Chocolate Chip Cookie Cups with Chocolate Cream

Photo by Susan G.
Adapted from pillsbury.com

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

24

servings

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

24

servings

Adapted from pillsbury.com

Ingredients

  • 1

    package (16 oz) Pillsbury® Ready to Bake!™ refrigerated chocolate chip cookies

  • 1

    cup whipping cream

  • 1/4

    cup powdered sugar

  • 2

    tablespoons unsweetened baking cocoa

  • 1/4

    teaspoon vanilla

Directions

1. Heat oven to 350°F. Spray 24 miniature muffin cups with cooking spray. Press 1 tablespoon cookie dough in bottom and up side of each muffin cup, forming cup shape. 2. Bake 12 to 14 minutes or until light golden brown. Cool completely in pans on cooling racks. 3. In chilled medium bowl, beat whipping cream with electric mixer on medium speed until soft peaks form. Add powdered sugar, cocoa and vanilla. Beat on high speed until stiff peaks form. Spoon chocolate cream into decorating bag fitted with #1mm star tip. 4. Carefully remove cookie cups from pans. Pipe chocolate cream into cups. Store in refrigerator. Cookie cups will come out of the oven very puffy and look as if they are filling the whole cup, but the dough will fall back into a cup shape as they cool. Try other fillings in these versatile cookie cups besides the chocolate cream. Fill them with plain sweetened whipped cream and a few fresh berries…a dollop of your favorite flavor of frosting…or even a small spoonful of ice cream or frozen yogurt.

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