A few weeks ago I received a new cookbook in the mail, that the Robert Rose Publishing Co. had graciously sent me for review. The book is titled 175 Best Mini-Pie Recipes, and I had a lot of fun browsing through, selecting recipes I wanted to try out. Of course, being a chocolate lover, the first one I tried contained chocolate! However, these aren't just dessert recipes. There are breakfast and snack recipes, and even mini pies you could serve for appetizers or with a side dish for a meal.
I found I had all ingredients on hand for the Chocolate Chip Cookie Mini Pies, so one afternoon I started baking! The book has very clear directions, and even some tips, substitutions, and alternative ingredient ideas. Very helpful, whether you've been baking your whole life, or just got started! The first step in making the Chocolate Chip Cookie Mini-Pies, was mixing up the cookie dough. A new addition to chocolate chip cookies, for me, was the cinnamon, ginger and nutmeg. I was a little apprehensive about the taste, but I had a small bite of the dough before baking, and was impressed! The addition of a couple spices really gives a nice flair! (As a side note, I'm thinking about adding these spices next time I make traditional chocolate chip cookies). Once the dough was finished, it was time to make the crust.
This is basically your normal pie crust, and you roll it out to 1/16", and cut out to about 4-1/2" circles. After brushing the edges with an egg wash, I placed a spoonful of the cookie dough on the individual circles. Pinch them closed (make sure they're sealed well, or the filling will leak out!).
After getting your pies filled, sealed, and lined up on a cookie sheet, place in the freezer for 30 minutes. Heat the oven to 375, and bake the pies for about 15-17 minutes, or until golden brown. Cool (or if you're like me, don't cool) and enjoy! You can also sprinkle powdered sugar over the top of these hand pies if desired.
I seriously loved how these turned out, and they are so easy to eat! The entire family enjoyed them, and I think they'll make a pretty impressive dessert next time we have company over!
Want to try Chocolate Chip Cookie Hand Pies yourself? Here you go! Oh, and be sure to check out Robert Rose Publishing Company-they have a ton of amazing cookbooks!
1-1/2 recipes Hand Pie Dough
1-1/4 cup Flour
1/4 cup Oats
1/8 tsp Baking Soda
1/4 tsp Cinnamon
1/4 tspn Ginger
1/4 tspn Nutmeg
1/4 tspn Salt
1/2 cup Unsalted Butter, softened
1/2 cup Light Brown Sugar
1/4 cup Sugar
1 Large Egg
2 tspn Vanilla
3/4 cup Chocolate Chips
Directions: In a large bowl, whisk dry ingredients (flour through salt). In a separate bowl, mix butter and sugars until fluffy, about 2 minutes. Add egg and vanilla; beat until combined. Stir in flour mixture; add chocolate chips.
Roll out pie dough to 1/16" thickness. Cut out circles (4-1/2" diameter). Brush edges of circles with egg wash. Place cookie dough by tablespoonful in the center of each circle. Fold in half and crimp edges together, sealing tightly. Brush tops with egg wash. Line on baking sheet and place in freezer for 30 minutes. Meanwhile, preheat oven to 375. Cut 2-3 slits in top of each pie; bake at 375 for 15-17 minutes or until golden brown. Enjoy!