Chocolate Chip Cookie-Stuffed Pies


  • 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

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 roun...

View full recipe at SpringPad


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