Cookie Stuffed Pies

Use a pumpkin-shaped cookie cutter to make these cute pies stuffed with a sweet confection.

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  • prep time 10 min
  • total time 25 min
  • ingredients 3
  • servings 6
Recipe by Inspired Taste
October 25, 2012
 

Ingredients

1
Pillsbury™ refrigerated pie crust, softened as directed on box
1
egg, beaten
6
creme-filled chocolate sandwich cookies

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Line cookie sheet with cooking parchment paper or foil.
  • 2 Unroll pie crust on lightly floured work surface. Use 3-inch pumpkin-shaped cookie cutter to cut 12 pumpkins. (Scraps can be rolled in ball, rolled out with a rolling pin and cut to make additional pumpkins.) Lightly brush each pumpkin with beaten egg.
  • 3 Place 1 chocolate sandwich cookie on center of 6 of the pumpkins. Place another pumpkin on top of each; gently press edges together to seal. Place on cookie sheet; lightly brush tops with beaten egg.
  • 4 Bake 10 to 15 minutes or until golden brown.
  • 1 Heat oven to 350°F. Line cookie sheet with cooking parchment paper or foil.
  • 2 Unroll pie crust on lightly floured work surface. Use 3-inch pumpkin-shaped cookie cutter to cut 12 pumpkins. (Scraps can be rolled in ball, rolled out with a rolling pin and cut to make additional pumpkins.) Lightly brush each pumpkin with beaten egg.
  • 3 Place 1 chocolate sandwich cookie on center of 6 of the pumpkins. Place another pumpkin on top of each; gently press edges together to seal. Place on cookie sheet; lightly brush tops with beaten egg.
  • 4 Bake 10 to 15 minutes or until golden brown.

EXPERT TIPS

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Expert Tips

Substitute your favorite chocolate candy for the cookies.

Use any shape cookie cutter for this--try a bell or star.

Nutritional information

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