I guess you could say I have the unquenchable thirst to stuff desserts into other desserts.
I like to stuff.
I like stuffing.
I’m a stuffy kinda person.
I don’t have a clever story for you today because A) I procrastinated, and B) I spent the evening eating my weight in pizza, watching really bad TV, and carving pumpkins with my sister.
It was my first ever pumpkin carving (I don’t know why) and it was SO much fun!! Except for the gutting. Now I know what it’d feel like to be a zombie, hands all dirty from getting into entrails.
So anywho, I made these awesometastic pies. And cookies. Actually, they’re called Pookies, if you wanna get fancy. Like Brangelina.
I initially made these last weekend and they flopped. I used a larger pecan pie and they all stuck to the insides of my ramekins, rendering them big, pookie messes. Dorothy managed to get a salvaged pookie and insisted I make them again, so I did.. and this time, I made ’em right. I did it for you, Dorothy. That’s love.
If you love cookies and pie and ever thought why can’t I have both? then now is your chance. Pookie, scientifically-speaking, is a cookie covered pie. And this one features miniature pecan pies covered in my favorite oatmeal scotchie cookie dough. I can’t stress enough how delicious these concoctions are, so either trust me (which you totes should) or make them yourself (I’d prefer you did the latter, but trust is cool too).
1 pkg refrigerated Oatmeal Scotchie cookie dough, room temperature
1 pkg (about 6) miniature pecan pie tartlets (mini muffin-sized)
1. Preheat oven to 350 degrees F. Liberally–and I mean it–grease 6 cavities in a regular-sized muffin tin. Set aside.
2. Taking two cookie dough cubes, gently pat them into a flat plane with your palm. Carefully wrap the dough around the bottom of a tartlet. Take another two cookie dough cubes, pat them flat, and carefully wrap it around the top of the tartlet, covering it completely with the dough.
3. Press the dough-covered pies in the muffin tins. Bake for approx. 15-18 minutes or until the cookies are golden brown around the edges and set in the center. Cool about 5-10 minutes in the pan before gently running a knife along the edge to loosen and remove. Cool completely on wire racks.
**Note: For easier removal, you can line your pans with paper liners. I did, and found it much easier to remove.
This recipe is easily doubled!**
Here’s a quick flavor breakdown for ya: the gooey pecan pie center gets super tender and melty inside of these cookie cups, making it a nice little treat. And the butterscotch chips + the pecan mixture is a nice, spicy and sweet twist to classic pecan pie. Plus, who can resist cookies and pie in one sweet bite? Totally outrageous, yes. Totally delicious, definitely.
Enjoy! Happy Saturday!