Chocolate Chip Cookie Stuffed Pies Recipe

Ingredients

1

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

12

                        tablespoons from 1 roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough

2

tablespoons butter, melted

2

tablespoons white sanding sugar

Preparation

Heat oven to 375°F. Remove pie crusts from pouches; unroll on work surface. Cut 12 (3-inch) rounds from each crust (totaling 24). On lightly floured work surface, roll 12 of the rounds to 3 1/2-inch rounds.

Place smaller rounds 2 inches apart on ungreased cookie sheets. Place 1 tablespoon unbaked cookie dough in center of each round.

Brush edges with butter, then top with remaining (3 1/2-inch) rounds. Press edges together with fork to seal.

Brush tops of pies with butter, and sprinkle with sanding sugar.

Bake 20 to 24 minutes or until golden brown. Cool 5 minutes; remove to cooling racks to cool completely.