Kate threw me for a loop on Friday when she posted Pizzookies instead of the pizza that was on our calender. You see I already had planned this chocolate chip cookie-ish treat for today. So I quickly scrambled through my files to see if I had any other posts all ready to go. Why? Because it would be weird to post two warm, gooey, individual sized chocolate chip cookie-ish treats in a row, right?? You’re all saying no in your heads, aren’t you? Me too. And that’s the moment I realized that I was vastly underestimating the caliber of our readers. If there’s one thing Our Best Bites fans can handle, it’s MORE COOKIES! Am I right or am I right? I say let’s bring it on!
I saw a recipe for Chocolate Chip Cookie Pie on Your Home Based Mom’s Blog and had to make it. It’s nearly identical to Nestle’s Tollhouse Chocolate Chip Pie, which I’ve always wanted to try. So I made it a few months ago for a friend who just had a baby (conclusion: chocolate chip cookie pie = super yum). While it was in the oven I started thinking that since it was probably really sweet and really rich, it would also probably be really good in a bite-sized version. I started playing around with it and I think I was right! Scratch that- I was totally right. The recipe works out perfectly to make 24 mini cookie pie bites. These little things are not only completely adorable, but SO good and super addicting. Warm out of the oven they’re so soft and gooey, but the great thing is that they’re still super soft even the next day. So this is the perfect thing to make ahead of time for a party, shower (of the baby or wedding sort, don’t actually eat them in the shower, that’s weird) or just for eating at home. You can even warm them up if you want when you’re ready to serve them. My little boys loved these too because they’re just their size.
You could also switch it up and use butterscotch chips, or peanut butter chips. Next time I’m going to try it with chopped peanuts and white chocolate chips. You really can’t go wrong. I mean, cookie dough + pie. Why didn’t I think of this??
Gooey Cookie Pie Bites
click to print recipe text only
1/2 C butter (that’s 1 stick), melted and cooled
1 C sugar
1/2 C flour
1 t vanilla
1 C chopped pecans, toasted (are you a nut hater? Just leave ‘em out)
1 C mini chocolate chips*
9″ unbaked pie shell (I just use store-bought, but you could make your own)
mini muffin pan
*if you’re using another flavor of chips that doesn’t come in mini, give them a rough chop so they will distribute evenly
Preheat oven to 350.
Batter: In a bowl combine the butter, sugar, flour, eggs, and vanilla. When combined stir in chocolate chips and toasted nuts. Wow, so hard, right? That’s your filling, set aside.
Crust: Right out of the box the pie crust is way too thick, so bust out a rolling pin and lightly dust your surface. I rolled mine out to approximately 13-14″. Look at my pictures and eyeball it. Just remember you want it pretty thin, and it will expand while cooking. You will need to cut out some circles and then re-roll the pie crust.
A 2.75″ circle fit my mini muffin pans perfectly. So use a cookie cutter, or grab a cup from your cupboard. Chances are you have one that’s the perfect size!
Pop the pan in the oven for about 20-25 minutes. (although you may want to check them around 15 minutes as someone in the comments mentioned there’s were done in less than 20) The tops get this awesome crinkly crust on top- that’s how you can tell they’re done! Just lightly golden brown too.