Description
Mini Toll House Pies are bite-sized versions of the classic chocolate chip cookie, with a rich, gooey filling and a buttery, flaky crust. Perfect for any occasion, these mini pies combine the best of a chocolate chip cookie and a warm pie in one indulgent treat.
Ingredients
- 1 package refrigerated pie crusts (or homemade pie dough)
1/2 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup chopped nuts (optional, such as walnuts or pecans)
Instructions
Preheat your oven to 350°F (175°C). Grease a mini muffin tin with non-stick spray or butter.
- Roll out the pie crusts on a floured surface and use a round cookie cutter or a glass to cut circles large enough to fit into the mini muffin tin cups.
- Press the dough circles into the mini muffin tin, gently molding them to fit the shape of the cups.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Fold in the chocolate chips and chopped nuts (if using).
- Spoon the batter into the prepared mini pie crusts, filling each one about 3/4 full.
- Bake for 15-18 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Allow the mini pies to cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy!
Notes
- This recipe makes approximately 12 mini Toll House pies, depending on the size of your muffin tin.
- You can substitute the nuts with your favorite type or omit them for a nut-free version.
- Feel free to experiment with different types of chocolate chips like milk chocolate, dark chocolate, or white chocolate.
- These mini pies can be made a day or two ahead of time. Store in an airtight container to keep them fresh.
- To prevent a soggy crust, ensure the pies are baked long enough for the crust to become golden and crisp.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 200
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
