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Basketball Mini Cookie Pies

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Basketball Mini Cookie Pies
  • Prep 15 min
  • Total 50 min
  • Ingredients 5
  • Servings 36
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Go big or go home. This double dessert play will make the game day crowd go wild!
By Dorothy Kern
Updated Apr 20, 2021

Ingredients

Steps

  • 1
    Heat oven to 350°F. Spray 36 nonstick or silicone mini muffin cups with cooking spray.
  • 2
    Unroll both pie crusts. Using 2 1/2-inch round cutter cutter, cut out about 36 rounds, re-rolling pastry as necessary. Press 1 round into each muffin cup. Place 1/4 teaspoon peanut butter in each cup.
  • 3
    Cut each cookie dough square into 3 pieces. Roll each piece into a ball; press to flatten into disk. Place 1 disk in each cup over peanut butter.
  • 4
    Bake 12 to 14 minutes or until crusts are golden brown and thoroughly baked.
  • 5
    Remove from oven; cool in cups 5 minutes. Press 1 orange candy melt flat side up on top of each pie. Cool candy completely; then draw basketball marks on each candy with edible color pen. Cool pies completely, about 15 minutes.
  • 6
    Using sharp knife to loosen around edges, remove cookie pies from muffin cups.

Tips from the Pillsbury Kitchens

  • tip 1
    Skip the peanut butter, or substitute cookie butter or hazelnut spread for a new flavor twist!
  • tip 2
    Skip the basketball decoration and frost with chocolate icing and sprinkles for a birthday treat.

Nutrition Information

No nutrition information available for this recipe
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