Brookie Pie

With chocolate chip cookies scattered on top of a rich, fudge brownie pie baked into a cookie dough crust, this Brookie Pie is easy, delicious decadence.

Brownie + Cookie = Magic

What do you get when you fill a chocolate chip cookie dough crust with fudge brownie batter and top it with even more chocolate chip cookie dough? You get Brookie Pie, a truly decadent, delicious dessert they won’t stop talking about. Go all out and top with a scoop of vanilla ice cream and a drizzle of chocolate sauce or enjoy all on its own. It’s absolute magic!

Why Choose?

When it comes to brownies vs chocolate chip cookies, I’ve always maintained you shouldn’t have to choose. Which is why I love brookies so much (if you haven’t tried my Peanut Butter Cup Stuffed Brookies or my Triple Threat Brownies, they’re both so amazing and over-the-top scrumptious). All the fun without any tough decisions!

And baking cookie dough and brownies into a pie? Well, that’s just inspired.

Easy Indulgence

My favorite thing about this pie is just how easy it is to make. This brookie pie recipe uses boxed brownie mix and store bought cookie dough to satisfy that sweet tooth with very little effort! Of course, you can always use your favorite chocolate chip cookie recipe (just make 24 2-TBSP size cookie balls instead) and your favorite brownie recipe. But this way, you’re on your way to pure bliss in no time.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

• Refrigerated chocolate chip cookie dough (1 and 3/4 cups, divided)
• Boxed fudge brownie mix
• Melted butter
• Egg
• Water

Supplies:

• 9-inch pie dish 
• Nonstick cooking spray
• Medium mixing bowl

How to Make Brookie Pie

• Preheat oven to 350°F. Spray a 9-inch pie dish with non-stick cooking spray.
• Let the cookie dough set at room temperature for about 5 minutes so it’s softer and easier to press into the pie dish.
• Reserve 1/4 cup of cookie dough to top the pie with. Press the remaining 1 and 1/2 cups cookie dough evenly into the bottom and up the sides of the prepared pie dish. (Spray your hands with non-stick cooking spray or use a rubber spatula to make it easier to press the cookie evenly into the pie dish.)
• In a medium mixing bowl, add the dry brownie mix, melted butter, egg and water.

• Stir until well combined.
• Spread the brownie batter evenly into the cookie dough crust.
• Divide the reserved cookie dough into heaping teaspoon sized balls and place them across the top of the brownie batter.
• Bake for 45-50 minutes, covering the pie with foil after 15 minutes of baking time to prevent the cookie dough from browning too much. Bake until the brownie is set, starts to crackle on top and a toothpick inserted comes out almost clean.
• Remove from the oven and let cool completely before slicing into and serving.

• Serve with ice cream and chocolate syrup, if desired.

Storage

Store leftovers covered tightly in plastic wrap or in an airtight container on the counter for up to five days. 

To freeze, I recommend wrapping slices individually in plastic wrap then putting in a freezer-safe container or in individual freezer-safe baggies. To defrost, let set at room temperature, uncovered, so they don’t absorb too much of the moisture.

If you make this Brookie Pie, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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