Mini Chocolate Chip Cookie Pie Bites with Chocolate Drizzle Recipe

Introduction

These Mini Chocolate Chip Cookie Pies combine the best of two classic treats: soft, gooey chocolate chip cookies and flaky pie crust. Perfectly portioned and topped with a drizzle of chocolate syrup, they make a delightful snack or dessert for any occasion.

Ingredients

• 1 recipe chocolate chip cookie dough (made with mini chocolate chips)
• 1 box refrigerated pie crusts (2 crusts)
• Chocolate syrup, for drizzling

Instructions

1. Step 1: Preheat your oven to 375 degrees Fahrenheit.
2. Step 2: Prepare the chocolate chip cookie dough according to the recipe, using mini chocolate chips instead of regular ones.
3. Step 3: Roll the cookie dough into 18 small balls of equal size.
4. Step 4: Roll out the pie crust and use a 3-inch diameter round cookie cutter to cut out 12 circles. Re-roll the dough as needed to get the full 12 circles.
5. Step 5: Press each pie crust circle into the cups of a muffin tin to form mini pie shells.
6. Step 6: Place one cookie dough ball into each lined muffin cup on top of the crust.
7. 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.
8. Step 8: Remove from oven and drizzle the tops with chocolate syrup before serving.
9. Step 9: For the remaining 6 cookie dough balls, store them in a freezer-safe bag for future baking or bake separately immediately at 350 degrees Fahrenheit for 10 minutes.

Tips & Variations

• Use mini chocolate chips instead of regular ones for better distribution and a smoother bite.
• Try adding chopped nuts or a sprinkle of sea salt on top for added texture and flavor.
• If you prefer a crispier cookie, bake a few minutes longer but watch carefully to avoid burning.

Storage

Store any leftover cookie pies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. Reheat gently in a low oven or microwave to restore the gooey texture. Cookie dough balls can be frozen in a sealed bag for up to 1 month before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pie crust instead of refrigerated?

Yes, homemade pie crust works well and gives a fresh taste, but make sure it’s rolled out to an even thickness for consistent baking.

Can I make these dairy-free or vegan?

Yes, use a dairy-free pie crust and substitute the cookie dough with a vegan recipe to accommodate dietary preferences.

Mini Chocolate Chip Cookie Pie Bites with Chocolate Drizzle Recipe

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Mini Chocolate Chip Cookie Pies combine the best of both worlds with a buttery flaky pie crust filled with gooey mini chocolate chip cookie dough. These delightful treats bake to golden perfection in a muffin tin, featuring a crisp crust exterior and a soft, slightly gooey cookie center, finished off with a drizzle of rich chocolate syrup. Perfect for parties, snacks, or anytime chocolate cravings strike!

• Author: Elena
• 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 1x2x3x

Cookie Dough

• 1 recipe chocolate chip cookie dough (prepared as per recipe, substituting mini chocolate chips for regular chocolate chips)
• Mini chocolate chips (quantity per cookie dough recipe)

Pie Crust

• 1 box refrigerated pie crusts (contains 2 crusts)

Topping

• Chocolate syrup, for drizzling

Instructions

1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the cookie pies.
2. Prepare Cookie Dough: Make the chocolate chip cookie dough according to your chosen recipe, specifically substituting mini chocolate chips in place of regular ones for better texture and appearance.
3. Form Cookie Balls: Roll the prepared cookie dough into 18 small, evenly sized balls to ensure uniform baking.
4. Cut Pie Crust Circles: Roll out the refrigerated pie crust dough and use a 3-inch diameter round cookie cutter to cut 12 circles. Re-roll the leftover dough as needed to achieve the total 12 circles.
5. Assemble Cookie Pies: Line each cup of a muffin tin with one pie crust circle. Then, place one cookie dough ball inside each crust-lined cup.
6. Bake Cookie Pies: Bake the assembled pies in the oven at 375 degrees for about 15 minutes, or until the crust turns golden brown and the cookie dough is mostly cooked but remains slightly gooey inside.
7. Drizzle with Chocolate Syrup: Once out of the oven, drizzle each mini pie with chocolate syrup to add extra sweetness and enhance the chocolate flavor.
8. Store or Bake Remaining Cookie Dough: Place the remaining 6 cookie dough balls into a freezer-safe bag to bake another day, or bake them immediately at 350 degrees Fahrenheit for 10 minutes to enjoy as regular cookies.

Notes

• The mini chocolate chips provide a better texture and distribution in the small cookie pie format compared to standard chips.
• Ensure the crust is properly pressed in the muffin tin to prevent shrinking during baking.
• Do not overbake; the cookie dough should remain slightly gooey in the center for optimal texture.
• Leftover cookie dough can be frozen for up to 1 month; thaw before baking.
• Try adding a pinch of sea salt on top after baking for a sweet-salty flavor contrast.

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