Chocolate Chip Cookie Cream Pies
These Homemade Chocolate Chip Cookie Cream Pies are delicious and are made completely from scratch! They can be made ahead and stored in the freezer in an airtight container. These are definitely a crowd pleaser!
Equipment
- measuring spoons
- measuring cups
- spatula
- glass batter bowl
- baking sheet
- Parchment Paper
Ingredients
- Cookies:
- 1 cup butter
- ¾ cup light brown sugar
- ½ cup sugar
- 2 ¼ cups flour
- 1 tsp vanilla
- 2 eggs
- 1 tsp baking soda
- ½ tsp salt
- 2 ½ cups mini chocolate chips
- Filling:
- ½ cup butter softened
- 2 cups powdered sugar
- 3 TBS whipping cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F. Line three baking sheets with parchment paper, set aside.
- In a mixing bowl, combine butter, both sugars, vanilla and eggs one at a time.
- Add dry ingredients until combined.
- Drop 1 TBS portions of dough onto your prepared baking sheets. It’s important to make sure they’re all the same size and shape to make it easier to make the sandwiches.
- Bake at 350°F for 10-12 minutes, or until they are golden brown.
- Remove cookies from the oven. After a few minutes, gently separate & create space between the cookies if they baked together.
- Let your cookies cool on the pan for 10-15 minutes.
- When your cookies are mostly cooled, move onto a wire rack to cool completely.
- While cookies are baking, make filling:
- Beat together ½ cup butter and powdered sugar slowly until combined.
- Add vanilla and whipping cream, beat until combined.
- After cookies have cooled spread spoonful of filling between two cookies, putting the bottom sides together. Pop them into the freezer for a few minutes and enjoy!
Notes
Notes:
The cookies flatten a lot while baking whick makes them perfect for this recipe.
Bake only until they just look set. Do not over bake or they will lose their soft texture.
Once you have assembled the cookies put them in an airtight container and store them in the refrigerator until it’s time to serve. If you want to freeze them, simply put them on a baking sheet and place the finished pies in the freezer. Once they are frozen, transfer to a plastic bag or freezer-safe airtight container to store.
When you would like to eat them, remove from the freezer and let them sit at room temperature until thawed (about 30-60 minutes).
The cookies flatten a lot while baking whick makes them perfect for this recipe.
Bake only until they just look set. Do not over bake or they will lose their soft texture.
Once you have assembled the cookies put them in an airtight container and store them in the refrigerator until it’s time to serve. If you want to freeze them, simply put them on a baking sheet and place the finished pies in the freezer. Once they are frozen, transfer to a plastic bag or freezer-safe airtight container to store.
When you would like to eat them, remove from the freezer and let them sit at room temperature until thawed (about 30-60 minutes).
