I would like to officially invite you all to Dessert Mashup Month! (or, in case you only know it by it’s other more “traditional” name,…May 😉 ). What is Dessert Mashup Month you ask? Well in case my photographic (in)abilities haven’t given you a hint, it’s where we over here at Sweet Ultimatums combine two, two, two desserts in one! (ummm..did you just say “we”? You know it’s just you over here right Amber? And if you do know it’s just you and you’re just talking about yourself in the 3rd person, then I’m going to have to just go ahead and say it…you are now officially a pretentious jerk). Do you feel like a cookie, or do you feel like pie? I’m here to help you avoid having to make those kinds of agonizing decisions.
This cookie-pie (or “Coo-pie”? that’s terrible, the name is still a work in progress) was mostly born because I’m in love with this coconut oil crust recipe that’s kind of my go-to recipe (see previous post here). This crust recipe is actually one where I try and make a little extra because I know I will inevitably be snacking on the raw pie crust dough (yes, you read that right, I eat the raw pie crust dough. Don’t judge me. There’s barely even any sugar in it, it’s just that good all by itself). This is most definitely one of those things that I was a little nervous about doing since it’s essentially wrapping raw cookie dough in raw pie dough and then baking it. Would the cookie bake enough? Would the pie “crust” get too soggy because of the cookie dough? Who knows, but what’s life without a little adventure? I figured, worst case scenario, it could become a triple mashup – Cookie-Pie-Soup! (or “Coo-pie-oops”…see what I did there? Soup? “Oops”?….sorry, we’re done here 🙂 ).
Yield: Approx. 8-10 cookie-pies
- 1 recipe coconut oil pie crust
- 2 tablespoons vegan butter, melted
- 1/4 cup + 2 tablespoons packed brown sugar
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla
- 1/2 teaspoon maple extract
- 1/2 teaspoon caramel extract
- 1/4 cup + 2 tablespoons flour
- 1/4 teaspoon ginger
- 1/4 teaspoon cinnamon
- 1/2 teaspoon baking soda
- dash of salt
- 1/4 cup chocolate chips
- sea salt (optional)
Optional Extra “Filling” Ingredients
- 1/4 cup peach jam (or jam of your choice – this is just what I had in the fridge) (optional)
- 2 tablespoons peanut butter (optional)
- 2 tablespoons vegan cream cheese (optional)
1.Chill coconut oil crust in the refrigerator while preparing the chocolate chip cookie batter.
2.Preheat oven to 400F and either grease or line a baking sheet with silpat or parchment paper.
3. In a medium sized bowl, beat together butter, sugar, maple syrup, vanilla, maple extract and caramel extract.
4. In a separate bowl, sift together the flour, ginger, cinnamon, baking soda and salt.
5. Add the chocolate chips to the dry mixture and stir until combined/ chocolate chips are flour-coated.
6. Fold/ stir into the wet mixture in two batches until just mixed (no need to over mix).
7.If creating extra filling (otherwise skip this step) – In a small bowl combine jam, peanut butter and vegan cream cheese and blend on high with an electric mixer until smoothly incorporated.
7. Remove the coconut oil crust from the fridge. On a lightly floured surface, roll pie crust to a 1/4 inch thickness.
8.Using a 3 inch round cookie cutter (or a similar sized glass), cut out an even number of rounds in the pie crust dough.
9.Place half of the rounds on your baking sheet, reserving the other half to be the tops of your pie-cookies.
10.If using, place a teaspoon-sized dollop of the peanut butter-jam mixture in the centre of the crust round. Next, using a small cookie scoop or a teaspoon, place a small round of chocolate chip cookie dough on top of the filling, then place another small dollop of the peanut butter-jam mixture. Take one of your reserved crust tops and place on top of the cookie dough round and press down gently until the cookie is flat enough for the crust edges to meet. Using a fork, crimp the edges of the pie crust together. Optionally sprinkle the top with a bit of sea salt.
11. Continue until you’ve used up all your pie crust rounds.
12. Bake in the oven for 15 minutes or until pie crust just starts to brown and the top is cracking just a little bit.
13. Allow to cool completely.
14. Store in an airtight container.