Chocolate Chip Cookie-Stuffed Pies

INGREDIENTS

• 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

DIRECTIONS

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 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.