Chocolate Pie Cookies
235
18
1.30k
I remember the first time I topped a warm chocolate cookie with a cloud of whipped cream and a few chocolate curls — it felt like a tiny slice of pie disguised as a cookie. These Chocolate Pie Cookies give you rich cocoa flavor, a soft, slightly chewy center, and the playful finish of pie-style toppings. They’re fast to make, great for parties, and small enough to satisfy a chocolate craving without committing to a whole cake.
Why you’ll love this dish
This recipe hits a sweet spot: intense chocolate without complicated steps. It’s pantry-friendly, kid-approved, and quick to bake so you can have dessert in under 30 minutes. The whipped cream and curls turn a humble cookie into something party-worthy, making these perfect for casual get-togethers, a cozy weeknight treat, or a last-minute dessert for guests.
“One bite and everyone asked if I’d made French silk pie — but in cookie form. Rich, silky, and dangerously easy to eat.” — a happy tester
These cookies pair well with other small-batch cookie ideas if you’re planning a spread; for a cinnamon-fruity contrast try an apple cookie variation like the apple pie cookies for variety on your dessert plate.
Step-by-step overview
You’ll mix the dry ingredients, cream butter and sugars, then combine everything into a chocolate dough studded with chips. Scoop onto a lined sheet and bake until the edges set but the centers are still tender. After cooling, pipe or spoon a dollop of whipped cream and finish with chocolate curls for that “pie” vibe. The whole workflow is straightforward: whisk, cream, combine, bake, chill briefly, top, and serve.
What you’ll need
- 1 cup all-purpose flour (for a lighter crumb, sift before measuring)
- 1/2 cup unsweetened cocoa powder (Dutch-processed will be darker and milder)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened (see notes for swaps)
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (semisweet or dark)
- Whipped cream for topping (store-bought or homemade)
- Chocolate curls for garnish (use a vegetable peeler on a block of chocolate)
If you like a crispier edge or extra fudginess, try using half semisweet and half dark chocolate chips. For technique inspiration on classic chip cookies, consult the best chocolate chip cookies to borrow tricks like dough-chilling or scoop size.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly blended.
- In a large bowl, beat the softened butter with the granulated and brown sugars until the mixture is light and fluffy — about 2–3 minutes with an electric mixer.
- Add the egg and vanilla. Beat until fully combined and smooth.
- Gradually add the dry ingredients to the wet mixture. Mix on low speed just until there are no streaks of flour.
- Fold in the chocolate chips with a spatula so they’re evenly distributed.
- Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are set and the centers look slightly soft. Avoid overbaking to keep the chew.
- Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Once fully cool, top each cookie with a spoonful of whipped cream and garnish with chocolate curls just before serving.
Best ways to enjoy it
Serve these cookies warm or at room temperature. A small dollop of whipped cream transforms them into a miniature “chocolate pie” and makes them feel celebratory. Pair with:
- Cold milk or espresso for balance.
- A scoop of vanilla ice cream for an indulgent sandwich.
- Fresh berries on the side to cut the richness.
For a dessert platter, alternate these with fruitier cookies or small tarts to offer contrast.
Storage and reheating tips
Store cooled cookies in an airtight container at room temperature for up to 3 days. Keep the whipped cream topping separate until ready to serve; add it right before plating to avoid soggy cookies. For longer storage, freeze unbaked dough balls on a sheet tray, then transfer to a freezer bag for up to 3 months. Bake from frozen — add 1–2 minutes to the bake time.
To reheat, warm a cookie for 6–8 seconds in the microwave (on a microwave-safe plate) or 3–4 minutes in a 300°F (150°C) oven. If you used whipped cream, replace it after reheating.
Pro chef tips
- Don’t overmix once the flour’s added; overworking develops gluten and makes cookies tough.
- Use room-temperature egg and butter for a smoother emulsion and lighter texture.
- For uniform cookies, use a small cookie scoop. Chill scooped dough 10–15 minutes if your kitchen is warm — this helps cookies spread less.
- To intensify chocolate flavor, add a teaspoon of instant espresso powder to the dry mix.
- If you want a nutty, browned-butter note, try browning your butter first — this technique is explained in this brown butter guide: brown butter method.
Creative twists
- Salted French-silk style: sprinkle flaky sea salt on the whipped cream for a salty-sweet pop.
- Peanut butter swirl: fold 1/4 cup peanut butter into half the dough and marble it for variety.
- Vegan option: substitute butter with a vegan stick margarine and use a flax “egg” (1 tbsp ground flax + 3 tbsp water).
- Gluten-free: swap the flour for a 1:1 gluten-free blend with xanthan gum.
- Mini pie bites: press the dough into mini tart molds and bake for a crisp-shell variation.
Common questions
Q: How long does this take from start to finish?
A: Active time is about 15–20 minutes; bake time and cooling bring total to ~30–35 minutes.
Q: Can I make the cookies ahead and add whipped cream later?
A: Yes. Bake and cool the cookies, store them in an airtight container, and add whipped cream just before serving to preserve texture.
Q: Are raw eggs safe in this recipe?
A: Eggs are fully baked into the cookie, which reduces risk. If you’re concerned about raw egg in the batter, use pasteurized eggs.
Q: Can I skip the chocolate chips?
A: You can, but chips add pockets of melted chocolate. Replace them with chopped chocolate or omit for a smoother “pie” feel.
Q: Will the whipped cream hold up on warm cookies?
A: Whipped cream melts quickly on warm cookies. Cool cookies completely before topping, or use stabilized whipped cream (with a little gelatin or Instant ClearJel) for longer hold.
Conclusion
If you want a quick, crowd-pleasing dessert that looks elegant but takes minimal effort, these Chocolate Pie Cookies are a winner. For recipe inspiration with a similar French-silk cookie concept, try the version at French Silk Pie Cookies | Fresh Bean Bakery. If you’re curious how other cooks build the “best” chocolate cookie texture, compare techniques in this write-up from Best Chocolate Pie Cookies Recipe – Delish. For another take on the French silk idea and garnish suggestions, see French Silk Pie Cookies – Salt & Baker.
Enjoy baking — and don’t skip the curls on top; they make every cookie feel a little fancy.
Chocolate Pie Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly blended.
- In a large bowl, beat the softened butter with the granulated and brown sugars until the mixture is light and fluffy — about 2–3 minutes with an electric mixer.
- Add the egg and vanilla. Beat until fully combined and smooth.
- Gradually add the dry ingredients to the wet mixture. Mix on low speed just until there are no streaks of flour.
- Fold in the chocolate chips with a spatula so they’re evenly distributed.
- Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are set and the centers look slightly soft.
- Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
- Once fully cool, top each cookie with a spoonful of whipped cream and garnish with chocolate curls just before serving.
