Basketball Mini Cookie Pies

By carvalhohm2

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

Details

Servings 36
Cooking time 50mins
Adapted from pillsbury.com

Preparation

Step 1

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.