Mini Chocolate Silk Pies
Ingredients
The crust
-
16
ounces
chocolate chip cookie dough
The filling
-
½
cup
unsalted butter
-
½
cup
granulated sugar
-
¼
teaspoon
kosher salt
-
3
ounces
semi-sweet baking chocolate
-
1
teaspoon
pure vanilla extract
-
2
large
pasteurized eggs
-
to taste
whipped cream
-
to taste
chocolate shavings
Instructions
- Preheat the oven to 350ºF and grease a mini muffin tin.
- Divide the cookie dough into 24 pieces, roll into balls, and place in the muffin tin.
- Bake until golden brown, about 15 minutes, then press the bottom of a shot glass into each to create a cup shape.
- Let the cookie cups cool for 10 minutes, then remove from the tin and cool completely.
- In a mixing bowl, cream the butter and gradually add sugar until light and fluffy.
- Mix in the salt, melted chocolate, and vanilla extract.
- Add the pasteurized eggs one at a time, beating for five minutes after each addition.
- Fill each cooled cookie cup with the chocolate silk filling and refrigerate until set, about 30 minutes.
- Serve topped with whipped cream and chocolate shavings.
Nutrition Facts (estimated)
Servings
24 mini pies
Calories
159
Total fat
9g
Total carbohydrates
18g
Total protein
1g
Sodium
20mg
Cholesterol
26mg
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