Slow Cooker Chocolate Chip Cookie Pie is the perfect dessert for those who love a soft, gooey cookie loaded with chocolate chips. This rich and indulgent dessert is incredibly easy to make, thanks to the slow cooker, which creates a perfectly warm, chewy texture. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate treat.
Table of Contents
- Ingredients
- Instructions
- Cooking Notes
- Variations
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
- 1 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar (packed)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
- Cooking spray or parchment paper
Instructions
Step 1: Prepare the Slow Cooker
- Spray the inside of a 6-quart slow cooker with cooking spray or line it with parchment paper for easy removal.
Step 2: Make the Cookie Dough
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chocolate chips until evenly distributed.
Step 3: Assemble in the Slow Cooker
- Transfer the cookie dough into the prepared slow cooker. Spread it out evenly with a spatula.
- Cover and cook on low for 2 1/2 to 3 hours, or until the edges are set and the center is still slightly soft.
Step 4: Serve
- Allow the cookie pie to cool for about 10-15 minutes before slicing.
- Serve warm with a scoop of vanilla ice cream or a drizzle of chocolate sauce.
Cooking Notes
- Texture: The center should still be slightly soft when the cooking time is up, as it will continue to cook slightly while cooling.
- Slow Cooker Size: This recipe works best in a 6-quart slow cooker. If your slow cooker is smaller or larger, adjust the cooking time as needed.
- Lining the Slow Cooker: Using parchment paper makes it easier to lift the cookie pie out of the slow cooker once it’s finished.
Variations
Peanut Butter Chocolate Chip Cookie Pie
- Add 1/2 cup of creamy peanut butter to the dough for a peanut butter twist. You can also add peanut butter chips along with the chocolate chips.
Oatmeal Chocolate Chip Cookie Pie
- Substitute 1 cup of the flour with old-fashioned oats for an oatmeal version of the cookie pie. It adds great texture and a bit of chewiness.
Triple Chocolate Cookie Pie
- Use a mix of semisweet, dark, and white chocolate chips for a triple chocolate experience that’s extra decadent.
Frequently Asked Questions (FAQs)
Can I Make This Recipe in the Oven Instead?
Yes! You can bake the cookie pie in a greased 9-inch pie pan at 350°F (175°C) for about 25-30 minutes, or until the edges are golden and the center is slightly soft.
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. You can reheat individual slices in the microwave for a few seconds to enjoy them warm.
Can I Freeze This Cookie Pie?
Yes, you can freeze slices of the cookie pie. Wrap each slice in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature or warm in the microwave.
What Toppings Go Well with This Cookie Pie?
This cookie pie pairs well with vanilla ice cream, whipped cream, caramel sauce, or even a sprinkle of sea salt for a sweet and salty twist.
Slow Cooker Chocolate Chip Cookie Pie is an indulgent and easy-to-make dessert that will satisfy any sweet tooth. The slow cooker method ensures a warm, gooey texture that’s perfect for pairing with your favorite ice cream or whipped cream. Experiment with different variations and enjoy this delicious treat with family and friends.
Happy baking, and enjoy every gooey, chocolatey bite of this irresistible cookie pie!
