This Easy Chocolate Chip Cookie Pie is basically one giant cookie baked in a pie pan. So say my children who would love to eat the entire thing saying, “What? I only ate one cookie…”
What is it about using a normal recipe but baking it in a new way that suddenly makes it taste better? This is the Chocolate Chip Cookie recipe I’ve been using since I was a 3rd grader (with the exception that I now use real butter and freshly ground whole wheat flour). I have always baked them as regular cookies or in a pan to make bar cookies.
But recently I decided to half the recipe, press the dough into a pie pan, and bake it as a thick cookie pie. The household was excited. My 16-year old drove to the store to buy ice cream to top it. (Hmm, I wonder if he would have run so eagerly to the store to buy mixed greens or broccoli had that been my request? Ha!)
This Chocolate Chip Cookie Pie, fresh out of the oven and topped with vanilla ice cream is a huge hit and a fun variation to boring ol’ cookies. As if there’s anything boring about homemade cookies.
Easy Chocolate Chip Cookie Pie
- ½ cup melted or softened butter (1 stick)
- ½ cup brown sugar or sucanat
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ teaspoon vanilla extract
- 1 egg
- 1¼ cups whole grain flour (more or less to create desired dough consistency; I use freshly ground soft white wheat)
- 1 cup chocolate chips
- Cream together butter and sugar.
- Add baking soda, salt, vanilla, and eggs and mix well.
- Stir in flour until well combined.
- Fold in chocolate chips.
- Spread mixture into a 9 inch pie plate.
- Bake in a 350 degree oven for 20-25 minutes or until golden brown.
I would imagine this Cookie Pie idea would work great with just about any cookie recipe. Hmmm, challenge accepted.
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