Easy Peanut Butter Chocolate Chip Cookie Pie Recipe

This peanut butter chocolate chip cookie pie is everything you love about a soft, gooey cookie—baked into a buttery, flaky pie crust. The filling is rich with creamy peanut butter, melty chocolate chips, and just the right balance of sweetness and salt.

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It’s a no-fuss dessert that’s easy enough for a weeknight but impressive enough for holidays, birthdays, or any time you need a warm, crowd-pleasing treat. Serve it warm with ice cream and watch everyone come back for seconds. If that sounds like your kind of dessert, you’ll probably also love my oatmeal cream pies and easy apple hand pies for more crowd-pleasing options.

In This Post

It’s two desserts in one. You get the chewy, gooey magic of a warm chocolate chip cookie baked right into a flaky pie crust.
Simple to make. Whether you go store-bought or homemade with the crust, the filling mixes up quickly and easily.
Perfect bake every time. The edges puff up beautifully, and the center sets into a soft, irresistible cookie texture.
Great for prepping ahead. Bake it in the morning or the night before and reheat before serving.
Crowd-pleaser. It’s always the first thing to disappear at potlucks, family dinners, and birthday parties.
Versatile and fun. You can play with mix-ins, toppings, or even turn it into mini pies or a deep-dish dessert.

table talk

With Liliya!

Every time I make this pie, it brings the biggest smiles to the table. It’s one of those recipes where you can hear the forks clink against the plate, and someone always asks for seconds. I first baked this for a Sunday dinner with friends, and now it’s one of those back-pocket recipes I pull out anytime I need an easy, unforgettable dessert. Especially when served slightly warm with a scoop of vanilla ice cream? Irresistible.

Liliya

Pie crust. Use a 9-inch deep dish pie shell—store-bought or homemade. Homemade gives the richest flavor and flakiest texture.
All-purpose flour. Both for the crust and the filling. Use spoon-and-level method for accuracy.
Salt. Enhances all the sweet, buttery flavors.
Unsalted butter. Used in both crust and filling. Keep cold for crust; softened for the filling.
Shortening or lard. Optional but helpful in creating a tender, flaky crust.
Ice water. Helps the pie dough come together without overmixing.
Egg + milk. For a simple egg wash that gives your crust a golden finish.
Eggs. They create the structure and custard-like richness in the cookie filling.
Granulated sugar + light brown sugar. The combo adds sweetness and caramel notes.
Creamy peanut butter. Choose a smooth, no-stir variety like Jif or Skippy for best texture.
Vanilla extract. Balances the richness with a warm, cozy aroma.
Semisweet chocolate chips. The star of the show! Use good-quality chips and add a few more on top before baking.

(This is a quick overview of how I make peanut butter chocolate chip cookie pie, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

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Make the crust. Combine flour and salt. Cut in cold butter and shortening. Add ice water a bit at a time until dough forms. Chill 30 minutes, then roll out and fit into a 9-inch pie dish. Freeze the crust for 30 minutes.
Parbake the crust. Line the frozen crust with parchment and fill with pie weights. Bake at 350°F for 15 minutes. Remove weights, then lower oven to 325°F.
Make the filling. Beat eggs until frothy, then mix in sugars, peanut butter, softened butter, and vanilla. Fold in flour, salt, and chocolate chips.
Assemble and bake. Pour filling into parbaked crust. Brush the edge of the crust with egg wash. Bake at 325°F for 45-50 minutes, until puffed and golden.
Cool and serve. Let it rest for 30-45 minutes so it’s still warm but sliceable. Serve with ice cream or a drizzle of chocolate sauce.

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Expert Tips for Peanut Butter Chocolate Chip Cookie Pie

Chill your pie dough. If making the crust from scratch, keep it cold from start to bake. This helps the butter and shortening create flaky layers.

Parbake the crust. Always pre-bake your homemade crust before adding the filling to avoid soggy bottoms.

