Preheat the oven to 400 degrees 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. Roll slightly with a rolling pin to achieve a crust just a bit thinner than it comes in the package, it should be 1/16th to 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 creamy peanut butter onto the center of the round pie piece. Sprinkle with a 1/8 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.
Gently toss the formed cookie in granulated sugar and place on a baking sheet lined with parchment paper.
Repeat for the remaining pie crust pieces. Collect excess pie crust, press into a ball, and re-roll to form additional rounds.
Bake cookies for 12 minutes until pie crust is flaky and just beginning to brown. Do not over bake.
While the cookies are baking, repeat the above steps with the other roll of pie crust.
Remove from the oven and let cool for just a few minutes before serving. Peanut butter in the center remains in lava state while the cookies are warm and firms up as they cool.