Skip to main content

Basketball Mini Cookie Pies

(0 reviews)
Basketball Mini Cookie Pies
  • Prep Time 15 min
  • Total Time 50 min
  • Servings 36
  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

Go big or go home. This double dessert play will make the game day crowd go wild!

Ingredients

1
box Pillsbury™ refrigerated pie crust, softened as directed on box
9
teaspoons peanut butter
1/2
package (12 cookies) Pillsbury™ Ready To Bake!® refrigerated chocolate chunk & chip cookies (from 16-oz package)
36
orange candy melts, if desired
Black edible color marker (0.35 oz), if desired

Directions

  • 1 Heat oven to 350°F. Spray 36 nonstick or silicone mini muffin cups with cooking spray.
  • 2 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.
  • 3 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.
  • 4 Bake 12 to 14 minutes or until crusts are golden brown and thoroughly baked.
  • 5 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.
  • 6 Using sharp knife to loosen around edges, remove cookie pies from muffin cups.
Tips  

Skip the peanut butter, or substitute cookie butter or hazelnut spread for a new flavor twist!

Skip the basketball decoration and frost with chocolate icing and sprinkles for a birthday treat.

Nutrition Information 
No nutrition information available for this recipe
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet