Ingredients
Cookie Cups:
1 package Pillsbury Ready-To-Bake Sugar Cookie dough (24 squares, divided)
Chocolate Ganache:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
Topping:
8 Oreos
Directions
Cookie Cups:
Grease a mini muffin tin, separate Pillsbury sugar cookie dough into the 24 pieces and put one into each cup.
Grease a mini muffin tin, separate Pillsbury sugar cookie dough into the 24 pieces and put one into each cup.
Bake at 375 degrees for 11 to 13 minutes, until golden brown (put the silicone pan on a cookie sheet).
Leave the cookies in the muffin pan and allow them to cool completely.
Chocolate Ganache:
Bring ½ cups heavy cream just to a boil.
Pour over semi-sweet chocolate chips.
Allow them to sit for 3 minutes and stir until smooth.
Fill the cups with chocolate ganache.
Topping:
Crush Oreos in a food processor or food chopper and sprinkle over the chocolate ganache.
Add a flower cupcake topper.
Bring ½ cups heavy cream just to a boil.
Pour over semi-sweet chocolate chips.
Allow them to sit for 3 minutes and stir until smooth.
Fill the cups with chocolate ganache.
Topping:
Crush Oreos in a food processor or food chopper and sprinkle over the chocolate ganache.
Add a flower cupcake topper.
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