Bars & Brownies • Currently Craving • Seasonal
Chocolate Chip Cookie Pie Bars
November 27, 2024
There are few things I love more than a classic chocolate chip cookie which makes me wonder why on earth […]
There are few things I love more than a classic chocolate chip cookie which makes me wonder why on earth it took me so long to make these Chocolate Chip Cookie Pie Bars. All I have to say is heavens to Betsy! These bars are insanely good, easy to make and sure to impress dessert lovers of all ages. They bake up soft and chewy but also dense and buttery with bits of added crunch thanks to a flakey pie crust bottom and a layer of chocolate chips. This Chocolate Chip Cookie Pie (in bar form!) has it ALL and then some!
What is chocolate chip cookie pie?
Chocolate Chip Cookie Pie is only the world’s most favorite pie and it all started with the famous Nestle Toll House Chocolate Chip Cookie Pie recipe. It’s basically classic chocolate chip cookie dough baked atop a buttery, flakey somewhat-salty pie crust. Okay, yuummmm! Just like the rest of the world, I love this pie and I love it even more baked into bars that are easy to slice and share. It’s so easy to make (hello store bought pie crust!) and perfect for everything from Thanksgiving to the Fourth of July!
Ingredients
This recipe is a cinch to make on a whim with just 8 simple ingredients that you probably already have in your pantry. Here’s what you’ll need:
- Pre-made unbaked pie crust – lazy bakers, this recipe is for you! Of course, feel free to make your pie crust from scratch but store bought makes this recipe extra easy peasy! An Oreo cookie or graham cracker crust would also be delicious.
- Butter – we are browning the butter for an elevated twist on the original. It’s a game changer!
- Sugar – a higher ratio of brown sugar to granulated gives the bars a dense, fudgy texture you’ll love.
- Eggs – make sure your eggs are at room temp!
- Vanilla – just a splash for added depth of flavor. Use the good stuff.
- Flour – this recipe calls for very little flour which makes for incredible texture once baked! For best results, use a kitchen scale to weigh the flour.
- Salt – a sprinkle of kosher salt helps balance the sweetness.
- Chocolate chips – we are using semi sweet chocolate chips for that classic chocolate chip cookie flavor.
How to make chocolate chip cookie pie bars
If you’ve never made a chocolate chip cookie pie, now is the time. You’ll love how easy this recipe is to whip up. I like to make it a day ahead and pop it in the fridge overnight to chill. Follow this step-by-step guide and check the recipe card below for ingredients and detailed instructions.
Step 1: Roll and press a (thawed) pre-made pie crust into the bottom of a parchment lined 8 x 8 inch pan. Chill until ready to use.
Step 2: Brown the butter and make the chocolate chip cookie dough.
Step 3: Stir in the chocolate chips. Do not over mix.
Step 4: Spread the dough evenly on top of the prepared pie crust. Bake for 35-38 minutes or until golden brown and set in the center. Chill for 3 hours or overnight to allow the bars to set up.
Tips for slicing bars perfectly
You’ve gone to all the trouble of making this delicious recipe and now it’s time to slice and serve. You’ve got this! Just follow these easy tips and tricks for picture perfect bars (we’re talking Instagram worthy) every time!
Step 1: Always line your baking pan with parchment paper. Allow the paper to hang over the edges by 1 to 2 inches and secure with metal binder clips (don’t worry, they’re oven safe!).
Step 2: Cool the bars completely! We want the bars to be solid and firm so chill overnight for best results. Slicing the bars while still warm will be a gooey, messy endeavor. Though not necessarily always a bad thing in my book.
Step 3: Use the parchment paper lining to carefully remove the chilled bars from the pan and place on a sturdy cutting board. For clean cuts, do not slice the bars in the pan.
Step 4: This is where my OCD kicks in. Break out a ruler to measure equal size cuts. Do not slice into the brownies, but instead use a small knife to score the edges as you measure.
Step 5: Use a large, straight-edge knife (not serrated) to make clean cuts straight down into the bars. Lift the knife straight back up rather than using a sawing motion. For the cleanest cuts, run the knife under piping hot water in between each slice. Dry with a clean dish towel before making the next slice.
Tah-dah, dessert is served!
How to store
Store the chocolate chip pie bars in the refrigerator. This helps keep their dense, fudgy texture. They are delicious served cold and the texture is unbelievable. If you want to heat the bars before serving, pop them in a warm oven for a few minutes and top with a scoop of vanilla ice cream for an ooey, gooey indulgent dessert.
These bars freeze perfectly. Cool them completely and wrap in two layers of plastic wrap and then store in a freezer bag or container for up to 2 months. Defrost at room temperature before serving. They won’t freeze solid so they’re delicious straight from the freezer too – like CRAZY good!
Happy baking!
We love making pie, without the dish! Try these easy and delicious recipes next:
Chocolate Chip Cookie Pie Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 16 bars 1x
- Category: Bars & Brownies
- Method: Baking
- Cuisine: American
Description
Chocolate Chip Cookie Pie Bars are like a giant ooey, goeey chocolate chip cookie baked atop a buttery, flakey pie crust. It’s easy to make (hello store bought pie crust!) and perfect for everything from Thanksgiving to the Fourth of July!
Ingredients
- 1 9-inch pre-made pie crust, thawed
- 3/4 cup unsalted butter
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, plus one egg yolk, room temperature
- 1 teaspoon vanilla
- 1/2 cup plus one tablespoon all-purpose flour, spooned and leveled
- 1/2 teaspoon kosher salt
- 3/4 cup semi-sweet chocolate chips
- 3 tablespoons powdered sugar, for dusting (optional)
Instructions
- Bring a pre-made pie crust to room temperature. Remove it from the pan and press it into a disc. Roll the dough between two layers of parchment paper until it becomes a rough 8 x 8 square shape. Carefully transfer the dough to a parchment lined 8 x 8 inch baking pan. Use a sharp knife to cut any extra dough from the sides and use it to fill in any areas in the pan that are bare. Place the pan in the refrigerator until ready to use.
- Preheat the oven to 325°F.
- Brown the butter over medium low heat. For detailed instructions on how to brown butter, check out this post. Once browned, scrape the butter and the brown bits onto a shallow plate. Freeze until it becomes firm, but not rock solid. This will take about 20-25 minutes. Scrape the softened brown butter into a large mixing bowl. Allow it to sit at room temperature for 10 minutes. The brown butter should be soft like room temperature butter before mixing the dough.
- To the butter, add the sugars and vanilla. Using a hand mixer, mix on medium speed until combined, about 1 minute.
- Add the egg, followed by the egg yolk. Mix to combine well.
- Add the flour and salt, using a large spatula to fold the ingredients together. Do not over mix.
- Add the chocolate chips. Stir until just combined.
- Spread the chocolate chip cookie dough over the prepared pie crust, using an offset spatula to level the top.
- Bake for 35 to 40 minutes or until the top is golden brown and the edges are firm. The center of the bars should not jiggle when moved. The top of the bars may begin to look very brown about 25 minutes into the baking time. Cover loosely with a large piece of aluminum foil and continue baking until done.
- Remove the pan from the oven and cool for 45 to 60 minutes on a wire rack. Place the pan in the refrigerator for 3 hour or overnight for best results.
- Top with a sprinkle of powdered sugar if desired. Slice and serve.
Notes
**Recipe adapted from Nestle Toll House Chocolate Chip Cookie Pie Recipe.
Store tightly covered in the refrigerator for up to 4 days.
To freeze, wrap tightly in two layers of plastic wrap. Freeze for up to 2 months. Defrost at room temperature before serving.
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