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Peanut Butter and Jelly Cookie-Stuffed Pies

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Take the current craze for cookie-stuffed cookies to hand-held pies stuffed with your favorite cookies. It's one of Top 10 Pies to Try!

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Peanut Butter and Jelly Cookie-Stuffed Pies 0 Picture

Ingredients

  • 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
  • 1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
  • 8 teaspoons strawberry jelly
  • 1 teaspoon sugar

Details

Servings 8
Preparation time 10mins
Cooking time 20mins
Adapted from pillsbury.com

Preparation

Step 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. Open cookie dough; cut eight 1/3-inch slices off cookie dough roll.

Place 1 unbaked cookie slice in center of each of 8 of the rounds; top each with 1 teaspoon jelly. 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.

Bake 10 to 12 minutes or until golden brown.

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