Easy Raspberry-Ganache Cookie Tarts

 


Ingredients

  • 1
    pouch (17.5 oz) Betty Crocker™ cookie mix chocolate chip
  • Butter and egg called for on cookie mix pouch
  • 1
    cup dark chocolate chips
  • 3/4
    cup heavy whipping cream
  • 32
    fresh raspberries

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.

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