Thursday, September 3, 2009

Chocolate Chip Cookie Pies

Hot Little Chocolate Chip Cookie Pies
Recipe From: Jenny at

**WARNING: These are highly addictive & should probably be considered illegal!** ;-)

1 roll Pillsbury Pie Crust, thawed and cut into 12 2 1/2 inch circles (I used a cup to press out all the circles)
1 batch of your favorite cookie dough (I used store bought cookie dough)
1 egg white plus 1 teaspoon water
3 Tablespoons Turbinado sugar or normal granulated sugar
Powdered sugar for dusting on top

1. Preheat oven to 350 degrees F.
Place all 12 pie crust circles onto a baking sheet.
With a small cookie scoop, place a heaping teaspoon of cookie dough into the center of each pie round, pressing cookie dough down slightly without touching edges of pie crust.
*DO NOT overfill each pie, if too full the dough breaks through the pie.*
2. Dip your finger in water and brush bottom 1/2 of the pie crust edge with water and fold top crust over to seal.
Using fork tines, press to seal around edges. Continue until all crusts are sealed.
Poke each little pie on top once or twice for steam holes.
Lightly brush each pie with egg white whisked with a teaspoon of water then sprinkle with turbinado sugar (normal sugar is also fine). Bake for 20-22 minutes or until pie crust is just barely golden.

Note that some of the cookie will escape through the pie crust, if this happens, just cut them in half and no worries.

3. Just before serving sprinkle with powdered sugar and even ice cream if desired.
Because my cookies exploaded, I decided to top them with melted chocolate and powdered sugar. YuMM-O!!


TIP: After you cut your pie dough into rounds, stick them in the freezer while making the cookie dough. The pie crust needs to be very cold until the second you put them into the oven.
Serve warm & Enjoy!!

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