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Cookie Cups with Strawberry Cream

  • Prep 15 min
  • Total 55 min
  • Ingredients 5
  • Servings 24

Surprise your sweetheart with these easier-than-they-look cookie cups that are filled with fluffy strawberry cream. MORE+ LESS-

Jocelyn Delk Adams
January 12, 2015

Ingredients

1
package Pillsbury™ Ready to Bake!™ refrigerated chocolate chip cookies
1
box (4-serving size) strawberry-flavored gelatin
1
container (8 oz) frozen whipped topping, thawed
1/2
cup melted chocolate chips or chocolate topping
Red sugar and/or small red candies, if desired

Steps

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  • 1
    Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray. In each muffin cup, place 1 piece of cookie dough from 1 package Pillsbury™ Ready to Bake!™ refrigerated chocolate chip cookies.
  • 2
    Bake 10 to 12 minutes or until golden brown. Remove cookies from oven. Gently press small 1/2 measuring teaspoon or tiny spoon into center of each baked cookie to make shape of cup. Cool in pan 10 minutes.
  • 3
    Remove cookie cups from muffin cups; place on cooling rack. Cool completely.
  • 4
    Meanwhile, add 1 box (4-serving size) strawberry-flavored gelatin to 1 container (8 oz) frozen whipped topping, thawed; stir until well combined. Cut hole in 1 bottom corner of food-storage plastic bag; add decorating tip. Fill bag with strawberry mixture; pipe into center of each cooled cookie cup.
  • 5
    Drizzle cooled 1/2 cup melted chocolate chips over top of each filled cookie cup. Garnish with red sugar and candies. Serve immediately. Store in refrigerator.

Expert Tips

You can try this same recipe using any cookie dough you please. This recipe would also be wonderful with sugar cookie dough.

If you need to thin the chocolate, beat in a little cream or milk with a whisk before drizzling over the cookie cups.

Nutrition Information

No nutrition information available for this recipe

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