• Prep Time: 10 minutes
  • Cooking Time: 18 minutes
  • Serves: 24

Deep Dish Chocolate Chip Cookie Pies

  • Recipe Submitted by on

 Ingredients List

  • 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.

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