Preheat the oven to 350F and lightly grease a mini muffin pan.

Take 1 tbsp of the cookie dough and press into mini muffin spot. Using your fingers, create a bowl shape with raised sides for the filling.

Repeat until all 24 are filled.

Bake for 8-10 minutes, rotating halfway through if necessary, or until starting to change to golden brown.

Let cool for at least 5 minutes in the pan then move to cooling rack. Let fully cool before filling.

For the filling, combine the peanut butter and powdered sugar until creamy.

Using a piping bag or plastic bag, pipe the filling into each cup until it reaches the top of the pie.