Chocolate, Peanut Butter & Cream Cheese Hand Pies
2 cups all-purpose flour
1/4 c. dark chocolate cocoa powder
2 tablespoons sugar
1 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cubed
2 tablespoons ice water
1/4 cup Peanut Butter & Co. Smooth Operator
1 ounce cream cheese, at room temperature
1 egg beaten with 1 tablespoon water
For the garnish:
1/4 cup sanding sugar
Directions: To make pie dough, add flour, cocoa powder, sugar and salt to bowl of food processor; pulse to combine dry ingredients. Add butter to flour mixture; process again in short bursts until butter is well-dispersed.
Add egg and process again in short bursts until combined. Add cold water and pulse until mixture forms a ball on one side of food processor bowl. Divide dough in half and shape each half into a disk. Cover with plastic wrap and refrigerate 1 hour.
Preheat oven to 400°F. Cover large baking sheet with parchment paper. In small bowl, combine Peanut Butter & Co. Smooth Operator & cream cheese; mix until smooth.
Roll out pie dough on lightly floured surface to 1/4-inch thickness; cut out 24 circles, about 2-inch in diameter.
Place about 1 teaspoon Peanut Butter & Co. Smooth Operator filling on 12 circles. Top each with another circle. Brush egg mixture around edges of circles.
Crimp edges with tines of a fork to seal. Brush tops of pies with remaining egg wash and top each with sanding sugar. Bake 18 minutes. Enjoy!
Prep time: 1 hour 30 minutes
Cook time: 20 minutes
Total time: 1 hour 50 minutes
Yield: 12 pies