14ozpackage of premade Pie Crust (the kind that is rolled up in a box-you will use both crusts)
14tablespoonscreamy peanut butter(JIF original creamy worked best for me)
Preheat the oven to 400°F. Set out pie crusts until they are at room temperature (refer to package instructions for time requirements).
On a piece of parchment paper, unroll/unfold one pie crust layer and roll slightly with a rolling pin to achieve a crust just a bit thinner than it comes in the package (1/16th-1/8th of an inch).
Use a 3-inch round cookie cutter or a glass/jar to cut as many circles as you can fit from the crust.
Spoon 1 tablespoon of JIF original creamy peanut butter onto the center of the round pie piece. Sprinkle with a ⅛ teaspoon of granulated sugar, making sure the sugar stays right on the peanut butter and does not spread to the edges of the pie crust (this will prevent the top from sealing to the bottom piece when we sandwich them together.)
Place a second pie piece over the first to form a “sandwich”. Use your fingers to pinch the edges together firmly all the way around the cookie. *You can also use the tips of a fork to crimp and seal each cookie*
Gently toss the formed cookie in granulated sugar and place it on a baking sheet lined with parchment paper.
Repeat with the additional peanut butter and the remaining pie crust pieces. Collect excess pie crust, press into a ball, and reroll to form additional rounds.
Bake cookies for 12 minutes. The pie crust will just start beginning to brown. Do not overbake.
While the cookies are baking, repeat the above steps with the other roll of pie crust
Remove from the oven and let cool for 2 minutes before serving. **Be careful because the peanut butter will still be very hot while in the “lava” state** Peanut butter in the center remains in the “lava” state while the cookies are warm and will firm up as they cool.