Mini Chocolate Chip Cookie Pie Bockets Recipe
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.
- 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
