Desserts
Mini Chocolate Silk Pies
Description
French silk pie meets chocolate chip cookies in these easy and adorable mini chocolate silk pies made using store-bought cookie dough.
Ingredients
- 16 ounces chocolate chip cookie dough (homemade or a store-bought roll)
- ½ cup unsalted butter (1 stick) at room temperature
- ½ cup granulated sugar
- ¼ teaspoon kosher salt
- 3 ounces semi-sweet baking chocolate, melted and cooled
- 1 teaspoon pure vanilla extract
- 2 large pasteurized eggs at room temperature
- Whipped cream for serving
- Chocolate shavings for serving
Directions
- Place a rack in the center of the oven and preheat oven to 350ºF. Grease a 24-cup mini muffin tin. Divide chocolate chip cookie dough into 24 pieces and roll each piece into a ball. Place dough in prepared muffin tin cups.
- Bake dough until deep golden brown and set, about 15 minutes. Remove from oven and use the bottom of a shot glass to make an impression in each cup. Let cool in pan for 10 minutes. With a butter knife, gently remove each cookie cup from the tin and transfer to a rack to cool completely.
- In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, cream the butter until smooth. Gradually beat in the granulated sugar, continuing to combine until the mixture is light-colored and very well blended. Beat in the salt. Once the melted chocolate is completely cooled, beat in the chocolate and vanilla extract. If using a standing mixer, switch to the whisk attachment. Add the eggs, one at a time, beating for a full five minutes on high speed after each addition. (Don’t cheat!)
- Spoon the French silk pie filling into each of the cooled cookie cups. Refrigerate until set, about 30 minutes. Serve topped with whipped cream and chocolate shavings.
