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Chocolate Chip Cookie Pie with Dulce de Leche

Chocolate Chip Cookie Pie with Dulce de Leche

A cast iron skillet chocolate chip cookie pie filled with creamy dulce de leche for a rich and sinful treat! 

Course Dessert
Cuisine American
Prep Time 15 minutes
Total Time 45 minutes
Servings 10 people


  • 78 grams butter, softened
  • 80 grams sugar
  • 155 grams dark brown sugar
  • 170 grams all-purpose flour
  • 3/4 tsp salt
  • 1/4 tsp baking soda
  • 1 each egg
  • 1.5 tsp vanilla extract
  • 200 grams chocolate chips, 60%
  • 110 grams dulce de leche


  1. With an electric mixer, cream together butter and sugars with the paddle attachment. While creaming, sift together dry ingredients.

  2. Add egg on low speed until incorporated. Add vanilla extract. 

  3. On a low speed, add dry ingredients and mix until a dough forms. 

  4. Take off mixer and stir in chocolate chips until incorporated. 

  5. Take approximately 65% of the dough (roughly 472g) and press it down on the bottom of a lightly greased cast iron skillet until the bottom of the pan is covered. Smooth with a small palette knife/off-set spatula. 

  6. Add the dulce de leche in even clumps over the bottom layer of cookie dough. 

    Chocolate Chip Cookie Pie Dulce de Leche Topping
  7. Add the remaining cookie dough (roughly 250g) on top of the dulce de leche. Smooth and cover with a small palette/off-set spatula until dulce de leche is covered. 

    Chocolate Chip Cookie Pie Base
  8. Bake at 375 degrees Fahrenheit for 25-30 minutes. Let cool. Serve and enjoy!

Recipe Notes

The base for the cookie was based off the Bon Appetit Giant Chocolate Chip Skillet Cookie recipe.

I used leftover dulce de leche from the homemade DIY Samoas recipe. You can make your own to keep on hand, or use canned dulce de leche from the grocery store.