Makes 24 cookie cups
This 3-ingredient recipe is a snap to put together and will have your Halloween guests grabbing for more.
1 package (16.5 ounces) NESTLÉ TOLL HOUSE Refrigerated Chocolate Chip Cookie Bar Dough
1 container (8 ounces) frozen light whipped topping, thawed
48 (about 1 teaspoon) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Mini Morsels
24 (about 1 tablespoon) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
1.Preheat oven to 350 degrees. Grease 24 mini-muffin cups. Place one square of cookie dough into each cup.
2.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.
3.Fill a gallon-size plastic food storage bag with the whipped cream; seal. Cut 1/2 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.
TIP: Cookie bases can be made ahead and stored covered at room temperature.
Find this recipe and more at verybestbaking.com