Molten Chocolate Surprise

By eliorakiah

Prep: 15 min
Total: 24 min


Make Ahead
Batter can be prepared ahead of time. Cover tightly and refrigerate up to 24 hours. When ready to serve, pour batter evenly over cookies in prepared muffins cups and bake as directed.

Size-Wise
With their built in portion control, these rich treats are good for a special occasion and go a long way on chocolate flavor.

Substitute
Substitute OREO Chocolate Sandwich Cookies for CHIPS AHOY! Real Chocolate Chip Cookies.

Calories 250, Total fat 15 g, Saturated fat 9 g, Cholesterol 90 mg, Sodium 105 mg, Carbohydrate 26 g, Dietary fiber 1 g, Sugars 18 g, Protein 3 g

Ingredients

• 4 squares BAKER'S Semi-Sweet Baking Chocolate
• 1/2 cup (1 stick) butter
• 2 whole eggs
• 2 egg yolks
• 1 cup powdered sugar
• 1/3 cup flour
• 12 CHIPS AHOY! Real Chocolate Chip Cookies
• 1/2 cup thawed COOL WHIP Whipped Topping

Details

Servings 12
Adapted from kraftfoods.com

Preparation

Step 1

PREHEAT oven to 425°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted and mixture is well blended. Beat whole eggs, egg yolks, sugar and flour with wire whisk until well blended. Gradually add to chocolate mixture, beating constantly until well blended.

LINE 12 medium muffin cups with paper liners; spray with cooking spray. Place 1 cookie, upside-down, on bottom of each cup; cover evenly with batter.

BAKE 8 min. or until cakes are firm around edges but still soft in centers. Let stand 1 min. Carefully remove cakes from muffin pan. Invert onto dessert dishes; remove paper liners. Serve with whipped topping.