Deep Dish Chocolate Chip Cookie Pies – only 2 ingredients!! SO easy and SOOOO delicious! Top with ice cream and chocolate sauce to put these over the top. Great for parties and cookie swaps!
Deep Dish Chocolate Chip Cookie Pies
- 1 (14.1-oz) package refrigerated pie crusts (2 crusts)
- 1 (16.5-oz) package refrigerated Toll House Chocolate Chip Cookie Dough (24 count)
Preheat oven to 375 degrees. Lightly spray 2 regular muffin pans with cooking spray. Set aside.
Unroll refrigerated pie crust. Using a 3-inch round cookie cutter, cut 12 circles from each pie crust. You will need to re-roll the scraps to get the full 12 from each crust.
Place each 3-inch pie crust in the muffin pan well. Place 1 piece of refrigerated cookie dough in each pie crust.
Bake for 15 to 18 minutes, until crust is golden brown.
Store for up to 2 days in an airtight container.