Red Velvet Cookie Cups Recipe

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.