Mini Chocolate Chip Cookie Hand Pies

Soft and tender chocolate chip cookie filling folded in flaky, buttery pie crusts; an easy sweet treat! Serve these cookie hand pies warm from the oven topped with a scoop of vanilla ice cream.

Course Dessert

Cuisine American

Keyword mini pies, quick cookie recipe, single serving desserts

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 96kcal

Author Jenny

Ingredients

1 can frozen pie crust thawed and cut into 12 x 2 1/2 inch circles (I used a cup to press out all the circles)
8 oz cookie dough (one batch of your favorite chocolate chip cookie dough recipe)
1 egg white + 1 tsp water
3 tbsp Turbinado sugar or granulated sugar
powdered sugar for garnish

Instructions

Preheat oven to 350 degrees F.
Place all 12 pie crust circles onto a baking sheet. With a small cookie scoop, place a heaping teaspoon of cookie dough into the center of each pie round.
Press the cookie dough down slightly without touching edges of pie crust. DO NOT overfill each pie; if too full the dough breaks through the pie as it expands.
Dip your finger in water and brush bottom 1/2 of the pie crust edge with water and fold top crust over to seal. Using fork tines, press to seal around edges. Continue until all crusts are sealed.
Poke each little pie on top once or twice for steam holes. Lightly brush each pie with egg white whisked with a teaspoon of water then sprinkle the pie tops with turbinado sugar (normal sugar is also fine).
Bake for 20-22 minutes or until pie crust is just barely golden.
Sprinkle with powdered sugar and top with ice cream if desired. These are best served warm from the oven!

Notes

Note that some of the cookie will escape through the pie crust, if this happens, just cut them in half and no worries. To prevent it, make sure you don’t overfill your crusts.

Nutrition