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This is the perfect dessert to bring to your next picnic or part. A Funfetti Chocolate Chip Cookie Pie topped with my favorite vanilla buttercream frosting!
When it comes to picnics, BBQ’s and get togethers- hot dogs and hamburgers are always present but so should be a dessert. A dessert to impress.
A giant cookie with sprinkles and buttercream frosting is definitely a dessert that your friends and family are going to love.
This chocolate chip cookie pie couldn’t be easier. There is no chilling time required like these chocolate chip cookies, or scooping individual cookies, so it comes together super fast. The cookie pie starts with a classic chocolate chip cookie recipe that uses all purpose flour. No cake flours or bread flours, which I have used before in cookie recipes, but I wanted to keep it simple.
You want to make sure you measure your flour correctly. If there is something you want to know how to measure when it comes to baking that post has got you covered!
Like classic cookies, it starts with butter and sugar. For this recipe I used melted butter. Now melted butter in cookie dough, results in a cookie that sometimes can spread on you. Since we are baking these in a pie pan, there is no need to worry about that. So using melted butter makes this a much faster cookie recipe to throw together since you do not have to wait for your butter to soften before you begin baking! (insert happy dance).
This cookie recipe also calls for more brown sugar then white sugar. Brown sugar will add a wonderful caramel note to the cookies and a chewiness to the cookies that to me is absolutely necessary. I want a chocolate chip cookie that has crisp exterior and soft chewy gooey ooey center. Even when it’s baked in a pie!
Now I made this in a 9-inch pie plate. After your dough is ready just simply scoop your dough in and press to fill up your pie plate. That’s it! So darn simple. Love. Love. Love.
I thought about making the cookie dough into normal cookies- which you totally could do if you wanted. But let me tell you in pie form means you get to top it with frosting. Creamy light fluffy vanilla buttercream frosting that I have used countless times on this blog before. It seriously is the best buttercream frosting ever. The recipe comes from Cook’s Illustrated- so I can’t take credit- but I don’t care- I just want to share it with everyone so they all make it and enjoy in the wonderfulness that is. The key to this frosting is making sure you mix it on medium high speed for 8 minutes to ensure it’s super light and fluffy. It’s perfectly sweet without giving you that toothache kind of feeling and is made with all butter and good vanilla. Don’t scrimp on using good butter and good vanilla people!
Now this pie would totally work for the 4th of July too. Or heck mix up the sprinkles and make it for Halloween. Or just make it for a random Tuesday. No one will blame you for bringing a big giant cookie topped with frosting and sprinkles to a party. Well at least not me. I just want to be invited please 🙂
I’d love to hear from you- did you like this recipe? Let me know by leaving me a comment!
Why This Recipe Works: This is like one big thick giant chewy cookie. With more brown sugar than white sugar, it adds a rich caramel flavor, and extra chewiness. The addition of sprinkles makes it a fun addition for any get together! Because it’s baked in a pie plate, it’s also super easy to throw together and bring to a party!
The Science Behind The Sweets: What Role Does Sugar Play In A Baked Good?
Sugar adds sweetness of course, but sugar’s has many more jobs in a baked good besides adding sweetness. Sugar is a tenderizer because it’s hygroscopic (water-loving) so it prevents the water from being absorbed by the flour and toughening your baked good. Sugar also helps to leaven your baked good by punching holes into your butter. Those holes when exposed to heat by the oven will expand giving your cookies to lift. Sugar also caramelizes gives your cookies that golden brown color when exposed to heat. So without sugar, the taste, texture, and color would definitely be different!
Happy Baking Everyone!
Funfetti Chocolate Chip Cookie Pie
For the Frosting
- 2 1/2 sticks 10 ounces or 20 Tablespoons unsalted butter, softened to room temperature
- 2 1/2 cups confectioner sugar
- 2 Tablespoons heavy cream
- 2 teaspoons vanilla extract
- 1. Whisk flour and baking soda together in a medium bowl and set aside.
- 2. Melt 14 tablespoons butter in a saucepan over medium heat until melted (could also be down in a bowl in the microwave- just be careful and cover the bowl so the butter doesn't splatter).
- 3. Transfer melted butter to a mixing bowl. Add brown sugar, granulated sugar, salt, and vanilla to the mixing bowl. Whisk until incorporated. Add the egg and egg yolk; whisk until the mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand for 3 minutes, then whisk for 30 seconds. Repeat until the mixture is thick, smooth, and shiny.
- 4. Using rubber spatula, stir in flour mixture just until incorporated (about 1 minute). Stir in sprinkles and chocolate chips. Give dough one final stir to ensure all flour is incorporated.
- 5. Transfer dough to a 9-inch pie plate. Gently press dough down to fit into the pie pan.
- 6. Bake for 30-40 minutes in a pre-heated 350 degree oven.
- 7. Allow pie to cool completely before adding the frosting. To make the frosting in a mixing bowl: cream the butter until light and fluffy about 3 minutes. Add the powdered 1/2 cup at a time. Mix on low to ensure the powdered sugar doesn't fly out of your bowl! Scrape down the sides of the bowl with a spatula as necessary. When all the powdered sugar is added, add in the heavy cream and vanilla. Begin mixing on low until incorporated, the mix on medium high for 8 minutes. Use a piping bag and pipe swirls around the edge of the pie.
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