyes rolling back thing upon taking the first bite. No one will ever know what it is that makes the pie so good because it is very subtle. The sweet milk just adds that extra special sweetness and a major gooey factor.
I mean, it’s just so freaking good…addictingly GOOD.
Another great thing about this pie…it is just so easy! I do make my own homemade crust, but guys no judgment here if you opt to use store-bought. While I personally find homemade to be much better, sometimes we just need a little help from the store.
I get it.
The most important thing here is the filling which is a grand total of eight ingredients, all of which I really hope you have at home right this second. They are all pantry staples people, you need these stocked, especially during the holidays!
Ingredients:
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Butter: If using melted butter, let it cool slightly so it doesn’t scramble eggs; browned butter adds nutty depth (richer flavor, slightly denser crumb).
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Sugars: Using some brown sugar boosts moisture and chew; more white sugar = crisper edge.
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Eggs: Room temp helps with even mixing; too-cold eggs can re-solidify butter.
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Flour: All-purpose gives classic cookie texture; a 1:1 gluten-free blend can work but may bake up a touch drier—don’t overbake.
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Chocolate: Semi-sweet for balance; dark = less sweet, milk = extra gooey/sweet. Mix chunks + chips for melty pockets + even distribution.
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Add-ins (optional): Chopped walnuts/pecans for crunch; a spoonful of espresso powder to deepen chocolate notes; flaky salt to finish.
Random question: how many pies do you guys make for Thanksgiving? I always make at least two, this pie, pecan pie and then if my brother Brendan is coming I’ll make pumpkin too (no Brendan this year ?…but Christmas is mandatory for everyone!)
Oh and if you guys where wondering, yes, I have been waiting and entire year to tell you about this pie. A whole year! I had to wait because Thanksgiving just felt like the perfect time to share this easy pie. The good news is that now you have the recipe, and you can make it not only for Thanksgiving, but for Christmas as well…and any other day!
Like say maybe today? It is Friday, and after Tuesday’s election I know that America is feeling the need to de-stress. So let’s call it a week and end on a super sweet note, sound good?
FAQ:
Can I bake this in a skillet instead of a pie dish?
Yes—use a similar diameter. Metal skillets bake faster and give crisper edges; start checking earlier and use visual cues.
How do I know it’s done without overbaking?
Look for set, deep-golden edges and a slightly underbaked, glossy center that jiggles softly. The top may have faint cracks from the chocolate—perfect.
Can I make the dough ahead?
Yes, mix and chill the batter a few hours. Let it soften a bit before baking; cold batter needs extra time and can bake a touch denser.
What chocolate is best?
Semi-sweet is classic; dark is richer/less sweet, milk is sweeter/gooier. Use a mix of chips (even melt) and chunks (puddles) for best texture.
Gooey Chocolate Chip Cookie Pie.
Servings: 12 Servings
Calories Per Serving: 425 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pie crust, homemade or store bought
- 2 eggs
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons vanilla
- 1 1/2 sticks (12 tablespoons) butter, softened
- 2 cups semi-sweet chocolate chips
- 2/3 cup sweetened condensed milk
Instructions
- Preheat the oven to 325 degrees F. Grease a pie plate.
- Using and electric mixer, beat the eggs in a medium bowl until foamy, about three minutes. Add the flour, brown sugar, sugar, and vanilla, beat until combined. Add the butter and continue beating until combined, but it will not be smooth. Stir in the chocolate chips.
- Press your pie crust into the prepared pie plate. Drizzle half of the sweetened condensed milk over the bottom of the crust. Spoon in half the filling. Drizzle the remaining sweet milk over the filling. Spoon in the rest of the filling. Transfer to the oven and bake for 55-60 minutes or until a tester inserted into the center comes out clean. Allow to cool at least 20 minutes. Serve warm or at room temperature.
Notes
Adapted from Nestle.
Yup, yup, thought so!
This post was originally published on November 11, 2016
I noticed that you’re recipe was adapted from the Nestle origins—which I have been making for over 40years. It has been our #1 family favorite forever! I would like to try your version with the addition of the sweetened condensed milk, which I imagine would add even more richness to the pie. My question is: you mention browned butter in your post, and I have always used melted butter in my pie. But the actual recipe just calls for softened butter? Have you ever used melted or browned butter?
Hey Jan,
Love to hear this! I love using browned butter, it adds a nuttiness to the pie:) Let me know if you give it a try!
