Gingerbread White Chocolate Cookie Cups Recipe

Ingredients

1

                        pouch (17.5 oz) Betty Crocker™ gingerbread cookie mix

1/2

cup butter, softened

1

tablespoon water

1

egg

2

bags (11 oz each) white vanilla baking chips

Candy sprinkles for decorating

Preparation

Heat oven to 350°F. Spray 36 mini muffin cups with cooking spray.

In medium bowl, beat cookie mix, softened butter, water and egg. Scoop about 2 tablespoons dough into each muffin cup.

Bake 10 minutes. Using spoon, make deep indentation in each to create a cup. Bake 7 minutes. Cool completely in muffin cups on cooling rack.

Remove from muffin cups to tray. In microwavable bowl, microwave chips uncovered on High in 30-second intervals, stirring between each, until melted and smooth. Carefully spoon into center of each cup; drizzle any remaining over tops of cups. Decorate with sprinkles. Refrigerate to set, about 1 hour.

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