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Chocolate Chip Cookie Pie Bars Recipe

chocolatechipcookiepiebarsrecipe
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Chocolate Chip Cookie Pie Bars are like a giant ooey, goeey chocolate chip cookie baked atop a buttery, flakey pie crust. It’s easy to make (hello store bought pie crust!) and perfect for everything from Thanksgiving to the Fourth of July!

Ingredients

Units
  • 1 9-inch pre-made pie crust, thawed
  • 3/4 cup unsalted butter
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg, plus one egg yolk, room temperature
  • 1 teaspoon vanilla
  • 1/2 cup plus one tablespoon all-purpose flour, spooned and leveled
  • 1/2 teaspoon kosher salt
  • 3/4 cup semi-sweet chocolate chips
  • 3 tablespoons powdered sugar, for dusting (optional)

Instructions

  1. Bring a pre-made pie crust to room temperature. Remove it from the pan and press it into a disc. Roll the dough between two layers of parchment paper until it becomes a rough 8 x 8 square shape. Carefully transfer the dough to a parchment lined 8 x 8 inch baking pan. Use a sharp knife to cut any extra dough from the sides and use it to fill in any areas in the pan that are bare. Place the pan in the refrigerator until ready to use.
  2. Preheat the oven to 325°F.
  3. Brown the butter over medium low heat. For detailed instructions on how to brown butter, check out this post. Once browned, scrape the butter and the brown bits onto a shallow plate. Freeze until it becomes firm, but not rock solid. This will take about 20-25 minutes. Scrape the softened brown butter into a large mixing bowl. Allow it to sit at room temperature for 10 minutes. The brown butter should be soft like room temperature butter before mixing the dough.
  4. To the butter, add the sugars and vanilla. Using a hand mixer, mix on medium speed until combined, about 1 minute.
  5. Add the egg, followed by the egg yolk. Mix to combine well.
  6. Add the flour and salt, using a large spatula to fold the ingredients together. Do not over mix.
  7. Add the chocolate chips. Stir until just combined.
  8. Spread the chocolate chip cookie dough over the prepared pie crust, using an offset spatula to level the top.
  9. Bake for 35 to 40 minutes or until the top is golden brown and the edges are firm. The center of the bars should not jiggle when moved. The top of the bars may begin to look very brown about 25 minutes into the baking time. Cover loosely with a large piece of aluminum foil and continue baking until done.
  10. Remove the pan from the oven and cool for 45 to 60 minutes on a wire rack. Place the pan in the refrigerator for 3 hour or overnight for best results.
  11. Top with a sprinkle of powdered sugar if desired. Slice and serve.

Notes

**Recipe adapted from Nestle Toll House Chocolate Chip Cookie Pie Recipe.

Store tightly covered in the refrigerator for up to 4 days.

To freeze, wrap tightly in two layers of plastic wrap. Freeze for up to 2 months. Defrost at room temperature before serving.

Find it online: https://athomebyheather.com/chocolate-chip-cookie-pie-bars/