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, so I definitely wouldn’t recommend that today. My opinion about eggs is drastically different than it used to be.
That’s kind of all beside the point though because there are no eggs in this recipe, just plenty of sugar, chocolate, you know, 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, 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!
Chocolate Chip Cookie Dough Pie Pops
Cookie dough is so good on it's own....but what if we put it into some cute mini pies?!?!
Cookie Dough Filling:
- 1/4 cup vegan "butter"
- 1/4 cup sugar
- 1/4 cup brown sugar packed
- 2 tablespoons coconut cream *see note
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup dairy free semi-sweet chocolate chips or finely chopped chocolate
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 1/2 cups flour
- 1/4 cup ice cold butter or organic vegetable shortening cubed
- 1/4 cup cold coconut oil
- 1/4 cup ice cold water
- 2 tablespoons coconut cream
- sugar for sprinkling on top
- skewers or popsicle sticks
Cookie Dough Filling:
Cream butter and sugars together in bowl of stand mixer or with hand mixer. Scrape sides of bowl then add vanilla 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 coconut oil 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 coconut cream and sprinkle with sugar. Bake for 12 -16 minutes or until edges are golden brown. Remove and cool completely before serving.
If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.