Mini French Silk Cookie Pies

Ingredients

  • 1 (16.5 ounce) roll Pillsbury™ refrigerated chocolate chip cookie dough
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/4 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

Instructions

1 _ Prepare the Crust: 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.

2 _ 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.

3 _ Prepare the Filling: 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!)


4 _ 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.

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