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Easy Raspberry-Ganache Cookie Tarts
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Prep Time:
15 minutes
Total Time:
1 hour 15 minutes
Irresistible chocolate chip cookie cups filled with rich ganache and topped with fresh raspberries - a delightful mini treat!
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Chocolate Chip Cookie Mix
  • Butter and egg called for on cookie mix pouch
  • 1 cup dark chocolate chips
  • 3/4 cup heavy whipping cream
  • 32 fresh raspberries
Instructions:
  • Preheat oven to 350°F and generously coat 32 mini muffin cups with cooking spray.
  • Prepare the cookie dough according to the package instructions. Use a heaping tablespoon to scoop the dough into muffin cups.
  • Bake for 8 minutes. Quickly press dough in each to form a cup using the back of a spoon. Bake for an additional 3 minutes. Press the dough into the cups again using a spoon; the cups will maintain their shape after the second pressing. Bake for 5 more minutes. Allow to cool completely on a cooling rack.
  • For the ganache, combine the chocolate and cream in a large microwavable measuring cup. Microwave on High in 30-second intervals, stirring until smooth. Fill cookie cups with the ganache and top each with a raspberry. Chill for 30 minutes to set. Keep refrigerated in a covered container.

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