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This Tollhouse Cookie Pie is everything you love about your favorite chocolate chip cookie turned into an ooey gooey pie! Enjoy a slice with a glass of cold milk!
A WARM, DELICIOUS COOKIE PIE
If you love the recipe for Nestle Tollhouse Cookies then you are going to absolutely love this Tollhouse Cookie Pie! It is a classic for a reason. You know a dessert is good when it was created over 60 years ago and is still a favorite today! Made with a store-bought pie crust, semi-sweet chocolate chips, chopped nuts, and brown sugar, this rich and fudgy treat is always a surefire crowd pleaser. So although I can’t take recipe credit for this decadent dessert, it is always worth sharing again and again!
FREQUENTLY ASKED QUESTIONS:
Just like any good chocolate chip cookie, this cookie pie is best served warm. But you can always enjoy it room temperature or cold too.
Nope! You can swap the walnuts with your favorite nuts instead. Some other good options would be pecans, almonds, and macadamia nuts. Or you can just leave them out.
This cookie pie is great served as it is or you can top it with whipped cream, chocolate sauce, or ice cream (which my family loves).
Nope. I used them to keep this from being too sweet, but you can swap them out for other flavored baking chips or even a combination of your favorite few.
I have a little trick that I use when making chocolate chip cookies and it works for this too. As soon as the pie comes out of the oven (while it is still warm) you’re going to take a few chocolate chips and place them around the top of the pie. Once the pie begins to cool, they will fully set. It is optional of course but I think it makes it look a bit nicer.
You bet. You can always embellish your cookie pie with various types of frosting decorations! I like using it as a birthday pie and jazzing it up with more toppings.
Any leftovers can be kept at room temp for up to 5 days or you can freeze them for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- refrigerated pie crust – you can make your own favorite homemade pie crust if you prefer.
- salted butter – we aren’t adding extra salt to this recipe like you traditionally would with chocolate chip cookies so we’re just using salted butter. If you are using unsalted better, just add 1/2 teaspoon of salt to the recipe.
- granulated sugar and light brown sugar – for a deeper molasses flavor, try using dark brown sugar (this will make the pie darker in color)
- large eggs
- vanilla extract
- all-purpose flour – you do not need to sift the flour first but I do recommend the dip and scoop method of measuring to ensure you don’t use too much flour. Dip the measuring cup into the flour, scoop it out, and use the back of a butter knife to sweep away the excess flour. It’s best if you don’t measure out of the flour bag, that usually ends up with flour getting packed into the cup. Pour out some flour in a large bowl and measure from there.
- Tollhouse semi-sweet chocolate chips – you could use any other flavor your prefer. I think the semi-sweet chips really helps this from being overly sweet.
- chopped walnuts – if you don’t like walnuts, leave them out or use another nut you prefer. I think macadamia nuts would be delicious!
HOW TO MAKE A TOLLHOUSE COOKIE PIE
Preheat the oven to 325°F. Add refrigerator pie crust to a 9-inch pie plate, crimp the edges, and set aside. In a large bowl with an electric hand mixer or in the body of a stand mixer with the paddle attachment, cream together the butter, white sugar, and brown sugar for 2 minutes.
Add the eggs and vanilla, mix to combine. Add the flour, mix to combine, scrape the sides as needed.
Stir in the chocolate chips and walnuts. Spread the dough into the pie crust and smooth it out to the edges.
Bake for 55-65 minutes, tent with foil about 20 minutes into the baking time to prevent the pie from becoming too dark. It is ready when a toothpick inserted about 2 inches from the side of the pan comes out mostly clean. Optional: For a pretty presentation, I pressed in a handful of more chocolate chips around the top of the pie as soon as the pie came out of the oven.
Allow to cool for at least 30 minutes before serving.
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Tollhouse Cookie Pie
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Ingredients
- 1 refrigerated pie crust, thawed
- 3/4 cup (1 ½) sticks salted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1 1/2 cups Tollhouse semi-sweet chocolate chips
- 3/4 cup chopped walnuts (optional)
Instructions
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Preheat the oven to 325°F. Add refrigerator pie crust to a 9-inch pie plate, crimp the edges, and set aside.
-
In a large bowl with an electric hand mixer or in the body of a stand mixer with the paddle attachment, cream together the butter, white sugar, and brown sugar for 2 minutes.
-
Add the eggs and vanilla, mix to combine.
-
Add the flour, mix to combine, scrape the sides as needed.
-
Stir in the chocolate chips and walnuts.
-
Spread the dough into the pie crust and smooth it out to the edges.
-
Bake for 55-65 minutes, tent with foil about 20 minutes into the baking time to prevent the pie from becoming too dark. It is ready when a toothpick inserted about 2 inches from the side of the pan comes out mostly clean.
-
Optional: For a pretty presentation, I pressed in a handful of more chocolate chips around the top of the pie as soon as the pie came out of the oven.
-
Allow to cool for at least 20-30 minutes before serving. The quicker you serve it, the gooier it will be in the center.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- Best served warm, this is such an easy recipe and a fun way to enjoy the classic chocolate chip cookie!
- You can use your favorite nuts in place of the walnuts, my favorites are pecans, almonds, and macadamia nuts.
- I used semi-sweet chocolate chips so the overall pie was not too sweet, but you can use your favorite chocolate chip variety or a mix of them.
- Store at room temperature for up to 5 days, freeze for up to 3 months.
Nutrition
View FULL RECIPE. Originally published on The Country Cook
