Gingerbread White Chocolate Cookie Cups

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 bags (11 oz each white vanilla baking chips, white
  • 1 Candy sprinkles

• Dairy

  • 1/2 cup Butter

• Liquids

  • 1 tbsp Water

• Other

  • 1 Pouch (17.5 oz betty crocker™ gingerbread cookie mix

Found on bettycrocker.com

Description

Ingredients

• 1 pouch (17.5 oz) Betty Crocker™ gingerbread cookie mix
• 1/2 cup butter, softened
• 1 tablespoon water
• 1 egg
• 2 bags (11 oz each) white vanilla baking chips
• Candy sprinkles for decorating

Directions

• 1 Heat oven to 350°F. Spray 36 mini muffin cups with cooking spray.
• 2 In medium bowl, beat cookie mix, softened butter, water and egg. Scoop about 2 tablespoons dough into each muffin cup.
• 3 Bake 10 minutes. Using spoon, make deep indentation in each to create a cup. Bake 7 minutes. Cool completely in muffin cups on cooling rack.
• 4 Remove from muffin cups to tray. In microwavable bowl, microwave chips uncovered on High in 30-second intervals, stirring between each, until melted and smooth. Carefully spoon into center of each cup; drizzle any remaining over tops of cups. Decorate with sprinkles. Refrigerate to set, about 1 hour.

Nutrition