Enjoy a sweet bite of chocolate chip cookie coated with melted chocolate and filled with milk--the perfect combination!
pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix
cup butter, softened
cup semisweet chocolate chips
Heat oven to 375°F. In large bowl, stir cookie mix, softened butter and egg until soft dough forms. Shape dough into 36 (1 1/4-inch) balls (about 1 tablespoon each); place 1 ball in each of 36 ungreased mini muffin cups.
Bake 11 to 14 minutes or until edges are light golden brown. Immediately press indentation into each with end of wooden spoon. Cool completely in pan, about 30 minutes.
In small microwavable bowl, microwave chocolate chips uncovered on High 1 minute. Stir; microwave 30 seconds longer, stirring every 15 seconds, until completely melted. Spoon small amount melted chocolate into each cookie cup. Using back of spoon, spread chocolate to completely coat inside of cookie cup. Refrigerate about 15 minutes or until chocolate is set.
Remove cookies from cups to serving tray. Fill cookies with milk just before serving.
Have only one mini muffin pan? Refrigerate rest of dough while baking first batch. Cool pan about 15 minutes, then bake remaining dough, adding 1 to 2 minutes to bake time.
Substitute peanut butter cookie dough for chocolate chip cookie dough for a tasty twist.
To do ahead, make cookie cups through baking and cooling step. Store covered up to 2 days at room temperature, then finish up just before serving.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 3 1/2g,
- 3 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.