Haunted Cookie Cups
Anyone who loves whipped cream will LOVE these fun and easy treats!
1 (16.5-ounce) package NESTLÉ® 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 total) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
24 (about 1 tablespoon total) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- Preheat oven to 350ºF (175ºC). Grease 24 mini-muffin cups. Place one square of cookie dough into each cup.
- Bake for 15 to 17 minutes or until golden brown. Cool completely in pan on wire rack. With tip of butter knife, remove cookie cups from muffin pan. Arrange on serving platter.
- Fill plastic bag with whipped topping; seal. Cut 1/2-inch from corner of bag. Squeeze bag lightly to pipe whipped topping on top of cookie cup to form ghost shape. Position two mini morsels as eyes and one regular size morsel as a mouth on each ghost.
- Serve immediately or store refrigerated for up to 2 hours.
Makes 24 cookie cups.
Make Ahead Tip: The cookie bases can be made ahead and stored covered at room temperature.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.