This brown butter chocolate chip cookie pie takes everything you love about a classic chocolate chip cookie and turns it into a gooey, sliceable dessert. It has brown butter cookie dough studded with melty chocolate chips inside a buttery pie crust.
A chocolate chip cookie pie is one of my favorite desserts to make for Christmas! It combines two holiday classics, cookies and pie, for the ultimate cookie season treat!
The cookie dough is made with brown butter for a deep toasty flavor. I used a combination of chocolate chips and M&Ms, so the dough is quite sweet but perfectly balanced by the crunchy, salty pie crust.
The pie is just as easy to make as a batch of cookies (especially if you use store-bought pie crust), plus you don't have to scoop individual cookies. It's truly perfect- love at first bite!
If you love this pie, you'll also love this s'mores skillet cookie! I have lots of unique chocolate chip cookie recipes on the blog too, like my favorite milk chocolate chip cookies, chocolate chipless cookies, and festive chocolate chip cutout cookies.
Key Ingredients
For the full ingredient list and quantities, see the recipe card at the bottom of this blog post.
- Unsalted butter- Unsalted butter gives you full control over the salt in both the crust and filling. I recommend European-style butter because it has a higher butterfat content, which gives a richer flavor and extra-flaky layers.
- Granulated sugar and light brown sugar- A combination of white sugar and brown sugar adds the right balance of sweetness and moisture. The granulated sugar helps the filling set, while the brown sugar adds chew and a caramel flavor that pairs perfectly with brown butter.
- All purpose flour- Measuring flour accurately is key for getting the right texture. The most reliable method is weighing it in grams. If you're using measuring cups, fluff the flour first, then spoon it into the cup and level it off. Don't scoop directly from the bag, or you'll pack in too much flour and end up with a dry pie!
- Chocolate chips- I used a combination of semi-sweet chocolate chips and holiday M&Ms to make this pie extra festive! Dark chocolate chips work too, but I wouldn't use anything sweeter. You can add other mix-ins like chopped nuts, toffee bits, peanut butter chips, or whatever you have in your pantry.
How to Make the Pie Crust
Step 1: In a large bowl, whisk together the flour and salt.
Step 2: Add the cold, cubed butter and toss to coat. Use your fingers to press the butter into flat pieces, working it into the flour.
A pastry cutter works if needed, but the crust won't be quite as flaky. Keep breaking down the butter until the biggest pieces are pea-sized. Those larger bits melt in the oven and create the flaky layers we're after.
Step 3: Add the ice water a little at a time, starting with 2 tablespoons. Use your hands to mix it in so the flour hydrates evenly. The dough should still look a bit crumbly but stick together when pressed between your hands.
Step 4: Transfer the mixture to a lightly floured surface and shape it into a disc. Wrap it tightly in plastic and chill for at least 30 minutes.
Step 5: Roll the chilled dough into a circle. Slice it in half with a bench scraper, stack the halves, and roll them together into a 1-inch-thick disc. This step helps create extra flakiness. Wrap again and chill for 30 minutes.
Step 6: Roll the dough into an 11-inch circle. Place it into a 9-inch pie dish, fold the excess under to form the edge, and crimp as desired. Chill in the freezer while you preheat the oven to 350ยฐF.
Step 7: Once the oven is preheated, line the inside of the pie crust with parchment paper and fill with pie weights (ceramic, or you can use dried beans or rice).
Step 8: Bake the crust for 15 minutes, then take out of the oven and reduce the heat to 325ยฐF.
This step is called "parbaking". It gives the crust a head start so the bottom isn't soggy and prevents the shell from shrinking when the whole pie is baked.
How to Make the Filling
Step 9: First, brown the butter. Add the butter to a saucepan and melt over medium heat. Continue cooking, stirring often. After the butter sizzles and pops, the milk solids will sink to the bottom.
The brown butter is done when the butter foams and the milk solids turn golden brown. Remove from heat and let it cool for 10-15 minutes.
Step 10: In a large bowl, whisk the granulated sugar and brown sugar together. Pour in the slightly cooled brown butter and stir until smooth and glossy.
Step 11: Whisk in the eggs and vanilla until the mixture looks thick and shiny.
Step 12: Gently fold the flour and salt into the wet ingredients until just combined. When there are a few white streaks of flour left, stop and fold in the chocolate chips.
