It’s been a very long time since I played the alphabet game so I decided to give it another go. My “A” word for today is AMAZING. Let me explain why I chose that word to use today for my blog post. My daughter shared a recipe last week that she found on the internet on how to make Blueberry Pie Cookies. Yep, they were something that I had never thought of making but made total sense! You certainly can’t eat a whole pie in two bites so pie cookies were perfect! Everyone that tasted them said they were the most delicious pie cookies they had ever eaten. (Of course no one else had ever heard of them before either) but they were still a huge hit!
My creative juices were flowing so today I changed up the recipe and invented a new pie cookie of my own. I decided to try making a Banana/Peanut Butter/Chocolate Chip Pie Cookie. Who doesn’t love that combination? Haven’t you ever eaten a peanut butter sandwich like that at least once in your life?
About a month ago I decided to try being gluten free so I was not able to try my new cookie. (that was the most difficult thing for me) So I walked across the street to my neighbor’s house and got him to be my guinea pig. His eyes lit up as he bit into my new pie cookie invention. I could tell it was a huge hit!!! In fact it only took two bites for him to finish it off!!!
I’m posting my creative recipe that I used for my pie cookie. Feel free to try inventing one yourself and let me know what you can create. I’m sure it will be AMAZING too!
To make my Banana/Peanut Butter/Chocolate Chip Pie Cookies:
- Pie crust for a two-crust pie, store-bought or use your favorite homemade recipe
- FOR ASSEMBLY: Roll out the pie crust on a lightly floured surface until about 1/8 to 1/4 inch thick. Use a 2 1/2 to 3-inch round cookie cutter to cut out as many rounds as possible from the dough (you’ll need two rounds for each cookie).
- Transfer half of the rounds to a baking sheet and brush the edges with a tiny bit of water (this helps seal the rounds).
- Place about 1 tablespoon of the ingredient in the center of each round (do not over-fill). Top each with one of the remaining rounds. Press the edges to seal each pie cookie, and then use a fork to crimp the edges.
- Prepare an egg wash by lightly beating together the egg and 1/4 teaspoon of water.
- Brush each pie cookie with egg wash, being sure to get some egg wash over the entire surface of the cookie. (Since these mini pies won’t be in the oven for as long as a full-size pie, they don’t develop a nicely browned crust without the egg wash. The egg wash gives them a nice golden brown color.)
- Sprinkle the tops with a pinch of granulated sugar. Use a small knife to cut slits in the top of each pie cookie.
- TO BAKE: Bake at 350℉ for about 20 minutes, until crust is golden brown. Remove to a wire rack to cool.
These are what my pie cookies look like before sealing them up.
This is the finished Pie Cookie. Is it making your mouth water? Come and get one! They certainly are AWESOME!