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Haunted Cookie Cups recipe

Haunted Cookie Cups.

Kids who love whipped cream with LOVE theseeasy treats!

Recipe: Haunted Cookie Cups

1 (16.5-ounce) package NESTL ®TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
1 (8-ounce) container frozen whipped topping, thawed
1 gallon-size plastic food storage bag
48 (about 1 teaspoon) NESTL ® TOLL HOUSE® Semi-SweetChocolate Mini Morsels
24 (about 1 tablespoon) NESTL ® TOLL HOUSE® Semi-SweetChocolate Morsels

  • Preheat oven to 350ºF (175ºC).Grease 24 mini-muffin cups. Place one square of cookie doughinto each cup.
  • Bake for 15 to 17 minutes or until goldenbrown. Cool completely in pan on wire rack. With tip of butterknife, remove cookie cups from muffin pan. Arrange on servingplatter.
  • Fill plastic bag with whipped topping;seal. Cut 1/2-inch from corner of bag. Squeeze bag lightly topipe whipped topping on top of cookie cup to form ghost shape.Position two mini morsels as eyes and one regular size morselas a mouth on each ghost.
  • Serve immediately or store refrigeratedfor up to 2 hours.

    Makes 24 cookie cups.

    Make Ahead Tip: Cookie bases can be madeahead and stored covered at room temperature.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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