Chocolate Chip Cookie Crust (No Bake Recipe)


An Easy Chocolate Chip Cookie Crust is a no bake pie crust made out of crunchy chocolate chip cookies! This simple recipe has just 2 ingredients and is perfect for all your no-bake pies!

Overhead shot of chocolate chip cookie crust with chocolate chip cookies around it

There are so many reasons why you’ll love this recipe and want to make it over and over:

  • It has just TWO ingredients
  • Pressed into the pan in under 10 minutes
  • The perfect alternative to graham cracker or Oreo crusts
  • Works with all sorts of no-bake fillings or no bake cheesecake

I mean – why wouldn’t you make a pie crust with chocolate chip cookies?

One cup of chocolate chip cookies crushed with chocolate chip cookies around it

You only need TWO ingredients for this recipe:

1. Chocolate Chip Cookies: I recommend using a store-bought crunchy cookie, like Chips Ahoy. You can use any brand but you’ll want it to be a crunchy cookie, not a soft one.

You can even use ANY kind of similar cookie – even if it’s not chocolate chip (like sugar cookies or oatmeal!)

2. Butter: I always use unsalted butter, but you can easily substitute salted in this recipe. Melted butter is best for making cookie crusts.

Four photo collage showing the process of making chocolate chip cookie crust

This will take you less than 10 minutes!

1. Cookies: Crush your cookies (see below for options) to a fine crumb.

2. Butter: Add the crumbs to melted butter. Stir with a fork so the butter gets easily incorporated.

3. Pan: press into a 9-inch pie plate.

Do the Cookie Math: how many cookies do you need to make a cup of crumbs? About 9 Chips Ahoy size cookies makes approximately 1 cup of cookie crumbs.

How do you crush cookies for a pie crust?

You can crush the cookies one of two ways:

  • Food Processor: place the cookies in a food processor and pulse until a fine crumb.
  • By Hand: place the cookies in a large gallon size bag and seal all but 1-inch of the bag (to allow air to escape). Roll with a rolling pin and a bit of strength to crush to a fine crumb.
Overhead shot of chocolate chip cookie crust with chocolate chip cookies around it


  • Pan Size: this crust works best in a 9-inch pie plate or you can press it into the bottom only of a 8-inch or 9-inch square pan.
  • Once in the pan, chill to set while making desired filling.
  • Does the pie crust need sugar? This one does not need sugar because chocolate chip cookies are already sweet enough.
  • Do you have to bake the crust? Nope, it’s great to use for all no-bake pies.

Use this pie crust as a base for:

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  • 2 1/4 cups (251g) chocolate chip cookie crumbs (about 20 cookies, i.e. Chips Ahoy)
  • 5 tablespoons (71g) unsalted butter, melted
  • Place cookies in a large bag and seal all but 1-inch to allow air to escape. Roll with a rolling pin until you get a fine crumb.

  • Alternately, place cookies in a food processor and pulse until a fine crumb.

  • Add cookie crumbs to melted butter, stir with a fork.

  • Press into the bottom and up the sides of a 9-inch pie plate. Chill until ready to use.

  • You can use a 9-inch pie plate, 8-inch or 9-inch square pan, or a 10-inch springform pan (will only be enough for a slight side if using the springform pan).
  • Use any similar sized cookie to Chips Ahoy (chocolate chip or other flavor)
  • Be sure to use crunchy cookies, not the soft kind.

Serving: 1serving | Calories: 3179kcal | Carbohydrates: 360g | Protein: 25g | Fat: 185g | Saturated Fat: 87g | Trans Fat: 4g | Cholesterol: 193mg | Sodium: 1919mg | Potassium: 986mg | Fiber: 15g | Sugar: 173g | Vitamin A: 1749IU | Calcium: 17mg | Iron: 6mg

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Keyword pie

Overhead shot of chocolate chip cookie crust with chocolate chip cookies around it with recipe title on top of image

This Chocolate Chip Cookie Crust will take your no bake pies to a whole new level! It’s a sweet, unexpected twist on the standard crust.

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