Mini Chocolate Chip Cookie Pie Bies Recipe
Introduction
These Mini Chocolate Chip Cookie Pies are a delightful twist on classic cookies and pies combined into one bite-sized treat. Perfectly golden crusts cradle gooey chocolate chip cookie dough for an irresistible dessert that’s easy to make and fun to share.
Ingredients
- 1 recipe chocolate chip cookie dough (made with mini chocolate chips)
- 1 box refrigerated pie crusts (2 crusts)
- Chocolate syrup, for drizzling
Instructions
- Step 1: Preheat your oven to 375 degrees Fahrenheit.
- Step 2: Prepare the chocolate chip cookie dough according to your recipe, using mini chocolate chips instead of regular ones.
- Step 3: Roll the cookie dough into 18 small, evenly sized balls.
- Step 4: Roll out the pie crust and use a 3-inch diameter round cookie cutter to cut out 12 circles. Re-roll the scraps as needed to get all 12.
- Step 5: Fit each pie crust circle into the cups of a muffin tin, pressing gently to form a small crust shell.
- Step 6: Place one cookie dough ball inside each pie crust shell.
- Step 7: Bake the pies for 15 minutes, until the crust is golden and the cookie dough is mostly cooked but still slightly gooey in the center.
- Step 8: Remove from oven and drizzle chocolate syrup over each mini pie before serving.
- Step 9: Save the remaining 6 cookie dough balls in a freezer-safe bag for later baking, or bake them immediately as cookies.
Tips & Variations
- Substitute homemade pie crust for refrigerated crusts if you prefer a flakier texture.
- Try adding chopped nuts or a sprinkle of sea salt on top for extra flavor.
- Serve warm with a scoop of vanilla ice cream for a decadent dessert.
Storage
Store leftover mini cookie pies in an airtight container at room temperature for up to 2 days. Reheat gently in a low oven or microwave to warm before serving. Cookie dough balls can be frozen in a sealed bag for up to 1 month and baked directly from frozen, adding a couple of extra minutes to baking time.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular chocolate chips instead of mini chips?
Yes, regular chocolate chips can be used, but mini chips melt more evenly and fit better into the small pies.
How can I prevent the crust from getting soggy?
To keep the crust crisp, avoid overfilling with dough and bake just until the crust is golden. Using a pie crust rather than cookie dough helps maintain a crisp texture.
PrintMini Chocolate Chip Cookie Pie Bies Recipe
These Mini Chocolate Chip Cookie Pies combine the best of two classic treats: flaky pie crust and gooey chocolate chip cookie dough. Baked in a muffin tin, they offer a perfect individual-sized dessert that’s crispy on the edges with a soft, melty chocolate center. Finished with a drizzle of chocolate syrup, these pies are ideal for parties or an indulgent snack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 mini cookie pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1 recipe chocolate chip cookie dough, made with mini chocolate chips
Pie Crust
- 1 box refrigerated pie crusts (contains 2 crusts)
Topping
- Chocolate syrup, for drizzling
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the pies.
- Prepare the Cookie Dough: Make your chocolate chip cookie dough as the recipe directs, substituting mini chocolate chips for regular chips to give these pies extra melty chocolate goodness.
- Form Cookie Dough Balls: Roll the cookie dough into 18 small evenly sized balls to fit inside the pie crust halves.
- Cut Pie Crust Circles: Roll out the refrigerated pie crust dough and use a 3-inch diameter round cookie cutter to cut out 12 circles. Re-roll scraps as necessary to get all 12 circles.
- Assemble Pies: Line the muffin tin with the pie crust circles, pressing them gently into the cups. Place one cookie dough ball inside each crust.
- Bake: Bake in the preheated oven for 15 minutes or until the pie crust edges turn golden and the cookie dough is mostly set but still slightly gooey in the center.
- Drizzle Chocolate Syrup: Once out of the oven and slightly cooled, drizzle the tops with chocolate syrup for extra sweetness and visual appeal.
- Store or Freeze Leftovers: Place the remaining 6 cookie dough balls in a freezer-safe bag to bake later or bake them immediately as desired.
Notes
- Use mini chocolate chips to ensure even melting and better distribution in the small pies.
- You can use homemade or store-bought chocolate chip cookie dough.
- Make sure not to overbake; the centers should remain slightly gooey for the best texture.
- These pies can be frozen after baking—wrap individually and thaw before serving.
- Substitute chocolate syrup drizzle with powdered sugar or caramel sauce if preferred.
Keywords: mini chocolate chip cookie pies, dessert, chocolate chip cookies, pie crust desserts, easy baking recipe, individual desserts
