Chocolate Chip Cookie Dough Breakfast Tarts

  • Yield : 9 breakfast tarts
  • Cook Time : 45m
  • Ready In : 20m
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  • 1 pound refrigerated pie dough
  • 1 egg
  • 1 cup store-bought chocolate chip cookie dough
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/4 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips


Step 1

Divide the pie dough into two flattened discs; wrap in plastic and chill.

Step 2

Preheat the oven to 375 degrees F. Line two cookie sheets with parchment.

Step 3

Working one disc at a time, roll out the dough into a 1/8-inch-thick rectangle on a floured work surface. Cut into 9 even rectangles, then transfer to the prepared cookie sheets and chill.

Step 4

Remove one of the cookie sheets of portioned dough to a work surface. Whisk the egg and brush it evenly on the surface of the rectangles. Add 1 heaping tablespoon of the cookie dough to each rectangle. Cover with the rectangles on the second cookie sheet, pressing the edges with your fingers. With a fork, go over edges to seal and poke holes on the top to allow steam to exit. Place the assembled tarts back in the refrigerator for 30 minutes.

Step 5

Bake for 16 minutes, until golden brown, rotating every 5 minutes for even cooking. Let cool for 5 to 7 minutes.

Step 6

In a small bowl, mix together the powdered sugar, milk and vanilla; evenly ice each tart. Sprinkle with the mini chocolate chips.

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