Cookie Pie Recipes: 12 Gooey, Scoopable Holiday Desserts Everyone Eats Warm Straight From the Dish

A warm cookie pie in the middle of the table is the easiest way to win the holidays this year. Picture it: one dish, a stack of spoons, a tub of vanilla ice cream, and nobody waiting for a neat slice. The scoopable cookie pie is all over Instagram and TikTok right now. One brownie-stuffed version passed 2.7 million views on Instagram in a single day, and the cookie pie tag on TikTok has more than a billion views. The idea is simple. You bake a thick cookie dough in a pie dish, pull it out while the center is still soft, and let everyone dig in with a spoon. There is no crust to roll and no cutters to wash. Below are holiday flavors from pumpkin spice to peppermint mocha, and every one starts with the same easy dough..

Classic Scoopable Chocolate Chip Cookie Pie

This is the one that started it all. The secret is pulling the cookie pie from the oven when the edges are golden but the middle still jiggles a little. It keeps baking in the hot dish and turns into a soft, fudgy center you scoop like ice cream. The recipe that sent many people down this road is the scoopable chocolate chip cookie recipe from Ambitious Kitchen. Serve it warm with the spoons already on the table..

You will need: 1/2 cup melted butter, 3/4 cup brown sugar, 1/4 cup white sugar, 1 egg plus 1 yolk, 2 teaspoons vanilla, 1 1/2 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 cups chocolate chips, vanilla ice cream for serving.

How to make it: Heat the oven to 350F and butter a 9-inch pie dish. Whisk the melted butter with both sugars, then beat in the egg, yolk and vanilla. Stir in the flour, baking soda and salt, then the chips. Press into the dish and bake 22 to 25 minutes, until the edges are set and the center looks a little underdone. Rest 10 minutes, then scoop.

Chocolate Hazelnut Stuffed Cookie Pie

This version is the one people film for the big reveal. You press half the dough into the dish, spread a thick layer of chocolate hazelnut spread on top, and cover it with the rest. When you dig in, the middle runs warm and glossy. A tip from bakers who make it often: freeze the spoonfuls of spread on parchment for 20 minutes first, so they do not melt into the dough while you build it.

You will need: 1/2 cup melted butter, 3/4 cup brown sugar, 1/4 cup white sugar, 1 egg plus 1 yolk, 2 teaspoons vanilla, 1 1/2 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup chocolate chips, 3/4 cup chocolate hazelnut spread, a handful of chopped toasted hazelnuts.

How to make it: Make the dough and press half into a buttered 9-inch pie dish. Spoon the chilled spread over it, leaving a 1-inch border. Flatten the rest of the dough between your palms in pieces and lay them over the top, pinching the edges closed. Scatter hazelnuts on top. Bake at 350F for 25 to 28 minutes and rest 15 minutes before scooping.

Pumpkin Spice Cookie Pie With White Chocolate Chips

This is the Thanksgiving answer for anyone who is tired of the same pumpkin pie. Pumpkin makes the dough cakey, so the trick is to blot the puree with paper towels first. That keeps the center soft and chewy instead of bready. White chocolate chips melt into little sweet pockets next to the warm spice. Quick poll for your table: would you serve it with A) whipped cream, B) vanilla ice cream, or C) a drizzle of maple syrup?

You will need: 1/2 cup melted butter, 1 cup brown sugar, 1 egg yolk, 1/2 cup pumpkin puree blotted dry, 2 teaspoons vanilla, 1 3/4 cups flour, 1/2 teaspoon baking soda, 2 teaspoons pumpkin pie spice, 1/2 teaspoon salt, 1 cup white chocolate chips.

How to make it: Whisk the butter and sugar, then add the yolk, pumpkin and vanilla. Stir in the flour, baking soda, spice and salt, then the chips. Spread in a buttered 9-inch pie dish and bake at 350F for 25 to 30 minutes, until the edges are set. Cool 15 minutes, then top with whipped cream and a pinch of cinnamon.

Brown Butter Skillet Cookie, the Easy Pan Version

If you own a cast iron skillet, use it. The heavy pan gives the edges a crisp, caramel crunch while the center stays soft. Browning the butter first adds a toasty, nutty taste that makes people ask what you did differently. Many families keep a small skillet just for this and bake it while dinner plates are being cleared, so it hits the table hot.

