Chocolate Chip Cookie Stuffed Pies *

1 box refrigerated pie crusts, softened to room temperature
8 chocolate chip break and bake cookies
8 Hershey's kisses, unwrapped
1 tsp sugar

Heat oven to 450.  Remove pie crusts from pouches; unroll on work surface.  Cut eight 3 1/2 inch rounds from each crust.  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.  Bake 10-12 minutes or until golden brown.

Serves 8