Use room temp ingredients. For the filling, make sure your butter and peanut butter are softened. This helps them blend smoothly and evenly.

Whip eggs well. Beat the eggs until light and frothy before adding sugar—this creates a lighter, custardy texture inside.

Add chocolate chips last. Gently fold them in with a spatula to avoid overmixing the batter.

Don’t overbake. The pie should look puffed and golden but still slightly soft in the center. It firms up as it cools.

Serve warm. Let the pie rest 30-45 minutes before slicing so it’s still gooey inside but holds together beautifully.

Make it a la mode. Vanilla ice cream or whipped cream takes this dessert from delicious to over-the-top.

Chocolate Overload. Swap semisweet chips for dark chocolate chunks or chopped chocolate bars. Drizzle baked pie with ganache or melted chocolate.
Nutty Delight. Add ½ cup chopped peanuts, walnuts, or pecans into the filling for extra crunch.
Cookie Butter Twist. Use Biscoff or Trader Joe’s cookie butter instead of peanut butter for a spiced, caramel-y flavor.
Triple Chip Party. Use a combo of semisweet, milk, and white chocolate chips for extra richness and fun.
Gluten-Free Version. Use a gluten-free pie crust and a 1:1 gluten-free flour blend in place of all-purpose flour.
Deep Dish Drama. Double the filling for an extra-thick pie and bake 10–15 minutes longer, checking the center.
Salted Caramel Swirl. Drizzle caramel sauce into the batter or swirl on top before baking.
Mini Pies. Use mini tart pans or a muffin tin lined with crust circles to create individual pies—bake for 20–25 minutes.
Oatmeal Cookie Pie. Add ⅓ cup rolled oats to the filling and reduce chocolate chips slightly for a chewy, oatmeal cookie-inspired twist.
Peanut Butter Cup Surprise. Fold chopped mini peanut butter cups into the batter along with the chocolate chips for extra indulgence.

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At room temperature. If you plan to eat it within a day or two, you can keep the pie loosely covered at room temperature. The texture stays soft and gooey, especially if your kitchen is cool.

Refrigeration. To extend freshness, wrap the pie tightly in plastic wrap or store slices in an airtight container in the fridge. It will keep well for 4 to 5 days without drying out.

Freezing instructions. This pie freezes beautifully. Wrap individual slices in plastic wrap and foil or store in freezer-safe bags. Freeze for up to 2 months. You can also freeze the whole pie fully baked just wrap it tightly and freeze on a flat surface.

How to reheat. Reheat slices in the microwave for 20–30 seconds to bring back the melty texture. Or warm the whole pie in a 300°F oven for about 10–15 minutes if serving a group. For an extra treat, top with a scoop of vanilla ice cream right before serving.

Peanut Butter Chocolate Chip Cookie Pie travels surprisingly well with just a little prep. Here’s how I like to pack it for school lunches or a sweet afternoon snack at the office:

Cool completely first. Let the pie cool fully so the slices hold together without crumbling.
Slice and store individually. Wrap each slice in parchment or wax paper, then slide into a small airtight container or reusable snack bag.
Add extras if you like. Toss in a mini ice pack, and maybe include a spoonful of whipped cream or a tiny container of chocolate drizzle if you want to fancy it up.
Serve at room temp. It tastes just as good without reheating, especially if you’re on-the-go. But if there’s a microwave nearby, a quick 15-second warm-up brings that gooey magic back.
Make ahead for the week. Store slices in the fridge and grab one each morning—they’ll be thawed and ready by lunch.

Do I have to parbake the crust?

Yes, if you’re using a homemade crust. Parbaking helps prevent a soggy bottom. If you’re using a frozen pre-made crust, it’s usually pre-parbaked and ready to go.

Can I use natural peanut butter?

It’s not recommended. Natural peanut butter tends to separate and can create an oily or gritty filling. Stick with classic, no-stir peanut butter for the creamiest texture.