Chocolate Chip Cookie Pie

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This rich and chocolatey Chocolate Chip Cookie Pie will be one of your new favorite treats. I love making them for special occasions instead of a classic pie or cake. Kids and adults alike go crazy for it. I decorated this one red, white, and blue but you can decorate it for another holiday, or special occasion, or keep it plain.

A forkful of chocolate chip cookie pie held up over the plate with the full pie in the background.

The yellow cake mix adds a softness to the cookie while the chocolate chips add a subtle sweetness. It has the texture of a cake-like cookie with golden brown, slightly crispy edges. Topped with M&M's and crushed cookies, this cookie pie dessert is incredibly decadent!

If you like creative chocolate chip cookie recipes, you will love Air Fryer Cookie Cake and Lazy Cookie Bars.

Why You’ll Love This Chocolate Chip Pie Recipe

Easy to make: This is a super simple recipe for a chocolate chip dough pie using cake mix. It saves time and ingredients.
Budget-friendly: All of the ingredients are inexpensive and easy to find. Items like eggs, butter, and vanilla are staples that many people already have on hand.
Crowd favorite: It’s a yummy shareable treat that is perfect for any special event. I haven’t met anyone who didn’t love a slice of this giant chocolate chip cookie.

Ingredients

The ingredients needed for this recipe are fairly minimal. You will notice that half of them are for decorating. They aren’t necessary but kick the presentation and indulgence up a notch.

Yellow cake mix: I like to use a boxed cake mix in this recipe to save some time. The result is still super delicious. Be sure not to use the ingredients listed on the box and follow the recipe in the card below using only the dry mix.
Eggs: Leave your eggs on the counter for at least 15 minutes, Cold eggs don’t mix as well.
Butter: I use melted butter in this recipe for richness. Be sure after it is melted that you cool it to room temperature before adding it to the rest of the ingredients.
Vanilla: The subtle vanilla flavor compliments the chocolate in the dough.
Mini chocolate chips: I like using mini chocolate chips to ensure there’s a little bit of chocolate in every bit. Regular chocolate chips work great as well. I prefer semi-sweet because they have just the right amount of sweetness to balance the other ingredients and toppings.
Red and blue M&Ms: For patriotic flair, I garnish the cookie pie with red and blue M&M’s after it bakes. Feel free to fold them into the cookie dough as well.
White icing: I decorated the border of the pie with piped white icing. You can skip this if you like but I love the presentation, especially for parties.
Sprinkles: Use any color or variety of sprinkles to give the finished chocolate chip pie some flair.
Chocolate chip cookies: Crush your favorite mini chocolate chip cookies as a tasty garnish. I like to use crunchy cookies for textural contrast.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

Oreo Cookie Pie: Either add crushed Oreos into the cookie dough or garnish the pie once it’s baked. You can do both, too!
Peanut Butter Chocolate Chip Cookie Pie: Add some peanut butter to the cookie dough and garnish with peanut butter cups.
White Chocolate Coconut Cookie Pie: Swap the semi-sweet chocolate chips for white chocolate chips and add shredded coconut. Finish the cookie pie with tasty toasty coconut.
Caramel Chocolate Chip Pie: Drizzle caramel sauce over the cookie as soon as it comes out of the oven for a gooey, sweet, AND salty addition.

How to Make a Chocolate Chip Cookie Pie

The instructions for this chocolate chip pie recipe are incredibly simple to follow. Preheat the oven to 350 degrees F while you are getting the cookie dough prepared. Don’t forget to grease the pie so the slices come out easily, too!

Step 1: Prepare the cookie dough. Combine the cake mix, eggs, melted butter, and mini chocolate chips in a large mixing bowl.

Step 2: Mix it up. Whisk the ingredients all together until they are well combined.

Step 3: Spread in the pan and bake. Pour the dough into the greased pie pan and spread it evenly with a rubber spatula. Bake it in the oven for about 25 minutes or until the edges are brown and the middle has set.

Step 4: Top with M&M’s. Once the cookie pie has been removed from the oven, sprinkle the M&M’s on top. This will help them to stick to the cookie as it cools. Let the cookie sit and finish cooling to room temperature.

Step 5: Decorate the cookie pie. Scoop the icing into a piping bag and pipe it around the edges in your favorite design. Add some sprinkles and cookie crumbles in the center.

⭐️ Pro Tip: If you don’t have a piping bag, use a resealable bag instead. Cut one of the corners off and pipe the icing onto the cookie.

Step 6: Serve. Once it is decorated, you can slice it and enjoy!

If you love this cookie pie recipe you may also enjoy my Cast Iron Skillet Cookie or our Homemade Peppermint Oreos recipes.

⭐️ Hint: Allow the chocolate chip pie plenty of time to cool completely. The icing will melt if it is added to a warm cookie.

A slice of cookie skillet held up over the pie plate.

Storage

Storing: Store this cookie pie at room temperature for up to 5 days. Tightly cover it with foil or plastic wrap. You can also store it in the fridge if you prefer.
Freezing: Cover with plastic wrap and store it in the freezer for up to 3 months. You may also store slices of it individually in freezer bags. Thaw them in the refrigerator overnight before reheating and eating.
Reheating: If you want a warm cookie slice, place it in the microwave for 15-20 seconds or until warm. Just keep in mind that this will melt the icing if decorated.

Serving Suggestions

You can’t go wrong with a scoop of ice cream on a warm, gooey cookie. Try homemade Peanut Butter and Jelly Ice Cream, Hot Chocolate Ice Cream, or White Chocolate Raspberry Ice Cream with this recipe.
Try dipping it in Funfetti Dip or Pumpkin Cream Cheese Dip for an extra decadent treat!

Chocolate chip cookie pie on a plate with a fork sticking up in the pie for a bite.

Recipe Tips

Don’t overbake it: It is normal for the middle to be gooey but not jiggly when fully baked. It will dry out if it is left in the oven too long.
Use toothpicks: When wrapping the pie, use toothpicks to prevent the plastic wrap from squishing or smudging the decorations.
Freeze before frosting. To preserve the texture of the icing, freeze the cookie without it and add it after it has thawed.

Recipe FAQs

Can I make it in a different-sized pie pan?

Sure! Just keep in mind that the baking time will vary based on the size. I used a 10-inch pan that is 2 inches deep.

Can I add other mix-ins?

Absolutely. Other chips, nuts, and dried fruit can be added or swapped. Just don’t add too many different varieties and overload the cookie so it bakes properly.

Should I enjoy this warm or cold?

I love this cookie warm without icing. If you are decorating it, it is best cold or room temperature.

A slice of chocolate chip pie on a plate garnished with icing and a chocolate chip cookie.

Do you like chocolate chip cookies? Here are some recipes you may also like to try!

Ready to get cooking? Remember that you can print this recipe if you would like.