You will need: 1/2 cup butter browned and cooled, 3/4 cup brown sugar, 1/4 cup white sugar, 1 egg plus 1 yolk, 2 teaspoons vanilla, 1 1/2 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 cups chopped dark chocolate, flaky salt.

How to make it: Melt the butter in the skillet over medium heat until it smells nutty and turns golden brown, then pour it into a bowl and cool 10 minutes. Wipe the skillet and grease it. Mix the dough, press it into the 10-inch skillet and bake at 350F for 18 to 22 minutes. Finish with flaky salt.

Pecan Pie Cookie Pie for Thanksgiving

Can’t decide between pecan pie and cookies? This cookie pie gives you both. A brown sugar cookie base bakes first, then a quick pecan pie filling goes on top and sets into a glossy, chewy layer. It slices a little cleaner than the other versions, so it is perfect for a dessert table where guests serve themselves. A scoop of vanilla ice cream on the side is not optional at our house.

You will need: 1/2 cup melted butter, 3/4 cup brown sugar, 1/4 cup white sugar, 1 egg plus 1 yolk, 2 teaspoons vanilla, 1 1/2 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt. For the topping: 2 eggs, 1/2 cup brown sugar, 1/2 cup maple or corn syrup, 2 tablespoons melted butter, 1 teaspoon vanilla, 1 1/2 cups pecan halves.

How to make it: Press the cookie dough into a buttered 9-inch pie dish and bake at 350F for 12 minutes. Whisk the eggs, sugar, syrup, butter and vanilla, then stir in the pecans. Pour over the warm base and bake 25 to 30 minutes more, until the topping barely jiggles. Cool at least 1 hour.

Brownie Cookie Skillet Sundae With Caramel

This is the restaurant-style dessert people order to share and then fight over. A fudgy brownie layer and a chocolate chip cookie layer bake together in one small pan, and the toppings go on the second it comes out of the oven. The ice cream melts into the warm brownie and the caramel runs down the sides. Make it from scratch so it tastes rich, not boxed.

You will need: For the brownie: 1/4 cup melted butter, 1/2 cup sugar, 1 egg, 1/4 cup cocoa powder, 1/4 cup flour, pinch of salt. For the cookie: half of the base cookie dough. Toppings: vanilla ice cream, caramel sauce, chopped toasted pecans.

How to make it: Whisk the brownie batter and spread it in a greased small skillet or 8-inch baking dish. Drop spoonfuls of cookie dough over the top and press them gently. Bake at 350F for 22 to 26 minutes, until the cookie is golden. Top right away with ice cream, caramel and pecans, and serve with spoons.

Make-Ahead Cookie Pie Dough for Busy Holiday Weeks

Here is the trick that saves December. Mix a double batch of dough, press one portion into a small skillet or pie dish, and roll the rest into balls. Wrap and freeze everything. On a busy night you can bake a warm cookie pie straight from the freezer with no mixing at all. If you love a giant cookie you can slice and write on, try our cookie cake recipes too.

You will need: A double batch of the base cookie dough, 3 cups chocolate chips or chunks, freezer bags, plastic wrap.

How to make it: Make the dough and stir in the chips. Press half into a greased 8-inch pie dish or small skillet, wrap tightly and freeze. Roll the rest into 2-tablespoon balls, freeze on a tray, then bag them. Bake the frozen pie at 350F for 30 to 35 minutes. Bake frozen balls at 350F for 13 to 15 minutes.

Gingerbread Skillet Dessert With a Gooey Middle

All the flavor of gingerbread men, with none of the rolling, chilling and decorating. Molasses keeps this cookie pie dark and soft, and a sprinkle of coarse sugar gives the top a sparkly, crinkly finish. It smells like Christmas the minute it goes in the oven. Be honest: do you like your gingerbread spicy with lots of ginger, or mild and sweet for the kids?

You will need: 1/2 cup melted butter, 3/4 cup brown sugar, 1/4 cup molasses, 1 egg, 2 cups flour, 1 teaspoon baking soda, 2 teaspoons ground ginger, 1 1/2 teaspoons cinnamon, 1/4 teaspoon cloves, 1/2 teaspoon salt, 2 tablespoons coarse sugar, whipped cream.

