I had a get-together to celebrate my new basement yesterday, and because it was Derby day, I had a few Derby-themed items on the menu. I was going to make a Derby pie, but I didn’t want anything I was serving to require utensils. I’ve made bite-sized Boston cream pies before, so I decided it would be a good idea to try the Derby pie in a mini format, too.
I knew some of my party guests had nut allergies, so I wanted to make these without the traditional nuts. If you want to go traditional and use nuts, I’d recommend reducing the amount of chocolate chips.
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- Three pie crusts (see this post for the recipe I use, but store bought would also be fine)
- 2¼ cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup butter at room temperature
- ¾ cup sugar
- ¾ cup brown sugar
- 1 tsp vanilla
- 1 tbsp bourbon
- 3 eggs
- Two 10oz packages semi-sweet chocolate chips
Preheat oven to 350°. Line mini muffin tins with liners, or grease each compartment with butter or cooking spray.
Cream butter and sugars. Add eggs one at a time, beating well after each addition. Add vanilla and bourbon and stir to combine.
Whisk together flour, baking soda, and salt. With the mixer on low speed, add the flour mixture ¼ cup at a time. Stir in chocolate chips. Set cookie mixture aside.
Roll out each pie crust on a floured surface. Use a round 2½ inch (diameter) cookie or biscuit cutter to cut out the dough circles. Press each circle into the muffin tin compartments.
Scoop dough into each pie shell and press down. You want enough in each pie shell so it fills the shell completely once pressed down.
Bake for 15-20 minutes, or until cookies are on the darker side of golden brown.