I had so much left over pie dough from making a Strawberry Rhubarb Pie and Lon has been asking, what are you going to do with it? He claims he doesn’t like dessert, but he eats every dessert that walks by.

Suddenly, late afternoon, I started craving chocolate chip cookies and I thought, how perfect, I’ll make a cookie pie. I saw this recipe, on Bakerella, that was so interesting because it doesn’t start with creaming the butter and sugar. The pictures looked delicious and convinced me to try this method, although I did alter a bit. Eating these really made me feel like a kid again. I don’t know why, considering I never had cookie pie as a kid but, hey whatever makes us feel young right?

Chocolate Chip Cookie Pies

Individual Cookie Pies
~makes 8 caloric pies

  • left-over pie dough ( or one recipe for single 9″ crust)
  • 2 small (or 1 X-large) eggs
  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 6 tablespoons butter, softened
  • 1/2 cup semi-sweet chocolate chips
  • ice cream for serving

1. Preheat oven to 325 degrees F. Spray a standard size mufffin tin with non-stick spray.

2. Form pie dough into 8 (1 3/4″) balls. You may have some left-over depending upon how much dough you have. Flatten balls into 4″ discs. Press into muffin tin.

pie dough

3. Beat eggs until foamy. Beat in flour and sugars. Beat in butter. Stir in chocolate chips. Divide into dough shells.

4. Bake for 30-35 minutes, or until golden brown. Cool in pan for 5 minutes. Loosen edges with a paring knife and remove carefully. Serve with a scoop of ice cream. Vanilla or peanut butter would be great!

Chocolate Chip Cookie Pies 2
Chocolate Chip Cookie Pies cut

posted by jessica at 08:56 AM Filed under Desserts, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.