Yep, that’s right, I went there!What could be better than a big slice of pie? How about a mini pie on a stick!…….Oh, and filled with chocolate chip cookie dough too!
I don’t know about you but I am a huge fan of cookie dough. I mean, how could I not be. I grew up sitting on the counter next to my mom’s kitchenaid (heavily supervised by the way in case that last sentence just made you cringe) almost every time she made cookies. I’ll have you know that I was a very proficient poison checker/quality-control manager at a very young age. True story.
Something else that may have some of you cringing is the fact that we ate the uncooked dough. Okay, I seem to remember having a full rant about the raw egg controversy recently and my opinion stands unchanged so I’m not going to start that again. I see both sides of the argument and I really don’t think it’s worth people getting upset over, but I will say that I have tested raw batters and doughs my entire life (especially since starting a blog because, hello, tons of yumminess to test) and somehow I’ve lived to tell the tale.
That’s kind of all beside the point though because there are no eggs in this recipe, just plenty of butter, sugar, chocolate, all the goods. I’ve had the idea for pie pops on my list forever but just hadn’t decided what exactly I wanted to do with it. That was until I had my cookie dough light bulb moment and was like “YES!”
The biggest fan of these was definitely my brother Chase, because I’m pretty sure his greatest dream would be to live on a planet of chocolate chip cookie dough, but everyone loved them. Although, they disappeared so fast that I’m not even sure who all got to try them. All I know is that I will be repeating this recipe or I’ll never hear the end of it.
So um, yeah…..just make them already!
- 1/2 cup butter (1 stick) plus 2 tablespoons
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 3 tablespoons heavy cream
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 cups (175g) semi-sweet chocolate chips or finely chopped chocolate
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 1/2 cups flour
- 1/3 cup ice cold butter, cubed
- 3 tablespoons lard or coconut oil
- 1/4 cup ice cold water
- 2 tablespoons cream
- sugar for sprinkling on top
- skewers or popsicle sticks
- Cream butter and sugars together in bowl of stand mixer or with hand mixer. Scrape sides of bowl then add vanilla, soda, and salt, then flour one cup at a time. Stir in chocolate and roll dough into 1 1/2 inch balls
- Preheat oven to 350 degrees F (180 C) and line a tray with parchment.
- Combine flour, sugar, and salt in a food processor or large bowl and mix well. Cut in butter and lard until mixture is fine and crumbly. Slowly add ice water and pulse a few times more until a dough forms.
- Roll out on lightly floured surface into a layer about 1/8 inch thick. Cut into 3 inch circles (or any shape you like.) Take a cookie dough ball, flatten it slightly between your palms, and place in center of one of the pastry circles, then poke a skewer or popsicle stick through the side of dough. Brush the edges of pastry with water and place another circle of pastry on top. Press edges down and use a fork to seal, then poke holes with a knife (or you can cut out cute shapes) to vent and place pies on prepared tray.
- Brush pies with cream and sprinkle with sugar. Bake for 12 - 16 minutes or until edges are golden brown. Remove and cool completely before serving.