Cookie Stuffed Pies


  • 1 Pillsbury™ refrigerated pie crust, softened as directed on box
  • 1 egg, beaten
  • 6 creme-filled chocolate sandwich cookies


1 _ Heat oven to 350°F. Line cookie sheet with cooking parchment paper or foil.

2 _ Unroll 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.

3 _ Place 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.

4 _ Bake 10 to 15 minutes or until golden brown.