Cookie Stuffed Pies
Inspired Taste
Updated Oct 25, 2012
Use a pumpkin-shaped cookie cutter to make these cute pies stuffed with a sweet confection.
Cookie Stuffed Pies
- Prep Time 10 min
- Total 25 min
- Ingredients 3
- Servings 6
Ingredients
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 1 egg, beaten
- 6 creme-filled chocolate sandwich cookies
Instructions
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Step1Heat oven to 350°F. Line cookie sheet with cooking parchment paper or foil.
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Step2Unroll pie crust on lightly floured work surface. Use 3-inch pumpkin-shaped cookie cutter to cut 12 pumpkins. (Scraps can be rolled in ball, rolled out with a rolling pin and cut to make additional pumpkins.) Lightly brush each pumpkin with beaten egg.
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Step3Place 1 chocolate sandwich cookie on center of 6 of the pumpkins. Place another pumpkin on top of each; gently press edges together to seal. Place on cookie sheet; lightly brush tops with beaten egg.
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Step4Bake 10 to 15 minutes or until golden brown.
Nutrition
No nutrition information available for this recipe
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