Chocolate Chip Cookie Dough

This creamy chocolate chip cookie dough pie combines a buttery graham cracker crust with a luscious nobake cookie dough filling, all topped with a rich chocolate ganache. It’s the perfect dessert for gatherings when you want something impressive without turning on the oven for long.

I first made this for a family birthday, and it quickly became a requested treat at every celebration since. The silky texture with bursts of chocolate chips feels like eating cookie dough straight from the bowl but in pie form.

Ingredients

• Graham cracker crumbs: for a crisp, flavorful base use fresh crumbs for the best texture
• Unsalted butter: melted to bind the crust, controlling the saltiness and richness
• Brown sugar: to add depth and subtle caramel notes throughout the crust and filling
• Dark chocolate chips: for the ganache which lend a bittersweet balance to the sweet cookie dough
• Heavy cream: smooths out the ganache and creates that perfect glossy finish
• Softened unsalted butter: in the filling to maintain creamy richness
• Granulated sugar: paired with brown sugar for balanced sweetness and texture
• Vanilla extract: turns up the warmth and aroma in the cookie dough filling
• Milk: blends the dough to just the right softness
• Allpurpose flour: heattreated to keep the raw dough safe to eat while preserving cookie dough taste
• Salt: enhances all the flavors without overpowering
• Mini chocolate chips: mix into the cookie dough to provide lovely pockets of chocolate
• Extra chocolate chips: sprinkled on top for added texture and visual appeal

Instructions

Mix the Crust:

Combine graham cracker crumbs, melted butter, and brown sugar in a bowl. Press this mixture firmly and evenly into the bottom and sides of a 9 inch pie dish. The pressure helps form a crust that won’t fall apart when sliced. Place it in the fridge to chill for 30 minutes so it sets well.

Make the Chocolate Ganache:

Gently melt the dark chocolate chips with heavy cream over low heat. Stir constantly until smooth and glossy. This tempering process is key to avoid burning or seizing the chocolate. Pour the ganache over the chilled crust and return it to the fridge to firm up fully.

Prepare the Cookie Dough Filling:

Using a mixer or by hand, cream the softened butter with brown sugar and granulated sugar until light and fluffy. This aeration is what gives the filling a soft texture. Add vanilla extract and milk, stirring well to combine. Slowly fold in the heattreated flour and salt. The flour adds body without the risk of raw flour taste. Finally, fold in the mini chocolate chips gently so they are evenly distributed.

Assemble the Pie:

Evenly spread the cookie dough filling over the firm chocolate ganache layer, smoothing the surface with a spatula for a neat finish.

Add the Finishing Touch:

Sprinkle extra chocolate chips over the top of the cookie dough layer to create a generous garnish. Chill the entire pie for at least two hours before serving to let the layers set fully.

My favorite part is the cookie dough filling itself. It transports me back to childhood when sneaking bites of dough was the ultimate kitchen crime. The contrast between the firm ganache and soft dough brings a lovely play of textures in every bite, making this pie a true crowdpleaser.

Storage Tips

Store the pie covered in the refrigerator for up to four days. It stays creamy and firm but softens a little on the edges, which some people love. For longer storage, wrap in plastic wrap and then foil to freeze for up to one month. Thaw overnight in the fridge before serving.

Ingredient Substitutions

You can swap the graham cracker crumbs for crushed digestive biscuits or vanilla wafers if graham crackers are hard to find. For dairyfree options, use plant based butter and coconut cream instead of heavy cream, though textures may shift slightly. Use gluten free flour if needed but ensure it is also heattreated.

Serving Suggestions

Serve chilled with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent experience. Fresh berries on the side add a tart color contrast and brighten the richness nicely.

This cookie dough pie is an easy make ahead dessert that looks impressive and keeps well. Chill thoroughly before slicing for clean layers.

Your Recipe Questions Answered

→ How is the crust made?

The crust combines graham cracker crumbs, melted butter, and brown sugar, pressed firmly and chilled to set.

→ What makes the filling creamy?

Softened butter, sugars, vanilla, milk, and heat-treated flour create a smooth, rich dough texture filled with mini chocolate chips.

→ How is the ganache prepared?

Dark chocolate chips are melted with heavy cream over low heat until smooth, then poured over the crust and chilled.

→ Why heat-treat the flour?

Heat-treating the flour removes harmful bacteria, making it safe to use in the uncooked dough filling.

→ How long should the pie chill?

Chill the pie between layers and at least 2 hours after assembling to ensure firm, distinct layers.