I love making Chocolate Pie Cookies when I want the rich, indulgent flavor of chocolate pie in a handheld treat. These soft, chocolatey cookies have a tender center and slightly crisp edges, delivering deep cocoa flavor in every bite. For me, they’re the perfect dessert when I want something impressive yet easy to prepare.
Why You’ll Love This Recipe
I love how these cookies combine the decadence of chocolate pie with the convenience of cookies. The texture is soft and almost fudgy in the center, which makes them incredibly satisfying.
I also appreciate how simple the ingredients are. I can create a bakery-style dessert using pantry staples, and they’re perfect for gatherings, holidays, or whenever I’m craving something sweet and chocolate-rich.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips (optional)
1/2 cup mini chocolate chips or chocolate chunks (optional for topping)
Directions
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I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
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In a large bowl, I cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
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I beat in the eggs one at a time, then stir in the vanilla extract.
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In a separate bowl, I whisk together the flour, cocoa powder, baking soda, and salt.
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I gradually add the dry ingredients to the wet mixture, mixing until just combined.
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If I’m using chocolate chips, I fold them into the dough.
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I scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
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I gently press a few extra chocolate chips on top if I want a more decorative finish.
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I bake for 9–11 minutes, until the edges are set but the centers remain soft.
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I allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe makes about 24 cookies.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Variations
I sometimes add a pinch of espresso powder to enhance the chocolate flavor. When I want a creamier twist, I sandwich two cookies together with chocolate ganache or marshmallow filling.
If I prefer a slightly crisp texture, I bake them an extra minute or two. I also enjoy sprinkling a tiny pinch of sea salt on top before baking for a sweet-and-salty contrast.
storage/reheating
I store the cookies in an airtight container at room temperature for up to 4 days.
If I want to keep them longer, I freeze them in a sealed container for up to 2 months. I let them thaw at room temperature before serving. If I enjoy them slightly warm, I heat them in the microwave for about 8–10 seconds to soften the centers.
FAQs
Can I make the dough ahead of time?
Yes, I often refrigerate the dough for up to 24 hours before baking. I let it sit at room temperature for a few minutes if it becomes too firm to scoop.
How do I keep the cookies soft?
I avoid overbaking them and store them in an airtight container to maintain moisture.
Can I use Dutch-processed cocoa powder?
Yes, I can use Dutch-processed cocoa, but the flavor may be slightly smoother and less acidic.
Can I freeze the cookie dough?
Yes, I scoop the dough into portions and freeze them on a tray, then transfer to a freezer-safe bag. I bake from frozen, adding an extra minute or two to the baking time.
Why are my cookies dry?
They may be overbaked or have too much flour. I measure carefully and remove them from the oven when the centers still look slightly soft.
Conclusion
I find Chocolate Pie Cookies to be a wonderfully rich and satisfying dessert that’s easy to prepare and always crowd-pleasing. The soft, chocolatey texture and deep cocoa flavor make them perfect for any occasion. Whenever I crave something indulgent and comforting, these cookies are always a favorite in my kitchen.
Print
Chocolate Pie Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Chocolate Pie Cookies are rich, soft, and deeply chocolatey treats that capture the indulgent flavor of chocolate pie in a handheld cookie with fudgy centers and slightly crisp edges.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips (optional)
- 1/2 cup mini chocolate chips or chocolate chunks (optional, for topping)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add dry ingredients to wet mixture, mixing until just combined.
- Fold in chocolate chips if using.
- Scoop tablespoon-sized portions onto prepared baking sheets, spacing 2 inches apart.
- Press extra chocolate chips on top if desired.
- Bake for 9–11 minutes until edges are set and centers remain soft.
- Cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Add a pinch of espresso powder to enhance chocolate flavor.
- Sandwich with ganache or marshmallow filling for a richer dessert.
- Sprinkle sea salt on top before baking for sweet-and-salty contrast.
- Do not overbake to maintain soft centers.
- Store in an airtight container at room temperature for up to 4 days.
- Freeze baked cookies or dough portions for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 16 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
