Here’s the deets…
Makes approx 24 pie pops.
Take your favorite pie crust recipe…OR do like I did and use Pillsbury Rolled Pie Crusts, I know I am a cheater!
Now make a 1/2 batch of your favorite chocolate chip cookie dough…you won’t even need this much, but hey, make some cookies with the leftovers.
Besides a quick egg wash (1 beaten egg + 2 T. water) that’s all you’ll need.
First, form cookie dough into scant teaspoon shaped balls and flatten slightly.
Put these on a baking sheet and freeze for 30+ min. This will keep the dough soft on the inside of each pop. The only error you could make would be putting too much dough inside each, causing it to leak or break.
Preheat to 350.
Roll out your crust as you would for a pie and using a round 1 1/2″ cookie cutter cut small circles for your pops.
Place the chilled cookie dough on top of half the rounds.
Push cookie stick into the dough and top with remaining rounds and pinch together to seal. (I used a cookie stick to seal the dough together which made the edge nice and neat).
Brush with your egg wash and place on a baking sheet.
Bake for approx 12 min until pie crust is golden.
Transfer to a cooling rack and don’t try and pick up until completely cool…otherwise they will fall off…I learned that the hard way 😉
I drizzled some chocolate over top, but that is completely up to you.
Finished product all dolled up…
Here’s the inside…
Can’t wait to see everyone else’s entries this month!!