I’m kind of addicted to the double dessert, especially when there’s crust involved. Fudge with crust, pie with brownies, brownies with cheesecake. I love making two desserts into one.
One of my favorite ways to mash-up dessert is to make brownie pies using Pillsbury Pie Crust, so of course I wanted to do a cookie pie using the pie crust and refrigerated cookie dough. The best part about these mini cookie pies is that they come together in minutes, even though they look like they take a lot of work.
Making the crust is easy with Pillsbury Refrigerated Pie Crust Simply unroll the crusts and cut out 2 1/2-inch round circles. You’ll get about 36, with re-rolling the dough.