Haunted Cookie Cups

These spooky treats are a yummy, fun dessert to serve at your Halloween party this year. They're incredibly easy to...
Contributor

These spooky treats are a yummy, fun dessert to serve at your Halloween party this year. They're incredibly easy to make, so you can whip them up before your trick-or-treaters leave to go candy hunting.

24
Servings
24
Calories Per Serving
Deliver Ingredients

Ingredients

  • package of refrigerated chocolate chip cookie bar dough, such as Nestlé Toll House
  • 8  Ounces  container of frozen light whipped topping, thawed
  • gallon-size plastic food storage bag
  • 1  Teaspoon  semi-sweet chocolate mini morsels, such as Nestlé Toll House
  • 1  Tablespoon  semi-sweet chocolate morsels, such as Nestlé Toll House

Directions

Preheat oven to 350º F. Grease 24 mini-muffin cups. Place one square of cookie dough into each cup. Bake for 15 to 17 minutes or until golden brown. Cool completely in pan on wire rack. With tip of butter knife, remove cookie cups from muffin pan. Arrange on serving platter.

Fill a plastic bag with whipped topping; seal. Cut ½-inch from corner of bag. Squeeze bag lightly to pipe whipped topping on top of cookie cup to form ghost shape. Position two mini morsels as eyes and one regular size morsel as a mouth on each ghost. Serve immediately or store refrigerated for up to 2 hours.

Make Ahead Tip: Cookie bases can be made ahead and stored covered at room temperature.

Nutritional Facts

Total Fat
1g
1%
Sugar
2g
2%
Saturated Fat
1g
4%
Carbohydrate, by difference
3g
2%
Vitamin A, RAE
1µg
0%
Calcium, Ca
7mg
1%
Magnesium, Mg
1mg
0%
Phosphorus, P
8mg
1%
Sodium, Na
7mg
0%
Water
6g
0%

Cookie Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cookie Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cookie Wine Pairing

Milk is more traditional with cookies than wine in the U.S., but a few cookies and a glass of sweet wine make a simple, enjoyable dessert. Sweet chenin blanc, muscat, or amontillado sherry with nut-based cookies; sauternes or sweet German wines with sugar cookies; cabernet sauvignon or cabernet franc with chocolate desserts; Italian vin santo with biscotti.

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