How to make it: Whisk the butter, sugar, molasses and egg. Stir in the flour, baking soda, spices and salt. Press into a greased 10-inch skillet and sprinkle with coarse sugar. Bake at 350F for 18 to 22 minutes, until the edges are firm and the center is soft. Serve warm with whipped cream.

Red Velvet Cream Cheese Cookie Pie

Red velvet always looks like a party, which makes this cookie pie a natural for Christmas Eve. A sweet cream cheese layer gets swirled into the top, so every scoop has a little tang next to the cocoa. Use gel food coloring for a deep red without a bitter taste. Kids love dragging the spoon through the white swirls before anyone else can.

You will need: 1/2 cup melted butter, 3/4 cup brown sugar, 1/4 cup white sugar, 1 egg, 1 tablespoon red gel coloring, 2 teaspoons vanilla, 1 1/2 cups flour, 2 tablespoons cocoa, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup white chocolate chips. Swirl: 4 ounces cream cheese, 1/4 cup sugar, 1 egg yolk.

How to make it: Mix the dough, add the chips and press into a buttered 9-inch pie dish. Beat the cream cheese, sugar and yolk until smooth. Dollop it over the dough and swirl with a knife. Bake at 350F for 25 to 28 minutes, until the edges are set. Cool 20 minutes before scooping.

S’mores Cookie Pie Made in the Oven

You get the campfire treat without the campfire. Graham cracker crumbs go into the cookie dough, chocolate pieces get pressed on top, and marshmallows toast golden under the broiler in the last minute. Watch it closely, because marshmallows go from golden to too dark in seconds. Pull a spoon up through the middle and you get that long, stretchy marshmallow pull everyone loves.

You will need: 1/2 cup melted butter, 3/4 cup brown sugar, 1/4 cup white sugar, 1 egg plus 1 yolk, 2 teaspoons vanilla, 1 1/2 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup graham cracker crumbs, 1 cup chocolate chunks, 2 cups mini marshmallows, 2 graham crackers broken up.

How to make it: Mix the base dough and stir in the crumbs and half the chocolate. Press into a buttered 9-inch pie dish and bake at 350F for 20 minutes. Cover with marshmallows and the rest of the chocolate and bake 3 minutes more. Broil 30 to 60 seconds, watching it closely. Add the graham pieces and serve warm.

Warm Cookie for One, Topped Like a Sundae

Not every night needs a big cookie pie. This single-serve version bakes one thick, gooey cookie in about 12 minutes, just right for a quiet night after the guests go home. Top it with a scoop of vanilla while it is hot and let the ice cream melt down the sides. Add a berry on top if you want it to look fancy. Nobody has to share.

You will need: 2 tablespoons melted butter, 2 tablespoons brown sugar, 1 tablespoon white sugar, 1 egg yolk, 1/4 teaspoon vanilla, 1/4 cup plus 1 tablespoon flour, a pinch of baking soda, a pinch of salt, 3 tablespoons chocolate chips, 1 scoop vanilla ice cream.

How to make it: Heat the oven to 350F. Stir the butter, sugars, yolk and vanilla, then add the flour, baking soda, salt and chips. Shape into one thick round on a lined tray or press into a small ramekin. Bake 11 to 13 minutes, until the edges are golden and the middle is soft. Top with ice cream right away.

Peppermint Mocha Cookie Pie

This is the cookie pie that tastes like your favorite holiday coffee drink. A fudgy chocolate dough gets a spoonful of instant espresso, which makes the chocolate taste deeper without making it bitter. Crushed candy canes and white chocolate go on right after baking so they stay crunchy. Now the big vote: which one will you bake first, A) peppermint mocha, B) gingerbread, or C) pumpkin spice?

You will need: 1/2 cup melted butter, 3/4 cup brown sugar, 1/4 cup white sugar, 1 egg plus 1 yolk, 2 teaspoons vanilla, 1 1/4 cups flour, 1/3 cup cocoa powder, 2 teaspoons instant espresso, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup chocolate chips, 1/2 cup crushed candy canes, 1/2 cup white chocolate chunks.

How to make it: Whisk the butter, sugars, egg, yolk and vanilla. Stir in the flour, cocoa, espresso, baking soda and salt, then the chocolate chips. Press into a buttered 9-inch pie dish and bake at 350F for 20 to 24 minutes. Right away, scatter the candy canes and white chocolate over the top. Cool 15 minutes and scoop.