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Cream-Filled Cookie Cups
Cooking with Paula Deen
, Holiday Baking 2012
1 (16.5-ounce) roll chocolate chip cookie dough
48 miniature cream-filled chocolate sandwich cookies, divided
1/2 cup semisweet chocolate morsels
2 tablespoons heavy whipping cream
Preheat oven to 350º. Spray 24 mini muffin cups with nonstick cooking spray.
Divide cookie dough in half. Press about 1 teaspoon dough into bottom of each muffin cup. Top each with 1 miniature cookie, and cover with remaining cookie dough.
Bake for 10 to 12 minutes or until golden brown. Let cool in pan for 10 minutes. Remove from pan and cool completely on wire racks.
In a small saucepan, combine chocolate morsels and cream. Cook over medium-low heat, stirring frequently, until chocolate melts and mixture is smooth. Spoon mixture evenly over cooled Cookie Cups. Top with remaining miniature cookies.
Makes 2 dozen
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