Mini Chocolate Chip Cookie Pies
These sweet little pies are a mash up of two of my favorites - pie and cookies!
Servings 12 mini pies
Preheat oven to 375 degrees.
Prepare cookie dough as directed, substituting mini chocolate chips for the regular chocolate chips.
Roll cookie dough into 18 small cookie balls.
Roll out pie crust and use a 3 inch diameter round cookie cutter to cut circles from the dough. Re-roll the dough as needed to end up with 12 circles.
Place the pie crust in a muffin tin. Place a ball of cookie dough in each crust.
Bake for 15 minutes or until crust is golden and cookie dough is mostly cooked through, though still slightly gooey.
Drizzle with chocolate syrup before serving.
Place remaining 6 cookie dough balls in a freezer safe bag to save for baking another day, or bake immediately at 350 degrees for 10 minutes.
Serving: 1pie | Calories: 335kcal | Carbohydrates: 54g | Fat: 16g | Saturated Fat: 1g | Sodium: 57mg | Potassium: 13mg | Calcium: 3mg | Iron: 0.4mg