Step 13: Pour the batter into your pie crust, spreading it into an even layer. Brush the edges of the crust with egg wash and bake at 325ยฐF for 45-50 minutes or until golden brown.
Step 14: Let the pie cool to room temperature, then top with ice cream or whipped cream and serve!
Expert Baking Tips
- Chill the crust for the flakiest layers. Chilling the pie dough at each stage gives the butter time to firm back up. Cold butter creates steam in the oven, forming distinct flaky layers. If at any point the dough starts feeling soft or sticky, pop it back in the fridge for 10 minutes. The longer it's chilled, the cleaner it rolls out and the flakier it bakes.
- Don't overmix the filling. Gently fold the flour in until you no longer see dry streaks. Overmixing develops too much gluten in the flour, which can make the filling tough and cakey instead of soft and gooey.
- Slightly underbake. This pie is meant to be soft and gooey in the center, so pull it from the oven as soon as the top is golden and the edges look set. The middle will continue to firm up as it cools. If the center looks wet, however, it needs a few more minutes in the oven.
Frequently Asked Questions
If you don't have time to make your own pie dough, you can totally make this with a pre-made frozen pie crust. Just make sure it is unbaked. I will say, though, that making pie dough from scratch is totally worth it!
Store the pie in an air tight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. After that, you can store it in the refrigerator for 4 more days.
Yes! Make sure the pie is completely cool, then lift it out of the pie pan and wrap it in plastic wrap and a layer of aluminum foil. It can be frozen for up to 2 months.
More Cookie Recipes to Try
๐ Recipe
Brown Butter Chocolate Chip Cookie Pie
Equipment
- 1 9-inch pie pan
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
Pie Crust
- 170 grams all purpose flour
- ยฝ teaspoon salt
- 114 grams unsalted butter cold
- 60 grams ice water
- 1 large egg for egg wash
Chocolate Chip Cookie Filling
- 227 grams unsalted butter
- 100 grams granulated sugar
- 105 grams light brown sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 65 grams all purpose flour
- ยพ teaspoon salt
- 200 grams semi-sweet chocolate chips
Instructions
Pie Crust
- Whisk the flour and salt in a large bowl.170 grams all purpose flour, ยฝ teaspoon salt
- Add the cold, cubed butter and toss to coat. Press the butter into flat pieces with your fingers until the largest bits are pea-sized. (A pastry cutter works, but the crust won't be as flaky.)114 grams unsalted butter
- Add ice water a little at a time, starting with 2 tablespoons, mixing with your hands until the dough is still crumbly but holds together when pressed.60 grams ice water
- Turn the dough onto a lightly floured surface, shape it into a disc, wrap in plastic, and chill for at least 30 minutes (or up to 2 days).
- Roll the dough into a circle, cut it in half, stack the halves, and roll into a 1-inch-thick disc. Wrap again and chill for another 30 minutes.
- Roll the dough into an 11-inch circle. Fit it into a 9-inch pie dish, fold the excess under, and crimp the edges. Freeze while preheating the oven to 350ยฐF.
- Once preheated, line the crust with parchment and fill with pie weights. Bake for 15 minutes, then remove from the oven and lower the heat to 325ยฐF.
Chocolate Chip Cookie Filling
- Brown the butter in a saucepan over medium heat, stirring until the milk solids turn golden. Remove from heat and cool for 10-15 minutes.227 grams unsalted butter
- Whisk together both sugars in a large bowl. Add the cooled brown butter and whisk until smooth.100 grams granulated sugar, 105 grams light brown sugar
- Whisk in the eggs and vanilla vigorously until the mixture is smooth and frothy.2 large eggs, 2 teaspoons vanilla extract
- Fold in the flour and salt until almost combined, then mix in the chocolate chips.65 grams all purpose flour, ยพ teaspoon salt, 200 grams semi-sweet chocolate chips
- Pour the filling into the crust, spreading it evenly. Brush the edges with egg wash, sprinkle more chocolate chips on top, and bake at 325ยฐF for 45-50 minutes or until golden. Note: if the pie crust has cooled too much, butter might leak while baking. I recommend placing a sheet pan on the bottom oven rack to catch the drippings.1 large egg
- Let cool to room temperature, then serve with ice cream or whipped cream.
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