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Apr 1, 2016

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Easy Raspberry-Ganache Cookie Tarts

Easy Raspberry-Ganache Cookie Tarts

These cookie cups made with Betty Crocker chocolate chip cookie mix, filled with creamy ganache and topped with raspberries are the perfect mini indulgence!


pouch (17.5 oz) Betty Crocker cookie mix chocolate chip
Butter and egg called for on cookie mix pouch
cup dark chocolate chips
cup heavy whipping cream
fresh raspberries 


  • 1 Heat oven to 350°F. Spray 32 mini muffin cups with cooking spray.
  • 2 Make cookie dough as directed on pouch. Scoop heaping tablespoonfuls of dough into muffin cups.
  • 3 Bake 8 minutes. Immediately press dough in each using back of spoon to form cup. Bake 3 minutes. Using spoon, press dough into cups again; cups will hold shape after second pressing. Bake 5 minutes. Cool completely on cooling rack.
  • 4 To make ganache, in large microwavable measuring cup, mix chocolate and cream. Microwave uncovered on High in 30-second intervals, stirring between each, until stirred smooth. Spoon into cookie cups; top each with a raspberry. Refrigerate about 30 minutes to set. Store covered in