Chocolate Chip Creme Pies

In case you missed it, here is what happened a few nights ago. It is so shameful that I almost couldn’t bring myself to share it with you.

See, I was somehow too lazy for making my own chocolate chip cookies from scratch. *Gasp*

Then I remembered. I had leftover frosting. I could save myself from total humiliation. Glorious.

All you need to do is whip up some chocolate chip cookies. Use your favorite recipe. 

Do not be lazy like me and use a box mix. I repeat, if you don’t want to loathe yourself for being a terrible and lazy baker, do not use box mix. This has been a public service announcement. Thank you.

After you have baked enough chocolate chip cookies to feed an army, let them cool completely on a wire rack before beginning to frost. 

The next part is even easier. Just try not to eat all the cookies in the process.

Grab a small icing spatula or knife and evenly spread the frosting on the flat, bottom side of the cookie. Try to leave less toward the edges and more in the middle, so that when you squeeze the two cookies together, frosting doesn’t ooze out of the edges. 

If it does ooze out, you will have to probably lick the cookie pie and that just isn’t right, especially if you’re sharing the cookies with others. Unless you just don’t say anything.

I used key lime frosting I had on hand, which gave the very sweet chocolate chip cookies a nice, tangy touch. I’m sure a raspberry frosting would also work nicely if you’re into that sort of thing.

These are great for a snack after lunch, especially a healthy one such as quinoa and flounder, with lima beans. 


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