Description
This Deep Dish Cookie Pie is a decadent dessert featuring a giant, soft, and chewy cookie packed with semi-sweet chocolate chips and caramelized edges. Baked in a deep dish pan, it boasts a gooey center and optional homemade caramel sauce for extra richness, perfect for any dessert lover looking for a crowd-pleasing treat.
Ingredients
Scale
For the Cookie Dough:
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups semi-sweet chocolate chips (or mix with milk, dark, or white chocolate)
For the Caramel Sauce (optional):
- ½ cup unsalted butter
- 1 cup packed brown sugar
- ¼ cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the Cookie Dough: Preheat your oven to 350°F (175°C). Grease a 9-inch pie pan or deep dish skillet with butter or non-stick spray, or line it with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, cream the softened butter with brown and granulated sugars until light and fluffy, about 3 minutes. Add eggs one at a time, mixing thoroughly after each addition, then stir in vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the chocolate chips.
- Assemble the Pie: Transfer the cookie dough into the prepared pan, spreading evenly to cover the bottom and slightly up the sides. The dough will spread while baking, so a thick layer is expected.
- Bake: Bake in the preheated oven for 30-40 minutes. Begin checking at 25 minutes for golden brown edges and a center that remains slightly soft. If edges brown too quickly, cover loosely with foil to prevent burning.
- Make the Caramel Sauce (Optional): While the pie bakes, melt butter and brown sugar in a saucepan over medium heat, stirring constantly until melted and bubbling. Let bubble for 2 minutes, then slowly add heavy cream while stirring until smooth. Remove from heat and stir in vanilla and salt. Cool slightly before serving.
- Serve: Let the pie cool for 10-15 minutes to allow the center to firm up. Drizzle with caramel sauce if desired. Serve warm with vanilla ice cream or whipped cream.
Notes
- For extra gooeyness, slightly underbake the pie and let it set as it cools for a thick, chewy center.
- Add chopped nuts like walnuts, pecans, or macadamia nuts for additional crunch.
- Enhance flavor by adding toffee bits or swirling in peanut butter before baking.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to one week.
- Reheat slices briefly in the microwave to regain gooey texture.
