Cookie Pie Slices
Tiffany Hill
20 cookie pie slices
Dessert
Bakers, I package my 2 pack Cookie Pie Slices in the following manner.
Bake in this silicone mold (see instructions below).
Package in a Slim boutique box lined with greaseproof paper plus sticker/wrap.
Optional: Kitchen scale for weighing dough.
Please see my cookie pie slice video here.
Ingredients
- 2 sticks salted butter (1 cup), softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 3 cups all-purpose flour
- 2 eggs
- 2 tsp vanilla
- 1 tsp baking soda
- 2 1/2 cups semi-sweet chocolate chips
Ingredients for Buttercream
Directions
Preheat the oven to 325°F. Note: I do not grease the silicone mold.
Whisk the flour and baking soda together in a medium bowl. Set aside.
In a medium bowl, use either a handheld mixer or a stand mixer equipped with a paddle attachment to whip together the butter and sugars at high speed until they form a smooth and creamy mixture.
Incorporate the eggs and vanilla extract, continuing to beat at high speed until well combined.
Don't forget to scrape down the sides and bottom of the bowl to ensure all ingredients are fully incorporated, and beat again if necessary to achieve a uniform mixture.
Add the dry ingredients to the wet ingredients. Mix on low until combined.
Mix in the semi-sweet chocolate chips.
Divide the dough into 75 gram balls.
Place each cookie dough ball into one cavity of the silicone mold.
Press/flatten dough evenly into mold. *I use a small silicone spatula.
Bake for 17-19 minutes or until lightly browned around the edges.
Make Your Buttercream
Please see all buttercream recipes at this link.
Decorate Your Cookie Pie Slices
Transfer the buttercream to a piping bag fitted with a 1M or #18 piping tip. Pipe decorative swirls around the outer edge of each cookie pie slice, then finish with a sprinkle of confetti sprinkles.