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Chocolate Chip Cookie-Stuffed Pies Recipe

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This recipe for Chocolate Chip Cookie-Stuffed Pies is from The Espinosa Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
8 Pillsbury® Ready to Bake!® refrigerated chocolate chip cookies (from 16-oz package)
8 milk chocolate candy drops or pieces, unwrapped
1 teaspoon sugar
Directions:
Directions:
1 Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. Cut eight 3 1/2-inch rounds from each crust.
2 Place 1 unbaked cookie in center of each of 8 of the rounds; top each with 1 candy, pointed end into cookie. Brush edge of each crust with water. Top with remaining 8 rounds. Press edges together with fork to seal. Brush top of each with water; sprinkle with sugar.
3 Bake 10 to 12 minutes or until golden brown.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 min. total 25 min.

 

 

 

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