In my semi-alert state, I managed to make these for work-Gooey Cookie Pie Bites adapted from Our Best Bites. Their blog is one of the first that I started following; I love them. Anyway, these are super simple and fast. I didn't even have to dirty my beloved stand mixer. And I got to use that Pillsbury Pie Crust that has been staring at me every time I open the fridge. This is the same boxed pie crust my husband insisted he would use to make a quiche, but who are we kidding? We rarely take the time to make a home-cooked meal anymore. If it isn't a Dream Dinners, it's nuggets or pizza. I bake, people, bake-not cook.
So if you are looking for a bite-sized treat to share at a get-together, and you're short on time, these are a life saver. And not that I don't want you to make my version, but if you are truly short on time, make Our Best Bites version. I brown the butter (of course).
Cookie Pie Bites ( I call them this because they aren't so gooey once cooled)
adapted from Our Best Bites
-1/2 c. unsalted butter, browned and cooled
-1/2 c. granulated sugar
-1/2 c. brown sugar
-1/2 c. flour
-1/2 tsp. salt
-1 tsp. vanilla
-1/2 c. mini chocolate chips- these are bite-sized treats so stick with mini chips or chop regular size
-1/4- 1/2 c. chopped pecans, toasted and salted ( I used a 1/4 c. because only used them in half the batter)
Start by browning your butter. I use a skillet with a light colored bottom so I can easily see the browning. Over medium heat, place butter in skillet and melt. Once melted, start stirring occasionally, it will foam. While stirring you'll see the bits at the bottom start to color, the butter will become fragrant. Continue stirring until the bits are dark brown. Remove from heat and place in a heat resistant container. Let cool, but not to solid.
In the same pan, add your pecans. Over medium heat, gently toss the nuts. Toast until they become fragrant and hot. Remove from heat, sprinkle with a pinch of salt, toss and cool.
Preheat oven to 350 degrees.
On a floured surface, remove your pie crust from the package and let it get as close to room temperature so it's easier to work with. Start unrolling dough when you notice it is more pliable. Flour the top of the pie crust lightly, flour your rolling pin and start rolling out the pie crust. You want to get it as thin as you can without tearing.
With a 2 inch-2 3/4 inch round cookie cutter or shot glass-whatever you have handy (I used a scalloped edge biscuit cutter) start cutting out your rounds. I got exactly 24, just enough to fill my mini muffin pan. Using your fingers, the rounded end of a butter knife, or the small end of a tart tamper, work the rounds down into the mini muffin pan.
In a medium size mixing bowl, using a spatula, stir together cooled brown butter, sugars, flour, salt, and vanilla. Add eggs. Combine mixture well, until all ingredients are incorporated together.
Stir in the mini chocolate chips. This is where I poured half the batter in another bowl and added the toasted nuts. My son has nut allergies and this is why I made only half with nuts, and also, not everyone enjoys nuts!
Using a teaspoon, spoon the batter into the mini pie rounds. Fill till it is just below the pie crust top. You use more filling if you make larger rounds.