Hot Chocolate Chip Cookie Pies

image & recipe @yummly.com/PickyPalate

image & recipe @yummly.com/PickyPalate

image & recipe @yummly.com/PickyPalate

Ingredients:

1 roll Pillsbury Pie Crust, thawed and cut into 12 2 1/2 inch circles (I used a cup to press out all the circles)
1 batch of your favorite cookie dough

1 egg white plus 1 teaspoon water
3 Tablespoons Turbinado sugar or normal granulated sugar
Powdered sugar for dusting on top

Method:

1. 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, pressing cookie dough down slightly without touching edges of pie crust. DO NOT overfill each pie, if too full the dough breaks through the pie.

2. 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 with turbinado sugar (normal sugar is also fine). Bake for 20-22 minutes or until pie crust is just barely golden. 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.

3. Just before serving sprinkle with powdered sugar and even ice cream if desired. Make sure to enjoy these warm, shortly after out of oven!!

Profiteroles with Coffee Whipped Cream

image & recipe @yummly.com / myrecipes.com

Ingredients

• 3/4 cup all-purpose flour
• 1 1/2 teaspoons sugar 
• 1/3 cup butter 
• 3 large eggs, beaten
• Parchment paper
• Coffee Whipped Cream
• Hot fudge topping

Preparation

1. 1. Preheat oven to 400°. Stir together flour and sugar.
2. 2. Bring butter and 3/4 cup water to a boil in a 3-qt. saucepan over medium-high heat, stirring occasionally. Immediately remove from heat, and quickly stir in flour mixture all at once. Beat with a wooden spoon until mixture is smooth and leaves sides of pan, forming a ball of dough. Gradually add eggs, beating until mixture is smooth and glossy.
3. 3. Drop dough by rounded tablespoonfuls onto a parchment paper-lined baking sheet.
4. 4. Bake at 400° for 20 minutes or until puffy and golden brown. Remove from oven to a wire rack. Pierce 1 side of each cream puff with a knife to allow steam to escape. Cool completely on baking sheet (about 20 minutes).
5. 5. Cut each cream puff in half horizontally. Dollop Coffee Whipped Cream onto bottom halves; top with remaining halves. Cover and chill until ready to serve. Drizzle with hot fudge topping just before serving.
6. Try this twist!
7. Profiteroles with Coffee Ice Cream: Substitute 1 1/2 cups coffee ice cream for Coffee Whipped Cream.