Tollhouse Cookie Pie Dessert (Printer-Friendly)
Buttery baked cookie pie with chocolate chips and crunchy nuts—warm and gooey, perfect for sharing.
# What You'll Need:
→ Base
01 -
1 sheet refrigerated pie crust (enough for a 23 cm pie plate)
→ Filling
02 -
115 g salted butter, softened
03 -
100 g granulated sugar
04 -
110 g light brown sugar, packed
05 -
2 large eggs
06 -
1 teaspoon vanilla extract
07 -
80 g all-purpose flour
08 -
170 g semi-sweet chocolate chips, plus extra for topping
09 -
110 g chopped walnuts
# Steps to Follow:
01 -
Preheat oven to 165°C. Place the pie crust in a 23 cm pie plate, crimp the edges, and set aside.
02 -
In a large bowl, using an electric mixer, cream the softened butter, granulated sugar, and light brown sugar for 2 minutes until light and fluffy.
03 -
Add eggs and vanilla extract to the creamed mixture and mix until fully combined.
04 -
Add all-purpose flour to the mixture and beat just until incorporated, scraping down the sides as needed.
05 -
Gently fold in semi-sweet chocolate chips and chopped walnuts until evenly distributed.
06 -
Transfer the cookie dough filling into the prepared pie crust and spread evenly to the edges.
07 -
Bake in the center of the oven for 55–65 minutes. After 20 minutes, tent the pie loosely with aluminum foil to prevent excessive browning. The pie is done when a toothpick inserted 5 cm from the edge comes out mostly clean.
08 -
Optional: While still warm, gently press a handful of additional chocolate chips on top for decorative effect. Allow the pie to cool for at least 30 minutes before serving.
# Extra Suggestions:
01 -
For a chewier texture, serve the pie while still slightly warm. Any preferred type of nut or chocolate chips can be substituted. Store leftovers in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.