Description
This Deep Dish Cookie Pie is a decadent dessert featuring a giant, soft, and chewy cookie packed with chocolate chips and caramelized edges. Baked in a deep pie pan, it offers a luscious gooey center that pairs perfectly with optional homemade caramel sauce, making it an irresistible treat for chocolate lovers and dessert enthusiasts alike.
Ingredients
Scale
For the Cookie Dough:
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups semi-sweet chocolate chips (or mix with milk, dark, or white chocolate)
For the Caramel Sauce (Optional):
- ½ cup unsalted butter
- 1 cup packed brown sugar
- ¼ cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the Cookie Dough: Preheat your oven to 350°F (175°C). Grease a 9-inch pie pan or deep dish skillet with butter or non-stick spray, or line it with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt. In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy for about 3 minutes using an electric mixer. Add the eggs one at a time, mixing well after each addition, then stir in vanilla extract. Gradually add the dry ingredients to the wet ingredients and mix just until combined to avoid overmixing. Fold in the chocolate chips.
- Assemble the Pie: Transfer the cookie dough into the prepared pie pan, spreading it evenly with a spatula so it covers the bottom and slightly up the sides. The dough will spread as it bakes, so a thick or piled appearance initially is fine.
- Bake: Bake the cookie pie in the preheated oven for 30-40 minutes. Start checking around 25 minutes for golden brown edges and a center that is still slightly soft. If the edges brown too quickly, loosely cover the pie with foil to prevent burning while allowing the center to cook through.
- Make the Caramel Sauce (Optional): While baking, melt butter and brown sugar in a medium saucepan over medium heat, stirring constantly until sugar melts and mixture bubbles. Let it bubble for about 2 minutes, then slowly stir in heavy cream, continuing to stir until smooth. Remove from heat and add vanilla extract and a pinch of salt. Let it cool slightly before drizzling over the pie.
- Serve: Remove the cookie pie from oven and cool for 10-15 minutes, allowing the center to firm up. Drizzle with caramel sauce if desired and serve warm with vanilla ice cream or whipped cream.
Notes
- For extra gooeyness, slightly underbake the cookie pie; it will firm up to a chewy texture as it cools.
- Add chopped nuts (walnuts, pecans, macadamia) or toffee bits for additional texture and flavor.
- Try swirling in peanut butter to vary the flavor profile.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
- Reheat slices briefly in the microwave to bring back the gooey texture.
