The BEST individual Chocolate Chip Cookie Pie recipe uses a sugar cookie base loaded with a tasty Oatmeal Chocolate Chip Cookie filling to recreate individual versions of the classic pie in cookie form!
Chocolate chip pie is one of my favorite pies, especially after a big meal like Thanksgiving dinner.
I've made chocolate chip pies a lot over the years, but you know I'm a sucker for a cookie, so here is my Chocolate Chip Cookie Pie in cookie form!
There's nothing much better than a slice of warm chocolate chip pie with a scoop of vanilla ice cream on top.
Well, these Chocolate Chip Pie Cookies are like mini chocolate chip pies, so you can have a whole one to yourself without getting any funny looks!
They're perfect for every special occasion, a potluck, or even just for snacking after school or on movie nights.
Made with simple ingredients you can find at your local grocery store, these yummy cookies are also so easy to make!
Check out this easy Chocolate Chip Cookie Pie for a delicious pie recipe version of these cookies.
For more creative chocolate chip cookie recipes, try my Oreo Stuffed Chocolate Chip Cookies, these Chocolate Chip Cookies with Pudding, and these Triple Chocolate Pudding Cookies!
Muffin Top Pan
Making Individual Pie Cookies is really easy and fun, especially when using a Muffin Top Pan. This shallow well not only makes wonderful muffin tops, but it's a perfect pan for making Individual Pie Cookies.
It's my go to pan for all my Pie Cookie recipes. I love the non stick coating and durable quality pan made by Wilton.
Shopping List
Wet Ingredients. Butter, Vanilla Extract, Vegetable Oil, Egg, Light Karo Corn Syrup
Dry Ingredients. All Purpose Flour, Old Fashioned Oats, White Sugar, Brown Sugar, Powdered Sugar, Cream of Tartar, Baking Soda, Cinnamon
Chocolate. Milk Chocolate Chips
How to Make Chocolate Chip Pie Cookies
Make Cookie Pie Bases
In a large mixing bowl, or in the bowl of a stand mixer, cream together the Butter and Granulated Sugar. Scrape down the sides of the bowl as needed. The mixture will be light and fluffy.
Mix in the Egg and Vanilla Extract before adding the Vegetable Oil and Powdered Sugar. Continue to cream together for an additional 2-3 minutes.
Scape the sides of the bowl to ensure all ingredients are mixed thoroughly.
Gradually add the remaining dry ingredients until combined.
Using a Medium #50 Cookie Scoop place 1 scoop of cookie dough in each muffin top well. Add a second, smaller scoop of cookie dough on top (Small size #60) or just eyeball a smaller scoop.
Using the bottom of a glass or a measuring cup that has been dipped in sugar, press the cookie dough down flat. The edges will crackle and create a well in each cookie, making it look like a pie shell. The sugar on the bottom of the glass helps to prevent the glass from sticking to the cookie dough.
Chocolate Chip Cookie Pie Filling
In a medium-sized bowl, combine the Egg, Karo Syrup, Cinnamon, Brown Sugar, and Old Fashioned Oats. Hand mix with a spoon or fork to combine ingredients.
Stir Chocolate Chips into the mixture.
Place a spoonful of Chocolate Chip Pie filling into the well of each pie cookie. Do not overfill wells.
Bake cookies for 9-12 minutes. Bake until the edges are set and slightly golden brown in color.
Allow your warm chocolate chip cookie pies to cool for 5 minutes before moving them to a wire rack to cool completely.
Garnish with chocolate drizzle and/or a scoop of vanilla ice cream or a dollop of whipped cream for a decadent finish!
Storage & Freezing
Storage: Store in an airtight container for up to a week. These cookies are best if enjoyed within 2-3 days.
Freezing: These cookies can be stored in a sealed container and frozen for up to 3 months. Place parchment paper between each cookie to prevent sticking. Freeze before adding any desired toppings.
Substitutions & Variations
- Topping. Top with caramel sauce, chocolate sauce, or butterscotch sauce, or serve these cookies with buttercream frosting, a layer of chocolate ganache, or even some hot fudge sauce on top of a big scoop of ice cream on top of the cookie.
- Chips. Use white chocolate chips or semi-sweet chocolate chips instead of milk chocolate chips if you prefer. You could even use peanut butter chips for an added peanut butter flavor!
- Butter. I use salted butter to make cookies. If you only have unsalted butter, then you'll need to add ⅛ teaspoon of salt to the cookie dough base.
- Giant cookie. In theory, you could make a giant chocolate chip cookie pie with a sugar cookie base by using this recipe in a 9-inch pie plate or pie dish instead of the muffin top pan. You will need to adjust the baking time accordingly. Check out my Christmas Sugar Cookie Pie recipe for ideas.
Pro Tips
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time, here are some pro tips.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Weighing Ingredients.
Baking is a science, and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Preheat Oven.
A preheated oven is best when baking a soft and chewy cookie.
Room Temperature Ingredients.
Softened Butter and a room-temperature egg are a must when baking, so remember to leave your ingredients out before you begin.
Cookie Dough.
Chilling the dough is not necessary with this recipe.
Cookie Sheet.
This recipe calls for a Muffin Top Pan to make the individual pie cookies. However, this recipe can also be made by pressing cookies flat on the baking sheet and spooning the filling into the center of the cookie.
Cooling Rack.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring and it's a lifesaver when it comes to consistent baking.
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks on hand.
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available.
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula are all helpful.
Have you tried this Chocolate Chip Cookie Pies recipe?
Let me know what you thought of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Classic Pie Cookie Recipes
- Eggnog Sugar Cookie Pies
- Christmas Sugar Cookie Pie
- Blueberry Pie Cookies
- Boston Cream Pie Cookies
- Peppermint Pie Cookies
- Pumpkin Pie Cookies
Chocolate Chip Cookie Pie
Ingredients
Sugar Cookie Base
- ½ cup Butter Softened
- ½ cup Granulated Sugar 100g
- ¼ cup Vegetable Oil
- ½ cup Powdered Sugar 65g
- 1 Egg Large Large
- 1 tablespoon Vanilla Extract
- ½ teaspoon Baking Soda
- ½ teaspoon Cream of Tartar
- 2 cups All Purpose Flour
Chocolate Chip Cookie Filling
- 1 Egg Large
- ½ cup Brown Sugar
- ½ cup Light Corn Syrup
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Cinnamon
- ¾ cup Old Fashioned Oats
- ¾ cup Chocolate Chips
Instructions
Make Sugar Cookie Base
- In a large mixing bowl cream together Butter and Granulated Sugar. Scrape down the sides of the bowl as needed. The mixture will be light and fluffy.
- Mix in the Egg and Vanilla Extract before adding Vegetable Oil and Powdered Sugar. Then continue to cream together for an additional 2-3 minutes.
- Scape the sides of the bowl to ensure all ingredients are mixed together thoroughly.
- Gradually add the remaining dry ingredients until combined.
- Using a Medium #50 Cookie Scoop place 1 scoop of cookie dough in each muffin top well. Add a second smaller scoop of cookie dough on top (Small size #60) or just eyeball a smaller scoop.
- Using the bottom of a glass or a measuring cup that has been dipped in Sugar, press the cookie dough down flat. The edges will crackle and create a well in each cookie. The sugar on the bottom of the glass helps to prevent the glass from sticking.
Chocolate Chip Cookie Pie Filling
- In a medium size mixing bowl combine the Egg, Karo Syrup, Cinnamon, Brown Sugar, and Old Fashioned Oats. Mix with a spoon or fork to combine ingredients.
- Stir in chocolate chips to the mixture.
- Place a spoonful of Chocolate Chip Pie filling into the well of each pie cookie. Do not overfill wells.
- Bake cookies for 9-12 minutes. Bake until the edges are set and slightly golden in color.
- Allow cookies to cool for 5 minutes before moving them to a wire rack to cool.
- Garnish with chocolate drizzle and/or Vanilla Ice Cream.
Notes
- Store: Store in an airtight container for up to a week. These cookies are best if enjoyed within 2-3 days.
- Freezing: These cookies can be stored in a sealed container and frozen for up to 3 months. Place parchment paper between each cookie to prevent sticking. Freeze before adding any desired toppings.
Rebecca Johnston
We have become obsessed with making these individual Pie Cookies. Oh they are fun. The Oatmeal Cookie Pie is a favorite so why not make them in an individual pie. So good and so fun!