Mini 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
Scale
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
