Description
This Deep Dish Cookie Pie is a rich and indulgent dessert featuring a thick, soft cookie baked in a pie pan or cast-iron skillet. Loaded with chocolate chips and optional nuts, it combines the comforting flavors of classic chocolate chip cookies with the convenience and presentation of a pie, making it perfect for sharing or special occasions.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
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, use a mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, ensuring a smooth base for your dough.
- Add Eggs and Vanilla: Beat in the eggs one at a time to the creamed mixture, followed by the vanilla extract. Mix until all ingredients are well combined and the batter is smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt evenly to distribute the leavening agent and salt throughout the flour.
- Mix Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet ingredients, stirring gently until just combined to avoid overmixing which can toughen the cookie pie.
- Fold in Chocolate Chips: Carefully fold in the chocolate chips and chopped nuts if using, ensuring they are evenly distributed without breaking them up too much.
- Transfer to Pan: Pour the cookie dough into the greased pie pan or cast-iron skillet and spread it out evenly to prepare for baking.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes until the edges turn golden brown and the center is set but still soft to the touch.
- Cool: Remove the pie from the oven and allow it to cool in the pan for approximately 10-15 minutes. This lets the cookie pie firm up slightly for easier slicing.
- Slice and Serve: Cut the cookie pie into wedges and serve warm. For an extra treat, add a scoop of vanilla ice cream on top.
Notes
- For best results, ensure the butter is softened but not melted before creaming with sugars.
- If you prefer a chewier texture, slightly underbake the cookie pie by a couple of minutes.
- Using a cast-iron skillet can add a slight crispiness to the edges of the cookie pie.
- Chopped nuts are optional but add a nice crunch and flavor balance.
- Allow the pie to cool slightly before slicing to avoid crumbling.
