Chocolate Ganache Cookie Bites




  • 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



  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.


Yield: 32 servings



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