Ingredients:
- 16 oz (24 count) Pillsbury Sugar Cookies
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 8 Oreos
Cookie Cups:
Chocolate Ganache:
Topping:
- Grease a mini muffin tin, separate Pillsbury sugar cookie dough into the 24 pieces and put one into each cup.
- Gently press the center with your thumb to make and indentation.
- Bake at 375 degrees for 11 to 15 minutes, until golden brown.
- Use the rounded back of a small measuring spoon to make an indentation in the cups if necessary.
- Leave the cookies in the muffin tin and allow them to cool completely.
- Carefully remove the cookie cups from the muffin tin. I used the tip of a thin knife to gently pop them out.
- Bring 1/2 cups heavy cream to a boil.
- Pour over semi-sweet chocolate chips.
- Allow them to sit for 3 minutes and stir until smooth.
- Fill the cups with chocolate ganache.
- Crush Oreos in a food processor or food chopper and sprinkle over the chocolate ganache.
- Add a flower cupcake topper.
Cookie Cups:
Chocolate Ganache:
Topping:
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