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Salted Chocolate Cookie Cups

(10)
  6 reviews
  • 10 min prep time
  • 1 hr 30 min total time
  • 6 ingredients
  • 32 servings
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This smooth combination of chocolate and salt in a compact cookie cup is a little bite of heaven.

Inspired Taste
October 24, 2011

Ingredients

1
package (14 oz) Pillsbury™ Simply…® refrigerated peanut butter cookies
3/4
cup semisweet chocolate chips
1/4
teaspoon ground allspice
1/4
teaspoon salt
3/4
cup whipping cream
2
teaspoons coarse sea salt for garnish

Steps

  • 1 Heat oven to 350°F. Spray 32 mini muffin cups with cooking spray.
  • 2 Remove cookie dough rounds from tray; break each in half. Place 1 cookie dough round half in each muffin cup. Bake 15 to 20 minutes or until golden brown.
  • 3 Using end of wooden spoon, carefully press into center of each baked cookie to make 1-inch-wide indentation.
  • 4 In medium heatproof bowl, place chocolate chips, allspice and 1/4 teaspoon salt; set aside. In 1-quart saucepan, heat whipping cream over medium heat to a simmer. Remove from heat; immediately pour over chocolate chips. Let stand 20 seconds. Stir until chocolate and cream are well blended and mixture is shiny.
  • 5 Fill each cookie cup with about 1 tablespoon chocolate-cream mixture. Gently cover with plastic wrap. Refrigerate about 1 hour or until set.
  • 6 When cookie filling is set, sprinkle a few granules of coarse sea salt on top of each.
  • 1 Heat oven to 350°F. Spray 32 mini muffin cups with cooking spray.
  • 2 Remove cookie dough rounds from tray; break each in half. Place 1 cookie dough round half in each muffin cup. Bake 15 to 20 minutes or until golden brown.
  • 3 Using end of wooden spoon, carefully press into center of each baked cookie to make 1-inch-wide indentation.
  • 4 In medium heatproof bowl, place chocolate chips, allspice and 1/4 teaspoon salt; set aside. In 1-quart saucepan, heat whipping cream over medium heat to a simmer. Remove from heat; immediately pour over chocolate chips. Let stand 20 seconds. Stir until chocolate and cream are well blended and mixture is shiny.
  • 5 Fill each cookie cup with about 1 tablespoon chocolate-cream mixture. Gently cover with plastic wrap. Refrigerate about 1 hour or until set.
  • 6 When cookie filling is set, sprinkle a few granules of coarse sea salt on top of each.

Expert Tips

Add a tablespoon of brandy, rum or even hazelnut liqueur to “spice” up the truffle filling.

Replace peanut butter dough with sugar cookie dough for a slightly different take.

Nutrition Information

No nutrition information available for this recipe
Comments + Recipe Twists

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