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Basketball Mini Cookie Pies

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!
By Dorothy Kern
Updated April 20, 2021

Ingredients

  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 9 teaspoons peanut butter
  • 1/2 package (16 oz) refrigerated Pillsbury™ Ready to Bake!™ Chocolate Chunk & Chip Cookie Dough (24 Count)
  • 36 orange candy melts, if desired
  • Black edible color marker (0.35 oz), if desired

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.

  • 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.

No nutrition information available for this recipe
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