Peanut Butter and Jelly Cookie-Stuffed Pies

Take the current craze for cookie-stuffed cookies to hand-held pies stuffed with your favorite cookies. It's one of Top 10 Pies to Try!

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Servings 8

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( 16 ) Ratings

16 Ratings

5 Stars 15%

4 Stars 10%

3 Stars 25%

2 Stars 10%

1 Stars 15%

Member Reviews ( 9 )

20b152e2-75ea-4ac7-869e-88ab824fca89

ingredients 4
Prep Time 10 min
Total Time 25 min

Ingredients

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

1: roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies

8: teaspoons strawberry jelly

1: teaspoon sugar

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Directions

1 Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. Cut eight 3 1/2-inch rounds from each crust. Open cookie dough; cut eight 1/3-inch slices off cookie dough roll.
2 Place 1 unbaked cookie slice in center of each of 8 of the rounds; top each with 1 teaspoon jelly. Brush edge of each crust with water. Top with remaining 8 rounds. Press edges together with fork to seal. Brush top of each with water; sprinkle with sugar.
3 Bake 10 to 12 minutes or until golden brown.