We could be in trouble - what's not to love about this idea????
* Exported from MasterCook *
Chocolate Chip Cookie-Stuffed Pies
Pillsbury recipe
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
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 rounds. Press edges together with fork to seal. Brush top of each with water; sprinkle with sugar. 3 Bake 10 to 12 minutes or until golden brown.
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* Exported from MasterCook *
Chocolate Chip Cookie-Stuffed Pies
Pillsbury recipe
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
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 rounds. Press edges together with fork to seal. Brush top of each with water; sprinkle with sugar. 3 Bake 10 to 12 minutes or until golden brown.
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Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com