Basketball Mini Cookie Pies Recipe

Ingredients

1

                        box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

9

teaspoons peanut butter

1/2

                        package (16 oz) refrigerated Pillsbury™ Ready to Bake!™ Chocolate Chunk & Chip Cookie Dough (24 Count)

36

orange candy melts, if desired

Black edible color marker (0.35 oz), if desired

Preparation

Heat oven to 350°F. Spray 36 nonstick or silicone mini muffin cups with cooking spray.

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.

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.

Bake 12 to 14 minutes or until crusts are golden brown and thoroughly baked.

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.

Using sharp knife to loosen around edges, remove cookie pies from muffin cups.