Cookie Stuffed Pies

Bloggers Adam and Joanne Gallagher from Inspired Taste make pumpkin-shaped pies stuffed with chocolate sandwich cookies.

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Servings 6

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ingredients 3
Prep Time 10 min
Total Time 25 min

Ingredients

1: Pillsbury® refrigerated pie crust, softened as directed on box

1: egg, beaten

6: creme-filled chocolate sandwich cookies

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Directions

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.