Such a fabulous pie!! A family favorite in our home! Thank you!! I was wondering, Is this pie, your maple cookie pie, and pumpkin pie in any of your recipe books? If so, I’d love to know which ones. These are delicious!
Thanks so much, Amber!! Love to hear this recipe is a favorite:) Sorry, those recipes are only on the blog. Have a nice week! xx
Oh bummer, Thank you!! You as well!
I saw this pie on Facebook last night .Can’t wait to try it.
Thanks so much, Patricia! I hope you love this recipe! xx
Hi. I make many of your recipes every holiday! Thank you for sharing this delicious one. If I use a store bought pie crust, do I need to pre bake it?
Thanks so much, Chelsea!! You do not need to pre bake the pie crust. I hope you love this recipe! Happy Thanksgiving! xx
If I use my own homemade crust do I have to blind bake
Hi Brandi,
You can follow the recipe exactly as written:) Happy Thanksgiving! xx
I have recently discovered your recipes and I am enjoying them. The Pesto Toscano Soup is to die for! Thank you for your skill and sharing it with me. Regarding the pie, I would like to have more cookie and a bit less chocolate. Can you offer a suggestion on the measurements to achieve that? Many thanks, Ila
Hey Ila,
Thanks so much for your kind message and trying some recipes!! You could reduce the chocolate chips to your liking:) I hope you love this recipe! xT
Made this for Friendsgiving and it was amazing!!
Hi Haley,
Wonderful!! I love to hear that you enjoyed this recipe! Thanks so much for your feedback and trying the recipe! Happy Thanksgiving! xT
Can you freeze the batter and then defrost put in pie pan on the the day you want to bake ?
Hey there,
Sure, I don’t see why that wouldn’t work for you! Please let me know if you give this recipe a try, I hope you love it! xx
Hi There- Can you make this recipe ahead? And through which steps?
Hi Brittney,
You can fully make this pie in advance and serve at room temp or just cover with foil and pop in the oven on low for 15 minutes just to warm through. I hope you love this recipe! xx
As usual another fantastic recipe from HBH. I made this for friendsgiving and everyone loved it. The only change I made to the recipe was using 1 cup of chocolate chips instead 2 cups, just based off of the comments I read. This was delicious served with some ice cream! Definitely will be using this recipe again for the holidays!
Hey Ashlyn,
I appreciate you giving this recipe a try and sharing your feedback! Love to hear that it was a winner:) x
I would like to try this recipe but have a couple of questions. Do you use unsalted butter? Also, do you recommend light brown sugar or dark brown?
Hey Laura,
I like to use salted butter:) Light brown sugar is great to use here! I hope you love this recipe! xT
I would like to try this recipe for thanksgiving but I have a couple questions first.
What size pie dish?
Do you pre-bake your pie crust?
How long does pie stay fresh?
Hi Brittany,
I would use a 9 inch pie dish. You do not need to pre-bake your pie crust. This is good at room temp for up to 4 days. Please let me know if you have any other questions! xx
Second time making this. I know a lot of people complained that the chocolate chips sink to the bottom. I used mini chocolate chips this time (1.5 cups instead of 2) and did not have this problem! I also used a bit less sweetened condensed milk than in the recipe. It came out perfectly. Hope this helps some people!
Hey Jill,
Happy Monday!! I am so glad to hear that this recipe turned out well for you, thanks so much for making it! Thanks for sharing about the mini chocolate chips! xT
Hi.. can it be done without the crust?
Thank you!
Hi Alexandra,
I’ve never tested this, but I don’t see why not! Please let me know if you give this recipe a try, I hope you love it! xT
Hello,
I have made this 4 times including just now. The first 2 times the chips seem to sink and make a layer of gooey chocolate. ( looking like your pics). The last 2 times they didn’t separate near as much. What am I doing wrong now?
Thank you,
Tim
Hi Tim,
Thanks for making this recipe!! Hmmm, was there anything you adjusted the second time around? Sorry to hear this! Does it still taste okay? xx
I had some friends over last night and I made this for an easy dessert to offer after the Buffalo white chicken tacos…YUM. Both were obviously a hit. One q, though. All of my chocolate chips went to the bottom of the pie. Is there some hack for that? Maybe coating them in flour or something before adding them to the mix? Thanks for the help!!!
Hey Mary Elizabeth,
Happy Monday!!⛄️ Thanks so much for making this recipe and sharing your feedback, I love to hear that it turned out well for you! Totally normal for the chocolate chips to do that! xT