A chocolate-chip cookie pie is a quick, guaranteed crowd-pleaser

One Saturday afternoon, I found myself with a house full of hungry kids hankering for a sweet treat.

I knew freshly baked chocolate-chip cookies would be a crowd-pleaser, but, ugh. I didn't want to scoop, drop, bake and cool batches of cookies all afternoon. Light bulb! Cookie Pie!

It literally (and I mean literally) took me less than 5 minutes to get this crowd-pleasing concoction in the oven. The smell of homemade goodness spread through the house, and when the oven timer buzzed, I had a group of eager taste testers ready for a warm slice of cookie pie. Not one crumb remained 30 minutes later! As a variation, you can add a handful of chopped pecans to the cookie mixture before baking. A favorite modification for kids is to reduce the chocolate chips to 1⁄2 cup (42 g) and add 1⁄2 cup (42 g) of M&M's.

This recipe is dairy-free, nut-free and sesame-free and can be made vegetarian.

• Karen Nochimowski, the mom behind MommaChef.com, has loved cooking for as long as she can remember. After friends and family begged to be let in on her culinary secrets, she decided to create a blog featuring the easy, quick recipes that everyone loved. All Momma Chef recipes are made with 6 ingredients or less and take less than 6 minutes of prep time. Karen also started and runs Momma Chef's Soup Kitchen and Momma Chef's Little Free Pantry, which provides food at no cost to those in the Chicago community. Karen's first cookbook, "Six-Minute Dinners (& More!)" coming in November 2022, is a cookbook of 100 simple and delicious recipes with six ingredients or less, including nut-free and allergy-friendly options, to help busy families get dinner on the table with ease.

Chocolate-Chip Cookie Pie

2 eggs

1 cup all-purpose flour

¾ cup packed light brown sugar

1 teaspoon vanilla extract

½ cup (1 stick) butter, softened, or ½ cup melted coconut oil

1 cup semisweet or dark chocolate chips

Preheat the oven to 350 degrees.

Coat a 9½-inch pie dish with cooking spray.

In a large mixing bowl, add the eggs and, using a hand mixer on high speed, beat the eggs for 1 minute or until foamy.

Add the flour, brown sugar, vanilla and butter, and mix on medium speed for another 2 minutes, until everything is well combined.

Then with a spoon, stir in the chocolate chips.

Pour the mixture evenly into the pie dish.

Bake uncovered for 25 minutes or until a toothpick comes out clean.

Serves 6

Tips: If you are making this recipe dairy-free, make sure to use melted coconut oil and dairy-free chocolate chips.

You can also make these as chocolate-chip cupcakes. Just grease a muffin pan and fill each well three-quarters full with batter. The baking time will decrease to 15 to 18 minutes or until a toothpick comes out clean.