Take pie crusts out of the refrigerator to allow to warm to room temperature.
Preheat oven to 375degrees and grease a mini muffin tin with cooking spray.
On a clean surface, roll out pie crusts and cut into 2 ½” diameter round pieces.
Lightly press each round piece in the muffin tins.
In a large bowl, whisk together medium eggs with a whisk or a dinner fork.
Then, add sugar, corn syrup and vanilla. Stir until mixed well.
Microwave the peanut butter in a microwave safe dish for 10 - 20 seconds or just long enough to melt the peanut butter. Stir it into the filling mixture.
Then, fold in peanuts and stir until mixed well.
Spoon mixture into crusts about 3/4 full.
Bake until set and crust is golden, 15 to 18 minutes.
Notes
Alternate suggestion: Use Mini Phylo Shells instead of Pillsbury pie crusts.