1. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
2. Beat in the eggs one at a time, then add the vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
5. Stir in the chocolate chips.
6. Line the bottom of your slow cooker with parchment paper to prevent sticking.
7. Spread the cookie dough evenly in the bottom of the slow cooker.
8. Cover and cook on low for 3 to 4 hours, or until the edges are golden brown and the center is set.
9. Allow the cookie pie to cool in the slow cooker for about 15 minutes before slicing and serving.
Variations & Tips
For a different flavor, try using white chocolate chips or a mix of chocolate and butterscotch chips. If you’re a fan of nuts, consider adding a cup of chopped walnuts or pecans to the dough. For a seasonal twist, mix in some dried cranberries or orange zest. If you want to make this recipe a bit healthier, substitute half of the butter with unsweetened applesauce. And for those who prefer a gluten-free option, simply use a 1:1 gluten-free baking flour.
