Kids who love whipped cream with LOVE these
easy treats!
Haunted
Cookie Cups
- 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) NESTLÉ® TOLL HOUSE® Semi-Sweet
Chocolate Mini Morsels
24 (about 1 tablespoon) 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: 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.
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