Categories: Desserts
Ingredients
- 1 1/2 (14.1 oz.) packages refrigerated piecrusts
- 1 large egg
- 1 tbsp. water
- 9 wooden ice pop sticks, soaked in water overnight
- 11 Double Stuff Oreo Cookies, divided
- 1/2 cup marshmallow crème
- 1/2 cup vanilla-flavored candy coating, melted as directed
Directions
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Preheat oven to 400. Line rimmed baking sheets with parchment paper.
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On a lightly floured surface, roll dough to 1/2-inch thickness. Using a 3-inch round cutter, cut dough into 18 circles, rerolling scraps and cutting as necessary.
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In a small bowl, whisk together egg and 1 tbsp. water. Brush egg wash onto wooden sticks, and press lightly onto half of circles. Place circles, stick side down, on prepared pans.
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Place 1 cookie in center of each circle; spoon about 1 tbsp. marshmallow crème onto each cookie. Gently stretch remaining rounds and place on cookies and marshmallow crème. Crimp edges with a fork to seal. Cut small slits in top of dough to release steam.
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Bake until edges are golden brown, 12-15 minutes. Let cool completely.
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Drizzle candy coating onto pies; crush remaining 2 Oreos, and sprinkle onto coating. Let stand until coating is set, about 10 minutes. Store in an airtight container for up to 2 days.