Rabat – Warm, soft, and wonderfully indulgent, cookie pies are the perfect hybrid between cookies and mini pies.
With a crisp golden edge and a gooey center, they deliver all the comfort of homemade cookies in a fun, individual-sized dessert.
Unlike traditional cookies, cookie pies are baked in a muffin tin, giving them a deeper shape that holds a rich filling.
Whether you choose chocolate, caramel, or nut butter, they are simple to prepare and perfect for sharing.
Ingredients
- 120 g unsalted butter, melted
- 150 g brown sugar
- 50 g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 200 g all-purpose flour
- 1/2 teaspoon baking soda
- A pinch of salt
- 150 g chocolate chips (or chunks)
For the filling
- 100 g chocolate spread or caramel sauce
- Optional: chopped nuts or extra chocolate chips
Instructions
- Preheat your oven to 175°C (350°F).
- Grease a 12-cup muffin tin or line it with paper liners.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
- Add the egg and vanilla extract, mixing until fully combined.
- Stir in the flour, baking soda, and salt until a soft dough forms.
- Fold in the chocolate chips.
- Press a portion of dough into each muffin cup, shaping it to form a small well in the center.
- Add a spoonful of chocolate spread or caramel into each well.
- Cover the filling with a little more cookie dough, sealing the edges gently.
- Bake for 12–15 minutes, until the tops are golden and slightly crisp.
- Let the cookie pies cool in the pan for 10 minutes before transferring to a wire rack.
Bonus Tips
- Do not overbake if you want a soft, molten center.
- Chill the dough for 15–20 minutes if it feels too soft to handle.
- Try different fillings like peanut butter, Nutella, or fruit jam.
- Sprinkle a pinch of sea salt on top for extra flavour.
- Store in an airtight container for up to 3 days.
With their crisp edges, soft centers, and rich filling, cookie pies are a simple yet indulgent treat that brings comfort in every bite.
