Mini Red Velvet Cookie Cups

(19)
10 reviews.
  • 15 min prep time
  • 1 hr 10 min total time
  • 5 ingredients
  • 36 servings

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

Directions

  1. 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.
  2. 2 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.
  3. 3 Using measuring tablespoon or small ice cream scoop, shape dough into balls; place in muffin cups.
  4. 4 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.
  5. 5 With narrow spatula, remove cookie cups from muffin cups.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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