Cookie Pie (Brown Butter Chocolate Chip)

This Cookie Pie is what you get if you marry a pie with a gooey, brown butter chocolate chip cookie. It’s decadently delicious, simple to make, and doubles as a perfect nut-free derby pie!

a slice of brown butter chocolate chip cookie pie

This Cookie Pie is beyond decadent. It has a flaky pie crust filled with a gooey filling that gives all the chocolate chip cookie vibes, with brown butter, vanilla, and loaded with chocolate chips.

I grew up eating a version of this as a Derby pie with my family’s annual tradition with the Kentucky Derby. But over the years I’ve made my own substitutions, skipping the bourbon (never have it) and pecans (wildly allergic) and doubling down on the cookie vibes with brown butter, extra vanilla, and extra chocolate chips.

The result? Gooey, indulgent, cookie pie perfection. So let’s make it!


For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.

ingredients to make cookie pie
  • Butter – while brown butter is most often made with unsalted butter, you can use salted or unsalted, both work fine!
  • Brown Sugar – light brown sugar is used to give a deeper caramelized, chocolate chip cookie flavor.
  • Eggs – help bind the filling and creates the gooey consistency.
  • Flour – adds just the right amount of thickness to the gooey filling.
  • Vanilla – you can use vanilla extract or vanilla bean paste, but I personally find vanilla bean paste to have better flavor.
  • Chocolate – I always use semi-sweet chocolate chips, but use your preferred type of chocolate!
  • Pie Crust – store-bought or homemade, whichever you prefer is fine!

How to Make Cookie Pie

For complete instructions, please check out the recipe card at the bottom of this post.

cookie pie before baking
  1. Brown the butter, then remove and let cool for 10 minutes.
  2. Add remaining ingredients and stir to combine.
  3. Pour filling into the pie crust.
  4. Bake for 60-70 minutes.
  5. Cool at least one hour before serving.

How to Make Brown Butter

Brown butter is butter that’s been melted and its milk solids toasted, giving a deep, nutty flavor and color.

To make brown butter:

  1. Cut butter into smaller pieces (this will help the butter melt more evenly).
  2. Place butter in a stainless steel or white ceramic skillet over medium heat. (Stainless steel or white ceramic, so that way you can see the milk solids as they get toasted – dark skillets can make the browning harder to see, which can result in burning.)
  3. Using a wooden or rubber spatula or spoon, stir the butter as it melts and starts to bubble and froth.
  4. Keep stirring, and in 5-8 minutes the butter will become more golden and you’ll see (and smell!) the milk solids on the bottom of the pan toast and become a rich chestnut brown color.
  5. Immediately turn off the heat and transfer the browned butter to a heatproof bowl. This step is so important, because the melted butter can go from browned to burnt very quickly.
  6. Let the brown butter cool 5-10 minutes before adding additional ingredients.
browned butter cooling in a glass bowl

Cookie Pie Variations

  • Gluten Free: Use a gluten-free pie crust and an equal amount of a cup-for-cup gluten free all purpose flour blend. Also be sure that any other ingredients, like chocolate chips and vanilla, are gluten-free, too.
  • Dairy Free: Use a dairy-free butter substitute, a vegan pie crust, and dairy-free chocolate chips.
  • Add Nuts: If you like nuts in your chocolate chip cookies, try adding chopped almonds, pecans, or walnuts to your cookie pie.
  • Skip the Brown Butter: Need to save 10 minutes? Skip browning the butter (you’ll miss some flavor!) and just use melted butter instead.
  • Swap Different Chocolates: I’m 100% partial to semi-sweet chocolate chips in this cookie pie, but you can also use milk chocolate, dark chocolate, white chocolate, or even butterscotch chips.

WATCH: Cookie Pie Video


I recommend cooling the pie on the counter for up to a couple hours, but then storing it in the fridge.

We enjoy eating this cookie pie both hot and cold. If you like it warm, simply microwave a slice for 15-30 seconds.

Supplies You’ll Need

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a forkful of gooey brown butter chocolate chip cookie pie

More Desserts You’ll Love

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a slice of brown butter chocolate chip cookie pie

Cookie Pie

This Cookie Pie is simple, decadently delicious, and a perfect brown butter chocolate chip cookie pie – like a nut-free derby pie!
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 8
Calories: 485kcal
Author: Lindsey


  • ½ cup butter
  • 1 cup brown sugar
  • ½ cup all purpose flour
  • 2 large eggs
  • 2 teaspoons vanilla bean paste
  • 1 cup semisweet chocolate chips
  • 1 pie crust


  • Slice butter into smaller cubes, then place in a large stainless steel skillet over medium heat. The butter is browned once it has melted and there are chestnut-colored browned bits on the bottom of the skillet. At this point, turn off the heat and immediately transfer the browned butter to a large bowl. Be sure to scrape out all the flavorful browned bits! Let cool for 10 minutes.
  • Add brown sugar, eggs, flour, and vanilla bean paste to the cooled browned butter. Mix in chocolate chips.
  • Pour batter into an unbaked pie crust, then bake at 325°F for 60-70 minutes.
  • Let cool at least one hour, then serve.


Calories: 485kcal | Carbohydrates: 56g | Protein: 5g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 78mg | Sodium: 206mg | Potassium: 214mg | Fiber: 3g | Sugar: 36g | Vitamin A: 434IU | Calcium: 52mg | Iron: 3mg

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