Milk-Filled Chocolate Chip Cookie Cups

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package (16 oz) Pillsbury™ Ready to Bake!™ refrigerated chocolate chip cookies (24 cookies)
cup chocolate chips
cup milk


  1. 1 Heat oven to 350°F. Spray 48 mini muffin cups with cooking spray. Cut each cookie in half; press each half into bottom of mini muffin cup.
  2. 2 Bake 8 to 11 minutes or until golden brown. Immediately press indentation into each with end of wooden spoon. Place 8 chocolate chips into each indentation. Let stand about 2 minutes or until melted.
  3. 3 Using back of teaspoon, spread chocolate to completely coat inside of cookie cup to prevent the milk from leaking out. (Return muffin pan to oven 30 seconds to 1 minute to melt chips if needed.) Cool another 15 minutes, remove cookies from cups to serving tray. Refrigerate if desired to set chocolate.
  4. 4 Fill cookies with milk just before serving.




Nutrition Information

Recipe Step Photos

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