Snack: Cookie Cups with Strawberry Cream

Surprise your sweetheart with these easier-than-they-look cookie cups that are filled with fluffy strawberry cream.

Ingredients

1 package Pillsbury™ Ready to Bake!™ refrigerated chocolate chip cookies
1 box (4-serving size) strawberry-flavored gelatin
1 container (8 oz) frozen whipped topping, thawed
1/2 cup melted chocolate chips or chocolate topping
Red sugar and/or small red candies, if desired

Instructions

Heat oven to 350 °F. Spray 24 mini muffin cups with cooking spray. In each muffin cup, place 1 piece of cookie dough from 1 package Pillsbury™ Ready to Bake!™ refrigerated chocolate chip cookies.
Bake 10 to 12 minutes or until golden brown. Remove cookies from oven. Gently press small 1/2 measuring teaspoon or tiny spoon into center of each baked cookie to make shape of cup. Cool in pan 10 minutes.
Remove cookie cups from muffin cups; place on cooling rack. Cool completely.
Meanwhile, add 1 box (4-serving size) strawberry-flavored gelatin to 1 container (8 oz) frozen whipped topping, thawed; stir until well combined. Cut hole in 1 bottom corner of food-storage plastic bag; add decorating tip. Fill bag with strawberry mixture; pipe into center of each cooled cookie cup.
Drizzle cooled 1/2 cup melted chocolate chips over top of each filled cookie cup. Garnish with red sugar and candies. Serve immediately. Store in refrigerator.

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