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Cherry-Chocolate Cookie Cups
Cherry-Chocolate Cookie Cups
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Prep Time:
45 minutes
Total Time:
1 hour 30 minutes
Indulge in a decadent chocolate dessert with Betty Crocker® sugar cookie mix.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1/3 cup unsweetened baking cocoa
  • 1/2 cup butter or margarine, softened
  • 2 tablespoons water
  • 1 egg
  • 1 bag (12 oz) white vanilla baking chips
  • 1/4 cup whipping cream
  • 1/4 cup amaretto
  • 1/2 cup finely chopped candied cherries
  • Red decorator sugar crystals or 8 candied cherries, each cut into 6 pieces
Instructions:
  • Preheat the oven to 350°F. Coat 48 mini muffin cups with cooking spray. Combine cookie mix and cocoa in a medium bowl until well blended. Mix in butter, water, and egg until a soft dough forms.
  • Roll the dough into 48 (1-inch) balls. If the dough is sticky, use moistened fingers to handle it. Press each ball into the bottom and up the sides of each muffin cup.
  • Bake for 8-9 minutes until edges are set. Use the end of a wooden spoon handle to gently flatten each cookie cup without creating holes. Bake for an additional 2-3 minutes until the bottom is set. Allow to cool in the pan on a rack for 20-30 minutes.
  • In a microwave-safe bowl, combine baking chips and cream. Microwave on High for 30 seconds, then stir. Continue microwaving for 20 to 30 seconds until the mixture is smooth and the chips are melted. Add amaretto and chopped cherries, then let it sit for 10 to 15 minutes until slightly thickened, giving it a final stir before using.
  • Carefully lift the cookie cups out of the pan using a knife or spatula, gently twisting and lifting upwards, then transfer them to cooling racks. If needed, press down the centers with a spoon. Fill each cup with approximately 1 1/2 teaspoons of cherry mixture. Finish off by sprinkling red sugar on top or placing a cherry piece on each cup.

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