This gooey chocolate chip cookie pie is the perfect blend of a soft-baked cookie and a rich dessert pie. With melty chocolate chips, pockets of toasted marshmallow, and a chewy center, it’s an irresistible treat that’s simple to prepare and guaranteed to impress.
Why You’ll Love This Recipe
This recipe comes together in one bowl with simple pantry ingredients. The texture is perfectly balanced with crisp edges and a soft, gooey center. It’s ideal for sharing, easy to customize, and works just as well for casual family desserts as it does for special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
½ cup unsalted butter, melted
1 cup brown sugar, packed
¼ cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
1½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1¼ cups semi-sweet chocolate chips
1½ cups mini marshmallows
½ cup chopped pecans or walnuts (optional)
Directions
Preheat the oven to 350°F and grease a 9-inch pie dish.
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
Add the eggs and vanilla extract, mixing until fully combined.
Stir in the flour, baking powder, and salt just until a soft dough forms.
Fold in the chocolate chips and 1 cup of the mini marshmallows.
Spread the dough evenly into the prepared pie dish.
Sprinkle the remaining ½ cup of marshmallows over the top.
Bake for 30 to 35 minutes, until the edges are set and the center remains slightly gooey.
Remove from the oven and allow to cool for 15 to 20 minutes before slicing and serving.
Servings and timing
Servings: 8 slices
Prep time: 15 minutes
Bake time: 30–35 minutes
Cooling time: 15–20 minutes
Total time: approximately 55–60 minutes
Variations
Add crushed graham-style crackers on top after baking for a campfire-inspired flavor.
Swap semi-sweet chocolate chips for dark or milk chocolate depending on preference.
Omit the marshmallows for a classic chocolate chip cookie pie.
Add shredded coconut for extra texture and sweetness.
Storage/Reheating
Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheat individual slices in the microwave for 10–15 seconds until warm and gooey.
Slices can also be enjoyed chilled for a firmer texture.
FAQs
Can I make this cookie pie ahead of time?
Yes, it can be baked a day in advance and stored covered until serving.
How can I tell when the pie is done?
The edges will be set while the center remains soft and slightly underbaked.
Can I use salted butter?
Yes, just reduce the added salt slightly to keep the balance right.
Are mini marshmallows necessary?
They are recommended because they melt more evenly than large marshmallows.
Can I freeze this cookie pie?
Yes, wrap slices well and freeze for up to 2 months.
What size pan should I use?
A 9-inch pie dish works best for the proper thickness.
Can I add other mix-ins?
Yes, you can add nuts, coconut, or different chocolate varieties.
Why did my marshmallows brown too fast?
Cover the pie loosely with foil if they start browning too quickly.
Can I serve this warm?
Yes, serving it warm gives the best gooey texture.
Does this recipe work without nuts?
Absolutely, the nuts are completely optional.
Conclusion
This gooey chocolate chip cookie pie is a comforting, crowd-pleasing dessert that’s easy to make and endlessly customizable. Whether served warm for a soft, melty center or cooled for clean slices, it’s a recipe that’s sure to become a favorite.
This Gooey Chocolate Chip Cookie Pie combines the soft, chewy texture of a cookie with the richness of a dessert pie. With melty chocolate chips, toasty marshmallows, and crisp edges, it’s a quick, crowd-pleasing treat perfect for any occasion.
Ingredients
½ cup unsalted butter, melted
1 cup brown sugar, packed
¼ cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
1½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1¼ cups semi-sweet chocolate chips
1½ cups mini marshmallows
½ cup chopped pecans or walnuts (optional)
Instructions
Preheat the oven to 350°F (175°C) and grease a 9-inch pie dish.
In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
Add eggs and vanilla extract, and mix until fully combined.
Stir in flour, baking powder, and salt just until a soft dough forms.
Fold in chocolate chips and 1 cup of mini marshmallows.
Spread the dough evenly into the prepared pie dish.
Sprinkle the remaining ½ cup of marshmallows over the top.
Bake for 30–35 minutes, until edges are set and center remains slightly gooey.
Remove from oven and cool for 15–20 minutes before slicing and serving.
Notes
Use mini marshmallows for more even melting.
If marshmallows brown too quickly, tent pie with foil during baking.
Serve warm for a gooier texture or chilled for clean slices.
