Easy Raspberry Ganache Cookie Tarts Recipe

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

Preparation

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.

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