Red Velvet Cookie Cups

By á-2700

Ingredients

• 2 packages Pillsbury Ready to Bake refrigerated sugar cookies
• 1 box betty crocker supermoist devils food cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 eggs
• 1 bottle (1 oz) red food color
• 2 containers (12 oz each) whipped cream cheese frosting

Preparation

Step 1

Heat oven to 350. Spray 48 mini muffin cups with cooking spray. Place 1 cookie dough round in each muffin cup.

Bake 12-15 min. or until light golden brown.

Using end of wooden spoon, carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely.

Meanwhile, in large bowl, beat cake mix, water, oil, eggs and red food color with electric mixer on low speed 2 mins., scraping bowl occasionally (do not overbeat).

Fill each cooled cookie cup 3/4 full with cake batter.

Bake 15-20 mins. longer or until toothpick inserted in center comes out clean. Remove from muffin cups onto cooling racks. Cool completely, about 30 mins.

Frost tops of cookie cups with frosting.