Chocolate Pie Cookies are my happy place when I want something cozy, rich, and fast. Maybe you love pie but do not want to fuss with a whole crust, or you are craving chocolate but want more than a basic cookie. These little cookie pies hit the sweet spot. The edges are chewy, the centers are fudgy, and the whole thing tastes like a mini slice of chocolate pie baked right into a cookie. They are simple enough for a weeknight but fun enough for a celebration. Let me show you how I make them so you can bake a batch whenever the craving hits. 
Why This Recipe Works
This recipe gives you the best of both worlds: the comfort of pie and the simplicity of cookies. You get that rich, gooey chocolate filling tucked inside a tender, cocoa kissed cookie shell. The dough holds the filling like a little cup, so the texture turns out perfect with a chewy ring and soft center. No fancy tools. No complicated steps. Just simple mixing, scooping, and baking.
I designed this one to be forgiving. If your butter is a bit colder than it should be, or your oven runs a touch hotter than mine, you will still get goodies worth bragging about. The ingredients are pantry friendly, and the method is repeatable. Once you try it, you will probably memorize it.
Another small win. The filling is made with pantry chocolate and cream, so it sets just enough while baking. Think creamy ganache vibes with a brownie like finish. And yes, they store beautifully, which is dangerous in the best way.
“Made these for a family game night and everyone asked for the recipe. The cookies looked fancy but were so easy. My teenager ate three before we even sat down.”
That is the kind of review I love to hear. When you bake these, you will see why they disappear so fast.
Key takeaway: the method is simple, the texture is dreamy, and the flavor screams chocolate pie without the work of rolling dough. 
Ingredient Notes
For the cookie dough
- Unsalted butter: 1/2 cup, softened. Room temp butter creams better.
- Granulated sugar: 1/2 cup for sweetness and crisp edges.
- Brown sugar: 1/3 cup for moisture and chew.
- Egg: 1 large, room temperature if possible.
- Vanilla extract: 1 teaspoon for depth.
- All purpose flour: 1 and 1/4 cups, spooned and leveled.
- Cocoa powder: 1/4 cup unsweetened. Pick a good one for a bolder chocolate punch.
- Baking soda: 1/2 teaspoon.
- Fine salt: 1/4 teaspoon. It sharpens the chocolate flavor.
- Milk: 1 to 2 tablespoons if your dough feels too stiff to scoop.
For the pie style filling
- Semi sweet chocolate chips or chopped chocolate: 1 cup.
- Heavy cream: 1/3 cup. This turns the chocolate into a silky filling.
- Pinch of salt: balances the sweetness.
- Optional: 1 teaspoon espresso powder to amplify the chocolate.
Use what you have. If you only have dark chocolate, the cookies will be more intense. If you have milk chocolate, they will be sweeter and softer. Either way, you will get a luscious center.
About cocoa: Dutch process cocoa will taste smoother and darker. Natural cocoa gives a brighter chocolate flavor. Both work, so pick your favorite. If you only have one, do not stress.
Pro tip: Measure the flour carefully. Too much flour makes a stiff dough and your cups may crack. Spoon the flour into the measuring cup and level off with a knife.
All of these ingredients are easy to find and easy to swap. Keep the ratios close and you will be golden. 
Step-by-Step Instructions
Mix the dough
- Cream the butter with the granulated and brown sugars until fluffy, about 2 minutes with a hand mixer.
- Beat in the egg and vanilla until smooth.
- In a separate bowl, whisk flour, cocoa, baking soda, and salt. Add to the butter mixture.
- Mix just until combined. If the dough looks dry, add 1 tablespoon milk. You want it soft but not sticky.
Shape and fill
- Preheat your oven to 350°F and line a baking sheet with parchment.
- Scoop 2 tablespoon portions of dough. Roll into balls, then press your thumb or a teaspoon into the center to make a small well.
- Make the filling. Warm the cream until steaming, then pour over the chocolate with a pinch of salt. Let sit 2 minutes, then stir until smooth. If needed, microwave the bowl 10 seconds at a time to melt fully.
- Spoon 1 to 2 teaspoons of filling into each dough well.
Bake and finish
- Bake 9 to 11 minutes until the edges look set and the centers are shiny and a bit soft.
- Let the cookies cool on the sheet 10 minutes. The filling will set as they cool.
- Top with a light sprinkle of flaky salt if you like. It makes the chocolate pop.
- Enjoy warm for a melty center or wait until fully cool for a fudge like bite.
These bake quickly, so keep an eye on the first tray to learn your oven. You want soft centers and set edges. If you keep them in too long, the filling can bubble and lose that silky texture. Pull them when you see a little shine in the middle.
One more thing. If your dough feels too sticky to shape, chill it for 15 minutes. That short rest makes a big difference and helps your wells hold their shape.
Goal: crispy edges, glossy middle, and just done so every bite is luscious.
Recipe Tips
Room temp ingredients help everything mix evenly. Set out your butter and egg 30 to 45 minutes before baking. If you forget, cut the butter into cubes and microwave in short bursts until just soft to the touch.
