Cookie Stuffed Pies

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


  1. 1 Heat oven to 350°F. Line cookie sheet with cooking parchment paper or foil.
  2. 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. 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. 4 Bake 10 to 15 minutes or until golden brown.




Nutrition Information

Recipe Step Photos

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