If you think using pre-made Pillsbury dough as a base for making cookies is an unforgivable cop-out, stop reading now.
If, however, you are an enlightened, generous person who recognizes that “semi-homemade” baked goods still have merit for the time and creativity involved in their preparation, then please enjoy my five-part Pillsbury Baking Blitz.
Part II: Chocolate Chip Cookie Cups With Chocolate Cream
What more fun than eating a cup of chocolate whipped cream? Being able to eat the cup when you’re finished BECAUSE IT’S A COOKIE!!
The recipe below is slightly adapted from Pillsbury website.
1 package Pillsbury refrigerated chocolate chip cookies
1 cup whipping cream
1/4 cup powdered sugar
2 Tbs unsweetened baking cocoa
1/4 Tsp vanilla
Heat oven to 350°F. Spray 24 muffin cups with cooking spray. Place 1 piece of cookie dough in each muffin cup; press in bottom and up side, forming cup shape.
Bake 12 to 14 minutes or until light golden brown. Cool completely in pans on cooling racks.
In chilled medium bowl, beat whipping cream with electric mixer on medium speed until soft peaks form. Add powdered sugar, cocoa and vanilla. Beat on high speed until stiff peaks form.
Carefully remove cookie cups from pans. Pipe chocolate cream into cups. Store in refrigerator.