EASY RASPBERRY-GANACHE COOKIE TARTS
These cookie cups made with Betty Crocker™ chocolate chip cookie mix, filled with creamy ganache and topped with raspberries are the perfect mini indulgence!
Provided by Cindy Rahe
Categories Dessert
Time 1h15m
Yield 32
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Spray 32 mini muffin cups with cooking spray.
- Make cookie dough as directed on pouch. Scoop heaping tablespoonfuls of dough into muffin cups.
- 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.
- 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.
Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 11 g, TransFat 0 g
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