Prep Time: 30 Min Total Time: 1 Hr 10 Min Servings: 36
Indulge in a decadent truffle cookie cup; perfect for holiday cookie exchanges.
Heat oven to 375°F. In large bowl, mix cookie mix, butter and egg with spoon until soft dough forms. Shape into 36 (1 1/4-inch) balls (about 1 tablespoon each); place in ungreased mini muffin cups. Press indentation in center of each with end of wooden spoon.
Bake 8 to 10 minutes or until light golden brown around edges. Immediately repeat indentation into center of each cookie with end of wooden spoon to create 1-inch opening, cleaning off end with paper towel when needed. Cool in pan 15 minutes. Remove to cooling rack; cool completely.
Spoon frosting into resealable food-storage plastic bag. Cut off corner of bag. Gently insert cut corner of bag into indentation in each cookie cup. Squeeze bag to fill opening, about 1 teaspoon per cookie cup. Cut each truffle in half with small serrated knife, using a gentle sawing motion. Place truffle half on top of frosting, cut side down; drizzle with cookie icing, and immediately sprinkle with candy sprinkles.
1 Cookie Cup: Calories 160 (Calories from Fat 60); Total Fat 7g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 15mg; Sodium 95mg; Total Carbohydrate 23g (Dietary Fiber 0g, Sugars 16g); Protein 1g
% Daily Value:Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 0%
Exchanges: 0 Starch; 0 Fruit; 1½ Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1½ Fat;
Carbohydrate Choice: 1 1/2
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