Mini Chocolate Chip Cookie Pie Sundaes


  • 2 store-bought pie crusts
  • ½ cup unsalted butter, room temperature
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 ½ cups all-purpose flour
  • 1 ½ cups bittersweet chocolate chips
  • Vanilla ice cream, for serving
  • Hot fudge, for serving
  • Rainbow sprinkles, for serving
  • In a large mixing bowl, cream the butter, granulated sugar, and brown sugar with a hand mixer, or in the bowl of a mixer fitted with a paddle attachment. Beat until light and fluffy, about 5 minutes.
  • Add the egg, vanilla, baking soda, and salt. Beat until combined, about 1 minute.
  • Add the all-purpose flour in batches, beating after every addition until a stiff, but pliable dough forms. Fold in the chocolate chips.
  • This recipe uses 10-ounce Pyrex oven-safe glass custard cups. Roll out the pre-made pie crusts on a cutting board. Invert the custard cups and use them as cookie cutters to get the right circular shapes. Cut 6 mini pie crusts.
  • Insert the dough into the custard cups, flattening along the bottom and sides.
  • Place two custard cups in the air fryer. Air fry at 385˚F / 195˚C for 3 minutes, or until the crusts are lightly golden. Poke any crust bubbles that were created with a knife. Repeat until all the crusts are par-baked.
  • Fill each custard cup with the chocolate chip cookie mixture, leaving ¼ inch crust ring around the top.
  • Return two of the custard cups to the air fryer basket. Air fry at 385˚F / 195˚C for 6 minutes, or until the tops of the cookie are golden brown. Continue air frying until all the mini pies are baked.
  • Top each pie with a scoop of vanilla ice cream, a drizzle of hot fudge, and a dash of rainbow sprinkles. Enjoy warm or cool!
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