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??
1/2 C butter (that’s 1 stick), melted and cooled
1 C sugar
1/2 C flour
2 eggs
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!
Then take your little dough circles and press them into the mini muffin pan.
Place one Tablespoon of batter in each one. Look how cute they are already!
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.
When they’re cool enough to handle, they should pop right out of the pan. If you need to, take a sharp knife and run it around each one to help them out.
The best part is the inside. Warm flaky crust, oozing melted chocolate, sweet gooey doughy stuff, and a hint of toasted nuts…
Serioulsy, yum.
Can’t…stop…eating…
This is after they’ve cooled completely. Notice how it sets up, but you can still tell how soft it is inside.
That’s all folks. Hope y’all (that’s for Kate) are having a fantastic Monday- tell us how your day is going- and then go make a treat!
Gooey Cookie Pie Bites
from OurBestBites.com
1/2 C butter (that’s 1 stick), melted and cooled
1 C sugar
1/2 C flour
2 eggs
1 t vanilla
1 C chopped pecans, toasted
1 C mini chocolate chips (if you’re using another flavor of chips that doesn’t come in mini,give them a rough chop so they will distribute evenly)
9″ unbaked pie shell (I use store-bought, but you can make your own if you want)
Preheat oven to 350 degrees.
In a bowl combine the butter, sugars, flour, eggs, and vanilla. When combined stir in chocolate chips and toasted nuts. Set aside.
Right out of the box the pie crust is way too thick. Lightly flour your rolling surface and roll out crust so it’s about 13-14″ in diameter. (See pictures on blog for example). 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!
Mix all ingredients and pour into pie shells. Bake 20-25 minutes. The tops will get crinkly and golden brown. Let cool for a minute and they should pop right out of the pan.
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These are the best little bites ever! I made them for my daughters 4-H BBQ and they were the first dessert sold. Thanks for your amazing recipe!
Perfection… I mean cookie and pie… it doesn’t get much better than that. I made mine in store bought tart shells (because I have a huge irrational fear of pastry making) Thank you so much for all the work you do on your blog… it has helped me re-claim my love of cooking! I have been making almost a recipe a day of yours for the last two weeks and every one of them has been great! Keep up the awesome work… it is truly appreciated!
These look so insanely good. They don’t even look like cookies – they look like the best cupcakes ever! Oh man, I am going to have to try cookies in a muffin tin! YUM! thanks!
I loved the idea of making mini cookie pies for gatherings, so I have made these many times. Truthfully, my family’s favorite, though, is to sub the chocolate and nuts with toffee bits. Nice warm toffee bites are hard to top! I’m thinking about trying out a more fall-ish bite with pumpkin. Thanks for a fabulous idea!
Wow! These bites are scrumptious!! Made some and took them to church today and came back with a list of people who wanted the recipe! 🙂 Thanks for sharing!
I made these and they were perfect! definately recommended. I want to try them with brown sugar next time.
just curious why not use brown sugar? is it better with white?
just wondering… and maybe I shouldn’t :), but would it be possible to do these in regular sized muffin pans? Would I have to lower the heat and bake longer?
Yep, that should work fine 🙂 And, yeah, you’d just have to eyeball the cooking time because it would take longer.
Thank you so much!!!
Made these today for a non-dairy Mom’s day dessert (as my mom can’t do dairy. I so wanted to make that strawberry cream pie, but that will have to wait). 🙂 They were a hit with my mom and dad and everyone who tried them. I was just proud of myself for making the crust from scratch. I’ve never done that before and your ‘talk me off the ledge’ recipe was just what I needed to give me the courage to dive in. The crust was perfect and flaky and everything was just right. YUM!
Looking for a wedding shower dessert for 50 people and I thought this is one of the things I could make. Is this something you could eat without a fork? I have a $50 budget and these look yummy!
Yes, definitely fork-less! Another great one for wedding showers are these cheesecake tarts. Make ahead, and also forkless. I do these all the time for showers!
https://ourbestbites.com/2008/06/mini-cheesecake-tarts/
Perfect!! Thanks so much for your quick reply! Will definitely take your recommendation. Love your blog….my sister told me about it about 2 years ago and I use your recipes all the time!!
Crystal- nope. Honestly, it's butter and chocolate in a pie crust- so I don't see much point in subbing for the sugar 🙂 I think in this case, eating less of it is better than eating more of it with slightly less calories (and not as good).
Just curious have you tried making these with Splenda instead of all sugar?
So glad you just posted the full pie!! Eating the entire batch of these was really tiring:) OMG… SOOOOOOOOO GOOOOOOOOOOOD!!!
holy cow. just finished making these and, boy are they good! thanks for the recipe!!
Kerri, bummer they didn't turn out for you because they should be sooo yummy! There's only one sugar in there and I'm not seeing where I wrote sugars plural, am I just missing it? I need to correct it if it says that. I wonder if you could have measured something wrong?
I just made these, and left out the nuts due to a child w/nut allergy…they didn't taste right. Is there a substitute for nuts?
Also the big Nestle version has brown sugar, but this one does not in the ingrediants, but then says mix the sugars (s — plural)?? These look so yummy. help!