Mini Red Velvet Cookie Cups

By margiekyle

You can use whatever type of chocolate candy you would like for the tops of these cookie cups.

Ingredients

• 1 roll Pillsbury® refrigerated sugar cookies
• 1/3 cup unsweetened baking cocoa
• 1/4 cup whipping cream
• 1 tablespoon red food color
• 36 heart-shaped milk chocolate candies

Details

Cooking time 70mins
Adapted from Pillsbury.com

Preparation

Step 1

Let cookie dough stand at room temperature 10 minutes to soften. Heat oven to 350°F. Place miniature paper baking cup in each of 36 mini muffin cups.


In large bowl, stir together cocoa and whipping cream. Crumble cookie dough into cocoa mixture; stir until well blended. Add food color; stir until dough is an even color. Place dough in freezer 15 minutes for easier handling.


Using measuring tablespoon or small ice cream scoop, shape dough into balls; place in muffin cups.


Bake 9 to 10 minutes or until edges are set. Immediately press chocolate candy into center of each cookie cup. Cool completely, about 30 minutes.


With narrow spatula, remove cookie cups from muffin cups.