If your filling looks grainy, it probably cooled too fast or the chocolate seized. Warm it gently and stir. A teaspoon of extra cream can bring it back to smooth.
Want a stronger chocolate taste? Add a teaspoon of instant espresso powder to the dough or the filling. You will not taste coffee, just deeper chocolate.
Make ahead friendly: you can chill the dough up to 48 hours. Roll and press the wells before chilling to save time. Fill and bake straight from the fridge, adding about 1 minute to the bake time.
Gluten free swap: use a trusted 1 to 1 gluten free flour blend. The dough might need a spoonful more milk for the right texture. Keep the scoops small so they hold together well.
If you love an extra glossy top, add a tiny drizzle of warm ganache after the cookies cool. You can use this simple guide for a flawless finish: chocolate ganache.
More Chocolate Desserts
Got a chocolate mood that will not quit? I feel you. After a batch of these, I often plan a little dessert menu for the week. If you are into creamy pie textures, you will love a classic Mississippi mud pie. It is rich, nostalgic, and pairs perfectly with vanilla ice cream.
Or go for a warm bake that tastes like a chocolate river in a dish. This easy chocolate cobbler is a spoon dessert that practically makes its own sauce in the oven. Serve it with whipped cream and berries.
When I want a lighter breakfast that still satisfies the chocoholic in me, I reach for a slice of chocolate banana bread or its protein packed cousin. Both are easy and freezer friendly, which is a win on busy mornings.
Common Questions
Do Chocolate Pie Cookies need to be refrigerated?
No. They are fine at room temperature in an airtight container for 3 to 4 days. If your kitchen is very warm, chill them and bring to room temp before serving.
Can I use milk instead of cream for the filling?
Use cream for best results. Milk will make the filling thinner. If you must use milk, reduce the amount slightly and expect a softer center.
Can I freeze the cookies?
Yes. Freeze baked cookies on a sheet until firm, then store in a zip top bag for up to 2 months. Thaw at room temp and warm in a low oven for a few minutes.
Why did my cookie cups crack?
Usually too much flour or dough that is too cold. Measure carefully and if the dough cracks as you press, let it soften a bit or add a teaspoon of milk.
Can I add nuts or chips?
Sure. Chopped pecans, walnuts, or mini chips in the dough are great. Keep add ons to about 1/2 cup so the dough still forms neat wells.
A Sweet Little Cookie You Will Crave Again
These Chocolate Pie Cookies give you the gooey center you want, the chewy edges you love, and a simple method you can make on a whim. They are fun to share and even more fun to keep for yourself with a cup of coffee. If you want to compare techniques or flavor twists, check out this helpful take on the Best Chocolate Pie Cookies Recipe and see what changes you might try next time. And if you are still in a chocolate mood, save a slot for dessert like peanut butter pie or bake a loaf of chocolate chip banana bread. Now go preheat the oven and make some magic. 
Chocolate Pie Cookies
Ingredients
For the cookie dough
- 1/2 cup Unsalted butter, softened Room temp butter creams better.
- 1/2 cup Granulated sugar For sweetness and crisp edges.
- 1/3 cup Brown sugar For moisture and chew.
- 1 large Egg Room temperature if possible.
- 1 teaspoon Vanilla extract For depth.
- 1 1/4 cups All-purpose flour Spoon and leveled.
- 1/4 cup Cocoa powder, unsweetened Pick a good one for a bolder chocolate punch.
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Fine salt Sharpens the chocolate flavor.
- 1-2 tablespoons Milk If your dough feels too stiff to scoop.
For the pie style filling
- 1 cup Semi sweet chocolate chips or chopped chocolate
- 1/3 cup Heavy cream This turns the chocolate into a silky filling.
- 1 pinch Salt Balances the sweetness.
- 1 teaspoon Espresso powder (optional) To amplify the chocolate.
Instructions
Mix the dough
- Cream the butter with the granulated and brown sugars until fluffy, about 2 minutes with a hand mixer.
- Beat in the egg and vanilla until smooth.
- In a separate bowl, whisk flour, cocoa, baking soda, and salt. Add to the butter mixture.
- Mix just until combined. If the dough looks dry, add 1 tablespoon milk. You want it soft but not sticky.
Shape and fill
- Preheat your oven to 350°F and line a baking sheet with parchment.
- Scoop 2 tablespoon portions of dough. Roll into balls, then press your thumb or a teaspoon into the center to make a small well.
- Make the filling. Warm the cream until steaming, then pour over the chocolate with a pinch of salt. Let sit for 2 minutes, then stir until smooth.
- Spoon 1 to 2 teaspoons of filling into each dough well.
Bake and finish
- Bake for 9 to 11 minutes until the edges look set and the centers are shiny and a bit soft.
- Let the cookies cool on the sheet for 10 minutes. The filling will set as they cool.
- Top with a light sprinkle of flaky salt if you like. Enjoy warm for a melty center or wait until fully cool for a fudge-like bite.