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Easy Raspberry-Ganache Cookie Tarts

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Easy Raspberry-Ganache Cookie Tarts
  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 32
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These cookie cups made with Betty Crocker™ chocolate chip cookie mix, filled with creamy ganache and topped with raspberries are the perfect mini indulgence!
Updated Sep 20, 2016

Ingredients

Steps

  • 1
    Heat oven to 350°F. Spray 32 mini muffin cups with cooking spray.
  • 2
    Make cookie dough as directed on pouch. Scoop heaping tablespoonfuls of dough into muffin cups.
  • 3
    Bake 8 minutes. Immediately press dough in each using back of spoon to form cup. Bake 3 minutes. Using spoon, press dough into cups again; cups will hold shape after second pressing. Bake 5 minutes. Cool completely on cooling rack.
  • 4
    To make ganache, in large microwavable measuring cup, mix chocolate and cream. Microwave uncovered on High in 30-second intervals, stirring between each, until stirred smooth. Spoon into cookie cups; top each with a raspberry. Refrigerate about 30 minutes to set. Store covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    This recipe calls for chocolate chip cookie dough, but you can use any cookie dough you like.
  • tip 2
    Raspberries and chocolate are always a delicious pairing, but any berry you like would be great on these tarts as well!

Nutrition

130 Calories, 7g Total Fat, 1g Protein, 15g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
75mg
3%
Potassium
55mg
2%
Total Carbohydrate
15g
5%
Dietary Fiber
0g
0%
Sugars
11g
Protein
1g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 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 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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