Ingredients with Measurements:
- 1 package of refrigerated chocolate chip cookie dough
- 1/2 cup of mini chocolate chips
- 8 slices of white bread
- Cooking spray
Special equipment needed:
- Pudgy pie maker or sandwich maker
Step-by-step instructions:
1. Preheat the pudgy pie maker or sandwich maker according to the manufacturer's instructions.
2. Take the refrigerated cookie dough out of the package and cut it into small pieces.
3. In a mixing bowl, combine the cookie dough pieces and mini chocolate chips.
4. Take two slices of white bread and spray one side of each slice with cooking spray.
5. Place one slice of bread, sprayed side down, into the pudgy pie maker or sandwich maker.
6. Spoon the cookie dough mixture onto the bread slice, leaving a little bit of space around the edges.
7. Place the other slice of bread, sprayed side up, on top of the cookie dough mixture.
8. Close the pudgy pie maker or sandwich maker and cook for 3-5 minutes or until the bread is golden brown and the cookie dough is melted.
9. Remove the pudgy pie from the maker and let it cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 3-5 minutes per pudgy pie
Temperature:
Preheat the pudgy pie maker or sandwich maker according to the manufacturer's instructions.
Serving size:
This recipe makes 4 pudgy pies.
Nutritional information:
Calories per serving: 420
Total fat: 22g
Saturated fat: 9g
Cholesterol: 20mg
Sodium: 430mg
Total carbohydrates: 53g
Dietary fiber: 2g
Sugars: 28g
Protein: 5g
Substitutions for ingredients:
- Instead of mini chocolate chips, you can use regular-sized chocolate chips or chopped chocolate.
- You can use any type of bread you prefer, such as wheat or sourdough.
Variations:
- Add a tablespoon of peanut butter to the cookie dough mixture for a peanut butter chocolate chip pudgy pie.
- Use sugar cookie dough instead of chocolate chip cookie dough for a different flavor.
- Add a tablespoon of Nutella to the cookie dough mixture for a Nutella chocolate chip pudgy pie.
Tips and tricks:
- Be careful not to overfill the pudgy pie maker or sandwich maker, as the cookie dough will expand as it melts.
- You can also use a grill or campfire to cook the pudgy pies.
- Serve the pudgy pies with a scoop of vanilla ice cream for an extra decadent dessert.
Storage instructions:
Store any leftover pudgy pies in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pudgy pies, place them in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the pudgy pies on a plate with a dusting of powdered sugar and a drizzle of chocolate sauce.
Garnishes:
Garnish the pudgy pies with whipped cream and a sprinkle of mini chocolate chips.
Pairings:
Serve the pudgy pies with a glass of cold milk or a cup of hot cocoa.
Suggested side dishes:
Serve the pudgy pies with a side of fresh fruit or a scoop of ice cream.
Troubleshooting advice:
- If the pudgy pies are not cooked through, cook them for an additional minute or two.
- If the bread is burning before the cookie dough is melted, reduce the heat or cooking time.
Food safety advice:
Make sure to cook the pudgy pies to an internal temperature of 165°F to ensure that the cookie dough is fully cooked.
Food history:
Pudgy pies, also known as hobo pies or campfire pies, are a popular camping and outdoor cooking treat. They originated in the United States in the early 20th century and were traditionally made with bread and pie filling.
Flavor profiles:
This recipe has a sweet and chocolatey flavor profile.
Serving suggestions:
Serve the pudgy pies warm with a scoop of ice cream or a glass of milk.
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