Introduction

These Mini Chocolate Chip Cookie Pies are a delightful twist on classic cookies, baked inside a buttery pie crust for added texture and flavor. Perfect for parties or a sweet treat anytime, they combine the best of both worlds in one bite-sized dessert.

Mini Chocolate Chip Cookie Pie Bockets Recipe - Recipe Image

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 the recipe, substituting mini chocolate chips for regular ones.
Step 3: Roll the cookie dough into 18 small, evenly sized balls.
Step 4: Roll out the pie crust dough and use a 3-inch round cookie cutter to cut out 12 circles. Re-roll the scraps as needed to get all 12 circles.
Step 5: Place each pie crust circle into the cups of a muffin tin, pressing gently to form small pie shells.
Step 6: Put one cookie dough ball into each crust-lined muffin cup.
Step 7: Bake for 15 minutes, or until the pie crust is golden and the cookie dough is mostly cooked but still slightly gooey in the center.
Step 8: Remove from the oven and drizzle each mini pie with chocolate syrup before serving.
Step 9: Store the remaining 6 cookie dough balls in a freezer-safe bag for future baking, or bake them immediately if preferred.

Tips & Variations

For extra richness, add a pinch of cinnamon or a sprinkle of sea salt on top before baking.
Try using white chocolate or peanut butter chips in place of the mini chocolate chips for a different flavor.
If you don’t have a round cookie cutter, a clean glass rim works well to cut the dough circles.
Make sure not to overbake to keep the cookie filling soft and gooey inside.

Storage

Store baked mini cookie pies in an airtight container at room temperature for up to 3 days. Reheat briefly in a microwave or warm oven to enjoy them warm. The cookie dough balls can be frozen for up to 3 months; bake from frozen, adding a few extra minutes to the baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pie crust instead of refrigerated crust?

Yes, homemade pie crust works wonderfully and adds a personal touch. Just roll it out to about 1/8-inch thickness and cut into 3-inch circles as directed.

What if I don’t have mini chocolate chips?

You can chop regular chocolate chips or chocolate bars into smaller pieces to substitute for mini chips, which will help the chocolate distribute more evenly within the small pies.

Mini Chocolate Chip Cookie Pie Bockets Recipe

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Mini Chocolate Chip Cookie Pies combine the classic joy of chocolate chip cookies with the flaky texture of pie crusts. These delightful individual-sized pies are filled with gooey chocolate chip cookie dough and baked to golden perfection, then finished with a drizzle of chocolate syrup for an extra touch of sweetness. Perfect for parties, snacks, or a fun dessert treat.

Author: Tara
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 12 mini cookie pies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Pie Crust

1 box refrigerated pie crusts (2 crusts)

Cookie Dough

1 recipe chocolate chip cookie dough (substituting mini chocolate chips for regular chocolate chips)

Topping

Chocolate syrup, for drizzling

Instructions

Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to ensure it reaches the perfect baking temperature by the time you’re ready to bake.
Prepare Cookie Dough: Prepare the chocolate chip cookie dough as per your favorite recipe, making sure to substitute mini chocolate chips instead of regular-sized chips to fit perfectly in the mini pies.
Form Cookie Balls: Roll the prepared cookie dough into 18 small balls, ensuring they are evenly sized for even baking.
Cut Pie Crust Circles: Roll out the refrigerated pie crust and use a 3-inch diameter round cookie cutter to cut out 12 circles. Re-roll the dough scraps as needed to get all 12 circles.
Assemble Pies: Place each pie crust circle into the cups of a muffin tin to form the mini pie shells. Then, place one ball of cookie dough into each pie crust.
Bake: Bake the mini cookie pies in the preheated oven for 15 minutes or until the crust is golden brown and the cookie dough is mostly cooked through but still slightly gooey in the middle.
Drizzle Chocolate Syrup: Once out of the oven and slightly cooled, drizzle chocolate syrup over each mini cookie pie to add extra chocolate flavor and a glossy finish.
Save or Serve: If not baking all at once, place the remaining 6 cookie dough balls in a freezer-safe bag for future baking, or bake them immediately following the same steps.

Notes

For best results, do not overbake to keep the cookie dough center slightly gooey.
Mini chocolate chips are preferred for better distribution and bite-size consistency within the pies.
The remaining cookie dough balls can be frozen for up to 1 month.
Allow the pies to cool in the muffin tin for a few minutes before removing to prevent breaking the crust.

Keywords: mini cookie pies, chocolate chip cookie pies, mini pies, chocolate dessert, easy cookie dessert