Saturday, September 3, 2011
Chocolate Chip Cookie Stuffed Pies
Pillsbury posted a recipe on their site that I consider absolutely brilliant. 5 minutes to prep and 25 minutes to bake.
You can always use your own pie crust if you have some in the freezer...or you can make fresh and use your own chocolate chip cookie dough. But...this is sooo simple and delicious.
CHOCOLATE CHIP COOKIE STUFFED PIES
1 box Pillsbury refrigerated pie crusts, softened as directed on box
8 Pillsbury Ready to Bake! refrigerated chocolate chip cookies (from 16-oz package)
8 milk chocolate candy drops (Hershey's Kisses) or dark chocolate pieces, unwrapped
1 teaspoon sugar
1. Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. Cut eight 3 1/2-inch rounds from each crust.
2. Place 1 unbaked cookie in center of each of 8 of the rounds; top each with 1 candy, pointed end into cookie. Brush edge of each crust with water. Top with remaining 8 rounds. Press edges together with fork to seal. Brush top of each with water; sprinkle with sugar.
3. Bake 10 to 12 minutes or until golden brown.
Subscribe to: Post Comments (Atom)
What a FUN recipe! And so easy. And soooo chocolate-y. Thanks, Janet, I'm trying this.
I wish we had the ingredients here in the UK as I'm having a small amount of trouble conceptualising the size of these.
Are these the size of those deep dish choc chip cookies (smaller than a full sized pit)?
Have you seen the deep fried cheesecake as well? DELISH (...aaaaand I've made myself hungry!)
These are 3 1/2 inch- 4 inch rounds. Breville actually has a mini pie baker, but you can cut them out and do this by hand and then bake in the oven.
Post a Comment