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Basketball Mini Cookie Pies

  • Prep 15 min
  • Total 50 min
  • Ingredients 5
  • Servings 36

Go big or go home. This double dessert play will make the game day crowd go wild! MORE+ LESS-

Dorothy Kern
February 17, 2014

Ingredients

1
box Pillsbury™ refrigerated pie crust, softened as directed on box
9
teaspoons peanut butter
1/2
package (12 cookies) Pillsbury™ Ready To Bake!® refrigerated chocolate chunk & chip cookies (from 16-oz package)
36
orange candy melts, if desired
Black edible color marker (0.35 oz), if desired

Steps

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  • 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.

Expert Tips

Skip the peanut butter, or substitute cookie butter or hazelnut spread for a new flavor twist!

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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