Peanut Butter Cup Cookie-Stuffed Pies

(45)
  14 reviews
  • 10 min prep time
  • 25 min total time
  • 5 ingredients
  • 5 servings

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
5
Pillsbury™ Big Deluxe Classics® refrigerated peanut butter cup cookies (from 18-oz package)
1
teaspoon sugar
1/4
cup semi-sweet chocolate chips, if desired
1/2
teaspoon shortening, if desired

Directions

  1. 1 Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. Cut five 4-inch rounds from each crust.
  2. 2 Place 1 unbaked cookie in center of each of 5 of the rounds. Brush edge of each crust with water. Top with remaining 5 rounds. Press edges together with fork to seal. Brush top of each with water; sprinkle with sugar.
  3. 3 Bake 10 to 12 minutes or until golden brown. If desired, drizzle with chocolate. In small microwavable bowl, microwave chocolate chips and shorteninig uncovered on High 20 to 30 seconds, stirring once, until mixture can be stirred smooth. Drizzle over warm pies.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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