Chocolate-Peanut Butter Hand Pies

Curious to try your hand at dessert hand pies? Refrigerate pie crust makes this peanut butter and chocolate version so much easier you'll want to try them now!

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 1 pkg. (14.1 oz.) ready-to-use refrigerated pie crust s (2 crusts)
  • 2½ milk chocolate bar s (1.55 oz. each), divided
  • 8 NUTTER BUTTER Cookies (peanut shape), each cut into thirds
  • 1 egg, beaten
  • 1 Tbsp. sugar

Nutrition facts

Recipe Tips


Heat oven to 400°F.


Use 2-1/2-inch cookie cutter to cut 1 pie crust into 24 rounds, rerolling scraps as needed; place in single layer on parchment-covered baking sheets.


Cut each of 2 chocolate bars into 12 rectangles. Place 1 EACH chocolate piece and cookie piece on each pastry round; brush edges of pastry with egg.


Cut remaining pastry sheet into 24 rounds; place over topped pastry rounds on baking sheets. Seal edges with fork. Brush with remaining egg; sprinkle with sugar.


Bake 10 to 12 min. or until golden brown. Cook 5 min. on baking sheets. Remove to wire racks; cool additional 5 min.


Microwave remaining chocolate in microwaveable bowl on HIGH 30 sec. or until almost melted; stir until completely melted. Drizzle over pies. Serve warm.