Description
This Deep Dish Cookie Pie is a rich, gooey dessert featuring a thick, chocolate chip-filled cookie baked in a pie pan or cast-iron skillet. With a buttery, tender texture and crispy edges, it’s perfect served warm, ideally paired with ice cream. Quick to prepare and bake, this recipe creates a decadent treat to satisfy any sweet tooth.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 2 cups chocolate chips (semi-sweet or milk chocolate)
- 1 cup chopped nuts (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round pie pan or a cast-iron skillet to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light in color and fluffy in texture, about 2-3 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition, then mix in the vanilla extract until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to distribute the leavening agent and salt evenly.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing which can toughen the cookie.
- Fold in Chocolate Chips and Nuts: Carefully fold in the chocolate chips and chopped nuts if using, ensuring they are evenly distributed throughout the dough.
- Transfer to Pan: Pour the cookie dough into the prepared pie pan or skillet and spread it evenly to create a uniform layer for even baking.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until the edges turn golden brown and the center is set but still soft.
- Cool: Remove the pie from the oven and allow it to cool for about 10-15 minutes in the pan to firm up slightly for easier slicing.
- Slice and Serve: Cut the cookie pie into wedges and serve warm. For extra indulgence, add a scoop of vanilla ice cream or your favorite topping.
Notes
- Chilled dough can be baked for a thicker texture, but adjust baking time slightly.
- Substitute nuts or omit depending on personal preference or allergies.
- Use a cast-iron skillet for a crispy crust and rustic appearance.
- Ensure butter is softened to room temperature for easy creaming.
- Do not overmix dough to maintain a tender crumb.
- Storage: Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
