Go Back
–+ servings

Easter Cookie Pie

Please rate us
An oversized chocolate chip cookie baked in a pie dish, studded with colorful Easter candy for a festive and shareable dessert.
Print it Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Can swap up to 1/4 cup with whole wheat pastry flour for a nuttier flavor.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt Reduce to 1/4 teaspoon if using salted butter.
Wet Ingredients
  • 1 cup unsalted butter, softened Room temperature. Can use salted butter.
  • 1 cup brown sugar Packed.
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
Mix-ins
  • 2 cups chocolate chips Can use semisweet or a mix of milk and dark.
  • 1/2 cup colorful Easter candy M&M’s, mini eggs, or chopped candy shells.
  • Powdered sugar for dusting Optional.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy, about 2–3 minutes.
  4. Add the eggs one at a time, mixing until each is incorporated. Stir in the vanilla.
  5. Gradually add the dry ingredients to the wet mixture. Mix just until combined.
  6. Fold in the chocolate chips and colorful Easter candy gently.
Baking
  1. Transfer the dough into the prepared pie dish and press it evenly across the bottom and slightly up the sides.
  2. Bake for 25–30 minutes, or until golden brown and a toothpick comes out clean or with a few moist crumbs.
  3. Let the cookie pie cool in the pan for at least 15–20 minutes. Dust with powdered sugar if desired, then slice and serve.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 15g

Notes

Serve with vanilla ice cream, or slice into squares for a picnic-ready treat. Best when warm with coffee or lightly sweetened tea. Store tightly covered at room temperature for up to 3 days.

Tried this recipe?

Let us know how it was!