Hazelnut-Cookie Dough Mini Pies

Chaya Ruchie Schwartz Chaya Ruchie Schwartz
5.0 (2 reviews)

There are two types of people who make Yom tov: the ones who make desserts first and freeze them, and those who leave dessert for last minute. Whichever one you are, this one’s for you!

 

Yield: 12 mini pies

40m 12
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Wheat, Tree nuts, Egg

Directions

Prepare the Cookie Dough

  1. Preheat oven to 350 degrees Fahrenheit.

  2. Using a hand mixer or an electric mixer, beat oil, sugar, and brown sugar. Add eggs, vanilla, flour, baking powder, and baking soda.

  3. Fold in chocolate chips.

Assemble the Mini Pies

  1. Preheat oven to 350 degrees Fahrenheit.

  2. Smear some hazelnut spread in each graham cracker crust. Add approximately one teaspoon cookie dough. Repeat with each pie crust until done.

  3. Bake for 12–14 minutes.

  4. Serve warm with ice cream.

About:

Notes:

There will be leftover cookie dough. Freeze for another time or bake for 12–14 minutes.

Notes:

If you can’t find mini graham cracker crusts, you can crush graham crackers and spread them in the muffin tins as a base.

Description:

Styling and photography by Chay Berger

www.thevoiceoflakewood.com
(732) 901-5746

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