Ingredients
1
package (16 oz) refrigerated Pillsbury™ Ready to Bake!™ Chocolate Chip Cookie Dough (24 Count)
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
Preparation
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.
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.
Remove cookie cups from muffin cups; place on cooling rack. Cool completely.
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.
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.
